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Marilyn Rayner

Showing results (11-20 of 39) with videos related to

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Foods (Basel, Switzerland)|December 7, 2019
Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich ExtractKarolina Östbring, Cecilia Tullberg, Stina Burri, et al.
Foods (Basel, Switzerland)|May 30, 2020
Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-CakeKarolina Östbring, Kajsa Nilsson, Cecilia Ahlström, et al.
Carbohydrate Polymers|May 16, 2017
Combined emulsifying capacity of polysaccharide particles of different size and shapeMaría Matos, Ali Marefati, Romain Bordes, et al.
International Journal of Pharmaceutics|February 28, 2012
Characterization of starch Pickering emulsions for potential applications in topical formulationsDiana Marku, Marie Wahlgren, Marilyn Rayner, et al.
Carbohydrate Polymers|December 19, 2016
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsionsHisfazilah Saari, Catalina Fuentes, Malin Sjöö, et al.
Food & Function|March 14, 2015
Heat-induced aggregation of thylakoid membranes affect their interfacial propertiesKarolina Östbring, Marilyn Rayner, Per-Åke Albertsson, et al.
Plos One|July 25, 2019
Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysineKataneh Aalaei, Ingegerd Sjöholm, Marilyn Rayner, et al.
Foods (Basel, Switzerland)|December 28, 2019
The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press CakeKarolina Östbring, Emma Malmqvist, Kajsa Nilsson, et al.
Plos One|August 2, 2016
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved StateMaría Matos, Ali Marefati, Gemma Gutiérrez, et al.
Food Science & Nutrition|May 8, 2014
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydrideAnna Timgren, Marilyn Rayner, Petr Dejmek, et al.
Pageof 4

Showing results (11-20 of 39) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|December 7, 2019
Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich ExtractKarolina Östbring, Cecilia Tullberg, Stina Burri, et al.
Foods (Basel, Switzerland)|May 30, 2020
Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-CakeKarolina Östbring, Kajsa Nilsson, Cecilia Ahlström, et al.
Carbohydrate Polymers|May 16, 2017
Combined emulsifying capacity of polysaccharide particles of different size and shapeMaría Matos, Ali Marefati, Romain Bordes, et al.
International Journal of Pharmaceutics|February 28, 2012
Characterization of starch Pickering emulsions for potential applications in topical formulationsDiana Marku, Marie Wahlgren, Marilyn Rayner, et al.
Carbohydrate Polymers|December 19, 2016
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsionsHisfazilah Saari, Catalina Fuentes, Malin Sjöö, et al.
Food & Function|March 14, 2015
Heat-induced aggregation of thylakoid membranes affect their interfacial propertiesKarolina Östbring, Marilyn Rayner, Per-Åke Albertsson, et al.
Plos One|July 25, 2019
Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysineKataneh Aalaei, Ingegerd Sjöholm, Marilyn Rayner, et al.
Foods (Basel, Switzerland)|December 28, 2019
The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press CakeKarolina Östbring, Emma Malmqvist, Kajsa Nilsson, et al.
Plos One|August 2, 2016
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved StateMaría Matos, Ali Marefati, Gemma Gutiérrez, et al.
Food Science & Nutrition|May 8, 2014
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydrideAnna Timgren, Marilyn Rayner, Petr Dejmek, et al.
Pageof 4