11. Mechanisms of oligoguluronate modulating the calcium-induced gelation of alginate. (15th September 2015) Authors: Liao, Hua; Ai, Wenjia; Zhang, Ke; Nakauma, Makoto; Funami, Takahiro; Fang, Yapeng; Nishinari, Katsuyoshi; Draget, Kurt I.; Phillips, Glyn O. Journal: Polymer Issue: Volume 74(2015) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Mechanisms of oligoguluronate modulating the calcium-induced gelation of alginate. (15th September 2015) Authors: Liao, Hua; Ai, Wenjia; Zhang, Ke; Nakauma, Makoto; Funami, Takahiro; Fang, Yapeng; Nishinari, Katsuyoshi; Draget, Kurt I.; Phillips, Glyn O. Journal: Polymer Issue: Volume 74(2015) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate. (February 2019) Authors: Zhang, Bangheng; Hu, Bing; Nakauma, Makoto; Funami, Takahiro; Nishinari, Katsuyoshi; Draget, Kurt I.; Phillips, Glyn O.; Fang, Yapeng Journal: Food research international Issue: Volume 116(2019) Page Start: 232 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification. (June 2016) Authors: Nilsen-Nygaard, Julie; Hattrem, Magnus N.; Draget, Kurt I. Journal: Food hydrocolloids Issue: Volume 57(2016:Jun.) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification. (June 2016) Authors: Nilsen-Nygaard, Julie; Hattrem, Magnus N.; Draget, Kurt I. Journal: Food hydrocolloids Issue: Volume 57(2016:Jun.) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Soft, chewable gelatin-based pharmaceutical oral formulations: a technical approach. (28th May 2018) Authors: Dille, Morten J.; Hattrem, Magnus N.; Draget, Kurt I. Journal: Pharmaceutical development and technology Issue: Volume 23:Number 5(2018) Page Start: 504 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. 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) ↗
18. 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) ↗
19. The Relative Bioavailability of Ibuprofen After Administration With a Novel Soft Chewable Drug Formulation. Issue 2 (25th April 2017) Authors: Hattrem, Magnus N.; Dille, Morten J.; Seternes, Tore; Ege, Thorfinn; Draget, Kurt I. Journal: Clinical pharmacology in drug development Issue: Volume 7:Issue 2(2018) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. The use of hydrocolloids in physical modelling of complex biological matrices. (July 2017) Authors: Nordgård, Catherine Taylor; Draget, Kurt I. Journal: Food hydrocolloids Issue: Volume 68(2017) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗