Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
2. Results and Discussion 2.1. Physicochemical Characterization of In Situ Gelling Liquid Formulations All in situ gelling liquid formulations displayed uniform off-white or cream-colored appearance suggesting effective mixing of excipients and garcinia extract (Figure 2a). Substitution of the gelling agent, sodium alginate, pectin, gellan gum, or xanthan gum resulted in incompatibility with the garcinia extract.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
