Raikos, VassiliosPirie, LynnGürel, SatiHayes, Helen2021-08-032021-08-032021-03-10Raikos, 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/molecules260615041420-3049SCOPUS: 85103862292ORCID: /0000-0001-5186-2696/work/93483268ORCID: /0000-0003-3582-6040/work/93483319Jisc: 6f1250dc35964a799c26707b08e3166chttps://hdl.handle.net/2164/16906This 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.111818052engAntioxidant activityEmulsionEncapsulationVitamin EYogurtencapsulationyogurtBACTERIAvitamin EALPHA-TOCOPHEROLNANOEMULSIONSantioxidant activityBIOAVAILABILITYHOMOGENIZATIONLIPOPHILIC ANTIOXIDANT CAPACITYTEMPERATUREemulsionDEGRADATIONIN-WATER EMULSIONSMILKQ ScienceQJournal article10.3390/molecules26061504266