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Items: 1 to 20 of 118

1.

Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures.

Ghorab MK, Toth SJ, Simpson GJ, Mauer LJ, Taylor LS.

Pharm Dev Technol. 2014 Mar;19(2):247-56. doi: 10.3109/10837450.2013.775157. Epub 2013 Mar 12.

2.

Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose.

Thorat A, Marrs KN, Ghorab MK, Meunier V, Forny L, Taylor LS, Mauer LJ.

J Food Sci. 2017 May;82(5):1142-1156. doi: 10.1111/1750-3841.13676. Epub 2017 Mar 20.

PMID:
28319658
3.

Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride.

Ghorab MK, Marrs K, Taylor LS, Mauer LJ.

Food Chem. 2014 Feb 1;144:26-35. doi: 10.1016/j.foodchem.2013.02.123. Epub 2013 Mar 14.

PMID:
24099538
4.

Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument.

Yu X, Kappes SM, Bello-Perez LA, Schmidt SJ.

J Food Sci. 2008 Jan;73(1):E25-35. doi: 10.1111/j.1750-3841.2007.00596.x.

PMID:
18211350
5.

Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends.

Allan M, Mauer LJ.

Food Chem. 2016 Mar 15;195:29-38. doi: 10.1016/j.foodchem.2015.05.042. Epub 2015 May 12.

PMID:
26575709
6.

Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: investigation of sucrose-citric acid mixtures.

Kwok K, Mauer LJ, Taylor LS.

J Agric Food Chem. 2010 Nov 24;58(22):11716-24. doi: 10.1021/jf101941e. Epub 2010 Oct 21.

PMID:
20964346
7.

Moisture sorption behavior of selected bulking agents used in lyophilized products.

Fakes MG, Dali MV, Haby TA, Morris KR, Varia SA, Serajuddin AT.

PDA J Pharm Sci Technol. 2000 Mar-Apr;54(2):144-9.

PMID:
10822985
8.

Effect of temperature on the deliquescence properties of food ingredients and blends.

Lipasek RA, Li N, Schmidt SJ, Taylor LS, Mauer LJ.

J Agric Food Chem. 2013 Sep 25;61(38):9241-50. doi: 10.1021/jf402585t. Epub 2013 Sep 10.

PMID:
23977884
9.

The effects of absorbed water on the properties of amorphous mixtures containing sucrose.

Shamblin SL, Zografi G.

Pharm Res. 1999 Jul;16(7):1119-24.

PMID:
10450941
10.

Common-ion effects on the deliquescence lowering of crystalline ingredient blends.

Allan M, Taylor LS, Mauer LJ.

Food Chem. 2016 Mar 15;195:2-10. doi: 10.1016/j.foodchem.2015.04.063. Epub 2015 Apr 22.

PMID:
26575706
11.

Role of deliquescence lowering in enhancing chemical reactivity in physical mixtures.

Salameh AK, Taylor LS.

J Phys Chem B. 2006 May 25;110(20):10190-6.

PMID:
16706482
12.
13.

Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends.

Hiatt AN, Ferruzzi MG, Taylor LS, Mauer LJ.

J Agric Food Chem. 2008 Aug 13;56(15):6471-9. doi: 10.1021/jf800709f. Epub 2008 Jul 2.

PMID:
18593179
14.

The effect of temperature on water vapor sorption by some amorphous pharmaceutical sugars.

Hancock BC, Dalton CR.

Pharm Dev Technol. 1999 Jan;4(1):125-31.

PMID:
10027221
15.

Deliquescence in binary mixtures.

Salameh AK, Taylor LS.

Pharm Res. 2005 Feb;22(2):318-24.

PMID:
15783081
16.

Water-solids interactions: deliquescence.

Mauer LJ, Taylor LS.

Annu Rev Food Sci Technol. 2010;1:41-63. doi: 10.1146/annurev.food.080708.100915. Review.

PMID:
22129329
17.

Water sorption and glass transition behaviors of freeze-dried sucrose-dextran mixtures.

Imamura K, Fukushima A, Sakaura K, Sugita T, Sakiyama T, Nakanishi K.

J Pharm Sci. 2002 Oct;91(10):2175-81.

PMID:
12226844
18.
19.

Hyphenation of Raman spectroscopy with gravimetric analysis to interrogate water-solid interactions in pharmaceutical systems.

Gift AD, Taylor LS.

J Pharm Biomed Anal. 2007 Jan 4;43(1):14-23. Epub 2006 Aug 1.

PMID:
16882458
20.

Moisture-dependent crystallization of amorphous lamotrigine mesylate.

Schmitt E, Davis CW, Long ST.

J Pharm Sci. 1996 Nov;85(11):1215-9.

PMID:
8923328

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