Investigation of the behaviour of chitosan microparticles as pH responsive hydrogels in the gastro-intestinal tract using magnetic resonance imaging-Reference-Cited by-同舟云学术

Investigation of the behaviour of chitosan microparticles as pH responsive hydrogels in the gastro-intestinal tract using magnetic resonance imaging

Published:2012-01 Issue:1 Volume:26 Page:187-196
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pregent Stive,Hoad Caroline L.,Ciampi Elisabetta,Kirkland Mark,Cox Eleanor F.,Marciani Luca,Spiller Robin C.,Butler Michael F.,Gowland Penny,Rayment Phillippa

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Blood and other body fluids, analysis and compilation;Altman,1961

2. Structure and interactions in covalently and ionically crosslinked chitosan hydrogels for biomedical applications;Berger;European Journal of Pharmaceutics and Biopharmaceutics,2004

3. Swelling and mechanical properties of biopolymer hydrogels containing chitosan and bovine serum albumin;Butler;Biomacromolecules,2006

4. Analysis of gastric-emptying data;Elashoff;Gastroenterology,1982

5. A new pulse sequence for determining T1 and T2 simultaneously;Graumann;Medical Physics,1986

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. NMR imaging of 3D printed biocompatible polymer scaffolds interacting with water;Rapid Prototyping Journal;2019-07-08

2. Swelling behavior and satiating effect of the gel microparticles obtained from callus cultures pectins;International Journal of Biological Macromolecules;2019-02

3. Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads;Food Hydrocolloids;2017-10

4. Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches;Annual Review of Food Science and Technology;2017-02-28

5. The satiating mechanisms of major food constituents – An aid to rational food design;Trends in Food Science & Technology;2013-07