Stine Rønholt

Keyphrases

1. Oral Delivery 100%
2. Biopharmaceuticals 100%
3. Anhydrous Milk Fat 60%
4. Milk Fat 60%
5. Mucus Models 56%
6. Chemical Composition 56%
7. Novel Excipients 50%
8. Group B Streptococcus 50%
9. Emulsion 50%
10. Temperature Effect 50%
11. Physical Properties 50%
12. Fusion Antigen 50%
13. Biobarrier 50%
14. Optical Catapulting 50%
15. PEGylated Liposomes 50%
16. Fat Globule 50%
17. Calcipotriol 50%
18. Surfactant Composition 50%
19. Sucrose Acetate Isobutyrate 50%
20. Puff Pastry 50%
21. Low Fat 50%
22. Mucoadhesive 50%
23. Churn 50%
24. Fat Crystal Network 48%
25. Rheological Behavior 46%
26. Liposomes 40%
27. Drug Delivery System 39%
28. Wall Slip 33%
29. Milk 30%
30. Microstructure 30%
31. Solid Fat Content 26%
32. Globular Structure 25%
33. Thermal Treatment 25%
34. Textural Features 25%
35. Consumer Demand 25%
36. Rheology 25%
37. Polymorphism 25%
38. Water Chemicals 25%
39. Dairy Industry 25%
40. Water Content 25%
41. Nutritional Value 25%
42. Structural Behavior 25%
43. Manufacturing Methods 25%
44. Crystal Growth 25%
45. Microstructural 25%
46. Mucoadhesion 25%
47. High Rotational Speed 20%
48. Thermal Behavior 18%
49. Gastrointestinal Tract 18%
50. Biosimilar mucus 18%