Comparison of Sucrose and Trehalose for Protein Stabilization Using Differential Scanning Calorimetry
Author:
Affiliation:
1. Department of Physics, Chalmers University of Technology, Gothenburg SE-412 96, Sweden
Funder
Vetenskapsr?det
Chalmers Tekniska H?gskola
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jpcb.4c00022
Reference49 articles.
1. Stability of Protein Pharmaceuticals: An Update
2. Trehalose: Current Use and Future Applications
3. Why Is Trehalose an Exceptional Protein Stabilizer?
4. Optimization of Storage Stability of Lyophilized Actin Using Combinations of Disaccharides and Dextran
5. Thermal and Solution Stability of Lysozyme in the Presence of Sucrose, Glucose, and Trehalose
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