Ms. Ref. No.: FOODCHEM-D-23-06781R3
Title: Rigid crosslink improves the surface area and porosity of β‑cyclodextrin beads for enhanced adsorption of flavonoids
Food Chemistry


Dear Professor Du,

I am pleased to confirm that your paper Rigid crosslink improves the surface area and porosity of β‑cyclodextrin beads for enhanced adsorption of flavonoids has been accepted for publication in Food Chemistry.

Upon transfer of your paper to our production department, your article proof will be created and sent to you for checking. You will also be asked to complete a number of online forms required for publication. If we need additional information from you during the production process, we will contact you. Please note that significant changes to the article are not allowed during the proofing process.