Author:
Muniz Izabella de Carvalho Batista,Santos Jonathan Barbosa,de Oliveira Rosana Moura,Santos Fernanda Godoy,Souza Junior Evaldo Cardozo de,Oyama Linda,Fontan Rafael da Costa Ilhéu,Bonomo Renata Cristina Ferreira
Reference157 articles.
1. Cyclodextrin/surfactant inclusion complexes: an integrated view of their thermodynamic and structural properties;dos;Adv. Colloid Interface Sci.,2021
2. Cyclodextrins in the antiviral therapy;Jicsinszky;J. Drug Deliv. Sci. Technol.,2021
3. Cyclodextrin complexation improves the solubility and Caco-2 permeability of chrysin;Fenyvesi;Materials,2020
4. É. Fenyvesi, M. Vikmon, L. Szente, Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations, 56(12) (2016) 1981–2004. https://doi.org/https://doi.org/10.1080/10408398.2013.809513.
5. Effect of hydrophilic polymer on solubility and taste masking of linezolid in multi-component cyclodextrin inclusion complex: physicochemical characterization and molecular docking;Mohapatra;J. Drug Deliv. Sci. Technol.,2021