Maltodextrin

Particulate amorphous solid dispersions (ASDs) have been recognised for their potential to enhance the performance of various solid dose forms,...

Colon targeting is an ongoing challenge, particularly for the oral administration of biological drugs or local treatment of inflammatory bowel...

Previous studies have shown that humans can taste maltooligosaccharides but not maltopolysaccharides (MPS; DP of >20) and that their taste...

Advances in existing drying techniques are essential for upgrading large scale industries. Enzymes are often degraded by drying processes. Spray...

Abstract Objectives This review aims at gleaning the currently available research reports that relate to 3D printlets for paediatric patients,...

A fine, hygroscopic, and poorly flowable probiotic powder encapsulating Lactobacillus rhamnosus GG (LGG) was granulated using a high-shear granulation process, wherein a...

Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this...

Understanding the tabletability change of materials after granulation is critical for the formulation and process design in tablet development. In...

NaCl is commonly added into food powders as a humectant or taste enhancer with little consideration of its impact on...

Semi-solid extrusion (SSE) is a three-dimensional printing (3DP) process that involves the extrusion of a gel or paste-like material via...