Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage

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Publication date
01/11/2017
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Raikos, V 2017, 'Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage', Food Hydrocolloids, vol. 72, pp. 155–162. https://doi.org/10.1016/j.foodhyd.2017.05.027
Publication
Food Hydrocolloids
Status
Peer reviewed
DOI
https://doi.org/10.1016/j.foodhyd.2017.05.027
ISSN
0268-005X
Type
Journal article
Description
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).
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http://hdl.handle.net/2164/10487