Raikos, VassiliosRanawana, Viren2017-10-032017-10-032017-01Raikos, 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.132720950-5423ORCID: /0000-0003-3582-6040/work/90173731http://hdl.handle.net/2164/9404Funds 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).13512512engSDG 3 - Good Health and Well-beingemulsionlipophilic bioactiveinterfaceoil typeemulsifierQ ScienceQJournal item10.1111/ijfs.13272521