Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions
The problem of gelation of concentrated protein solutions, which poses challenges for both downstream protein processing and liquid formulations of pharmaceutical proteins, is addressed herein by employing previously discovered viscosity-lowering bulky salts. Procainamide-HCl and the salt of camphor...
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| Format: | Article |
| Language: | English |
| Published: |
Springer US
2018
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| Online Access: | http://hdl.handle.net/1721.1/114442 https://orcid.org/0000-0002-2639-8796 https://orcid.org/0000-0003-3830-714X |