Marilyn Rayner

Marilyn Rayner

Professor

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Research

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.

UKÄ subject classification

  • Food Engineering
  • Chemical Process Engineering
  • Bioprocess Technology
  • Physical Chemistry

Keywords

  • Food engineering
  • Sustainable processing
  • Emulsions
  • Plant proteins
  • Drying

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