ArticleComputers & chemical engineering2012
Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations.
Article in Computers & chemical engineering, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Stability of bacteriophages in spray-dried polymeric formulations: Effect of excipient polyvinylpyrrolidone glass transition temperature and molecular weight.Bioengineering & translational medicine · 2026Article
- Computer-aided Molecular Design of Water Compatible Visible Light Photosensitizers for Dental Adhesive.Chemical engineering science · 2017Article
- Protein aggregation and lyophilization: Protein structural descriptors as predictors of aggregation propensity.Computers & chemical engineering · 2013Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
This work describes an effort to apply methods from process systems engineering to a pharmaceutical product design problem, with a novel application of statistical approaches to comparing solutions. A computational molecular design framework was employed to design carbohydrate molecules with high glass transition temperatures and low water content in the maximally freeze-concentrated matrix, with the objective of stabilizing lyophilized protein formulations. Quantitative structure-property relationships were developed for glass transition temperature of the anhydrous solute, glass transition temperature of the maximally concentrated solute, melting point of ice and Gordon-Taylor constant for carbohydrates. An optimization problem was formulated to design an excipient with optimal property values. Use of a stochastic optimization algorithm, Tabu search, provided several carbohydrate excipient candidates with statistically similar property values, as indicated by prediction intervals calculated for each property.
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Registered trials
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