| Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications M Rayner, D Marku, M Eriksson, M Sjöö, P Dejmek, M Wahlgren Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 48-62, 2014 | 460 | 2014 |
| Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions M Rayner, A Timgren, M Sjöö, P Dejmek Journal of the Science of Food and Agriculture 92 (9), 1841-1847, 2012 | 282 | 2012 |
| Characterization of starch Pickering emulsions for potential applications in topical formulations D Marku, M Wahlgren, M Rayner, M Sjöö, A Timgren International journal of pharmaceutics 428 (1-2), 1-7, 2012 | 280 | 2012 |
| Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride A Timgren, M Rayner, P Dejmek, D Marku, M Sjöö Food Science & Nutrition, 2013 | 255 | 2013 |
| Starch particles for food based Pickering emulsions A Timgren, M Rayner, M Sjöö, P Dejmek Procedia Food Science 1, 95-103, 2011 | 219 | 2011 |
| Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking I Zahari, F Ferawati, A Helstad, C Ahlström, K Östbring, M Rayner, ... Foods 9 (6), 772, 2020 | 208 | 2020 |
| Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization A Marefati, M Bertrand, M Sjöö, P Dejmek, M Rayner Food Hydrocolloids 63, 309-320, 2017 | 192 | 2017 |
| Quinoa starch granules as stabilizing particles for production of Pickering emulsions M Rayner, M Sjöö, A Timgren, P Dejmek Faraday discussions 158 (1), 139-155, 2012 | 177 | 2012 |
| Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches S Simsek, M Ovando-Martinez, A Marefati, M Sjӧӧ, M Rayner Food Research International 75, 41-49, 2015 | 169 | 2015 |
| Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules M Matos, A Timgren, M Sjöö, P Dejmek, M Rayner Colloids and Surfaces A: Physicochemical and Engineering Aspects 423, 147-153, 2013 | 168 | 2013 |
| Barrier properties of heat treated starch Pickering emulsions M Sjöö, SC Emek, T Hall, M Rayner, M Wahlgren Journal of colloid and interface science 450, 182-188, 2015 | 138 | 2015 |
| Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying A Marefati, M Sjöö, A Timgren, P Dejmek, M Rayner Food Hydrocolloids 51, 261-271, 2015 | 127 | 2015 |
| O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation M Matos, A Laca, F Rea, O Iglesias, M Rayner, G Gutiérrez Journal of Food Engineering 222, 207-217, 2018 | 125 | 2018 |
| Development and application of soy‐protein films to reduce fat intake in deep‐fried foods M Rayner, V Ciolfi, B Maves, P Stedman, GS Mittal Journal of the Science of Food and Agriculture 80 (6), 777-782, 2000 | 124 | 2000 |
| Freezing and freeze-drying of Pickering emulsions stabilized by starch granules A Marefati, M Rayner, A Timgren, P Dejmek, M Sjöö Colloids and Surfaces A: Physicochemical and Engineering Aspects 436, 512-520, 2013 | 120 | 2013 |
| Preparation and characterization of starch particles for use in pickering emulsions H Saari, K Heravifar, M Rayner, M Wahlgren, M Sjöö Cereal Chemistry 93 (2), 116-124, 2016 | 114 | 2016 |
| Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions H Saari, C Fuentes, M Sjöö, M Rayner, M Wahlgren Carbohydrate polymers 157, 558-566, 2017 | 111 | 2017 |
| Using the surface evolver to model droplet formation processes in membrane emulsification M Rayner, G Trägårdh, C Trägårdh, P Dejmek Journal of colloid and interface science 279 (1), 175-185, 2004 | 104 | 2004 |
| The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles S Boostani, SMH Hosseini, MT Golmakani, A Marefati, NBA Hadi, ... Food Hydrocolloids 101, 105520, 2020 | 92 | 2020 |
| Engineering Aspects of Food Emulsification and Homogenization Editors, M Rayner, P Dejmek CRC Press, 2015 | 90* | 2015 |
Malin Sjoo (former M Karlsson)Lund University, Sweden and Speximo ABfood.lth.se의 이메일 확인됨
