S Poozesh, E Bilgili - International Journal of Pharmaceutics, 2019 - Elsevier
Spray drying is one of the widely used manufacturing processes in pharmaceutical industry. While there are voluminous experimental studies pertaining to the impact of various process …
NM Eijkelboom, AP van Boven, I Siemons… - Journal of Food …, 2023 - Elsevier
Crucial for achieving premium agglomerated powder products through spray drying is that the primary particle morphology and the degree of agglomeration can be controlled …
C Zhang, L Yang, F Wan, H Bera, D Cun… - International journal of …, 2020 - Elsevier
Abstract Adopting the Quality by Design (QbD) approach in the drug development process has transformed from “nice-to-do” into a crucial and required part of the development …
M Ordoubadi, FKA Gregson, H Wang… - International journal of …, 2021 - Elsevier
The particle formation of L-leucine, a dispersibility-enhancing amino acid used in the spray drying of inhalable pharmaceutical aerosols, was extensively studied using three …
BACKGROUND Blueberry juice powder was developed via foam‐mat freeze‐drying (FMFD) and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at …
F Hu, J Qi, Y Lu, H He, W Wu - Chinese Chemical Letters, 2023 - Elsevier
Peptide and protein drugs with therapeutic effects suffer from their short half-life and low stability, albeit their high efficiency and specificity. To overcome these demerits, long-acting …
A Baldelli, RM Power, REH Miles, JP Reid… - Aerosol Science and …, 2016 - Taylor & Francis
ABSTRACT A droplet chain technique was used to study the influence of the crystallization process on the morphology of spray dried microparticles. A piezoceramic dispenser …
N Fu, S Huang, J Xiao, XD Chen - Advances in food and nutrition research, 2018 - Elsevier
Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria …
EM Both, I Siemons, RM Boom, MAI Schutyser - Food Hydrocolloids, 2019 - Elsevier
Particle morphology influences the final quality of a powdered product. However, the mechanisms behind morphology formation are not completely understood yet. In this study …