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All Outputs (4)

Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir (2020)
Journal Article
Beji, O., Gillis, R. B., Dinu, V., Jiwani, S. I., Gyasi-Antwi, P., Fisk, I. D., …Adams, G. G. (2020). Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir. European Journal of Pharmaceutics and Biopharmaceutics, 152, 340-347. https://doi.org/10.1016/j.ejpb.2020.05.016

© 2020 Elsevier B.V. Purpose: Insulin, in typical use, undergoes multiple changes in temperature; from refrigerator, to room temperature, to body temperature. Although long-term storage temperature has been well-studied, the short term changes to ins... Read More about Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir.

Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants (2019)
Journal Article
Li, Y., Govada, L., Solomon, H. V., Gillis, R. B., Adams, G. G., & Chayen, N. E. (2019). Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants. Crystals, 9(9), 1-8. https://doi.org/10.3390/cryst9090462

Glulisine is a US Food and Drug Administration (FDA) approved insulin analogue, used for controlling hyperglycaemia in patients with diabetes mellitus (DM). It is fast acting which better approximates physiological insulin secretion, improving patien... Read More about Analysis of Glulisine Crystallisation Utilising Phase Diagrams and Nucleants.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans (2018)
Journal Article
Channell, G. A., Adams, G. G., Lu, Y., Gillis, R. B., Dinu, V., Grundy, M. M., …Harding, S. E. (2018). Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans. Scientific Reports, 8(1), Article 11809. https://doi.org/10.1038/s41598-018-29997-0

Beta 1–3, 1–4 glucans (“beta-glucans”) are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing oats with claims o... Read More about Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans.