(Q43672158)

English

Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg.

scientific article published in April 2001

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg. (English)

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

author name string

P Davidson

1

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

W Q Sun

2

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

publication date

1 April 2001

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

Pharmaceutical Research

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Europe PubMed Central

PubMed publication ID

25 November 2017

18

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Europe PubMed Central

PubMed publication ID

25 November 2017

4

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

474-479

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

Long-term stabilization of biologicals

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

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A Fourier transform infrared microspectroscopy study of sugar glasses: application to anhydrobiotic higher plant cells

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

based on heuristic

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Hydration and dehydration of crystalline and amorphous forms of raffinose.

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

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Is Vitrification Sufficient to Preserve Liposomes during Freeze-Drying?

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

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Protein inactivation in amorphous sucrose and trehalose matrices: effects of phase separation and crystallization

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https://pubmed.ncbi.nlm.nih.gov/11451034

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Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

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Glass fragility and the stability of pharmaceutical preparations--excipient selection

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The stability of insulin in crystalline and amorphous solids: observation of greater stability for the amorphous form

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

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Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying.

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

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Stability of dry liposomes in sugar glasses

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

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Dehydration-induced conformational transitions in proteins and their inhibition by stabilizers

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

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Is trehalose special for preserving dry biomaterials?

1 reference

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12 December 2020

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Structural and dynamic properties of crystalline and amorphous phases in raffinose-water mixtures

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

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Stabilization of the Restriction Enzyme EcoRI Dried with Trehalose and Other Selected Glass-Forming Solutes

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

based on heuristic

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Thermomechanical properties of amorphous saccharides: their role in enhancing pharmaceutical product stability

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

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An infrared spectroscopic study of the interactions of carbohydrates with dried proteins

1 reference

https://pubmed.ncbi.nlm.nih.gov/11451034

12 December 2020

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Identifiers

10.1023/A:1011002326825

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

25 November 2017

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