The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Banana starch was cross‐linked using different cross‐linking reagents, phosphoryl chloride (POCl3), sodium trimetaphosphate (STMP), and epichlorohydrin (ECH), under alkaline conditions. The reaction conditions were selected to produce similar pasting profiles. The effects of the different cross‐linking reagents on the physicochemical and structural characteristics of cross‐linked starches were evaluated...
Corn starches of varying amylose contents (0, 28, and 70%) were cross‐linked with epichlorohydrin to different levels (0.01, 0.05, and 0.1% w/w starch dry basis), and their sustained release properties in tablets were evaluated using propranolol hydrochloride as the model drug. Drug release was correlated with swelling power of the cross‐linked starches, porosity of tablets, and rheological properties...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.