“…For example, changes in the pH and salt concentration during the chromatography, viral inactivation, and buffer exchange steps may destabilize the protein structure and/or cause chemical modifications to the protein. , Furthermore, interactions with a range of matrices and surfaces, such as filters, columns, and membranes, as well as physical stress and shear forces caused by sparging, pumping, mixing, and shaking, may lead to loss of the native protein structure and potentially protein function. , During bioprocessing, aggregate levels may reach up to 30% at the cell culture stage and may be as high as 25% when eluting from the Protein A column due to the low pH conditions . In addition to the upstream and downstream processing steps, packaging, transportation, storage, and administration steps following production can also negatively impact protein stability, for example due to temperature variations, where the mAb is exposed to temperatures outside the acceptable range, unintentional freeze–thaw cycles, interfacial stresses, and exposure to light. ,,− …”