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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorHayward, Nick
dc.contributor.authorHayes, Helen
dc.contributor.authorMeroni, Erika
dc.contributor.authorRanawana, Viren
dc.date.accessioned2019-11-29T00:07:18Z
dc.date.available2019-11-29T00:07:18Z
dc.date.issued2019-04
dc.identifier.citationRaikos , V , Hayward , N , Hayes , H , Meroni , E & Ranawana , V 2019 , ' Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions ' , International Journal of Food Science and Technology , vol. 54 , no. 4 , pp. 1355-1362 . https://doi.org/10.1111/ijfs.14024en
dc.identifier.issn0950-5423
dc.identifier.otherPURE: 140289486
dc.identifier.otherPURE UUID: 2d526420-b817-4a2f-926d-2f7d52da8fea
dc.identifier.otherORCID: /0000-0001-5186-2696/work/54384390
dc.identifier.otherORCID: /0000-0002-7636-3129/work/54384548
dc.identifier.otherMendeley: 6d299cef-f38a-3118-b2fa-f2e7e87e1c15
dc.identifier.otherWOS: 000465163800049
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173692
dc.identifier.urihttps://hdl.handle.net/2164/13325
dc.descriptionThis 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). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.en
dc.format.extent8
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.rightsThis is the pre-peer reviewed version of the following article: Raikos, V. , Hayward, N. , Hayes, H. , Meroni, E. and Ranawana, V. (2019), Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. Int J Food Sci Technol, 54: 1355-1362., which has been published in final form at https://doi.org/10.1111/ijfs.14024. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.en
dc.subjectbeverage emulsionen
dc.subjectlycopeneen
dc.subjectcornen
dc.subjectTributyrinen
dc.subjectin vitro digestionen
dc.subjectbioaccessibilityen
dc.subjectin vitro digestionen
dc.subjecttributyrinen
dc.subjectBeverage emulsionen
dc.subjectANTIOXIDANT ACTIVITYen
dc.subjectDELIVERY-SYSTEMSen
dc.subjectCAROTENOIDSen
dc.subjectNANOEMULSIONen
dc.subjectCARRIER OILen
dc.subjectSUPPLEMENTATIONen
dc.subjectDIGESTIONen
dc.subjectTOMATOESen
dc.subjectOIL COMPOSITIONen
dc.subjectFOODen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleOptimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsionsen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.description.versionPostprinten
dc.identifier.doihttps://doi.org/10.1111/ijfs.14024
dc.date.embargoedUntil2019-11-29
dc.identifier.urlhttp://www.mendeley.com/research/optimising-ratio-long-shortchain-triglycerides-lipid-phase-enhance-physical-stability-bioaccessibilien
dc.identifier.urlhttps://abdn.pure.elsevier.com/en/en/researchoutput/optimising-the-ratio-of-long-to-shortchain-triglycerides-of-the-lipid-phase-to-enhance-physical-stability-and-bioaccessibility-of-lycopeneloaded-beverage-emulsions(2d526420-b817-4a2f-926d-2f7d52da8fea).htmlen
dc.identifier.vol54en
dc.identifier.iss4en


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