| 1 |
Improved oral bioavailability and anti-chronic renal failure activity of chrysophanol via mixed polymeric micelles
Gu MJ, Lu LD, Wei QX, Miao ZW, Zhang H, Gao LP, Li LJ
Journal of Microencapsulation, 38(1), 47, 2021 |
| 2 |
Formation of drug-loaded nanoemulsions in stirred media mills
Schwendner JF, Konnerth C, Romeis S, Schmidt J, Peukert W
Advanced Powder Technology, 30(8), 1584, 2019 |
| 3 |
Encapsulation of (-)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications
Shtay R, Keppler JK, Schrader K, Schwarz K
Journal of Food Engineering, 244, 91, 2019 |
| 4 |
The characterisation, pharmacokinetic and tissue distribution studies of TPGS modified myricetrin mixed micelles in rats
Wei CM, Wang QL, Weng W, Wei QY, Xie YJ, Adu-Frimpong M, Toreniyazov E, Ji H, Xu XM, Yu JN
Journal of Microencapsulation, 36(3), 278, 2019 |
| 5 |
Self-assembled micelles based on gambogenic acid-phospholipid complex for sustained-release drug delivery
Wang BL, Cheng WY, Zhang CY, Bao YM, Zha LQ, Qian JJ, Hong LF, Chen WD
Journal of Microencapsulation, 36(6), 566, 2019 |
| 6 |
Preparation, characterization and in vitro release properties of pectin-based curcumin film
Pan J, Cao D, Ma X, Yang J
Korean Journal of Chemical Engineering, 36(5), 822, 2019 |
| 7 |
Fabrication of Aminosilanized Halloysite Based Floating Biopolymer Composites for Sustained Gastro Retentive Release of Curcumin
Reddy NSG, Rao KM, Park SY, Kim TY, Chung ID
Macromolecular Research, 27(5), 490, 2019 |
| 8 |
Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion
Wang SJ, Shi Y, Han LP
Journal of Food Engineering, 231, 1, 2018 |
| 9 |
Dietary supplements containing vitamins and minerals: Formulation, optimization and evaluation
Rajakumari R, Oluwafemi OS, Thomas S, Kalarikkal N
Powder Technology, 336, 481, 2018 |
| 10 |
Pellets based on polyuronates: Relationship between gelation and release properties
Huynh UTD, Assifaoui A, Chambin O
Journal of Food Engineering, 199, 27, 2017 |
