The aggregative stability of β-lactoglobulin in glassy mixtures with sucrose, trehalose and dextran

European Journal of Pharmaceutics and Biopharmaceutics

Volumn 78, Issue 2, 2011, Pages 264-270

  Perez Moral, N ^a   Adnet, C ^a   Noel, T R ^a   Parker, R ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Aggregation; Anti viral dry heat processing; Freeze drying; Glass; Protein; Spray drying

Indexed keywords

BETA LACTOGLOBULIN; DEXTRAN; GLASS; SUCROSE; TREHALOSE;

ARTICLE; CALORIMETRY; CHEMICAL COMPOSITION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FREEZE DRYING; GEL PERMEATION CHROMATOGRAPHY; HEATING; PHASE SEPARATION; PROTEIN AGGREGATION; PROTEIN PROCESSING; PROTEIN STABILITY; TEMPERATURE; WATER CONTENT;

CALORIMETRY; CHROMATOGRAPHY, GEL; DEXTRANS; LACTOGLOBULINS; SUCROSE; TREHALOSE;

EID: 79955860820     PISSN: 09396411     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ejpb.2011.02.002     Document Type: Article

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