Food proteins as novel nanosuspension stabilizers for poorly water-soluble drugs

International Journal of Pharmaceutics

Volumn 441, Issue 1-2, 2013, Pages 269-278

  He, Wei ^a,b   Lu, Yi ^a   Qi, Jianping ^a   Chen, Lingyun ^c   Hu, Fuqiang ^d   Wu, Wei ^a  

^a FUDAN UNIVERSITY   (China)

^b CHINA PHARMACEUTICAL UNIVERSITY   (China)

^c UNIVERSITY OF ALBERTA   (Canada)

^d ZHEJIANG UNIVERSITY   (China)

Author keywords

Food proteins; Nanosuspensions; Poorly water soluble drugs; Stabilizers

Indexed keywords

BETA LACTOGLOBULIN; INDOMETACIN; MILK PROTEIN; SOYBEAN PROTEIN;

ADSORPTION; ARTICLE; DRUG RELEASE; DRUG SOLUBILITY; DRUG STABILITY; HEAT; HYDROPHOBICITY; PARTICLE SIZE; PRECIPITATION; PRIORITY JOURNAL; PROTEIN DENATURATION; SUSPENSION; WHEY;

CHEMICAL PRECIPITATION; DRUG COMPOUNDING; DRUG STABILITY; EXCIPIENTS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; INDOMETHACIN; LACTOGLOBULINS; MILK PROTEINS; NANOPARTICLES; PARTICLE SIZE; SOLUBILITY; SOYBEAN PROTEINS; SUSPENSIONS; ULTRASONICS;

EID: 84872801393     PISSN: 03785173     EISSN: 18733476     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2012.11.033     Document Type: Article

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