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Kurt Ingar Draget
Kurt Ingar Draget
Norwegian University of Science and Technology
Chemistry
Chromatography
Biochemistry
Calcium
Pectin
3
Papers
34
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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
2020
Journal of Food Engineering
Cátia Saldanha do Carmo
Pia Silventoinen
Catherine Taylor Nordgård
Claire Poudroux
Tzevetelin Dessev
Hanne Zobel
Ann Katrin Holtekjølen
Kurt Ingar Draget
Ulla Holopainen-Mantila
Svein Halvor Knutsen
Stefan Sahlstrøm
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Chewable Gelatin Emulsions for Oral Lipid Delivery – Elimination of Gastric Coalescence with κ‐Carrageenani
2020
European Journal of Lipid Science and Technology
Morten Johnsen Dille
Kurt Ingar Draget
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Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate
2019
Food Research International
Bangheng Zhang
Bing Hu
Makoto Nakauma
Takahiro Funami
Katsuyoshi Nishinari
Kurt Ingar Draget
Glyn O. Phillips
Yapeng Fang
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Citations (11)
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