Marilyn Rayner


Research areas and keywords

UKÄ subject classification

  • Food Engineering


  • Food engineering, Sustainable processing, Emulsions, Plant proteins


Marilyn Rayner graduated with a B.Sc. in biological engineering, with a food engineering specialization from the University of Guelph, Canada in 1999 and earned her PhD in Food Engineering from Lund University in 2005 on modelling droplet formation in membrane emulsification. Since then Marilyn has been working in the areas of multi-physics modelling, heat and mass transfer, unit-operations, and interfacial phenomena. Marilyn has had a number of different research projects in the area of food engineering ranging from membrane assisted solar drying, to the isolation and processing of leaf components as appetite reducing ingredients, and using radio waves to cook meat products. Her current work in Pickering emulsions stabilized by biological particles represents a continuation with a deeper focus on interfacial phenomena in food, bio and pharmaceutical processes. This encompasses emulsification, double emulsions systems (e.g. for controlled release of flavour or active compounds), interfacial process such as lipolysis, digestion and encapsulation, as well as modelling, simulation of other interfacial-driven or limited processes.

Recent research outputs

A. Marefati, Matos, M., Wiege, B., Haase, N. U. & M. Rayner, 2018 Dec 1, In : Carbohydrate Polymers. 201, p. 416-424 9 p.

Research output: Contribution to journalArticle

Elin M. Hård af Segerstad, Lee, H. S., Carin Andrén Aronsson, Yang, J., Uusitalo, U., Ingegerd Sjöholm, Marilyn Rayner, Kurppa, K., Virtanen, S. M., Norris, J. M., Daniel Agardh & TEDDY Study Group, 2018 May 1, In : Nutrients. 10, 5, 550

Research output: Contribution to journalArticle

McNamee, C. E., Sato, Y., Wiege, B., Furikado, I., Ali Marefati, Tommy Nylander, Kappl, M. & Marilyn Rayner, 2018 May 1, In : Frontiers in Chemistry. 6, MAY, 139

Research output: Contribution to journalArticle

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