Viscosity is a key parameter in the characterization of protein formulations. In this webinar we demonstrate how VROC® technology can be used to study applications such as protein structure (i.e. denaturation and folding) at a fraction of the sample volume required by conventional technologies.
6. — Viscosity Fingerprint
Concentration Effect
pH Effect
Buffer Type
Excipient Type
Temperature
Denaturants
Others
Viscosity screening:
Injectability
Molecular Size in Formulation
Stability in Formulation