Marilyn Rayner, Lund University

Title: Food-based particles for the formulation of Pickering type emulsions
Session: Tuesday 6 October, 13:45


Edible colloidal particles and soft microgels have been produced from a variety of biopolymers, primarily polysaccharides and proteins, which recently has been the focus of increasing research interest in the area of stabilization of food emulsions and foams. These novel food ingredients have several added value functionalities such as providing exceptional physical and chemical stability, in addition to their basic function of preventing droplet coalescence. This conference contribution showcases some of our recent work in the area of starch particle stabilized Pickering emulsions, specifically intact quinoa starch granules, and nanoparticles prepared by dissolution and nanoprecipitation of waxy maize starch. Starch Pickering emulsions have been used in a variety of formulations ranging from creams, to oil filled powders, and double emulsions with high encapsulation stability. Through the careful application of heat, the interfacial layer of starch can be partially gelatinized in situ further enhancing barrier properties. This versatile technology platform has practical applications in a variety of food, cosmetic and pharmaceutical formulations.



Marilyn Rayner graduated with a B.Sc. in biological engineering, from the University of Guelph, Canada in 1999 and earned her PhD in Food Engineering from Lund University 2005 on modelling droplet formation in membrane emulsification. Currently she is an Associate Professor in Food Engineering at Lund University working in the areas of multi-physics modelling, interfacial phenomena, and particle stabilized emulsions.

More information on Marilyn Rayner's research


NanoCity 2015
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