"Methylcellulose" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Methylester of cellulose. Methylcellulose is used as an emulsifying and suspending agent in cosmetics, pharmaceutics and the chemical industry. It is used therapeutically as a bulk laxative.
| Descriptor ID |
D008747
|
| MeSH Number(s) |
D09.698.365.180.663
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Methylcellulose".
Below are MeSH descriptors whose meaning is more specific than "Methylcellulose".
This graph shows the total number of publications written about "Methylcellulose" by people in this website by year, and whether "Methylcellulose" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2003 | 2 | 0 | 2 |
| 2006 | 0 | 1 | 1 |
| 2009 | 1 | 0 | 1 |
| 2018 | 1 | 0 | 1 |
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Below are the most recent publications written about "Methylcellulose" by people in Profiles.
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Haware RV, Vinjamuri BP, Gavireddi M, Dave VS, Gupta D, Chougule MB, Stagner WC. Physical properties and solubility studies of Nifedipine-PEG 1450/HPMCAS-HF solid dispersions. Pharm Dev Technol. 2019 Jun; 24(5):550-559.
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Abobo CV, Wei B, Liang D. Stability of zonisamide in extemporaneously compounded oral suspensions. Am J Health Syst Pharm. 2009 Jun 15; 66(12):1105-9.
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Qui?ones D, Ghaly ES. Formulation and characterization of nystatin gel. P R Health Sci J. 2008 Mar; 27(1):61-7.
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Bayarri S, Taylor AJ, Hort J. The role of fat in flavor perception: effect of partition and viscosity in model emulsions. J Agric Food Chem. 2006 Nov 15; 54(23):8862-8.
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Cook DJ, Linforth RS, Taylor AJ. Effects of hydrocolloid thickeners on the perception of savory flavors. J Agric Food Chem. 2003 May 07; 51(10):3067-72.
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Cook DJ, Hollowood TA, Linforth RS, Taylor AJ. Oral shear stress predicts flavour perception in viscous solutions. Chem Senses. 2003 Jan; 28(1):11-23.