Process modelling of protein crystallisation: A case study of lysozyme

Author:

Mitchell Hamish M.,Jovannus Derrick,Rosbottom Ian,Link Frederik J.,Mitchell Niall A.,Heng Jerry Y.Y.

Funder

Engineering and Physical Sciences Research Council

Imperial College London

Eli Lilly and Company

UK Research and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference68 articles.

1. Measurements of thermophysical properties of sodium acetate hydrate;Araki;Int. J. Thermophys. 1995 16,1995

2. The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4;Cacioppo;J. Cryst. Growth,1991

3. Crystallisation Route Map;Camacho Corzo,2017

4. Protein crystallization: from purified protein to diffraction-quality crystal;Chayen;Nat. Methods,2008

5. Chapter 10: Continuous Protein Crystallization;Chen,2020

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