| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278083 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Preparation of trans-resveratrol nanoparticles by temperature-controlled antisolvent precipitation. ⺠Lower precipitation temperature can produce a smaller particle size. ⺠The decrease in particle size down to nano-sized range and degree of crystallinity of trans-resveratrol. ⺠Significant enhancement of saturation solubility and dissolution rate of trans-resveratrol.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Sanggu Kim, Wai Kiong Ng, Yuancai Dong, Surajit Das, Reginald B.H. Tan,