Poly(ethylene glycol) as stabilizer and emulsifying agent: A novel stabilization approach preventing aggregation and inactivation of proteins upon encapsulation in bioerodible polyester microspheres

Journal of Controlled Release

Volumn 88, Issue 1, 2003, Pages 135-145

  Castellanos, Ingrid J ^a   Crespo, Rubén ^a   Griebenow, Kai ^a  

^a UNIVERSITY OF PUERTO RICO   (Puerto Rico)

Author keywords

Microencapsulation; Protein aggregation; Protein stabilization; Protein structure; Solid in oil in water (s o w) encapsulation procedure

Indexed keywords

CHYMOTRYPSIN; EMULSIFYING AGENT; MACROGOL; MICROSPHERE; STABILIZING AGENT;

AQUEOUS SOLUTION; ARTICLE; EMULSION; ENCAPSULATION; ENZYME ACTIVITY; FREEZE DRYING; PRIORITY JOURNAL; REDUCTION;

EID: 0037436016     PISSN: 01683659     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-3659(02)00488-1     Document Type: Article

References (42)

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