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

Volumn 54, Issue 4, 2019, Pages 1355-1362

  Raikos, Vassilios ^a   Hayward, Nick ^a   Hayes, Helen ^a   Meroni, Erika ^b   Ranawana, Viren ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Beverage emulsion; bioaccessibility; corn; in vitro digestion; lycopene; tributyrin

Indexed keywords

EMULSIFICATION; OSTWALD RIPENING; VEGETABLE OILS;

BEVERAGE EMULSIONS; BIOACCESSIBILITY; CORN; LYCOPENES; TRIBUTYRIN; VITRO DIGESTION;

BEVERAGES;

EID: 85057842744     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14024     Document Type: Article

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