Effect of PEG molecular weight and PEGylation degree on the physical stability of PEGylated lysozyme

Published 2017 View Full Article

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Title
Effect of PEG molecular weight and PEGylation degree on the physical stability of PEGylated lysozyme
Authors
Keywords
PEGylation, Protein phase diagram, Melting point determination, Molecular flexibility, Enzyme activity
Journal
INTERNATIONAL JOURNAL OF PHARMACEUTICS
Volume 519, Issue 1-2, Pages 408-417
Publisher
Elsevier BV
Online
2017-01-25
DOI
10.1016/j.ijpharm.2017.01.040

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