dc.contributor.author	Raikos, Vassilios
dc.contributor.institution	University of Aberdeen.Rowett Institute	en
dc.date.accessioned	2018-05-24T23:03:02Z
dc.date.available	2018-05-24T23:03:02Z
dc.date.embargoedUntil	2018-05-24
dc.date.issued	2017-11-01
dc.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).	en
dc.description.status	Peer reviewed	en
dc.format.extent	8
dc.format.extent	54226
dc.format.extent	51752
dc.format.extent	162632
dc.format.extent	68588
dc.format.extent	79754
dc.format.extent	67726
dc.format.extent	13157
dc.format.extent	13650
dc.format.extent	14127
dc.identifier	100862450
dc.identifier	1f8091b9-2e19-4885-bc01-d38e55a018a7
dc.identifier	85020285134
dc.identifier.citation	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	en
dc.identifier.doi	10.1016/j.foodhyd.2017.05.027
dc.identifier.issn	0268-005X
dc.identifier.other	ORCID: /0000-0003-3582-6040/work/90173695
dc.identifier.uri	http://hdl.handle.net/2164/10487
dc.identifier.vol	72	en
dc.language.iso	eng
dc.relation.ispartof	Food Hydrocolloids	en
dc.subject	emulsion beverage	en
dc.subject	orange oil	en
dc.subject	vitamin E	en
dc.subject	heat treatment	en
dc.subject	cold storage	en
dc.subject	R Medicine	en
dc.subject.lcc	R	en
dc.title	Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage	en
dc.type	Journal article	en

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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