Výsledky vyhledávání - "Kurt I, Draget"

Akademický článek

Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

Autor: Morten J. Dille, Svein H. Knutsen, Kurt I. Draget

Publikováno v: Applied Food Research, Vol 2, Iss 2, Pp 100174- (2022)

In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures wer

Externí odkaz: https://doaj.org/article/3a52390e34834dc9a35c23ecb126c506

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Akademický článek

Physical and functional properties of plant-based pre-emulsified chewable gels for the oral delivery of nutraceuticals

Autor: Tuna Baydin, Stine W. Arntsen, Magnus N. Hattrem, Kurt I. Draget

Publikováno v: Applied Food Research, Vol 2, Iss 2, Pp 100225- (2022)

Gelatin-based pre-emulsified chewable gels have presented advantages over traditional tablets, bulk oils, hard and soft capsules for oral delivery. Ethical, ecological, and religious considerations have increased the demand for plant-based gelling ag

Externí odkaz: https://doaj.org/article/bcde69b10be346b880f208dcc6e50f6d

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Alginate Blocks and Block Polysaccharides: A Review

Autor: Amalie Solberg, Kurt I. Draget, Christophe Schatz, Bjørn E. Christensen

Publikováno v: Macromolecular Symposia

Alginates consist of distinct blocks with different physical properties. This short review focuses on research carried out in Trondheim related to the early discovery of the block structure, their isolation, their different chemical and physical prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47b0f78354f1e0127bba48d1cb8898bd
https://doi.org/10.1002/masy.202200072

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Akademický článek

Chitosan: Gels and Interfacial Properties

Autor: Julie Nilsen-Nygaard, Sabina P. Strand, Kjell M. Vårum, Kurt I. Draget, Catherine T. Nordgård

Publikováno v: Polymers, Vol 7, Iss 3, Pp 552-579 (2015)

Chitosan is a unique biopolymer in the respect that it is abundant, cationic, low-toxic, non-immunogenic and biodegradable. The relative occurrence of the two monomeric building units (N-acetyl-glucosamine and d-glucosamine) is crucial to whether chi

Externí odkaz: https://doaj.org/article/4e02d776588040208f122adf9ef7bb7d

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Akademický článek

Direct Determination of Chitosan–Mucin Interactions Using a Single-Molecule Strategy: Comparison to Alginate–Mucin Interactions

Autor: Kristin E. Haugstad, Armend G. Håti, Catherine T. Nordgård, Patricia S. Adl, Gjertrud Maurstad, Marit Sletmoen, Kurt I. Draget, Rita S. Dias, Bjørn T. Stokke

Publikováno v: Polymers, Vol 7, Iss 2, Pp 161-185 (2015)

Aqueous chitosan possesses attractive interaction capacities with various molecular groups that can be involved in hydrogen bonds and electrostatic and hydrophobic interactions. In the present paper, we report on the direct determination of chitosan�

Externí odkaz: https://doaj.org/article/26b184f4e10e4e69abbd1696a1702704

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The impact of emulsion droplet size on in vitro lipolysis rate and in vivo plasma uptake kinetics of triglycerides and vitamin D

Autor: Morten J, Dille, Tuna, Baydin, Kåre A, Kristiansen, Kurt I, Draget

Publikováno v: Foodfunction. 12(7)

Emulsions play an important role in the process of triglyceride (TG) digestion (lipolysis). Through emulsification, the oil-water interface is increased by orders of magnitude. This often leads to faster and more efficient lipolysis, which is potenti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ddd60887d11d3a3430c344a3c0db11f3
https://pubmed.ncbi.nlm.nih.gov/33877246

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