| 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 | 437 | 2014 |
| Pore structure in supermacroporous polyacrylamide based cryogels FM Plieva, M Karlsson, MR Aguilar, D Gomez, S Mikhalovsky, IY Galaev Soft Matter 1 (4), 303-309, 2005 | 301 | 2005 |
| 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 | 276 | 2012 |
| 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 | 271 | 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 1 (2), 157-171, 2013 | 244 | 2013 |
| Starch particles for food based Pickering emulsions A Timgren, M Rayner, M Sjöö, P Dejmek Procedia Food Science 1, 95-103, 2011 | 212 | 2011 |
| 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 | 179 | 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 | 169 | 2012 |
| 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 | 159 | 2013 |
| 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 | 149 | 2015 |
| Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC) ME Karlsson, AC Eliasson LWT-Food Science and Technology 36 (8), 735-741, 2003 | 137 | 2003 |
| 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 | 127 | 2015 |
| Pore structure of macroporous monolithic cryogels prepared from poly (vinyl alcohol) FM Plieva, M Karlsson, MR Aguilar, D Gomez, S Mikhalovsky, IY Galaev, ... Journal of Applied Polymer Science 100 (2), 1057-1066, 2006 | 122 | 2006 |
| 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 | 119 | 2015 |
| Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio AM Leeman, ME Karlsson, AC Eliasson, IME Björck Carbohydrate Polymers 65 (3), 306-313, 2006 | 118 | 2006 |
| 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 | 113 | 2013 |
| 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 | 105 | 2017 |
| 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 | 105 | 2016 |
| Starch affecting anti-staling agents and their function in freestanding and pan-baked bread JK Purhagen, ME Sjöö, AC Eliasson Food Hydrocolloids 25 (7), 1656-1666, 2011 | 99 | 2011 |
| Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios ME Karlsson, AM Leeman, IME Björck, AC Eliasson Food Chemistry 100 (1), 136-146, 2007 | 98 | 2007 |
