dc.contributor.author | Raikos, Vassilios | |
dc.contributor.author | Hayward, Nick | |
dc.contributor.author | Hayes, Helen | |
dc.contributor.author | Meroni, Erika | |
dc.contributor.author | Ranawana, Viren | |
dc.date.accessioned | 2019-11-29T00:07:18Z | |
dc.date.available | 2019-11-29T00:07:18Z | |
dc.date.issued | 2019-04 | |
dc.identifier | 140289486 | |
dc.identifier | 2d526420-b817-4a2f-926d-2f7d52da8fea | |
dc.identifier | 000465163800049 | |
dc.identifier.citation | Raikos , V , Hayward , N , Hayes , H , Meroni , E & Ranawana , V 2019 , ' Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions ' , International Journal of Food Science and Technology , vol. 54 , no. 4 , pp. 1355-1362 . https://doi.org/10.1111/ijfs.14024 | en |
dc.identifier.issn | 0950-5423 | |
dc.identifier.other | ORCID: /0000-0001-5186-2696/work/54384390 | |
dc.identifier.other | ORCID: /0000-0002-7636-3129/work/54384548 | |
dc.identifier.other | Mendeley: 6d299cef-f38a-3118-b2fa-f2e7e87e1c15 | |
dc.identifier.other | ORCID: /0000-0003-3582-6040/work/90173692 | |
dc.identifier.uri | https://hdl.handle.net/2164/13325 | |
dc.description | This 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). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. | en |
dc.format.extent | 8 | |
dc.format.extent | 367382 | |
dc.language.iso | eng | |
dc.relation.ispartof | International Journal of Food Science and Technology | en |
dc.subject | beverage emulsion | en |
dc.subject | lycopene | en |
dc.subject | corn | en |
dc.subject | Tributyrin | en |
dc.subject | in vitro digestion | en |
dc.subject | bioaccessibility | en |
dc.subject | in vitro digestion | en |
dc.subject | tributyrin | en |
dc.subject | Beverage emulsion | en |
dc.subject | ANTIOXIDANT ACTIVITY | en |
dc.subject | DELIVERY-SYSTEMS | en |
dc.subject | CAROTENOIDS | en |
dc.subject | NANOEMULSION | en |
dc.subject | CARRIER OIL | en |
dc.subject | SUPPLEMENTATION | en |
dc.subject | DIGESTION | en |
dc.subject | TOMATOES | en |
dc.subject | OIL COMPOSITION | en |
dc.subject | FOOD | en |
dc.subject | R Medicine | en |
dc.subject.lcc | R | en |
dc.title | Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
dc.description.status | Peer reviewed | en |
dc.identifier.doi | 10.1111/ijfs.14024 | |
dc.date.embargoedUntil | 2019-11-29 | |
dc.identifier.url | http://www.mendeley.com/research/optimising-ratio-long-shortchain-triglycerides-lipid-phase-enhance-physical-stability-bioaccessibili | en |
dc.identifier.url | https://abdn.pure.elsevier.com/en/en/researchoutput/optimising-the-ratio-of-long-to-shortchain-triglycerides-of-the-lipid-phase-to-enhance-physical-stability-and-bioaccessibility-of-lycopeneloaded-beverage-emulsions(2d526420-b817-4a2f-926d-2f7d52da8fea).html | en |