E-post: marilyn [dot] rayner [at] food [dot] lth [dot] se
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- Application of a dye-binding method for the determination of available lysine in skim milk powders.
- Chapter 5 - Application of Natural Polymers in Food
- Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
- Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
- Barrier properties of heat treated starch Pickering emulsions.
- Chapter 1: Scales and Forces in Emulsification
- Chapter 3: Formulation of Emulsions
- Chapter 4: Particle-Stabilized Emulsions
- Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
- Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels
- Engineering Aspects of Emulsification and Homogenization in the Food Industry
- Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
- Heat-induced aggregation of thylakoid membranes affect their interfacial properties.
- Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries
- Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
- The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.
- The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical delivery.
- Characterization of starch Pickering emulsions for potential applications in topical formulations.
- Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
- Quinoa starch granules as stabilizing particles for production of Pickering emulsions
- Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
- Membrane emulsification: modelling interfacial and geometric effects on droplet size
- Radio frequency heating for improved food processing: Exploiting opportunities and overcoming challenges
- The impact of mass transfer and interfacial expansion rate on droplet size in membrane emulsification processes