Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate

International Journal of Pharmaceutics

Volumn 423, Issue 2, 2012, Pages 281-288

  Carbinatto, Fernanda M ^a   De Castro, Ana Dóris ^a   Cury, Beatriz S F ^a   Magalhães, Alviclér ^b   Evangelista, Raul C ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cross linking; High amylose starch; Pectin; Rheology; Thermal analysis; X ray diffraction

Indexed keywords

AMYLOSE; PECTIN; SODIUM DIHYDROGEN PHOSPHATE;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL MODIFICATION; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; PHYSICAL PHASE; PRIORITY JOURNAL; THERMOGRAVIMETRY; THERMOSTABILITY; X RAY DIFFRACTION;

AMYLOSE; CHEMISTRY, PHARMACEUTICAL; CROSS-LINKING REAGENTS; CRYSTALLIZATION; DELAYED-ACTION PREPARATIONS; DRUG CARRIERS; DRUG COMPOUNDING; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; PECTINS; PHOSPHORYLATION; POLYPHOSPHATES; RHEOLOGY; TECHNOLOGY, PHARMACEUTICAL; THERMOGRAVIMETRY; X-RAY DIFFRACTION;

EID: 84856519862     PISSN: 03785173     EISSN: 18733476     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2011.11.042     Document Type: Article

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