E-post: marilyn [dot] rayner [at] food [dot] lth [dot] se
(hämtat ur Lunds universitets publikationsdatabas)
- Barrier properties of heat treated starch Pickering emulsions.
- Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
- 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.
- 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