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Hsiao Wei Tan, Misni Misran
Effect of chitosan-modified fatty acid liposomes on the rheological properties of the polysaccharide-based gel

Appl. Rheol. 24:3 (2014) 34839 (9 pages)

Incorporation of liposome into gel is the most common approach for the preparation of topical and transdermal liposomal formulation, due to the ability of liposome to improve the drug deposition and permeation rate within the skin. In this study, the liposomal gel consisted of iota-carrageenan, carboxymethyl cellulose, and chitosan-coated-oleic acid liposome were prepared. The effect of liposomes on the rheological properties of the iota-carrageenan-carboxymethyl cellulose mix gel was evaluated. The rheological result indicated that the presence of the chitosan-coated-oleic acid liposomes in the gel had modified the viscoelastic and flow characteristics of the gel. The input energy from the oscillatory test could be stored more effectively in the elastic component of the liposomal gels, as compared to the original gel itself. This result showed that the liposomal gels exhibited greater elasticity and were more solid-like when compared with the original gel system. The complex viscosity of the liposomal gels was slightly higher than the original gel. The complex viscosity of the liposomal gels was also found to decrease with increasing frequency, indicating the shear thinning behavior of the liposomal gels. The lower Power Law Index (PDI) of the liposomal gels indicated a greater shear thinning behavior and better spreadability.

Cite this publication as follows:
Tan HW, Misran M: Effect of chitosan-modified fatty acid liposomes on the rheological properties of the polysaccharide-based gel, Appl. Rheol. 24 (2014) 34839.

H.W. Tan, M. Misran, S.K. Khoo
Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters

Appl. Rheol. 21:5 (2011) 54599 (9 pages)

The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained results indicated that the emulsions with greater oil and surfactant concentrations are highly packed systems with greater interdroplet interactions as well as higher critical strain. The viscoelastic property of the emulsions can be enhanced by increasing the oil concentration. The elastic modulus of the emulsions was always predominant over the viscous modulus, thereby emphasizing the elastic character of the above mentioned emulsions. The emulsion with a higher oil composition shows greater elasticity, which implies a strong dynamic rigidity of the emulsions. A high oil composition also enhanced the structural integrity as well as the interdroplet interactions of the emulsion.

Cite this publication as follows:
Tan H, Misran M, Khoo S: Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters, Appl. Rheol. 21 (2011) 54599.


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