Skip to ContentSkip to Navigation
Practical matters How to find us prof. dr. ir. K. (Kees) van der Voort Maarschalk


How sugars protect proteins in the solid state and during drying (review): Mechanisms of stabilization in relation to stress conditions

Kleine, flexibele suikers meest geschikt voor stabilisatie eiwit

Thermal Gradient Mid- and Far-Infrared Spectroscopy as Tools for Characterization of Protein Carbohydrate Lyophilizates

Influence of Miscibility of Protein-Sugar Lyophilizates on Their Storage Stability

In-line near infrared spectroscopy during freeze-drying as a tool to measure efficiency of hydrogen bond formation between protein and sugar, predictive of protein storage stability

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications

Size and molecular flexibility of sugars determine the storage stability of freeze-dried proteins

Uniforme poedermengsels: mengen beschouwd als een deeltjesverkleiningsproces

Numerical study of agglomerate abrasion in a tumbling mixer

Read more