Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor

Journal of Nanoscience and Nanotechnology

Volumn 8, Issue 10, 2008, Pages 5018-5021

  Hong, Mi Mi ^a   Oh, Jae Min ^a,b   Choy, Jin Ho ^a  

^a Ewha Womans University   (South Korea)

^b Yonsei University Wonju   (South Korea)

Author keywords

Layered double hydroxide; Vanillic acid; X ray diffraction

Indexed keywords

BENZOIC ACIDS; CONTROLLED RELEASES; INORGANIC NANO PARTICLES; LAYERED DOUBLE HYDROXIDE; METHOXY; NANOHYBRIDS; RELEASE KINETICS; VANILLIC ACID;

DIFFRACTION; NANOPARTICLES; NANOSTRUCTURED MATERIALS; X RAY DIFFRACTION;

X RAY ANALYSIS;

FLAVORING AGENT; INORGANIC COMPOUND; NANOPARTICLE; VANILLIC ACID;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS;

CHEMISTRY, PHARMACEUTICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVORING AGENTS; INORGANIC CHEMICALS; KINETICS; NANOPARTICLES; VANILLIC ACID;

EID: 58149229627     PISSN: 15334880     EISSN: None     Source Type: Journal    
DOI: 10.1166/jnn.2008.1385     Document Type: Conference Paper

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