Improving Stability of Effervescent Products by Co-Crystal Formation: A Novel Application of Crystal Engineered Citric Acid-Reference-Cited by-同舟云学术

Improving Stability of Effervescent Products by Co-Crystal Formation: A Novel Application of Crystal Engineered Citric Acid

Published:2020-06-09 Issue:7 Volume:20 Page:4839-4844
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Pagire Sudhir K.¹,Seaton Colin C.²^ORCID,Paradkar Anant¹^ORCID

Affiliation:

1. Centre for Pharmaceutical Engineering Science, School of Pharmacy and Medical Sciences, University of Bradford, Richmond Road, Bradford BD7 1DP, United Kingdom

2. School of Chemistry and Biosciences, University of Bradford, Richmond Road, Bradford BD7 1DP, United Kingdom

Funder

Engineering and Physical Sciences Research Council

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.0c00616

Reference32 articles.

1. Formulation and evaluation of effervescent tablets: a review

2. FORMULATION DEVELOPMENT & EVALUATION OF EFFERVESCENT TABLET OF ALENDRONATE SODIUM WITH VITAMIN D3

3. Stella, M.; Entwisle, J.; Newlon, J.; Naykki, C. US 9649274, 2017.

4. Preparation and Evaluation of Fast-Disintegrating Effervescent Tablets of Glibenclamide

5. Development and physical evaluation of Maytenus ilicifolia effervescent granules using factorial design

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