Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles

Journal of Colloid and Interface Science

Volumn 426, Issue , 2014, Pages 256-263

  Salminen, Hanna ^a   Helgason, Thrandur ^a   Aulbach, Susanne ^a   Kristinsson, Bjarki ^b   Kristbergsson, Kristberg ^b   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Aromatic amino acids; Co surfactant; Crystallization; Lecithin; Pluronic F68; Polymorphic transition; Solid lipid nanoparticles; Stability; Tween 60; Tween 80

Indexed keywords

AMINO ACIDS; AROMATIC COMPOUNDS; CONVERGENCE OF NUMERICAL METHODS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; LECITHIN; MELTING; NANOPARTICLES; RESERVOIRS (WATER); SALTS; STABILIZATION; STRUCTURAL OPTIMIZATION;

AROMATIC AMINO ACID; CO-SURFACTANTS; PLURONIC F-68; POLYMORPHIC TRANSITIONS; SOLID LIPID NANOPARTICLE (SLN); TWEEN 60; TWEEN 80;

SURFACE ACTIVE AGENTS;

LIPID; NANOPARTICLE; SURFACTANT;

CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; LIPIDS; NANOPARTICLES; SURFACE-ACTIVE AGENTS; THERMODYNAMICS;

EID: 84899580980     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2014.04.009     Document Type: Article

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