Improvement of membrane stabilizer on the rehydrated reconstruction of spray-dried mannitol-based liposome powder-Reference-Cited by-同舟云学术

Improvement of membrane stabilizer on the rehydrated reconstruction of spray-dried mannitol-based liposome powder

Published:2024-01-19 Issue:5 Volume:302 Page:711-720
ISSN:0303-402X
Container-title:Colloid and Polymer Science
language:en
Short-container-title:Colloid Polym Sci

Author:

Liang Chunxue,Du Jincheng,Hou Ting,Sui Liyuan,Li Jinlian,Zhao Yanli,Wu Dongmei

Funder

Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation project

Basic Scientific Research Project for Heilongjiang Provincial Colleges and Universities

Heilongjiang Province "Double first-class" discipline collaborative innovation achievement construction project

Heilongjiang Province key research and development plan project；Heilongjiang Province "Double first-class" discipline collaborative innovation achievement construction project

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00396-024-05224-3.pdf

Reference44 articles.

1. Dymek M, Sikora E (2022) Liposomes as biocompatible and smart delivery systems-the current state. Adv Colloid Interface Sci 309:102757. https://doi.org/10.1016/j.cis.2022.102757

2. McClements DJ, Decker EA, Weiss J (2007) Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72(8):109–124. https://doi.org/10.1016/j.cis.2010.06.010

3. Payne NI, Ambrose CV, Timmins P, Ward MD, Ridgway F (1986) Proliposomes: a novel solution to an old problem. J Pharm Sci 75(4):325–329. https://doi.org/10.1002/jps.2600750402

4. Wagner A, Vorauer-Uhl K (2011) Liposome technology for industrial purposes. J Drug Deliv 2011:1–9. https://doi.org/10.1016/j.addr.2020.06.022

5. Fioramonti SA, Arzeni C, Pilosof AMR, Rubiolo AC, Santiago LG (2015) Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions. J Food Eng 156:31–38. https://doi.org/10.1016/j.jfoodeng.2015.01.013