Mechanistic Understanding of Food Effects: Water Diffusivity in 
Gastrointestinal Tract Is an Important Parameter for the Prediction of 
Disintegration of Solid Oral Dosage Forms

Radwan, A.; Ebert, Sandro; Amar, Andrea; Münnemann, Kerstin; Wagner, Manfred; Amidon, G. L.; Langguth, P.

doi:10.1021/mp3006209

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Mechanistic Understanding of Food Effects: Water Diffusivity in Gastrointestinal Tract Is an Important Parameter for the Prediction of Disintegration of Solid Oral Dosage Forms

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Ebert, Sandro
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

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Amar, Andrea
Emeritus Group Spiess: Polymer Spectroscopy, MPI for Polymer Research, Max Planck Society;

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Münnemann, Kerstin
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

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Wagner, Manfred
Dept. Müllen: Synthetic Chemistry, MPI for Polymer Research, Max Planck Society;

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Radwan, A., Ebert, S., Amar, A., Münnemann, K., Wagner, M., Amidon, G. L., et al. (2013). Mechanistic Understanding of Food Effects: Water Diffusivity in Gastrointestinal Tract Is an Important Parameter for the Prediction of Disintegration of Solid Oral Dosage Forms. Molecular Pharmaceutics, 10(6), 2283-2290. doi:10.1021/mp3006209.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0014-1281-D

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