Marilyn Rayner

Marilyn Rayner

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Marilyn Rayner

Marilyn Rayner

Publications by authors named "Marilyn Rayner"

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Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes.

J Sci Food Agric 2018 Mar 27;98(4):1554-1565. Epub 2017 Sep 27.

Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden.

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http://dx.doi.org/10.1002/jsfa.8627DOI Listing
March 2018

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

Crit Rev Food Sci Nutr 2019 16;59(12):1829-1839. Epub 2018 Feb 16.

a Department of Food Technology , Engineering & Nutrition, Lund University , Lund , Sweden.

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http://dx.doi.org/10.1080/10408398.2018.1431202DOI Listing
February 2018

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

PLoS One 2016 1;11(8):e0160140. Epub 2016 Aug 1.

Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.

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http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0160140PLOS
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4968836PMC
August 2017

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

Carbohydr Polym 2017 Aug 4;169:127-138. Epub 2017 Apr 4.

Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.

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http://dx.doi.org/10.1016/j.carbpol.2017.04.006DOI Listing
August 2017

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

Carbohydr Polym 2017 Feb 4;157:558-566. Epub 2016 Oct 4.

Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address:

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http://dx.doi.org/10.1016/j.carbpol.2016.10.003DOI Listing
February 2017

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

Food Chem 2016 Apr 13;196:815-20. Epub 2015 Nov 13.

Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.

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https://linkinghub.elsevier.com/retrieve/pii/S03088146153000
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http://dx.doi.org/10.1016/j.foodchem.2015.10.004DOI Listing
April 2016

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

Food Res Int 2015 Sep 16;75:41-49. Epub 2015 May 16.

Lund University, Department of Food Technology, Engineering, and Nutrition, P.O. Box 124, Lund SE-22100, Sweden.

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http://dx.doi.org/10.1016/j.foodres.2015.05.034DOI Listing
September 2015

Barrier properties of heat treated starch Pickering emulsions.

J Colloid Interface Sci 2015 Jul 11;450:182-188. Epub 2015 Mar 11.

Department of Food Technology, Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden. Electronic address:

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http://dx.doi.org/10.1016/j.jcis.2015.03.004DOI Listing
July 2015

The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical delivery.

Curr Pharm Biotechnol 2013 ;14(15):1222-34

Department of Food Technology, Engineering and Nutrition - Division of Food Technology, Lund University; P.O. Box 124 221 00 Lund Sweden.

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April 2015

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

Food Funct 2015 Apr;6(4):1310-8

Department of Experimental Medical Science, Appetite Control Unit, BMC, Lund University, SE-221 84 Lund, Sweden.

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http://dx.doi.org/10.1039/c4fo01074dDOI Listing
April 2015

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

Food Funct 2014 Sep;5(9):2157-65

Department of Experimental Medical Science, Appetite Control Unit, BMC, Lund University, SE-221 84 Lund, Sweden.

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http://dx.doi.org/10.1039/c3fo60651aDOI Listing
September 2014

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

Food Sci Nutr 2013 Mar 7;1(2):157-71. Epub 2013 Feb 7.

Department of Food Technology Engineering and Nutrition, Lund University SE 221 00, Lund, Sweden ; Speximo AB, Ideon Science Park, Scheelevägen 15 SE 223 70, Lund, Sweden.

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http://dx.doi.org/10.1002/fsn3.17DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967754PMC
March 2013

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

Faraday Discuss 2012 ;158:139-55; discussion 239-66

Department of Food Technology, Engineering, and Nutrition, Lund University, PO Box 124, SE 22100 Lund, Sweden.

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December 2012

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.

J Sci Food Agric 2012 Jul 8;92(9):1841-7. Epub 2012 Feb 8.

Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 22100 Lund, Sweden.

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http://doi.wiley.com/10.1002/jsfa.5610
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http://dx.doi.org/10.1002/jsfa.5610DOI Listing
July 2012

Characterization of starch Pickering emulsions for potential applications in topical formulations.

Int J Pharm 2012 May 22;428(1-2):1-7. Epub 2012 Feb 22.

Department of Food Technology, Engineering, and Nutrition, Chemical Centre, PO Box 124, Lund University, SE-211 00 Lund, Sweden.

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http://dx.doi.org/10.1016/j.ijpharm.2012.01.031DOI Listing
May 2012

Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability.

Br J Nutr 2011 Sep 11;106(6):836-44. Epub 2011 May 11.

Department of Experimental Medical Science, Appetite Control Unit, BMC B11, Lund University, Lund, Sweden.

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http://dx.doi.org/10.1017/S0007114511001267DOI Listing
September 2011

Chloroplast thylakoid membrane-stabilised emulsions.

J Sci Food Agric 2011 Jan;91(2):315-21

Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden.

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http://dx.doi.org/10.1002/jsfa.4187DOI Listing
January 2011

Using the Surface Evolver to model droplet formation processes in membrane emulsification.

J Colloid Interface Sci 2004 Nov;279(1):175-85

Lund University, Department of Food Technology, Engineering, and Nutrition, PO Box 124, 221 00, Sweden.

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http://dx.doi.org/10.1016/j.jcis.2004.06.068DOI Listing
November 2004