Zobrazeno 1 - 10 of 112 pro vyhledávání: '"Kurt Ingar Draget"'
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Akademický článek
Characterization and Properties of Hydrogels Made from Neutral Soluble Chitosans
Autor: Henry M. Franzén, Kurt Ingar Draget, Joakim Langebäck, Julie Nilsen-Nygaard
Publikováno v: Polymers, Vol 7, Iss 3, Pp 373-389 (2015)
The current paper focuses on the preparation and some characteristics of viscoelastic hydrogels, ViscoGels™, made from chitosans having a random acylation pattern. Three different chitosan batches with a high fraction of acetylation were selected b
Externí odkaz: https://doaj.org/article/bc3b4c8376504c2990c0b0d2f069ca0e
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2
The impact of emulsion droplet size on in vitro lipolysis rate and in vivo plasma uptake kinetics of triglycerides and vitamin D3 in rats
Autor: Kurt Ingar Draget, Tuna Baydin, Kåre Andre Kristiansen, Morten Johnsen Dille
Publikováno v: Food & Function. 12:3219-3232
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=doi_________::971191844f86789f6075d7c2dc58f12e
https://doi.org/10.1039/d0fo03386c
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3
Alginate gels crosslinked with chitosan oligomers - a systematic investigation into alginate block structure and chitosan oligomer interaction
Autor: Georg Kopplin, Finn Lillelund Aachmann, Kurt Ingar Draget, Anders Lervik
Publikováno v: 13780-13798
RSC Advances
Three alginates with fundamentally different block structures, poly-M, poly-G, and poly-MG, have been investigated upon ionic crosslinking with chitosan oligosaccharides (CHOS), using circular dichroism (CD), rheology, and computer simulations, suppo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4988025b77ccec5eacea113c17c1df4
https://doi.org/10.1039/d1ra01003d
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4
Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate
Autor: Katsuyoshi Nishinari, Takahiro Funami, Kurt Ingar Draget, Yapeng Fang, Makoto Nakauma, Bing Hu, Glyn O. Phillips, Bangheng Zhang
Publikováno v: Food Research International. 116:232-240
Previous studies have demonstrated that oligoguluronate (guluronate block extracted from alginate, GB) was an efficient modulator of the gelation and gelling properties of macromolecular alginate in the presence of calcium. Here we report totally dif
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33ad35f3d37c9db516063ed7742bfe83
https://doi.org/10.1016/j.foodres.2018.08.020
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7
Gelatin and collagen
Autor: Kurt Ingar Draget, M.J. Dille, I.J. Haug
Collagen is the most abundant protein in mammals as it constitutes the main fraction of structural proteins in connective tissue. Gelatin, obtained by partial hydrolysis of collagen, is one of the most versatile biopolymers and has numerous applicati
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cefdfe82c5e2ed8a5abf8e5551cc0671
https://doi.org/10.1016/b978-0-12-820104-6.00028-0
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8
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
Autor: Catherine Taylor Nordgård, Stefan Sahlstrøm, Pia Silventoinen, Svein Halvor Knutsen, Hanne Zobel, Cátia Saldanha do Carmo, Ann Katrin Holtekjølen, Tzevetelin Dessev, Kurt Ingar Draget, Ulla Holopainen-Mantila, Claire Poudroux
Publikováno v: Saldanha do Carmo, C, Silventoinen, P, Nordgård, C T, Poudroux, C, Dessev, T, Zobel, H, Holtekjølen, A K, Draget, K I, Holopainen-Mantila, U, Knutsen, S H & Sahlstrøm, S 2020, ' Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein-and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties ', Journal of Food Engineering, vol. 278, 109937 . https://doi.org/10.1016/j.jfoodeng.2020.109937
Journal of Food Engineering
Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f30947030f104467e6f58f888b45936c
https://cris.vtt.fi/en/publications/951be73a-e1d9-431d-a2f7-74e581e8c0f5
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9
Bioactively filled gelatin gels; challenges and opportunities
Autor: Kurt Ingar Draget, Magnus N. Hattrem, Morten Johnsen Dille
Publikováno v: Food Hydrocolloids
Soft, chewable gelatin matrices represent an excellent alternative to traditional oral administration forms (tablets, soft and hard capsules) for pharma- and nutraceuticals; especially for the pediatric and geriatric segments as well as for those suf
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18b5662cb4529c3529a901e47b5398e7
https://doi.org/10.1016/j.foodhyd.2016.12.028
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10
Co association of mucus modulating agents and nanoparticles for mucosal drug delivery
Autor: Kurt Ingar Draget, Catherine Taylor Nordgård
Publikováno v: Advanced Drug Delivery Reviews
Nanoparticulate drug delivery systems (nDDS) offer a variety of options when it comes to routes of administration. One possible path is crossing mucosal barriers, such as in the airways and in the GI tract, for systemic distribution or local treatmen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24b6d594709fdda95edd65aa79022cf6
https://doi.org/10.1016/j.addr.2018.01.001
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