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

10.1023/A:1011002326825

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Bibliographic Details
Main Authors:	Davidson, P., Sun, W.Q.
Other Authors:	BIOLOGICAL SCIENCES
Format:	Article
Published:	2014
Subjects:	Freeze-drying Glass transition Protein stabilization Raffinose Sucrose
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/100535
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Institution:	National University of Singapore

id	sg-nus-scholar.10635-100535
record_format	dspace
spelling	sg-nus-scholar.10635-1005352023-10-25T20:42:36Z Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg Davidson, P. Sun, W.Q. BIOLOGICAL SCIENCES Freeze-drying Glass transition Protein stabilization Raffinose Sucrose 10.1023/A:1011002326825 Pharmaceutical Research 18 4 474-479 PHREE 2014-10-27T08:26:56Z 2014-10-27T08:26:56Z 2001 Article Davidson, P., Sun, W.Q. (2001). Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg. Pharmaceutical Research 18 (4) : 474-479. ScholarBank@NUS Repository. https://doi.org/10.1023/A:1011002326825 07248741 http://scholarbank.nus.edu.sg/handle/10635/100535 000169629400009 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Freeze-drying Glass transition Protein stabilization Raffinose Sucrose
spellingShingle	Freeze-drying Glass transition Protein stabilization Raffinose Sucrose Davidson, P. Sun, W.Q. Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
description	10.1023/A:1011002326825
author2	BIOLOGICAL SCIENCES
author_facet	BIOLOGICAL SCIENCES Davidson, P. Sun, W.Q.
format	Article
author	Davidson, P. Sun, W.Q.
author_sort	Davidson, P.
title	Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
title_short	Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
title_full	Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
title_fullStr	Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
title_full_unstemmed	Effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the Tg
title_sort	effect of sucrose/raffinose mass ratios on the stability of co-lyophilized protein during storage above the tg
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/100535
_version_	1781787192062902272

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

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