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Journal of Food Science|May 25, 2010
Ingredients and pH are key to clear beverages that contain whey proteinCaitlin E LaClair, Mark R EtzelBiotechnology and Bioengineering|January 28, 2006
Seeded isothermal batch crystallization of lysozymeMartina N Carbone, Mark R EtzelJournal of Food Science|November 10, 2009
Turbidity and protein aggregation in whey protein beveragesCaitlin E LaClair, Mark R EtzelJournal of Chromatography. A|October 22, 2008
Viral clearance using monolithsMark R Etzel, William T RiordanBiotechnology Journal|February 22, 2019
Mass Balance Model with Donnan Equilibrium Accurately Describes Unusual pH and Excipient Profiles during Diafiltration of Monoclonal AntibodiesYoungbin Baek, Nripen Singh, Abhiram Arunkumar, et al.Biotechnology Progress|July 19, 2018
Ultrafiltration behavior of partially retained proteins and completely retained proteins using equally-staged single pass tangential flow filtration membranesAbhiram Arunkumar, Junyan Zhang, Nripen Singh, et al.Food Science & Nutrition|February 5, 2015
Heat penetration and thermocouple location in home canningMark R Etzel, Paola Willmore, Barbara H InghamBiotechnology and Bioengineering|May 13, 2005
Evaluation of a model for seeded isothermal batch protein crystallizationMartina N Carbone, Russell A Judge, Mark R EtzelBiotechnology and Bioengineering|May 3, 2017
Ultrafiltration behavior of monoclonal antibodies and Fc-fusion proteins: Effects of physical propertiesYoungbin Baek, Nripen Singh, Abhiram Arunkumar, et al.Biotechnology and Bioengineering|August 25, 2015
Clarification technologies for monoclonal antibody manufacturing processes: Current state and future perspectivesNripen Singh, Abhiram Arunkumar, Srinivas Chollangi, et al.Pageof 3