Preparation and physicochemical characterization of trans-resveratrol nanoparticles by temperature-controlled antisolvent precipitation

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 37-42

  Kim, Sanggu ^a   Ng, Wai Kiong ^a   Dong, Yuancai ^a   Das, Surajit ^a   Tan, Reginald B H ^a,b  

^a INSTITUTE OF CHEMICAL AND ENGINEERING SCIENCES   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Bioavailability; Dissolution rate; Freeze drying; Saturation solubility; Temperature controlled antisolvent precipitation; Trans Resveratrol nanoparticles

Indexed keywords

BIOCHEMISTRY; DISSOLUTION; LOW TEMPERATURE DRYING; NANOPARTICLES; PARTICLE SIZE; RESVERATROL; SOLUBILITY; SOLUTIONS; TEMPERATURE CONTROL;

ANTI-SOLVENT PRECIPITATIONS; BIOAVAILABILITY; DISSOLUTION RATES; FREEZE DRYING; SATURATION SOLUBILITY; TRANS-RESVERATROL;

PRECIPITATION (CHEMICAL);

EID: 84860365540     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.034     Document Type: Article

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