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Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor

Title
Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor
Authors
Hong M.-M.Oh J.-M.Choy J.-H.
Ewha Authors
최진호
SCOPUS Author ID
최진호scopus
Issue Date
2008
Journal Title
Journal of Nanoscience and Nanotechnology
ISSN
1533-4880JCR Link
Citation
vol. 8, no. 10, pp. 5018 - 5021
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
4-hydroxy-3-methoxybenzoic acid (vanillic acid: VA), which is a widely used flavoring agent in foods, was successfully intercalated into layered double hydroxide (LDH) to produce VA-LDH nanohybrids. The structure and VA release kinetics of the nanohybrids were systematically investigated with respect to charge density of host LDHs. Copyright © 2008 American Scientific Publishers All rights reserved.
DOI
10.1166/jnn.2008.1385
Appears in Collections:
자연과학대학 > 화학·나노과학전공 > Journal papers
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