Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Marilyn Rayner

Showing results (1-10 of 39) with videos related to

Pageof 4
Sort By:
Journal of the Science of Food and Agriculture|January 25, 2020
Starch granule stabilized Pickering emulsions: an 8-year stability studyAli Marefati, Marilyn Rayner
Critical Reviews in Food Science and Nutrition|January 24, 2018
Chemical methods and techniques to monitor early Maillard reaction in milk products; A reviewKataneh Aalaei, Marilyn Rayner, Ingegerd Sjöholm
Current Pharmaceutical Biotechnology|August 10, 2014
The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical deliveryMarie Wahlgren, Johan Engblom, Malin Sjöö, et al.
Journal of Colloid and Interface Science|September 24, 2004
Using the Surface Evolver to model droplet formation processes in membrane emulsificationMarilyn Rayner, Gun Trägårdh, Christian Trägårdh, et al.
Faraday Discussions|December 14, 2012
Quinoa starch granules as stabilizing particles for production of Pickering emulsionsMarilyn Rayner, Malin Sjöö, Anna Timgren, et al.
Journal of the Science of Food and Agriculture|February 10, 2012
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsionsMarilyn Rayner, Anna Timgren, Malin Sjöö, et al.
Food Chemistry|November 24, 2015
Application of a dye-binding method for the determination of available lysine in skim milk powdersKataneh Aalaei, Marilyn Rayner, Eden Tareke, et al.
Foods (Basel, Switzerland)|May 28, 2020
Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying MethodsKarolina Östbring, Ingegerd Sjöholm, Marilyn Rayner, et al.
Foods (Basel, Switzerland)|September 23, 2022
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature ReviewIzalin Zahari, Karolina Östbring, Jeanette K Purhagen, et al.
Plos One|February 7, 2019
A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitatesHisfazilah Saari, Marie Wahlgren, Marilyn Rayner, et al.
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Journal of the Science of Food and Agriculture|January 25, 2020
Starch granule stabilized Pickering emulsions: an 8-year stability studyAli Marefati, Marilyn Rayner
Critical Reviews in Food Science and Nutrition|January 24, 2018
Chemical methods and techniques to monitor early Maillard reaction in milk products; A reviewKataneh Aalaei, Marilyn Rayner, Ingegerd Sjöholm
Current Pharmaceutical Biotechnology|August 10, 2014
The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical deliveryMarie Wahlgren, Johan Engblom, Malin Sjöö, et al.
Journal of Colloid and Interface Science|September 24, 2004
Using the Surface Evolver to model droplet formation processes in membrane emulsificationMarilyn Rayner, Gun Trägårdh, Christian Trägårdh, et al.
Faraday Discussions|December 14, 2012
Quinoa starch granules as stabilizing particles for production of Pickering emulsionsMarilyn Rayner, Malin Sjöö, Anna Timgren, et al.
Journal of the Science of Food and Agriculture|February 10, 2012
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsionsMarilyn Rayner, Anna Timgren, Malin Sjöö, et al.
Food Chemistry|November 24, 2015
Application of a dye-binding method for the determination of available lysine in skim milk powdersKataneh Aalaei, Marilyn Rayner, Eden Tareke, et al.
Foods (Basel, Switzerland)|May 28, 2020
Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying MethodsKarolina Östbring, Ingegerd Sjöholm, Marilyn Rayner, et al.
Foods (Basel, Switzerland)|September 23, 2022
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature ReviewIzalin Zahari, Karolina Östbring, Jeanette K Purhagen, et al.
Plos One|February 7, 2019
A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitatesHisfazilah Saari, Marie Wahlgren, Marilyn Rayner, et al.
Pageof 4