Mannitol hemihydrate in lyophilized protein formulations: Impact of its dehydration during storage on sucrose crystallinity and protein stability

Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 643 citations

Agriculture, Food Science, Food Chemistry +16

Non-Isothermal and Isothermal Crystallization of Sucrose from the Amorphous State

Azita Saleki‐Gerhardt, George Zografi · Pharmaceutical Research · 1994 · 266 citations

Natural Sciences, Biochemistry, Food Science +14

Moisture‐induced aggregation of lyophilized proteins in the solid state

Wei Liu, Róbert Langer, Alexander M. Klibanov · Biotechnology and Bioengineering · 1991 · 262 citations

Life Sciences, Biochemistry, Drug Delivery +16

Protein Denaturation during Freezing and Thawing in Phosphate Buffer Systems: Monomeric and Tetrameric β-Galactosidase

Katherine A. Pikal‐Cleland, Naír Rodríguez‐Hornedo, Gordon L. Amidon et al. · Archives of Biochemistry and Biophysics · 2000 · 224 citations

Life Sciences, Biochemistry, Molecular Biology +14

Sugar Crystallization, Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and Glucose

Benjamin Makower, Walter B. Dye · Journal of Agricultural and Food Chemistry · 1956 · 223 citations

Agriculture, Chemistry, Food Science +17