Marilyn Rayner

Professor
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  1. 2018
  2. Pickering emulsifiers based on hydrophobically modified small granular starches Part II – Effects of modification on emulsifying capacity

    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

  3. Daily intake of milk powder and risk of celiac disease in early childhood: A nested case-control study

    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

  4. Rice starch particle interactions at air/aqueous interfaces-effect of particle hydrophobicity and solution ionic strength

    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

  5. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

    Matos, M., Laca, A., Rea, F., Iglesias, O., M. Rayner & Gutiérrez, G., 2018 Apr 1, In : Journal of Food Engineering. 222, p. 207-217 11 p.

    Research output: Contribution to journalArticle

  6. Membrane processes for protein recovery: Present and future

    Frank Lipnizki & Marilyn Rayner, 2018

    Research output: Contribution to conferenceAbstract

  7. Pickering emulsions based on CaCl2-gelatinized oat starch

    Saari, H., Johansson, D. B., Knopp, N., Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, In : Food Hydrocolloids. 82, p. 288-295 8 p.

    Research output: Contribution to journalArticle

  8. 2017
  9. Pickering emulsifiers based on hydrophobically modified small granular starches – Part I: Manufacturing and physico-chemical characterization

    A. Marefati, Wiege, B., Haase, N. U., Matos González, M. & M. Rayner, 2017 Nov 1, In : Carbohydrate Polymers. 175, p. 473-483 11 p.

    Research output: Contribution to journalArticle

  10. Combined emulsifying capacity of polysaccharide particles of different size and shape

    Matos González, M., Ali Marefati, Bordes, R., Gutiérrez, G. & Marilyn Rayner, 2017 Aug 1, In : Carbohydrate Polymers. 169, p. 127-138 12 p.

    Research output: Contribution to journalArticle

  11. 2016
  12. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State

    Matos González, M., Ali Marefati, Gutiérrez, G., Marie Wahlgren & Marilyn Rayner, 2016 Aug 1, In : PLoS ONE. 11, 8, p. e0160140 0160140

    Research output: Contribution to journalArticle

  13. Application of a dye-binding method for the determination of available lysine in skim milk powders.

    Aalaei, K., Marilyn Rayner, Tareke, E. & Ingegerd Sjöholm, 2016, In : Food Chemistry. 196, p. 815-820

    Research output: Contribution to journalArticle

  14. Application of Natural Polymers in Food

    Marilyn Rayner, Karolina Östbring & Purhagen, J., 2016, Natural Polymers: Industry Application and Techniques. Olatunji, O. (ed.). Springer, p. 115-162

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  15. Preparation and Characterization of Starch Particles for Use in Pickering Emulsions

    Saari, H., Heravifar, K., Marilyn Rayner, Marie Wahlgren & Malin Sjöö, 2016, In : Cereal Chemistry. 93, 2, p. 116-124

    Research output: Contribution to journalArticle

  16. 2015
  17. Barrier properties of heat treated starch Pickering emulsions.

    Malin Sjöö, Emek, S. C., Hall, T., Marilyn Rayner & Marie Wahlgren, 2015, In : Journal of Colloid and Interface Science. 450, p. 182-188

    Research output: Contribution to journalArticle

  18. Chapter 3: Formulation of Emulsions

    M Wahlgren, Björn Bergenståhl, Lars Nilsson & M Rayner, 2015, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRCpress Taylor Ftancis group London, p. 51-100

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  19. Chapter 4: Particle-Stabilized Emulsions

    Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2015, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRCpress Taylor Ftancis group London, p. 101-122

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  20. Engineering aspects of food emulsification and homogenization

    Marilyn Rayner (ed.) & Petr Dejmek (ed.), 2015, CRC Press. 298 p.

    Research output: Book/ReportAnthology (editor)

  21. Heat-induced aggregation of thylakoid membranes affect their interfacial properties.

    Karolina Östbring, Marilyn Rayner, Albertsson, P-Å. & Charlotte Erlanson-Albertsson, 2015, In : Food & Function. 6, 4, p. 1310-1318

    Research output: Contribution to journalArticle

  22. Preface

    Marilyn Rayner & Petr Dejmek, 2015, Engineering Aspects of Food Emulsification and Homogenization. CRC Press, p. xv-xviii

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

  23. Scales and Forces in Emulsification

    Marilyn Rayner, 2015, Engineering Aspects of Food Emulsification and Homogenisation . Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRCpress Taylor Ftancis group London, p. 3-32

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  24. Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries

    R Phinney, M Rayner, I Sjöholm, Tivana, L. & P Dejmek, 2015

    Research output: Contribution to conferencePaper, not in proceeding

  25. 2014
  26. The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.

    Karolina Östbring, Marilyn Rayner, Ingegerd Sjöholm, Otterström, J., Albertsson, P-Å., Emek, S. C. & Charlotte Erlanson-Albertsson, 2014, In : Food & Function. 5, 9, p. 2157-2165

    Research output: Contribution to journalArticle

  27. 2013
  28. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

    Timgren, A., Marilyn Rayner, Petr Dejmek, Marku, D. & Malin Sjöö, 2013 Mar, In : Food science & nutrition. 1, 2, p. 157-71 15 p.

    Research output: Contribution to journalArticle

  29. 2012
  30. General discussion

    Czink, N. , van der, L. , de, V. , [Unknown], H. , [Unknown], E. , [Unknown], V. , van der, S. , Rayner, M. , [Unknown], N. , [Unknown], K. , [Unknown], B. , [Unknown], S. , [Unknown], W. , Larsson, W. , [Unknown], M. , [Unknown], C. , [Unknown], U. , C, S. , [Unknown], R. , van, G. & 4 others De, K., [Unknown], G., [Unknown], W. & [Unknown], Z., 2012, In : Faraday Discussions. 158, p. 239-266 28 p.

    Research output: Contribution to journalArticle

  31. Quinoa starch granules as stabilizing particles for production of Pickering emulsions

    Marilyn Rayner, Malin Sjöö, Timgren, A. & Petr Dejmek, 2012, In : Faraday Discussions. 158, p. 139-155

    Research output: Contribution to journalArticle

  32. 2011
  33. A novel emulsifier from spinach with appetite regulation abilities

    Marilyn Rayner, Emek, S. C., Gustafssona, K., Charlotte Erlanson-Albertsson & Albertsson, P-Å., 2011, In : Procedia Food Science. 1, p. 1431-1438 8 p.

    Research output: Contribution to journalArticle

  34. Chloroplast thylakoid membrane-stabilised emulsions.

    Marilyn Rayner, Ljusberg, H., Emek, S. C., Sellman, E., Charlotte Erlanson-Albertsson & Albertsson, P-Å., 2011, In : Journal of the Science of Food and Agriculture. 91, 2, p. 315-321 7 p.

    Research output: Contribution to journalArticle

  35. Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability.

    Montelius, C., Karolina Gustafsson, Björn Weström, Albertsson, P-Å., Emek, S. C., Marilyn Rayner & Charlotte Erlanson-Albertsson, 2011, In : British Journal of Nutrition. 106, 6, p. 836-844 9 p.

    Research output: Contribution to journalArticle

  36. Starch particles for food based Pickering emulsions

    Timgren, A., Marilyn Rayner, Malin Sjöö & Petr Dejmek, 2011, In : Procedia Food Science. 1, p. 95-103 9 p.

    Research output: Contribution to journalArticle

  37. 2009
  38. Production of vegetable oil in milk emulsions using membrane emulsification

    Gutierrez, G., Marilyn Rayner & Petr Dejmek, 2009, Desalination. Elsevier, Vol. 245, p. 631-638

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  39. Thylakoids promote release of the satiety hormone cholecystokinin while reducing insulin in healthy humans.

    Köhnke, R., Lindbo, A., Larsson, T., Andreas Lindqvist, Marilyn Rayner, Emek, S. C., Albertsson, P-Å., Rehfeld, J., Mona Landin-Olsson & Charlotte Erlanson-Albertsson, 2009, In : Scandinavian Journal of Gastroenterology. 44, 6, p. 712-719

    Research output: Contribution to journalArticle

  40. 2007
  41. Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

    Helstad, K., Marilyn Rayner, van Vliet, T., Marie Paulsson & Petr Dejmek, 2007, In : Food Hydrocolloids. 21, 5-6, p. 726-738

    Research output: Contribution to journalArticle

  42. Multis-Physics Modeling of Radio-Frequency Cooking

    M. Rayner & E. Tornberg, 2007, Proceedings of the European COMSOL Conference 2007, October 23-24, 2007, Grenoble, France. COMSOL, Vol. 1

    Research output: Chapter in Book/Report/Conference proceedingChapter in Report

  43. 2006
  44. Simulation of a design of a lab scale Radio frequency heating unit of hamburgers

    Marilyn Rayner & Eva Tornberg, 2006, Proceecing of the 52nd International Congress of Meat Science and Technology. Vol. 86-TU, p. 467-469

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  45. 2005
  46. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Marilyn Rayner, 2005, Food Technology, Lund University. 85 p.

    Research output: ThesisDoctoral Thesis (monograph)

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