Raikos, Vassilios2018-05-242018-05-242017-11-01Raikos, 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.2017.05.0270268-005XORCID: /0000-0003-3582-6040/work/90173695http://hdl.handle.net/2164/10487This 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).85422651752162632685887975467726131571365014127engemulsion beverageorange oilvitamin Eheat treatmentcold storageR MedicineRJournal article10.1016/j.foodhyd.2017.05.02772