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Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

Lukas Frieler1, Thao M Ho2,3, Anita Anthony4

  • 11Faculty of Process Engineering, Energy and Mechanical Systems, TH Köln, 50678 Cologne, Germany.

Journal of Food Science and Technology
|April 9, 2019
PubMed

Keywords:
Amorphous powderCyclodextrin powderEthanol-induced crystallisationFish oilSolid encapsulation

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