Marilyn Rayner

Professor
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  1. 2020
  2. Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking

    Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner & Jeanette K. Purhagen, 2020 Jun 1, In : Foods. 9, 6, 772.

    Research output: Contribution to journalArticle

  3. Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake

    Karolina Östbring, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson & Marilyn Rayner, 2020 May 25, In : Foods. 9, 5, 678.

    Research output: Contribution to journalArticle

  4. Concentration of citrus fruit juices in membrane pouches with solar energy Part 2: How solar drying setup and juice pretreatment determine the microbiological quality

    Randi Phinney, Lucas Daniel Tivana, Karolina Östbring, Ingegerd Sjöholm, Gayatri Dhulappanavar, Imaculada Jeje, Deize Guibundana & Marilyn Rayner, 2020 Jan, In : Journal of Food Process Engineering. e13377.

    Research output: Contribution to journalArticle

  5. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

    N. Abdul Hadi, A. Marefati, M. Matos, B. Wiege & M. Rayner, 2020, In : Carbohydrate Polymers. 240, 116264.

    Research output: Contribution to journalArticle

  6. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

    Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, In : Food Hydrocolloids. 101, 105520.

    Research output: Contribution to journalArticle

  7. 2019
  8. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

    Kataneh Aalaei, Ingegerd Sjöholm, Marilyn Rayner, Cristina Teixeira & Eden Tareke, 2019 Jul 24, In : PLoS ONE. 14, 7, e0220138.

    Research output: Contribution to journalArticle

  9. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

    Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm, 2019, In : Critical Reviews in Food Science and Nutrition. 59, 12, p. 1829-1839 11 p.

    Research output: Contribution to journalReview article

  10. 2018
  11. Pickering emulsifiers based on hydrophobically modified small granular starches Part II – Effects of modification on emulsifying capacity

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

    Research output: Contribution to journalArticle

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

    Elin M. Hård af Segerstad, Hye Seung Lee, Carin Andrén Aronsson, Jimin Yang, Ulla Uusitalo, Ingegerd Sjöholm, Marilyn Rayner, Kalle Kurppa, Suvi M. Virtanen, Jill M. Norris, Daniel Agardh & TEDDY Study Group TEDDY Study Group, 2018 May 1, In : Nutrients. 10, 5, 550.

    Research output: Contribution to journalArticle

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

    Cathy E. McNamee, Yu Sato, Berthold Wiege, Ippei Furikado, Ali Marefati, Tommy Nylander, Michael Kappl & Marilyn Rayner, 2018 May 1, In : Frontiers in Chemistry. 6, MAY, 139.

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  15. General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods

    Andreas Håkansson & Marilyn Rayner, 2018 Mar 5, Nanoemulsions: Formulation, Applications, and Characterization. Elsevier Inc., p. 103-139 37 p.

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

  16. Membrane processes for protein recovery: Present and future

    Frank Lipnizki & Marilyn Rayner, 2018.

    Research output: Contribution to conferenceAbstract

  17. Pickering emulsions based on CaCl2-gelatinized oat starch

    Hisfazilah Saari, David Björten Johansson, Nathalie Knopp, Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, In : Food Hydrocolloids. 82, p. 288-295 8 p.

    Research output: Contribution to journalArticle

  18. 2017
  19. Pickering emulsifiers based on hydrophobically modified small granular starches – Part I: Manufacturing and physico-chemical characterization

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  21. Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions

    Hisfazilah Saari, Catalina Fuentes, Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2017 Feb 10, In : Carbohydrate Polymers. 157, p. 558-566 9 p.

    Research output: Contribution to journalArticle

  22. 2016
  23. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  25. Application of Natural Polymers in Food

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

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

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

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

    Research output: Contribution to journalArticle

  27. 2015
  28. Formulation of emulsions

    Marie Wahlgren, BjÖrn Bergenståhl, Lars Nilsson & Marilyn Rayner, 2015 Jan 1, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). CRC Press, p. 51-100 50 p.

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

  29. Particle-stabilized emulsions

    Malin SjÖÖ, Marilyn Rayner & Marie Wahlgren, 2015 Jan 1, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). CRC Press, p. 101-122 22 p.

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

  30. Barrier properties of heat treated starch Pickering emulsions.

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

    Research output: Contribution to journalArticle

  31. Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

    Senay Simsek, Maribel Ovando-Martinez, Ali Marefati, Malin Sjöö & Marilyn Rayner, 2015, In : Food Research International. 75, p. 41-49

    Research output: Contribution to journalArticle

  32. Engineering aspects of food emulsification and homogenization

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

    Research output: Book/ReportAnthology (editor)

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

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

    Research output: Contribution to journalArticle

  34. 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

  35. Scales and Forces in Emulsification

    Marilyn Rayner, 2015, Engineering Aspects of Food Emulsification and Homogenisation . Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRC Press, p. 3-32

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

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

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

    Research output: Contribution to conferencePaper, not in proceeding

  37. 2014
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