1. Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes. (June 2022) Authors: Baydin, Tuna; Aarstad, Olav A.; Dille, Morten J.; Hattrem, Magnus N.; Draget, Kurt I. Journal: Food hydrocolloids Issue: Volume 127(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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. Issue 7 (22nd March 2021) Authors: Dille, Morten J.; Baydin, Tuna; Kristiansen, Kåre A.; Draget, Kurt I. Journal: Food & function Issue: Volume 12:Issue 7(2021) Page Start: 3219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels. (March 2023) Authors: Baydin, Tuna; Dille, Morten J.; Aarstad, Olav A.; Hattrem, Magnus N.; Draget, Kurt I. Journal: Journal of food engineering Issue: Volume 341(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗