Scientific peer reviewed publication by the TARAMAR research team and Collaborators.

Magdalena M. Stefaniak–Vidarsson, María Gudjónsdóttir, Gudrun Marteinsdottir, Sesselja Omarsdottir, Elena Bravo, Olafur E. Sigurjonsson, Kristberg Kristbergsson. Determination of bioactive properties of food grade extracts from Icelandic edible brown seaweed sugar kelp (Saccharina latissima) (In publication)

Magdalena M. Stefaniak–Vidarsson, María Gudjónsdóttir, Gudrun Marteinsdottir, Olafur E. Sigurjonsson, Kristberg Kristbergsson. Evaluation of bioactivity of fucoidan from laminaria with in vitro human cell cultures (THP-1) (In publication).

Magdalena M. Stefaniak–Vidarsson, Varsha A. Kale , María Gudjónsdóttir , Gudrun Marteinsdottir, Olafur Fridjonsson2, Gudmundur Oli Hreggvidsson , Olafur E. Sigurjonsson, Sesselja Omarsdottir, Kristberg Kristbergsson. Bioactive effect of sulphated polysaccharides derived from orange–footed sea cucumber (Cucumaria frondosa) toward THP–1 macrophages (In publication).

Hanna Salminen, Thrandur Helgason, Bjarki Kristinsson, Kristberg Kristbergsson, Jochen Weiss. 2017. Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil. Journal of Colloid and Interface Science 490 (2017) 207–216.

Hanna Salminen, Thrandur Helgason, Bjarki Kristinsson, Kristberg Kristbergsson, Jochen Weiss. 2016. Formation of nanostructured colloidosomes using electrostatic deposition of solid lipid nanoparticles onto an oil droplet interface. Food Research International 79 (2016) 11–18.

Ragnhildur Einarsdottir, Monika Gibis, Benjamin Zeeb, Kristberg Kristbergsson, Jochen Weiss. 2016. Osmotic dehydration of liposomal dispersions: Influence of particle size and electrostatic deposition of cold water fish skin gelatin. Food Biophysics 11 (4) 417–428.

Thrandur Helgason, Hanna Salminen, Kristberg Kristbergsson, David Julian McClements, Jochen Weiss. 2015. Formation of transparent solid lipid nanoparticles by microfluidization: Influence of lipid physical state on appearance. Journal of Colloid and Interface Science.  444 (2015) 114-122.

Kristberg Kristbergsson, Ragnhildur Einarsdottir, Benjamin Zeeb, Monika Gibis, Jochen Weiss. 2014. Effect of particle size and gelatin coating on the stability of liposome delivery systems for bioactives. Discovery, Utilization, and Control of Bioactive Componenets and Functional Foods. Edited by Danik M Martirosyan and Sen Liu. Food Science Publisher 2014. Dllas TX, USA. ISBN-13:9781503012462; ISBN-10:1503012468. pp 75-76.

Salminen H., Helgason T., Aulbach S., Kristinsson B., Kristbergsson K., Weiss J. 2014. Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Science 426 (2014) 256–263

Salminen, H., Helgason, T., Kristinsson, B., Kristbergsson, K, Weiss, J. 2013. Formation of solid shell nanoparticles with liquid omega-3 fatty acid core. Food Chemistry 141 (3) 2934-2943.

Weiss J, Kjartansson G, Kristbergsson K. 2011. Engineering food ingredients with high intensity ultrasound. In: Feng H, Barbosa-Canovas GV, Weiss J, editors. Acoustic Energy in Food and Bioprocessing. Springer, NY. NY. Book Series: Food Engineering Series.  pp 239-285

Thrandur Helgason, Tarek S. Awad, Kristberg Kristbergsson, Eric Andrew Decker, David Julian McClements and Jochen Weiss. 2009. Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles J. Agric. Food Chem. 57, 8033–8040

  1. Helgason, T.S. Awad, K. Kristbergsson, D.J. McClements, J. Weiss. 2009. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). J. Colloid Interf. Sci. 334 (1) 75-81
  2. Helgason, J. Gislason, D. J. McClements, K. Kristbergsson, J. Weiss. 2009. Influence of Molecular Character of Chitosan on the Adsorption of Chitosan to Oil Droplet Interfaces in an In Vitro Digestion Model. Food Hydrocolloids 23 (5), p.1449-1454

Helgason T, Weiss J, McClements DJ, Gislason J, Einarsson JM, Thormodsson FR, Kristbergsson K. 2008. Examination of the interaction of chitosan and oil-in-water emulsions under conditions simulating the digestive system using confocal microscopy. J. Aq. Food Prod. Tech. 17(3)213-215

Awad T, Helgason T, Kristbergsson K, Weiss J, Decker E, McClements D. 2008.Temperature Scanning Ultrasonic Velocity Study of Complex Thermal Transformations in Solid Lipid Nanoparticles. Langmuir 2008, 24, 12779-12784

Weiss J, Decker EA, McClements DJ, Kristbergsson K, Helgason T, Awad T. 2008. Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components. Food Biophysics 3(2)146-154.

Helgason T, Awad TS, Kristbergsson, K, McClements DJ, Weiss J. 2008. Influence of Polymorphic Transformations on Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions. J. Am. Oil Chem. Soc. 85(6)501-511.

Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ. 2008. Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions. Food Biophysics 3(2)155-162.

Kristberg Kristbergsson, Julian McClements and Jochen Weiss. 2012. Lipid Based Delivery System for Bioactives in Functional Foods. Functional Food Ingredients and Nutraceuticals in Chronic Disease. Ed´s: Danik M Martirosyan, Steven B. Vik and Barat Aggarwal.2012. 12th International Conference Functional Food Ingredients and Nutraceuticals in Chronic Disease: Science and Practice, SMU, Dallas, TX, USA. Nov. 29 to Dec 1. Food Science Publisher ISBN-13:978-1480292322; ISBN-10: 148029392X pp165-167. http://www.amazon.com/Functional-Ingredients-Nutraceuticals-Chronic-Disease/dp/148029392X 

Thrandur Helgason, Bjarki Kristinsson, Kristberg Kristbergsson, Jochen Weiss. 2011. Investigating the Destabilization of Solid Emulsions Using Differential Scanning Calorimetry (DSC). Application Note. Differential Scanning Calorimetry. Perkin Elmer. (http://www.perkinelmer.co.uk/CMSResources/Images/44-74280APP_SolidEmulsionsbyDSC.pdf)

  1. Kristbergsson, J. Weiss, D. J. McClements, E. A. Decker, T. Helgason and T. S. Awad. 2008. Solid Lipid Nanoparticles as Potential Delivery Systems for Bioactive Components from Marine Resources to be used in Functional Foods. The Proceedings of the 5th World Fisheries Congress, Yokohama, Japan, Oct 20.-24. Available on a CD and http://www.terrapub.co.jp/proceedings/wfc/index.html