Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions-Reference-Cited by-同舟云学术

Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

Published:2018-11-29 Issue:4 Volume:54 Page:1355-1362
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Raikos Vassilios¹^ORCID,Hayward Nick¹,Hayes Helen¹,Meroni Erika²,Ranawana Viren¹^ORCID

Affiliation:

1. Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK

2. Human Nutrition Unit Department of Food, Environmental and Nutritional Sciences (DeFENS) – University of Milan Via Celoria, 2 20133 Milan Italy

Funder

Rural and Environment Science and Analytical Services Division

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14024

Reference31 articles.

1. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

2. Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

3. Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

4. The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

5. A Dose-Response Study on the Effects of Purified Lycopene Supplementation on Biomarkers of Oxidative Stress

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