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Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability

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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorPirie, Lynn
dc.contributor.authorGürel, Sati
dc.contributor.authorHayes, Helen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2021-08-03T09:46:01Z
dc.date.available2021-08-03T09:46:01Z
dc.date.issued2021-03-10
dc.descriptionThis research was funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS). Author Contributions Conceptualization, V.R.; methodology, V.R., H.E.H., L.P.P. and S.G.; formal analysis, H.E.H.; data curation, H.E.H. and V.R.; writing—original draft preparation, V.R. and H.E.H.; supervision, V.R. and H.E.H.; funding acquisition, V.R. All authors have read and agreed to the published version of the manuscript.en
dc.description.statusPeer revieweden
dc.format.extent11
dc.format.extent1818052
dc.identifier189252175
dc.identifier6b47b395-f308-420b-881d-9842151aba46
dc.identifier33801934
dc.identifier85103862292
dc.identifier000645432100001
dc.identifier.citationRaikos, V, Pirie, L, Gürel, S & Hayes, H 2021, 'Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability', Molecules, vol. 26, no. 6, 1504. https://doi.org/10.3390/molecules26061504en
dc.identifier.doi10.3390/molecules26061504
dc.identifier.iss6en
dc.identifier.issn1420-3049
dc.identifier.otherSCOPUS: 85103862292
dc.identifier.otherORCID: /0000-0001-5186-2696/work/93483268
dc.identifier.otherORCID: /0000-0003-3582-6040/work/93483319
dc.identifier.otherJisc: 6f1250dc35964a799c26707b08e3166c
dc.identifier.urihttps://hdl.handle.net/2164/16906
dc.identifier.vol26en
dc.language.isoeng
dc.relation.ispartofMoleculesen
dc.subjectAntioxidant activityen
dc.subjectEmulsionen
dc.subjectEncapsulationen
dc.subjectVitamin Een
dc.subjectYogurten
dc.subjectencapsulationen
dc.subjectyogurten
dc.subjectBACTERIAen
dc.subjectvitamin Een
dc.subjectALPHA-TOCOPHEROLen
dc.subjectNANOEMULSIONSen
dc.subjectantioxidant activityen
dc.subjectBIOAVAILABILITYen
dc.subjectHOMOGENIZATIONen
dc.subjectLIPOPHILIC ANTIOXIDANT CAPACITYen
dc.subjectTEMPERATUREen
dc.subjectemulsionen
dc.subjectDEGRADATIONen
dc.subjectIN-WATER EMULSIONSen
dc.subjectMILKen
dc.subjectQ Scienceen
dc.subject.lccQen
dc.titleEncapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viabilityen
dc.typeJournal articleen

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