Factors affecting short-term and long-term stabilities of proteins.

By T. Arakawa, S. Prestrelski, W. Kenney, J. Carpenter. Advanced Drug Delivery Reviews, 2001

614 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/8dca9b3716111f40d14538149cbee4fa498bf1cd

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Citations in the corpus

• Lyophilization and development of solid protein pharmaceuticals. (2000, methodology): “, 1995b), co-solutes (Arakawa et al. 1993), co-solvents (Timasheff, 1993, 1998), or excipients (Wong and Parascrampuria, 1997; Wang, 1999).”
• Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review (2020, background): “The initial freezing process involves the formation of ice nuclei which are dependent on factors such as the cooling rate, interfacial energy, and the interfacial morphology or the nanostructure of foreign bodies [27].”