T
Thrandur Helgason
Researcher at University of Hohenheim
Publications - 17
Citations - 1695
Thrandur Helgason is an academic researcher from University of Hohenheim. The author has contributed to research in topics: Solid lipid nanoparticle & Tripalmitin. The author has an hindex of 15, co-authored 17 publications receiving 1476 citations. Previous affiliations of Thrandur Helgason include University of Massachusetts Amherst & University of Iceland.
Papers
More filters
Journal ArticleDOI
Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components
Jochen Weiss,Eric A. Decker,D. Julian McClements,Kristberg Kristbergsson,Thrandur Helgason,Tarek S. Awad +5 more
TL;DR: Solid lipid nanoparticles (SLN) as discussed by the authors are a type of nano-emulsions with the dispersed phase being composed of a solid carrier lipid and bioactive ingredient mixture.
Journal ArticleDOI
Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).
Thrandur Helgason,Tarek S. Awad,Kristberg Kristbergsson,David Julian McClements,Jochen Weiss +4 more
TL;DR: The results suggest that surfactant coverage at the interface may influence crystal structure and stability of solid lipid nanoparticles via surface-mediated crystal growth.
Journal ArticleDOI
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles.
Thrandur Helgason,Tarek S. Awad,Kristberg Kristbergsson,Eric A. Decker,David Julian McClements,Jochen Weiss +5 more
TL;DR: Results suggest that beta-carotene may be stabilized by LM- or HM-lecithin when liquid carrier lipids are used and (2) HM-Lecith in whenSolid lipid nanoparticle (SLN) suspensions containing encapsulated beta- carotene is used.
Journal ArticleDOI
Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
Lucile Bonnaire,Sandra Sandra,Thrandur Helgason,Eric A. Decker,Jochen Weiss,David Julian McClements +5 more
TL;DR: The rate and extent of lipid digestion were higher in the emulsion containing liquid particles but that appreciable lipid digestion still occurred in theEmulsion containing solid particles, which may have important consequences for controlling the digestion rate of lipids or for developing solid lipid particle delivery systems for lipophilic functional components.
Journal ArticleDOI
Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity
TL;DR: In this paper, the effect of protein type, concentration, pH and temperature has been studied using droplet size distribution, interfacial tension, and interfacial elasticity measurements using the pendant drop method.