Ecole Polytechnique Fédérale de Lausanne Sep 13 2025 For decades, amino acids have been added to medical formulations like insulin as stabilizers: these small molecules keep proteins (i.e. larger particles) from interacting in undesirable ways. And for decades, scientists have known that this works – but not why. Now, an international team of scientists, led by the Supramolecular Nano-Materials and Interfaces Laboratory in EPFL's School of Engineering, has finally explained the 'why' – and in