Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions : influence of carrier oil types

De relatie tussen in vitro ß-caroteen biotoegankelijkheid en vetvertering: De invloed van de structuuropbouw van plantgebaseerde emulsies

Verrijssen, Tina

November 2015

Vegetable-based foods such as soups and sauces, are good sources of water, fibers (e.g. pectin), mic...

Chemical and Physical Stability of Protein- and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Decker, Eric A.
Djordjevic, D.
Cercaci, L.
Alamed, J.
McClements, D.J.

January 2008

An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is oft...

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Nuria Martínez-Navarrete
Eva García-Martínez
María del Mar Camacho

December 2022

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds ...

Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives : Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

Meroni, Erika
Raikos, Vasileios

January 2019

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

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, Vasileios
Duthie, Garry
Ranawana, Viren

October 2017

This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Govern...

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage

Raikos, Vassilios

May 2018

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

Studying the effect of endogenous and exogenous parameters on lipid oxidation of emulsions

Dimakou, Charikleia
Δημάκου, Χαρίκλεια

January 2010

The current PhD thesis concern parameters that affect the oxidative stability of oil-in-water emulsi...

The relation between in vitro ß-carotene bioaccessibility and lipid digestion: Influence of the structural build-up of plant-based emulsions

Verrijssen, Tina

November 2015

Vegetable-based foods such as soups and sauces, are good sources of water, fibers (e.g. pectin), mic...

Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

Matos, M.
Marefati, A.
Barrero, P.
Rayner, M.
Gutiérrez, G.

January 2021

Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest ...

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with Beta-Lactoglobulin and Pectin

Katsuda, Marly S.
McClements, D. Julian
Miglioranza, Lucia H. S.
Decker, Eric A

January 2008

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion dr...

Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions

Gasa Falcón, Ariadna
Acevedo Fani, Alejandra
Oms Oliu, Gemma
Odriozola Serrano, Isabel
Martín Belloso, Olga

October 2019

The aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε...

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.

Mirhosseini, Hamed
Tan, Chin Ping
Sheikh Abdul Hamid, Nazimah
Yusof, Salmah
Boo, Huey Chern

March 2009

The present work was conducted to investigate the influence of main emulsion components, namely Arab...

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin

Decker, Eric A.
Katsuda, M.S.
McClements, D.J.
Miglioranza, L.H.S.

January 2008

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion dr...

Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition

Andresa Gomes
Ana Letícia Rodrigues Costa
Paulo José do Amaral Sobral
Rosiane Lopes Cunha

December 2023

The functional performance of emulsified delivery systems depends on the nature of the ingredients, ...

Chemical and Physical Stability of Protein-and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

McClements, D. Julian
Decker, Eric A
Alamed, Jean

January 2008

An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is oft...

De relatie tussen in vitro ß-caroteen biotoegankelijkheid en vetvertering: De invloed van de structuuropbouw van plantgebaseerde emulsies

Verrijssen, Tina

November 2015

Vegetable-based foods such as soups and sauces, are good sources of water, fibers (e.g. pectin), mic...

Chemical and Physical Stability of Protein- and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Decker, Eric A.
Djordjevic, D.
Cercaci, L.
Alamed, J.
McClements, D.J.

January 2008

An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is oft...

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Nuria Martínez-Navarrete
Eva García-Martínez
María del Mar Camacho

December 2022

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds ...

Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives : Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

Meroni, Erika
Raikos, Vasileios

January 2019

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

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, Vasileios
Duthie, Garry
Ranawana, Viren

October 2017

This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Govern...

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage

Raikos, Vassilios

May 2018

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Govern...

Studying the effect of endogenous and exogenous parameters on lipid oxidation of emulsions

Dimakou, Charikleia
Δημάκου, Χαρίκλεια

January 2010

The current PhD thesis concern parameters that affect the oxidative stability of oil-in-water emulsi...

The relation between in vitro ß-carotene bioaccessibility and lipid digestion: Influence of the structural build-up of plant-based emulsions

Verrijssen, Tina

November 2015

Vegetable-based foods such as soups and sauces, are good sources of water, fibers (e.g. pectin), mic...

Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

Matos, M.
Marefati, A.
Barrero, P.
Rayner, M.
Gutiérrez, G.

January 2021

Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest ...

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with Beta-Lactoglobulin and Pectin

Katsuda, Marly S.
McClements, D. Julian
Miglioranza, Lucia H. S.
Decker, Eric A

January 2008

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion dr...

Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions

Gasa Falcón, Ariadna
Acevedo Fani, Alejandra
Oms Oliu, Gemma
Odriozola Serrano, Isabel
Martín Belloso, Olga

October 2019

The aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε...

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.

Mirhosseini, Hamed
Tan, Chin Ping
Sheikh Abdul Hamid, Nazimah
Yusof, Salmah
Boo, Huey Chern

March 2009

The present work was conducted to investigate the influence of main emulsion components, namely Arab...

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin

Decker, Eric A.
Katsuda, M.S.
McClements, D.J.
Miglioranza, L.H.S.

January 2008

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion dr...

Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition

Andresa Gomes
Ana Letícia Rodrigues Costa
Paulo José do Amaral Sobral
Rosiane Lopes Cunha

December 2023

The functional performance of emulsified delivery systems depends on the nature of the ingredients, ...

Chemical and Physical Stability of Protein-and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

McClements, D. Julian
Decker, Eric A
Alamed, Jean

January 2008

An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is oft...

De relatie tussen in vitro ß-caroteen biotoegankelijkheid en vetvertering: De invloed van de structuuropbouw van plantgebaseerde emulsies

Verrijssen, Tina

November 2015

Vegetable-based foods such as soups and sauces, are good sources of water, fibers (e.g. pectin), mic...

Chemical and Physical Stability of Protein- and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Decker, Eric A.
Djordjevic, D.
Cercaci, L.
Alamed, J.
McClements, D.J.

January 2008

An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is oft...

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Nuria Martínez-Navarrete
Eva García-Martínez
María del Mar Camacho

December 2022

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds ...

Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions : influence of carrier oil types

Abstract

Extracted data

Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions : influence of carrier oil types

Abstract

Extracted data

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