Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility

Food Biophysics

Volumn 7, Issue 4, 2012, Pages 341-353

  Li, Yan ^a   Xiao, Hang ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bioavailability; Flavonoids; Nanoemulsions; Nanoparticles; Nutraceuticals; Pharmaceuticals

Indexed keywords

ANTICANCER ACTIVITIES; BIOAVAILABILITY; CITRUS PEEL; ENCAPSULATION EFFICIENCY; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; HIGH MELTING POINT; HUMAN HEALTH; HYDROPHILIC POLYMERS; HYDROPHOBIC COMPONENTS; HYDROXYPROPYL METHYLCELLULOSE; INTESTINAL FLUID; LONG CHAINS; MEDIUM CHAIN TRIGLYCERIDES; MIXED MICELLES; NANO-EMULSIONS; NUTRACEUTICALS; OIL DROPLETS; OIL PHASE; OIL-IN-WATER; POLY(VINYL ALCOHOL) (PVA); SATURATION CONCENTRATION; WATER SOLUBILITIES;

BIOCHEMISTRY; DRUG PRODUCTS; ENCAPSULATION; FLAVONOIDS; HYDROPHILICITY; HYDROPHOBICITY; MICELLES; NANOPARTICLES; OILS AND FATS; POLYETHYLENE GLYCOLS; POLYMERS;

SOLUBILITY;

CITRUS;

EID: 84870394034     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9272-1     Document Type: Article

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