Influence of processing parameters on morphology of polymethoxyflavone in emulsions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 2, 2015, Pages 652-659

  Ting, Yuwen ^a   Li, Colin C ^a   Wang, Yin ^a   Ho, Chi Tang ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

crystal size; emulsions; morphology; polymethoxyflavone

Indexed keywords

BIOCHEMISTRY; CRYSTALLINE MATERIALS; EMULSIFICATION; EMULSIONS; GRAIN SIZE AND SHAPE; HYDROPHOBICITY; MORPHOLOGY; PROCESSING; SYSTEM STABILITY;

CRYSTAL SIZE; CRYSTALLINE COMPOUNDS; LOADING CONCENTRATION; POLYMETHOXYFLAVONE; PROCESSING PARAMETERS; PROCESSING TEMPERATURE; SYSTEM OPTIMIZATIONS; VISCOELASTIC EMULSIONS;

LOADING;

EMULSION; FLAVONE; FLAVONE DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; CITRUS; EMULSION; EVALUATION STUDY; MEDICINAL CHEMISTRY; PROCEDURES;

CHEMISTRY, PHARMACEUTICAL; CITRUS; EMULSIONS; FLAVONES; PLANT EXTRACTS;

EID: 84921512875     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504465a     Document Type: Article

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