2009
DOI: 10.1002/jps.21738
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Amorphous Drug-PVP Dispersions: Application of Theoretical, Thermal and Spectroscopic Analytical Techniques to the Study of a Molecule With Intermolecular Bonds in Both the Crystalline and Pure Amorphous State

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Cited by 85 publications
(72 citation statements)
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“…Tobyn et al 35) used these equations to determine the T g of an amorphous drug-PVP binary system. In this study, the predicted T g in PC fiber was approximately 164.14°C.…”
Section: )mentioning
confidence: 99%
“…Tobyn et al 35) used these equations to determine the T g of an amorphous drug-PVP binary system. In this study, the predicted T g in PC fiber was approximately 164.14°C.…”
Section: )mentioning
confidence: 99%
“…The physicochemical properties of the amorphous materials vary in the glassy compared to the supercooled state [7]. Amorphous solids in the glassy state have rheological properties of solids, but have a high molecular mobility [8].…”
Section: Introductionmentioning
confidence: 99%
“…Amorphous substances show altered physico-chemical properties in comparison to their crystalline counterparts (9). Consequently, they often exhibit improved solubility, enhanced dissolution rate, and improved bioavailability (11)(12)(13)(14)(15)(16). Amorphization can be achieved by various routes, i.e., (i) solvent evaporation, (ii) milling, (iii) freeze-or spray drying, and (iv) quench cooling.…”
Section: Introductionmentioning
confidence: 99%
“…However, amorphous substances are often labile and therefore stability issues frequently become the major challenge of the formulation efforts. One of the opportunities to stabilize amorphous APIs is the addition of excipients to suppress recrystallization: Examples of materials to suppress recrystallization are polymers and low molecular weight compounds, such as amino acids, polyhydroxy alcohols, traditional as well as modified saccharides Recently, the importance of acetylated derivatives of saccharides has been emphasized (14)(15)(16). These substances are cost-effective and are widely used in the food industry.…”
Section: Introductionmentioning
confidence: 99%
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