1990
DOI: 10.1016/0168-3659(90)90076-6
|View full text |Cite
|
Sign up to set email alerts
|

Probing the microstructure of liquid crystalline surfactant systems; a physicochemical study using rheometry, DTA and 17O NMR

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

1992
1992
2002
2002

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(2 citation statements)
references
References 22 publications
0
2
0
Order By: Relevance
“…It was reported that a mixture of water and nonionic surfactant, Brij 96 (poly[oxyethylene(10) oleyl ether]) possibly exhibits a variety of liquid-crystalline structures such as lamellar, viscous isotropic, and hexagonal gel, depending on the mixing ratio. 23 The different liquid-crystalline phases demonstrated different diffusion coefficients for a particular drug due to changes in the morphology of the aqueous porosities and tortuosities. Protein release from the above liquid-crystalline phase should occur via arrays of hydrophilic and aqueous pores created by the selfassembled hydrophobic domains.…”
Section: Resultsmentioning
confidence: 99%
“…It was reported that a mixture of water and nonionic surfactant, Brij 96 (poly[oxyethylene(10) oleyl ether]) possibly exhibits a variety of liquid-crystalline structures such as lamellar, viscous isotropic, and hexagonal gel, depending on the mixing ratio. 23 The different liquid-crystalline phases demonstrated different diffusion coefficients for a particular drug due to changes in the morphology of the aqueous porosities and tortuosities. Protein release from the above liquid-crystalline phase should occur via arrays of hydrophilic and aqueous pores created by the selfassembled hydrophobic domains.…”
Section: Resultsmentioning
confidence: 99%
“…Telephone: (412) 396-5133; Email: adeyeyechri@duq.edu Microstructural characteristics (e.g, lamellar gel phase, interfacial layer or membrane of the dispersed phase, micellar formation and physical stability, flocculation, ratio of free and bound water to surfactants) of topical creams-pharmaceutical, cosmetic, or food-have been evaluated using several analytical methods. These methods include viscoelastic measurements [1][2][3][4], low-and highangle X-ray diffractometry [2], confocal laser scanning microscopy [5], thermogravimetry [6], low-temperature scanning electron microscopy [1,7,8], differential scanning calorimetry [9], and 17 O nuclear magnetic relaxation [10]. More microstructure investigations have focused on foods than on pharmaceuticals.…”
Section: *Corresponding Author: Moji Christianah Adeyeyementioning
confidence: 99%