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Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components : a review of recent advances

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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorRanawana, Viren
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2017-10-03T23:01:44Z
dc.date.available2017-10-03T23:01:44Z
dc.date.embargoedUntil2017-10-03
dc.date.issued2017-01
dc.descriptionFunds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).en
dc.description.statusPeer revieweden
dc.format.extent13
dc.format.extent512512
dc.identifier70785978
dc.identifier7707b2f8-9b24-4eee-9d52-73682e7b888d
dc.identifier84990217208
dc.identifier.citationRaikos, V & Ranawana, V 2017, 'Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components : a review of recent advances', International Journal of Food Science and Technology, vol. 52, no. 1, pp. 68-80. https://doi.org/10.1111/ijfs.13272en
dc.identifier.doi10.1111/ijfs.13272
dc.identifier.iss1en
dc.identifier.issn0950-5423
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173731
dc.identifier.urihttp://hdl.handle.net/2164/9404
dc.identifier.vol52en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectemulsionen
dc.subjectlipophilic bioactiveen
dc.subjectinterfaceen
dc.subjectoil typeen
dc.subjectemulsifieren
dc.subjectQ Scienceen
dc.subject.lccQen
dc.titleDesigning emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components : a review of recent advancesen
dc.typeJournal itemen

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