Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Subject "inclusion complex"

Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Subject "inclusion complex"

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  • Kong, Lingyan; Perez-Santos, Diana M.; Ziegler, Gregory R. (2019-12)
    Amylose-guest inclusion complexes are a type of supramolecular host-guest assembly that can provide protection for and controlled release of guest molecules. The successful and efficient complexation between amylose and ...
  • Kong, Lingyan; Bhosale, Rajesh; Ziegler, Gregory R. (2018-03)
    In the present study, we report a novel composition based on amylose (or starch) inclusion complex with an amphiphilic material as an effective encapsulation platform technology to incorporate guests of interest. Specifically, ...
  • Kong, Lingyan; Ziegler, Gregory R. (2014-07)
    We have demonstrated a method of fabricating starch fibers with an average diameter in the order of micrometers. In the present study, the formation of starch-guest inclusion complexes in the electrospun starch fibers was ...
  • Kong, Lingyan; Ziegler, Gregory R. (2014-10-13)
    In the present study, we introduce a simple method to prepare inclusion complexes by “inserting” guest molecules into preformed “empty” V-type amylose helices. Ascorbyl palmitate (AscP) was used as a model guest material ...
  • Shi, Linfan; Hopfer, Helene; Ziegler, Gregory R.; Kong, Lingyan (2019-12)
    Flavoring ingredients are often the most expensive ingredients in food formulations, and their stability and release behavior are significant factors for quality and acceptability of food products. Among flavoring compounds, ...

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