Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification

The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature‐controlled shelf

James A. Searles, John F. Carpenter, Theodore W. Randolph · Journal of Pharmaceutical Sciences · 2001 · 392 citations

Pharmacy, Biochemistry, Food Science +14

Ice Morphology: Fundamentals and Technological Applications in Foods

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Agriculture, Food Science, Materials Science +14

Progress in food dehydration

Joseph S. Cohen, Tom Yang · Trends in Food Science & Technology · 1995 · 206 citations

Agriculture, Food Science, Nutrition +12

Influence of controlled nucleation by ultrasounds on ice morphology of frozen formulations for pharmaceutical proteins freeze-drying

Kyuya Nakagawa, Aurélie Hottot, Séverine Vessot et al. · Chemical Engineering and Processing - Process Intensification · 2006 · 155 citations

Natural Sciences, Biochemistry, Food Science +16

Freeze drying of pharmaceuticals in vials: Influence of freezing protocol and sample configuration on ice morphology and freeze-dried cake texture

Aurélie Hottot, Séverine Vessot, Julien Andrieu · Chemical Engineering and Processing - Process Intensification · 2006 · 152 citations

Pharmacy, Pharmaceutical Analysis, Pharmaceutics +17