reviewFood HydrocolloidsJan 9, 2009Closed access

A review on the use of cyclodextrins in foods

GAGonzalo AstrayCGCarmen González‐BarreiroJCJuan C. MejutoRRR. Rial‐OteroJSJesús Simal‐Gándara

Universidade de Vigo

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

880
total citations
FWCI
20.52
Percentile
100%
References
105
Citations per year

Authors

5

Topics & keywords

Topics
Keywords
  • Chemistry
  • Food industry
  • Solubility
  • Food chemistry
  • Browning
  • Food additive
  • Organic chemistry
  • Cyclodextrin
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