Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

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Optimization and characterization of spray-dried IgG formulations: a design of experiment approach.

P2860

Q45796035-E396B62C-43FF-4B21-8D8E-DFAD8F398A29

P2860

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

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http://www.wikidata.org/entity/Q57984520

description

wetenschappelijk artikel

@nl

наукова стаття, опублікована в серпні 2014

@uk

name

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@en

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@nl

type

Item

label

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@en

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@nl

prefLabel

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@en

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@nl

P1476

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

@en

P2093

Fatemeh Nejati

http://www.w3.org/2001/XMLSchema#string

Leila Izadi Najafabadi

http://www.w3.org/2001/XMLSchema#string

Leila Mirmoghtadaie

http://www.w3.org/2001/XMLSchema#string

Maryam Jafari

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Maryam Khakbaz Heshmati

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Nafiseh Soltanizadeh

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P2860

Chemical reactivity in solid-state pharmaceuticals: formulation implications

Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding.

Protection of the enzyme L-asparaginase during lyophilisation--a molecular modelling approach to predict required level of lyoprotectant.

Optimization of storage stability of lyophilized actin using combinations of disaccharides and dextran.

Investigation of protein/carbohydrate interactions in the dried state. 2. Diffuse reflectance FTIR studies.

Effects of types of sugar on the stabilization of protein in the dried state.

The interaction of trypsin with trehalose: an investigation of protein preservation mechanisms.

Distinct effects of sucrose and trehalose on protein stability during supercritical fluid drying and freeze-drying.

Significance of local mobility in aggregation of beta-galactosidase lyophilized with trehalose, sucrose or stachyose.

Changes in structures of milk proteins upon photo-oxidation.

P304

860-870

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P31

scholarly article

P356

10.1111/1541-4337.12089

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2014-08-19T00:00:00Z

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Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

about

P2860

P2860

Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577