The Use of a Combination of a Sugar and Surfactant to Stabilize Au Nanoparticle Dispersion against Aggregation during Freeze-Drying
Yokota, Hidetaka, Kadowaki, Miki, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Langmuir (23.06.2020)
Published in Langmuir (23.06.2020)
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Sole-amorphous-sugar-based solid dispersion of curcumin and the influence of formulation composition and heat treatment on the dissolution of curcumin
Sekitoh, Takanari, Okamoto, Takashi, Fujioka, Akiho, Tramis, Olivier, Takeda, Koji, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Drying technology (30.09.2021)
Published in Drying technology (30.09.2021)
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Physical Stability of an Amorphous Sugar Matrix Dried From Methanol as an Amorphous Solid Dispersion Carrier and the Influence of Heat Treatment
Takeda, Koji, Sekitoh, Takanari, Fujioka, Akiho, Yamamoto, Kayoko, Okamoto, Takashi, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Journal of pharmaceutical sciences (01.06.2019)
Published in Journal of pharmaceutical sciences (01.06.2019)
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Surfactant-Free Solid Dispersions of Hydrophobic Drugs in an Amorphous Sugar Matrix Dried from an Organic Solvent
Takeda, Koji, Gotoda, Yuto, Hirota, Daichi, Hidaka, Fumihiro, Sato, Tomo, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Molecular pharmaceutics (06.03.2017)
Published in Molecular pharmaceutics (06.03.2017)
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Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze–Thawing and Freeze–Drying
Imamura, Koreyoshi, Murai, Katsuyuki, Korehisa, Tamayo, Shimizu, Noriyuki, Yamahira, Ryo, Matsuura, Tsutashi, Tada, Hiroko, Imanaka, Hiroyuki, Ishida, Naoyuki, Nakanishi, Kazuhiro
Published in Journal of pharmaceutical sciences (01.06.2014)
Published in Journal of pharmaceutical sciences (01.06.2014)
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Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying
Nakayama, Shota, Kimura, Yoshifumi, Miki, Sayuri, Oshitani, Jun, Kobayashi, Takashi, Adachi, Shuji, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Tada, Hiroko, Nakanishi, Kazuhiro, Imamura, Koreyoshi
Published in Food research international (01.04.2015)
Published in Food research international (01.04.2015)
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Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying
Imamura, Koreyoshi, Kimura, Yoshifumi, Nakayama, Shota, Sayuri, Miki, Ogawa, Seiji, Hoshino, Tatsuya, Oshitani, Jun, Kobayashi, Takashi, Adachi, Shuji, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Nakanishi, Kazuhiro
Published in Food research international (01.04.2013)
Published in Food research international (01.04.2013)
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Extraordinary high preservation of the dispersion state of Au nanoparticles during freeze-thawing and freeze-drying with gum arabic
Kadowaki, Miki, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.04.2022)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.04.2022)
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Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder
Matsuura, Tsutashi, Ogawa, Akihiro, Tomabechi, Masaki, Matsushita, Ryo, Gohtani, Shoichi, Neoh, Tze Loon, Yoshii, Hidefumi
Published in Journal of food engineering (01.10.2015)
Published in Journal of food engineering (01.10.2015)
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Surfactant-free solid dispersion of fat-soluble flavour in an amorphous sugar matrix
Satoh, Tomo, Hidaka, Fumihiro, Miyake, Kento, Yoshiyama, Natsuki, Takeda, Koji, Matsuura, Tsutashi, Imanaka, Hiroyuki, Ishida, Naoyuki, Imamura, Koreyoshi
Published in Food chemistry (15.04.2016)
Published in Food chemistry (15.04.2016)
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