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Viser treff 1-8 av 8

2020
1 Dille, Morten Johnsen; Draget, Kurt Ingar.
Chewable Gelatin Emulsions for Oral Lipid Delivery: Elimination of Gastric Coalescence with κ‐Carrageenan. European Journal of Lipid Science and Technology 2020 ;Volum 123.(2) s. -
NTNU Untitled
 
2018
2 Dille, Morten Johnsen; Hattrem, Magnus Nergård; Draget, Kurt Ingar.
Bioactively filled gelatin gels; challenges and opportunities. Food Hydrocolloids 2018 ;Volum 76. s. 17-29
NTNU Untitled
 
3 Dille, Morten Johnsen; Hattrem, Magnus Nergård; Draget, Kurt Ingar.
Soft, chewable gelatin-based pharmaceutical oral formulations: a technical approach. Pharmaceutical development and technology (Print) 2018 ;Volum 23.(5) s. 504-511
NTNU Untitled
 
4 Hattrem, Magnus Nergård; Dille, Morten Johnsen; Seternes, Tore; Ege, Thorfinn; Draget, Kurt Ingar.
The Relative Bioavailability of Ibuprofen After Administration With a Novel Soft Chewable Drug Formulation. Clinical Pharmacology in Drug Development (CPDD) 2018 ;Volum 7.(2) s. 168-176
NTNU UiT Untitled
 
2017
5 Nordgård, Catherine Taylor; Rao, Shalini Vasudev; Dille, Morten Johnsen; Steigedal, Tonje S.; Draget, Kurt Ingar.
Mechanical properties of 67NR tumours are broadly independent of the immune status of the host mouse. Annual Transactions - The Nordic Rheology Society 2017 ;Volum 25. s. 299-304
NTNU Untitled
 
2015
6 Dille, Morten Johnsen; Draget, Kurt Ingar; Hattrem, Magnus Nergård.
The effect of filler particles on the texture of food gels. I: Modifying Food Texture - Volume 1: Novel Ingredients and Processing Techniques. Woodhead Publishing Limited 2015 ISBN 9781782423331. s. 183-200
NTNU Untitled
 
7 Hattrem, Magnus; Kristiansen, Kåre Andre; Aachmann, Finn Lillelund; Dille, Morten Johnsen; Draget, Kurt Ingar.
Ibuprofen-in-cyclodextrin-in-W/O/W emulsion - Improving the initial and long-term encapsulation efficiency of a model active ingredient.. International Journal of Pharmaceutics 2015 ;Volum 487.(1-2) s. 1-7
NTNU Untitled
 
2014
8 Hattrem, Magnus Nergård; Dille, Morten Johnsen; Seternes, Tore; Draget, Kurt Ingar.
Macro- vs. micromolecular stabilisation of W/O/W-emulsions. Food Hydrocolloids 2014 ;Volum 37. s. 77-85
NTNU Untitled