Characterization of the Rate of Thermally-Induced Aggregation of β-Lactoglobulin and Its Trehalose Mixtures in the Glass State
Author:
Affiliation:
1. Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA United Kingdom
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm100785d
Reference57 articles.
1. The Glass Transition Behavior of the Globular Protein Bovine Serum Albumin
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4. Lyophilization and development of solid protein pharmaceuticals
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