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

Volumn 52, Issue 1, 2017, Pages 68-80

  Raikos, Vassilios ^a   Ranawana, Viren ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Emulsifier; emulsion; interface; lipophilic bioactive; oil type

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; DROPS; EMULSIONS; INTERFACES (MATERIALS); OILS AND FATS;

BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; EMULSIFIER; EMULSION DROPLETS; INTERFACIAL COMPOSITION; LIPOPHILIC BIOACTIVE; OIL TYPE; PHYSICAL CHARACTERISTICS;

EMULSIFICATION;

EID: 84990217208     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13272     Document Type: Review

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