Articles with "hpmc based" as a keyword



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Design, Preparation and Evaluation of HPMC-Based PAA or SA Freeze-Dried Scaffolds for Vaginal Delivery of Fluconazole

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Published in 2017 at "Pharmaceutical Research"

DOI: 10.1007/s11095-017-2226-z

Abstract: PurposeAim of this work was preparation of bioadhesive gel formulations based on Hydroxypropyl methylcellulose (HPMC), Poly(acrylic acid) (PAA) or Sodium alginate (SA) loaded with anise/fluconazole β-cyclodextrin inclusion complexes in 1:2 and 1:3 ratios intended for… read more here.

Keywords: hpmc based; cyclodextrin inclusion; based paa; paa ... See more keywords
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A high‐sensitivity HPLC‐ELSD method for HPMC‐AS quantification and its application in elucidating the release mechanism of HPMC‐AS based amorphous solid dispersions

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Published in 2018 at "European Journal of Pharmaceutical Sciences"

DOI: 10.1016/j.ejps.2018.07.007

Abstract: &NA; Hydroxypropyl methylcellulose acetate succinate (HPMC‐AS) is one of the most widely used polymers used in amorphous solid dispersions (ASD) for solubility and bioavailability enhancement of poorly water‐soluble drugs. Once released from ASDs, HPMC‐AS was… read more here.

Keywords: hpmc based; hpmc; high sensitivity; method ... See more keywords
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Solid Dispersions of Gefitinib Prepared by Spray Drying with Improved Mucoadhesive and Drug Dissolution Properties

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Published in 2022 at "AAPS PharmSciTech"

DOI: 10.1208/s12249-021-02187-4

Abstract: Gefitinib is a tyrosine kinase inhibitor that is intended for oral administration yet suffers poor bioavailability along with undesirable side effects. To enhance its solubility and allow colon targeting, gefitinib (ZD) and blends of different… read more here.

Keywords: solid dispersions; hpmc based; spray; dissolution ... See more keywords
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Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

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Published in 2021 at "Foods"

DOI: 10.3390/foods10040793

Abstract: Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the… read more here.

Keywords: substitution; cocoa butter; hpmc based; thermorheological characterization ... See more keywords