The aim of this study was to compare the properties of buccal delivery matrices (wafers) made with dextrin, ß-limit dextrin and pre-gelatinised starch. The constituent a-glucans were tested for their mucoadhesive properties in solution plus their content of crystalline material (differential scanning calorimetry, DSC). Wafers were made by lyophilisation of aqueous solutions/dispersions of the a-glucans. Physical properties of the wafers were evaluated using texture analysis, dissolution coupled to photography and scanning electron microscopy (SEM).
|Article number||PMID 23331905|
|Number of pages||11|
|Journal||Journal of Pharmacy and Pharmaceutical Sciences|
|Publication status||Published - 2012|
- scanning electron microscopy