Impact of post-freeze annealing on shrinkage of sucrose and trehalose lyophilisates
International Journal of Pharmaceutics(2023)
摘要
•Annealing impacts the glass transition temperature of a frozen sugar solution.•Final volume of dried lyo cakes can be affected during freezing step.•Non-precipitated water in frozen solution defines shrinkage of lyo cakes.•Annealing reduces shrinkage and the risk of structural collapse.
更多查看译文
关键词
sucrose,shrinkage,lyophilisates,post-freeze
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要