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Food Chemistry|July 23, 2013
Formation of solid shell nanoparticles with liquid ω-3 fatty acid coreHanna Salminen, Thrandur Helgason, Bjarki Kristinsson, et al.Journal of Colloid and Interface Science|December 3, 2016
Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oilHanna Salminen, Thrandur Helgason, Bjarki Kristinsson, et al.Journal of Colloid and Interface Science|February 28, 2015
Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearanceThrandur Helgason, Hanna Salminen, Kristberg Kristbergsson, et al.Food & Function|September 5, 2019
Artificial intelligence identified peptides modulate inflammation in healthy adultsDietrich Rein, Philipp Ternes, Rodion Demin, et al.Journal of Colloid and Interface Science|May 28, 2014
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticlesHanna Salminen, Thrandur Helgason, Susanne Aulbach, et al.Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.Journal of Agricultural and Food Chemistry|August 21, 2009
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticlesThrandur Helgason, Tarek S Awad, Kristberg Kristbergsson, et al.Langmuir : the ACS Journal of Surfaces and Colloids|October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticlesTarek Samir Awad, Thrandur Helgason, Kristberg Kristbergsson, et al.Pageof 1