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Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Xinge Wang1, Zhigang Luo, Zhigang Xiao

  • 1Carbohydrate Lab, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.

Carbohydrate Polymers
|December 5, 2013
PubMed

Keywords:
CDsDSCFT-IRFourier transform infrared spectroscopyInclusion complexPCSoybean lecithinUV–visUV–vis spectroscopyX-ray powder diffraction spectraXRDcyclodextrinsdifferential scanning calorimetryphosphatidylcholineβ-CDβ-cyclodextrin

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