Ingvild J. Haug - Concepedia

Author

Ingvild J. Haug

Norwegian University of Science and Technology

Also Known As

I Haug, I. J. Haug, I.J. Haug, Ingvild Haug, Ingvild J. Haug, I W Ormberg

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Norwegian University of Science and Technology

About

Ingvild J. Haug is an author at Norwegian University of Science and Technology specializing in engineering, biophysics, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	671
2	Medicine	4	4	202
3	Biomedical Engineering	4	4	576
4	Health Sciences	1	1	67
5	Biochemistry	1	1	66

Ingvild J. Haug

Publications

888

Citations

H-Index

Page 1

	Year	Citations
Physical and rheological properties of fish gelatin compared to mammalian gelatin Ingvild J. Haug, Kurt I. Draget, Olav Smidsrød Food Hydrocolloids Fish GelatinBiopolymer GelEngineeringFood PhysicFunctional Property	2003	399
Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution Jonhard Eysturskarð, Ingvild J. Haug, Ann‐Sissel Ulset, Food Hydrocolloids Tissue EngineeringMechanobiologyBiopolymer GelEngineeringMechanical Properties	2009	90
Structural and mechanical properties of fish gelatin as a function of extraction conditions Jonhard Eysturskarð, Ingvild J. Haug, Nadia Elharfaoui, Food Hydrocolloids Fish GelatinBiopolymer GelMechanical PropertiesExtraction ConditionsFood Engineering	2009	86
Bioavailability of EPA and DHA delivered by gelled emulsions and soft gel capsules Ingvild J. Haug, Lise B. Sagmo, Daniel Zeiss, European Journal of Lipid Science and Technology Food ChemistryLipid PreparationBiomanufacturingEdible PackagingOmega-3 Fatty Acid	2010	67
Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry Ingvild J. Haug, H.M. Skar, Gerd E. Vegarud, Food Hydrocolloids β-Lactoglobulin TransitionsEngineeringElectrostatic EffectsBiochemistryDifferential Scanning Calorimetry	2009	66
Synergistic Effects in Semidilute Mixed Solutions of Alginate and Lactose-Modified Chitosan (Chitlac) Ivan Donati, Ingvild J. Haug, Tommaso Scarpa, Biomacromolecules	2007	43
Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins Magnus N. Hattrem, Silje N. Molnes, Ingvild J. Haug, Food Hydrocolloids Materials ScienceBiopolymer GelEngineeringRheological PropertiesSolid Emulsions	2014	36
Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions Ingvild J. Haug, Martin A. K. Williams, Leif Lundin, Food Hydrocolloids EngineeringPolymer SolutionPolymer ScienceRheological PropertyOrder/disorder Transitions	2003	31
Mechanical Properties of Mammalian and Fish Gelatins as a Function of the Contents of α-Chain, β-Chain, and Low and High Molecular Weight Fractions Jonhard Eysturskarð, Ingvild J. Haug, Ann‐Sissel Ulset, Food Biophysics MechanobiologyBiopolymer GelEngineeringMechanical PropertiesFunctional Property	2009	29
Uptake of IgG in osteosarcoma correlates inversely with interstitial fluid pressure, but not with interstitial constituents Catharina de Lange Davies, Birgit Engesæter, Ingvild J. Haug, British Journal of Cancer	2001	21

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