| dc.contributor.author | Raikos, Vasileios | |
| dc.contributor.author | Duthie, Garry | |
| dc.contributor.author | Ranawana, Viren | |
| dc.date.accessioned | 2017-10-18T23:01:32Z | |
| dc.date.available | 2017-10-18T23:01:32Z | |
| dc.date.issued | 2017-02 | |
| dc.identifier.citation | Raikos , V , Duthie , G & Ranawana , V 2017 , ' Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time ' , International Journal of Food Science and Technology , vol. 52 , no. 2 , pp. 348-358 . https://doi.org/10.1111/ijfs.13286 | en |
| dc.identifier.issn | 0950-5423 | |
| dc.identifier.other | PURE: 71175866 | |
| dc.identifier.other | PURE UUID: b793445c-b588-4d60-a1cf-1be7b3dee767 | |
| dc.identifier.other | Scopus: 84991619074 | |
| dc.identifier.uri | http://hdl.handle.net/2164/9468 | |
| dc.description | This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). | en |
| dc.format.extent | 11 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | International Journal of Food Science and Technology | en |
| dc.rights | This is the peer reviewed version of the following article:Raikos, V., Duthie, G. and Ranawana, V. (2017), Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time. Int J Food Sci Technol, 52: 348–358., which has been published in final form at doi: 10.1111/ijfs.13286. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. | en |
| dc.subject | beverage emulsion | en |
| dc.subject | gum arabic | en |
| dc.subject | sodium caseinate | en |
| dc.subject | Tween 80 | en |
| dc.subject | storage | en |
| dc.subject | orange oil | en |
| dc.subject | R Medicine | en |
| dc.subject.lcc | R | en |
| dc.title | Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time | en |
| dc.type | Journal article | en |
| dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Postprint | en |
| dc.description.version | Postprint | en |
| dc.identifier.doi | https://doi.org/10.1111/ijfs.13286 | |
| dc.date.embargoedUntil | 2017-10-18 | |
