2017
DOI: 10.1016/j.cej.2017.06.170
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Drug release of yolk/shell microcapsule controlled by pH-responsive yolk swelling

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Cited by 36 publications
(38 citation statements)
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“…The PDS swelling ratios increased from 10.7 to 5.8 at pH in the range of 5.5-3.4. The release amounts of ibuprofen were 44% (pH = 3.4) and 72% (pH = 5.3) after 6 hr, which higher than those of pH = 7.5 (10%) (Jia et al, 2017); it provides an effective pathway for drug delivery. Polk et al constructed a polymer albumin-loaded delivery system with the sustained-release property and found that the pH value of extracapsular solution had a significant effect on the release of albumin (Polk et al, 1994a).…”
Section: Ph Valuesmentioning
confidence: 86%
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“…The PDS swelling ratios increased from 10.7 to 5.8 at pH in the range of 5.5-3.4. The release amounts of ibuprofen were 44% (pH = 3.4) and 72% (pH = 5.3) after 6 hr, which higher than those of pH = 7.5 (10%) (Jia et al, 2017); it provides an effective pathway for drug delivery. Polk et al constructed a polymer albumin-loaded delivery system with the sustained-release property and found that the pH value of extracapsular solution had a significant effect on the release of albumin (Polk et al, 1994a).…”
Section: Ph Valuesmentioning
confidence: 86%
“…Good strength and stability (Jia, Wang, Chen, & Yin, 2017) Semisynthetic polymers Biodegradable Hydrophobic Cellulose derivatives: sodium hydroxymethyl cellulose, ethyl cellulose, cellulose acetate, and its esters, etc.…”
Section: Natural Polymersmentioning
confidence: 99%
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“…Microencapsulation focused on protecting the active ingredients from volatilizing and oxidizing, and masking the odour or taste of encapsulated materials, which is favourable for achieving immobilization, protection, controlled release, structuration and functionalization of critical element . The main methods used for encapsulation are spray drying, coacervation, polymerization, membrane emulsification, layer assembly and microfluidics . Currently, spray drying is still the most popular technique for microencapsulation as a result of rather economic and straightforward, and has been widely applied in the food and flavour industry .…”
Section: Introductionmentioning
confidence: 99%