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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

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dc.contributor.authorRaikos, Vasileios
dc.contributor.authorDuthie, Garry
dc.contributor.authorRanawana, Viren
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2017-10-18T23:01:32Z
dc.date.available2017-10-18T23:01:32Z
dc.date.embargoedUntil2017-10-18
dc.date.issued2017-02
dc.descriptionThis 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.description.statusPeer revieweden
dc.format.extent11
dc.format.extent118272
dc.format.extent1916664
dc.identifier71175866
dc.identifierb793445c-b588-4d60-a1cf-1be7b3dee767
dc.identifier84991619074
dc.identifier.citationRaikos, 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.13286en
dc.identifier.doi10.1111/ijfs.13286
dc.identifier.iss2en
dc.identifier.issn0950-5423
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173732
dc.identifier.urihttp://hdl.handle.net/2164/9468
dc.identifier.vol52en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.subjectbeverage emulsionen
dc.subjectgum arabicen
dc.subjectsodium caseinateen
dc.subjectTween 80en
dc.subjectstorageen
dc.subjectorange oilen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleComparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage timeen
dc.typeJournal articleen

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