Question 1

What does Marilyn Rayner research?

Accepted Answer

Marilyn Rayner publishes mostly in Food Science, Materials Chemistry and Nutrition and Dietetics, on topics such as Proteins in Food Systems, Pickering emulsions and particle stabilization and Food composition and properties.

Question 2

Which keywords describe Marilyn Rayner's research?

Accepted Answer

The keywords of their largest research topics: Emulsions, Nanoparticles, Lipid Oxidation, Hydrocolloids, Nanoemulsions, Proteins, Colloidal Particles and Surfactants.

Question 3

Where does Marilyn Rayner work?

Accepted Answer

Marilyn Rayner's main affiliation in the publication record is Lund University, Sweden.

Question 4

How many publications and citations does Marilyn Rayner have?

Accepted Answer

OpenAlex counts 122 works and 5,832 citations for Marilyn Rayner, an h-index of 41, ranking #264,876 of 7,710,434 researchers worldwide on the quality score.

Question 5

Is Marilyn Rayner's h-index high?

Accepted Answer

An h-index of 41 is at or above that of 97% of the 49,956 ranked researchers whose main subfield is Food Science, which is in the top 3.1%.