Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions

Food Research International

Volumn 62, Issue , 2014, Pages 98-103

  Zheng, Jinkai ^a,b   Li, Yan ^a,c   Song, Mingyue ^a   Fang, Xiang ^d   Cao, Yong ^d   McClements, David Julian ^a   Xiao, Hang ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^d SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

5 Demethyltangeretin; HCT116 cancer cells; Nanoemulsion; Particle size; Polymethoxyflavones; Uptake

Indexed keywords

BIOCHEMISTRY; CRYSTALS; CYTOLOGY; DISEASES; DROPS; EMULSIFICATION; EMULSIONS; OILS AND FATS; OSTWALD RIPENING; PARTICLE SIZE;

5-DEMETHYLTANGERETIN; CANCER CELLS; NANOEMULSION; POLYMETHOXYFLAVONES; UPTAKE;

CELLS;

EID: 84896282886     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.013     Document Type: Article

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