Ho, Thao M <br/><br/>
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 2: Characterization of complexed powders and determination of crystalline structure.  [electronic resource] 

 -  Food chemistry  Sep 2016 
 - 92-101 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.03.044  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carbon Dioxide--chemistry<br/>Crystallization<br/>Magnetic Resonance Spectroscopy<br/>Powders<br/>Water<br/>alpha-Cyclodextrins--chemistry