Measurement and Correlation of the Solubility of β-Cyclodextrin in Different Solutions at Different Temperatures and Thermodynamic Study of the Dissolution Process
A new improved formulation was studied to improve the rehydration properties of freeze-dried dumplings. To provide basic data for industrial applications, the solubility capabilities of β-Cyclodextrin in sucrose, NaCl, and a mixed solution were measured at temperatures ranging from 303.15 t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2227-9717/7/3/135 |