I'm currently working on a research project involving the application of nanotechnology for pharmaceutical formulations, specifically aiming to mask the bitter taste of certain active pharmaceutical ingredients (APIs).

I would like to ask fellow researchers:

Have you come across successful examples where nano-carriers (e.g., liposomes, solid lipid nanoparticles, polymeric nanoparticles) have been used specifically for taste masking?

What are the key mechanisms involved (e.g., taste receptor blocking, delayed release in the oral cavity, etc.)?

Are there any challenges or limitations you've observed in scaling up such nano-formulations for commercial use?