The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …

Mucoadhesion describes an attractive interaction between dosage form and mucosal
membrane. The evaluation of mucoadhesive excipients often requires the use of ex vivo …

This study evaluated the use of Pluronic F127 and Pluronic F68 as excipients for formulating
in situ gelling systems for ocular drug delivery. Thermal transitions have been studied in …

Hypothesis. Submicron oil droplets stabilized using aldehyde-functionalized nanoparticles
should adhere to the primary amine groups present at the surface of sheep nasal mucosal …

Proteins are a ubiquitous class of biomolecules that play a major role in the food industry as
ingredients to impart nutritional, functional, and sensory properties to food formulations. The …

Hypothesis The mucoadhesive characteristics of amphoteric polymers (also known as
polyampholytes) can vary and are influenced by factors such as the solution's pH and its …

Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or
ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but …

Mucins are long glycoprotein molecules responsible for the gel nature of the mucous layer
that covers epithelial surfaces throughout the body. Mucins, as the major salivary proteins …

Thermoresponsive polymers that undergo sol–gel transition in a physiological temperature
range have applications in biomedical science. Poloxamer 407 (P407) is commonly used as …

Intravesical drug administration is used to deliver cytotoxic agents through a catheter to treat
bladder cancer. One major limitation of this approach is poor retention of the drug in the …