Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability

This research was funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS). Author Contributions Conceptualization, V.R.; methodology, V.R., H.E.H., L.P.P. and S.G.; formal analysis, H.E.H.; data curation, H.E.H. and V.R.; writing—original draft preparation, V.R. and H.E.H.; supervision, V.R. and H.E.H.; funding acquisition, V.R. All authors have read and agreed to the published version of the manuscript.Peer reviewedPublisher PD