Zobrazeno 1 - 10
of 44
pro vyhledávání: '"N, Descamps"'
Autor:
A. David, J. Meimoun, T. Delaunay, V. Wiatz, R. Saint-Loup, J. Parcq, N. Descamps, A. Favrelle, F. Bonnet, G. Stoclet, D. Lourdin, P. Zinck, V. Gaucher
Publikováno v:
eXPRESS Polymer Letters, Vol 13, Iss 3, Pp 235-247 (2019)
Dextrin/starch-graft-poly(butyl acrylate-co-styrene) copolymers have been synthesized by radical graft copolymerization and their structure and mechanical properties are reported. High molecular weight grafted chains formation is favored, leading to
Externí odkaz:
https://doaj.org/article/6fe779edc2774947bc483af517cf31ac
Autor:
A, Cosson, E, Meudec, C, Ginies, A, Danel, P, Lieben, N, Descamps, V, Cheynier, A, Saint-Eve, I, Souchon
Publikováno v:
Food Chemistry. 385:132615
Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f3b741b2a308beea825cd8c0c87bef6
https://doi.org/10.1016/j.foodchem.2022.132615
https://doi.org/10.1016/j.foodchem.2022.132615
Robustness of Controlled Release Tablets Based on a Cross-linked Pregelatinized Potato Starch Matrix
Autor:
Florence Siepmann, A R Mackin-Mohamour, D. Elgaied-Lamouchi, Jürgen Siepmann, N. Descamps, S. Muschert, Christel Neut, Philippe Lefevre
Publikováno v:
AAPS PharmSciTech. 21(5)
The aim of this study was to evaluate the potential of a cross-linked pregelatinized potato starch (PREGEFLO® PI10) as matrix former for controlled release tablets. Different types of tablets loaded with diprophylline, diltiazem HCl or theophylline
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce2293d6dbc15ec39ae110670a9cf0eb
https://pubmed.ncbi.nlm.nih.gov/32436061
https://pubmed.ncbi.nlm.nih.gov/32436061
Autor:
Philippe Lefevre, Florence Siepmann, I. Rambur, N. Descamps, S. Muschert, J.-Y. Pierquin, Juergen Siepmann, D. Elgaied-Lamouchi
Publikováno v:
Journal of Drug Delivery Science and Technology. 61:102152
Different types of starches were used to prepare controlled release tablets loaded with diprophylline by direct compression. The impact of the natural origin of the starch, potential chemical modifications (e.g., cross-linking with phosphate or adipa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4aa0c03a3ee0aaa0a8c3b1f8914180b
https://doi.org/10.1016/j.jddst.2020.102152
https://doi.org/10.1016/j.jddst.2020.102152
Akademický článek
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Autor:
N. Descamps, John J. Fitzpatrick
Publikováno v:
Particulate Science and Technology. 31:199-203
This article highlights the use of a novel easy to use uniaxial force displacement tester (FDT) for measuring powder cake strength. A comparative study was undertaken of the FDT with a standard ring shear tester (RST) for measuring the cake strength
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b72fb63938614a22bfce71caaf2d9c1c
https://doi.org/10.1080/02726351.2012.694134
https://doi.org/10.1080/02726351.2012.694134
Publikováno v:
Powder Technology. 204:131-137
This work examined and compared the caking behaviour of three physically and chemically different food powders. The food powders studied were maltodextrin DE21 which is an amorphous powder, common salt which consists of crystalline NaCl, and skim mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14ab2a5b15eee3698a53d92347f5afe4
https://doi.org/10.1016/j.powtec.2010.07.029
https://doi.org/10.1016/j.powtec.2010.07.029
Publikováno v:
Journal of Non-Crystalline Solids. 352:4475-4479
In this paper, we report the possibility to form glassy amorphous molecular alloys α-lactose/mannitol and α-lactose/budesonide by milling together pure crystalline powders of α-lactose and mannitol on the one hand, and pure crystalline powders of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03638563662c1fcf6bca4da70a75b2ab
https://doi.org/10.1016/j.jnoncrysol.2006.01.142
https://doi.org/10.1016/j.jnoncrysol.2006.01.142
Publikováno v:
Solid State Communications. 138:194-199
In this paper, we report the possibility to form glassy molecular alloys (α-lactose)1−x(mannitol)x for x
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25a9594a9d21998f8af268668b9cc509
https://doi.org/10.1016/j.ssc.2006.02.034
https://doi.org/10.1016/j.ssc.2006.02.034
Akademický článek
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