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. 2017 Aug 17;24(1):1148–1158. doi: 10.1080/10717544.2017.1359703

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© 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 3. — Effect of various MCT amounts on viscosity (A) and shear stress (B) of the 25% MTZ-loaded LLC precursors at various shear rates, 25 ± 0.5 °C. Effect of various MCT amounts and incorporation of MTZ on adhesive force (C) and gel strength (D) of the MTZ-loaded LLC gels evaluated by a texture analyzer at 37 ± 0.5 °C. Effect of changing angular velocity (simulating motion frequency of oral cavity) on the storage modulus G′ and the loss modulus G″ (E) of the MTZ-loaded LLC gel examined by a rotational rheometer at 37 ± 0.5 °C. All test was conducted in triplicate.