Marilyn Rayner

Professor
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  1. 2019
  2. 2018
  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Membrane processes for protein recovery: Present and future

    Frank Lipnizki & Marilyn Rayner, 2018.

    Research output: Contribution to conferenceAbstract

  9. 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

  10. 2017
  11. 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

  12. 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

  13. 2016
  14. 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

  15. 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

  16. 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

  17. 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

  18. 2015
  19. 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

  20. 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

  21. 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

  22. Engineering aspects of food emulsification and homogenization

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

    Research output: Book/ReportAnthology (editor)

  23. 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

  24. 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

  25. 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

  26. 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

  27. 2014
  28. 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

  29. 2013
  30. 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

  31. 2012
  32. 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 othersDe, K., [Unknown], G., [Unknown], W. & [Unknown], Z., 2012, In : Faraday Discussions. 158, p. 239-266 28 p.

    Research output: Contribution to journalArticle

  33. 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

  34. 2011
  35. 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

  36. 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

  37. 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

  38. 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

  39. 2009
  40. 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

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