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

Raikos, VasileiosDuthie, GarryRanawana, Viren2017-10-182017-10-182017-02Raikos, 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.132860950-5423ORCID: /0000-0003-3582-6040/work/90173732http://hdl.handle.net/2164/9468This 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).111182721916664engbeverage emulsiongum arabicsodium caseinateTween 80storageorange oilR MedicineRComparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage timeJournal article10.1111/ijfs.13286522