Zobrazeno 1 - 7
of 7
pro vyhledávání: '"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
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
Publikováno v:
European Journal of Lipid Science and Technology. 123:2000282
Publikováno v:
Clinical pharmacology in drug development
Clinical Pharmacology in Drug Development
Clinical Pharmacology in Drug Development
The first aim of the present study was to evaluate the bioavailability of ibuprofen dispersed in a novel soft chewable formulation compared with a traditional ibuprofen tablet; its second was to map the quality of taste masking and patient product sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::018192f5f2b3d051f871a0cb5492886d
https://hdl.handle.net/10037/13162
https://hdl.handle.net/10037/13162
Publikováno v:
Food Hydrocolloids. 37:77-85
Water-in-Oil-in-Water (W/O/W) double emulsions (DEs) were prepared with high molecular weight gelatin as hydrophilic emulsifier and gelling agent of the external water phase and their stability was compared to DEs prepared with the hydrophilic emulsi
Autor:
Kåre Andre Kristiansen, Kurt Ingar Draget, Finn Lillelund Aachmann, Morten Johnsen Dille, Magnus N. Hattrem
Publikováno v:
Internation Journal of Pharmaceutics
A challenge in formulating water-in-oil-in-water (W/O/W) emulsions is the uncontrolled release of the encapsulated compound prior to application. Pharmaceuticals and nutraceuticals usually have amphipathic nature, which may contribute to leakage of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::941d2f63e3165417558962ee2e64f0e9
http://hdl.handle.net/11250/2464184
http://hdl.handle.net/11250/2464184
Food gels usually consist of a large range of ingredients, including solubilised material, aggregated particles, dispersed air bubbles and/or immiscible liquids distributed throughout the finalised product. The presence of a discontinuous phase can s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1af628972dd6c55326cedeaab67227bc
https://doi.org/10.1016/b978-1-78242-333-1.00009-7
https://doi.org/10.1016/b978-1-78242-333-1.00009-7