Effects of mass ratio, pH, temperature, and reaction time on fabrication of partially purified pomegranate ellagitannin-gelatin nanoparticles

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 4225-4231

  Li, Zheng ^a   Gu, Liwei ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

gelatin; nanoparticles; pomegranate ellagitannins; punicalagin

Indexed keywords

COLLOIDAL SUSPENSIONS; COLLOIDAL SYSTEM; ELLAGITANNINS; GELATIN; GELATIN NANOPARTICLES; GELATIN SOLUTIONS; HYDROLYZATION; HYDROPHOBIC SITES; ISO-ELECTRIC POINTS; LOADING EFFICIENCY; MASS RATIO; NANOPARTICLE SUSPENSION; PH RANGE; PH VALUE; POOR STABILITY; PUNICALAGIN; REACTION TIME;

EFFICIENCY; FABRICATION; LOADING; PARTICLE SIZE; PH EFFECTS; PRECIPITATION (CHEMICAL); PURIFICATION; SUSPENSIONS (FLUIDS);

NANOPARTICLES;

ELLAGITANNIN; GELATIN; NANOPARTICLE; TANNIN;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PARTICLE SIZE; PH; POMEGRANATE; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GELATIN; HYDROGEN-ION CONCENTRATION; HYDROLYZABLE TANNINS; KINETICS; MICROSCOPY, ELECTRON, TRANSMISSION; NANOPARTICLES; PARTICLE SIZE; PUNICACEAE; TEMPERATURE;

LYTHRACEAE;

EID: 79955043523     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200024d     Document Type: Article

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