Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Journal of Food Engineering

Volumn 102, Issue 2, 2011, Pages 202-208

  Ding, Baomiao ^a   Zhang, Xiaoming ^a   Hayat, Khizar ^a   Xia, Shuqin ^a   Jia, Chengsheng ^a   Xie, Mingyong ^a   Liu, Chengmei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Ferrous glycinate; Nanoliposome; Reverse phase evaporation method; Stability

Indexed keywords

BOILING WATER; ENCAPSULATION EFFICIENCY; EVAPORATION METHOD; GLYCINATE; IN-VITRO; NANOLIPOSOME; NANOLIPOSOMES; ORAL ADMINISTRATION; PHOSPHATIDYLCHOLINE; RETENTION RATIO; REVERSE-PHASE EVAPORATION METHOD; SPHERICAL SHAPE; STORAGE PERIODS; TEM;

ENCAPSULATION; EVAPORATION; SIZE DETERMINATION; SIZE DISTRIBUTION; TRANSMISSION ELECTRON MICROSCOPY; ZETA POTENTIAL;

STABILITY;

EID: 77957262708     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.022     Document Type: Article

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