Nanocrystals: The preparation, precise control and application toward the pharmaceutics and food industry

Cao Wu, Zhou Chen, Ya Hu, Zhiyuan Rao, Wangping Wu, Zhaogang Yang

Research output: Contribution to journalReview article

5 Scopus citations

Abstract

Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.

Original languageEnglish (US)
Pages (from-to)2425-2431
Number of pages7
JournalCurrent Pharmaceutical Design
Volume24
Issue number21
DOIs
StatePublished - Jan 1 2018
Externally publishedYes

Keywords

  • Analytical technology
  • Chemical properties
  • Crystallization
  • Foods
  • Nanocrystals
  • Pharmaceutics

ASJC Scopus subject areas

  • Pharmacology
  • Drug Discovery

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