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Updated: Jun 5, 2025

A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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对蛋白质辅助剂相互作用的热力学研究,涉及不同等级的聚酸盐20和80

Joseph Whiteley1, Laura J Waters1, James Humphrey2

  • 1School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH UK.

Journal of thermal analysis and calorimetry
|December 5, 2024
PubMed
概括

聚酸盐等级 (20和80) 影响生物制药配方的稳定性,通过影响与模型蛋白 (如β-乳糖球蛋白和人血清白蛋白) 的相互作用,而不是免疫球蛋白G.

关键词:
生物制药产品 生物制药关键的微粒度是微粒度的关键.蛋白质聚合蛋白质的聚合.稳定的稳定性 稳定的稳定性表面活性物质是什么?表面活性物质是什么?

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