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Kurt Ingar Draget

Researcher at Norwegian University of Science and Technology

Publications -  112
Citations -  6049

Kurt Ingar Draget is an academic researcher from Norwegian University of Science and Technology. The author has contributed to research in topics: Gelatin & Ionic strength. The author has an hindex of 36, co-authored 107 publications receiving 5253 citations. Previous affiliations of Kurt Ingar Draget include Norwegian Institute of Technology.

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Journal ArticleDOI

Alginate based new materials.

TL;DR: The question of the specifications required by a polymer for applications in some biomedical areas will be discussed and the properties of alginate solutions and gels suggest biomedical and pharmaceutical uses.
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Chemical, physical and biological properties of alginates and their biomedical implications

TL;DR: It has quite recently also been shown that oligoguluronates are able to transiently modify mucin network structures to such an extent that it opens up possibilities for the treatment of pathological respiratory diseases as well as a general increased drug bioavailability due to increased mucosal uptake.
Journal ArticleDOI

Alginic acid gels: the effect of alginate chemical composition and molecular weight

TL;DR: The effect of chemical composition and sequence and molecular weight of different alginate samples on the final properties of alginic acid gels have been studied in this paper, where it is shown that alginates with a high content of guluronic acid blocks give gels of a considerably higher strength compared to alginiates rich in mannuronate.
OtherDOI

Alginates from Algae

TL;DR: This chapter discusses alginates, alginic acid gels, and their applications in medicine and pharmacy, as well as some of the challenges faced by these companies in the rapidly changing environment.
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Physical and rheological properties of fish gelatin compared to mammalian gelatin

TL;DR: Characterisation of fish gelatin from cold water fish species, including rheological and optical rotation measurements, revealed that fish gelatin is heterogeneous in molecular compositions and that it mainly contains α- and β-chains.