Due to their unique structural, physical and chemical properties, cyclodextrins and their
derivatives have been of great interest to scientists and researchers in both academia and …

β-Cyclodextrin (β-CD) is an oligosaccharide composed of seven units of D-(+)-
glucopyranose joined by α-1, 4 bonds, which is obtained from starch. Its singular trunk …

High-throughput and label-free protein nanopore-based sensors are extensively used in
DNA sequencing, single-protein analysis, molecular sensing and chemical catalysis with …

Preservation of hydrophobic, volatile, food flavor ingredients during processing is a foremost
concern for food manufacturers. Nanoencapsulation is a method, which enables achieving …

Cyclodextrins (CDs) have been used by the pharmaceutical and food industries since the
1970s. Their cavities allow the accommodation of several hydrophobic molecules, leading to …

Cyclodextrins (CDs) are cyclic oligosaccharides comprised of six or more glucose units
connected by alpha-1, 4 bonds. They have hydrophobic cavities with a hydrophilic exterior …

Flavors have been widely used in many products. They are volatile compounds and do not
often last long in air especially at high temperature. The techniques for slow flavor release …

In this research the experimental solubility of meloxicam (MLX) in {formamide (FM)+
water},{N-methylformamide (NMF)+ water} and {N, N-dimethylformamide (DMF)+ water} …

1-Methylcyclopropene (1-MCP), an ethylene inhibiting regulator, is commercially available
in the form of an inclusion complex with α-cyclodextrin (α-CD). In this study, molecular …

From a pharmaceutical standpoint, cyclodextrin-based products have deservedly gained
substantial market share due to their ability to improve undesirable physicochemical …