Marilyn Rayner

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

    Izalin Zahari, Ferawati Ferawati, Helstad, A., Ahlström, C., Karolina Östbring, Marilyn Rayner & Jeanette K. Purhagen, 2020 jun 1, I : Foods. 9, 6, 772.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Karolina Östbring, Kajsa Nilsson, Ahlström, C., Fridolfsson, A. & Marilyn Rayner, 2020 maj 25, I : Foods. 9, 5, 678.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake

    Karolina Östbring, Malmqvist, E., Kajsa Nilsson, Rosenlind, I. & Marilyn Rayner, 2020 jan 1, I : Foods. 9, 1, 19.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Phinney, R., Tivana, L. D., Karolina Östbring, Ingegerd Sjöholm, Dhulappanavar, G., Jeje, I., Guibundana, D. & Marilyn Rayner, 2020 jan, I : Journal of Food Process Engineering. e13377.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Boostani, S., Hosseini, S. M. H., Golmakani, M. T., Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, I : Food Hydrocolloids. 101, 105520.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Aalaei, K., Ingegerd Sjöholm, Marilyn Rayner, Teixeira, C. & Tareke, E., 2019 jul 24, I : PLoS ONE. 14, 7, e0220138.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates

    Saari, H., Marie Wahlgren, Marilyn Rayner, Malin Sjöö & Matos, M., 2019 feb 1, I : PLoS ONE. 14, 2, e0210690.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  11. In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization

    Ali Marefati, Wiege, B., Nabilah Abdul Hadi, Petr Dejmek & Marilyn Rayner, 2019, I : Food Hydrocolloids. 95, s. 468-475 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 2018
  13. 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, I : Carbohydrate Polymers. 201, s. 416-424 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 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 maj 1, I : Nutrients. 10, 5, 550.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 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 maj 1, I : Frontiers in Chemistry. 6, MAY, 139.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. 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, I : Journal of Food Engineering. 222, s. 207-217 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

  18. Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

    Aalaei, K., Marilyn Rayner & Ingegerd Sjöholm, 2018, I : International Journal of Food Science and Technology. 53, 9, s. 2159-2165

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. Membrane processes for protein recovery: Present and future

    Frank Lipnizki & Marilyn Rayner, 2018.

    Forskningsoutput: KonferensbidragKonferensabstract

  20. Pickering emulsions based on CaCl2-gelatinized oat starch

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  21. 2017
  22. 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, I : Carbohydrate Polymers. 175, s. 473-483 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  23. 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, I : Carbohydrate Polymers. 169, s. 127-138 12 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Saari, H., Fuentes, C., Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2017 feb 10, I : Carbohydrate Polymers. 157, s. 558-566 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  25. 2016
  26. Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

    Aalaei, K., Marilyn Rayner & Ingegerd Sjöholm, 2016 nov 1, I : LWT - Food Science and Technology. 73, s. 675-682 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  27. 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, I : PLoS ONE. 11, 8, s. e0160140 0160140.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  28. 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, I : Food Chemistry. 196, s. 815-820

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  29. Application of Natural Polymers in Food

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

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 2015
  32. Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

    Marilyn Rayner, 2015 jun 1, I : Current Opinion in Food Science. 3, s. 94-109 16 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  33. 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. (red.). CRC Press, s. 51-100 50 s.

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

  34. Particle-stabilized emulsions

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

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

  35. Barrier properties of heat treated starch Pickering emulsions.

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Simsek, S., Ovando-Martinez, M., Ali Marefati, Malin Sjöö & Marilyn Rayner, 2015, I : Food Research International. 75, s. 41-49

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  37. Engineering aspects of food emulsification and homogenization

    Marilyn Rayner (red.) & Petr Dejmek (red.), 2015, CRC Press. 298 s.

    Forskningsoutput: Bok/rapportAntologi (redaktör)

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  39. Preface

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

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingFör-/efterord

  40. Scales and Forces in Emulsification

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

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

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

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

    Forskningsoutput: KonferensbidragKonferenspaper, ej i proceeding/ej förlagsutgivet

  42. 2014
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