The physicochemical properties and interactions of the complex of oleic acid (OA) and β-
cyclodextrin (β-CD) were studied by experimental and computational methods. Differential …

Ursolic acid (UA) and oleanolic acid (OA) are insoluble drugs. The objective of this study
was to encapsulate them into β-cyclodextrin (β-CD) and compare the solubility and …

Phenolic compounds, such as caffeic acid, trans-ferulic, acid and p-coumaric acid that are
commonly found in food products, are beneficial for human health. Cyclodextrins can form …

We simulated the docking of α-lipoic acid (α-LA) in β-cyclodextrin (β-CD) using two models.
We considered in this study complexes formed by 1: 1 host–guest stoichiometry in vacuo …

It is crucial to accurately describe non-covalent weak interactions between the components
of cholesterol/β-cyclodextrin inclusion complex in the modulation of its stability. Experimental …

The formation and stabilization mechanisms of inclusion complexes (ICs) between β-
cyclodextrin (β-CD) and five C10 aroma molecules were simultaneously investigated using …

The inclusion complexes between a series of cyclodextrins (CDs), which are αCD, βCD,
γCD and hydroxypropyl-β-CD (HPβCD), and eugenol was studied by spectroscopy, thermal …

Cyclodextrins (CDs) can be used to improve the solubility and stability of cinnamic acid
derivatives (CAs). However, there was no detailed report about understanding the effects of …

Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of
all flavor chemicals by volume, is used widely in many industries. However, ethyl acetate is …

The objective of our study is to investigate rosmarinic acid (RoA) functionalities (antioxidant
activity) and eliminate practical limitations (bitter taste, poor solubility, and low stability) when …