Blending lecithin and gelatin improves the formation of thymol nanodispersions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 13, 2014, Pages 2956-2962

  Xue, Jia ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

gelatin; lecithin; nanodispersions; stability; synergistic surface activity; thymol

Indexed keywords

AGGLOMERATION; BLENDING; CONVERGENCE OF NUMERICAL METHODS; DISPERSIONS; PARTICLE SIZE; PHENOLS; FOOD SAFETY; LECITHIN; OSTWALD RIPENING;

COMPLEX FORMATIONS; GELATIN; MICROBIOLOGICAL SAFETY; NANO-DISPERSIONS; PARTICLE AGGREGATION; PARTICLE SIZE CHANGE; SURFACE ACTIVITIES; THYMOL; PHYSICAL STABILITY;

LECITHIN; AGGLOMERATION;

ANTIINFECTIVE AGENT; DRUG CARRIER; GELATIN; NANOPARTICLE; PHOSPHATIDYLCHOLINE; THYMOL;

ARTICLE; CHEMISTRY; DRUG DELIVERY SYSTEM; EQUIPMENT; PARTICLE SIZE; SYNTHESIS;

ANTI-INFECTIVE AGENTS; DRUG CARRIERS; DRUG DELIVERY SYSTEMS; GELATIN; LECITHINS; NANOPARTICLES; PARTICLE SIZE; THYMOL;

EID: 84897534026     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405828s     Document Type: Article

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