Mechanism of protein stabilization in crowded solution and preservation in desiccated sugar glass von Olgenblum, Gil I.

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Not Always Sticky: Specificity of Protein Stabilization by Sugars Is Conferred by Protein–Water Hydrogen Bonds von Olgenblum, Gil I., Carmon, Neta, Harries, Daniel

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Properties of Aqueous Trehalose Mixtures: Glass Transition and Hydrogen Bonding von Olgenblum, Gil I, Sapir, Liel, Harries, Daniel

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β‑Hairpin Miniprotein Stabilization in Trehalose Glass Is Facilitated by an Emergent Compact Non-Native State von Olgenblum, Gil I, Wien, Frank, Sapir, Liel, Harries, Daniel

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Protecting Proteins from Desiccation Stress Using Molecular Glasses and Gels von Olgenblum, Gil I., Hutcheson, Brent O., Pielak, Gary J., Harries, Daniel

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Resolving the enthalpy of protein stabilization by macromolecular crowding von Stewart, Claire J., Olgenblum, Gil I., Propst, Ashlee, Harries, Daniel, Pielak, Gary J.

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Unraveling the enthalpy of macromolecular crowding von Stewart, Claire J., Olgenblum, Gil, Harries, Daniel, Pielak, Gary J.

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