Protein inactivation in amorphous sucrose and trehalose matrices: effects of phase separation and crystallization
- 1 September 1998
- journal article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - General Subjects
- Vol. 1425 (1) , 235-244
- https://doi.org/10.1016/s0304-4165(98)00076-2
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Trehalose Prevents Myoglobin Collapse and Preserves Its Internal MobilityBiochemistry, 1997
- Thermal Stability of Invertase in Reduced‐Moisture Amorphous Matrices in Relation to Glassy State and Trehalose CrystallizationJournal of Food Science, 1997
- The effect of storage temperature on interactions between dehydrated sugars and phosphatidylcholineJournal of Thermal Analysis and Calorimetry, 1996
- Vitrification of trehalose by water loss from its crystalline dihydrateJournal of Thermal Analysis and Calorimetry, 1996
- Stability of Trehalose, Sucrose and Glucose to Nonenzymatic Browning in Model SystemsJournal of Food Science, 1996
- Hydration and Dehydration of Crystalline and Amorphous Forms of RaffinoseJournal of Pharmaceutical Sciences, 1995
- Accelerated stability testing of bioproducts: Attractions and pitfallsTrends in Biotechnology, 1994
- An infrared spectroscopic study of the interactions of carbohydrates with dried proteinsBiochemistry, 1989
- Preservation of functional integrity during long term storage of a biological membraneBiochimica et Biophysica Acta (BBA) - Biomembranes, 1984
- The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and Other Glass-forming LiquidsJournal of the American Chemical Society, 1955