Complex Hydrogel Systems Composed of Polymers, Liposomes, and Cyclodextrins: Implications of Composition on Rheological Properties and Aging-Reference-Cited by-同舟云学术

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Complex Hydrogel Systems Composed of Polymers, Liposomes, and Cyclodextrins: Implications of Composition on Rheological Properties and Aging

Published:2009-06-04 Issue:15 Volume:25 Page:8480-8488
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Mourtas Spyridon¹,Aggelopoulos Christos A.²,Klepetsanis Pavlos¹²,Tsakiroglou Christos D.²,Antimisiaris Sophia G.¹²

Affiliation:

1. Laboratory of Pharmaceutical Technology, Department of Pharmacy, School of Health Sciences, University of Patras, 26510 Rio, Greece

2. Foundation for Research and Technology Hellas, Institute of Chemical Engineering and High Temperature Chemical Processes, 26504 Rio, Greece

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la804305z

Reference37 articles.

1. Interpreting Properties of Microbicide Drug Delivery Gels:Analyzing Deployment Kinetics due to Squeezing

2. Preparation, in vitro release and skin absorption of hydrocortisone acetate from a liposome gel

3. Development of novel fusogenic vesosomes for transcutaneous immunization

4. Influence of methyl-β-cyclodextrin and liposomes on rheological properties of Carbopol® 974P NF gels

5. Development and in vitro evaluation of a liposomal vaginal delivery system for acyclovir

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1. Introduction to liposome assisted drug delivery;Liposomes in Drug Delivery;2024

2. Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel;Food Hydrocolloids;2021-11

3. Signatures of Overaging in an Aqueous Dispersion of Carbopol;Langmuir;2020-11-26

4. Cellulose-Based Composite Hydrogels: Preparation, Structures, and Applications;Polymers and Polymeric Composites: A Reference Series;2019

5. Influence of cyclodextrins on the gel properties of kappa-carrageenan;Food Chemistry;2018-11

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