Freeze concentration during freezing: How does the maximally freeze concentrated solution influence protein stability?
Ivonne Seifert, Wolfgang Frieß
Topics & Concepts
Freeze-dryingChemistryCrystallizationSucroseProtein aggregationChromatographyChemical engineeringCongelationAnnealing (glass)Freezing-point depressionFreezing pointFood scienceMaterials scienceBiochemistryOrganic chemistryEngineeringComposite materialPhysicsThermodynamicsProtein purification and stabilityFreezing and Crystallization ProcessesViral Infectious Diseases and Gene Expression in Insects