University of Reading Research Data Archive

Data used in the article 'Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin'

How to cite this Dataset


This dataset contains data obtained from experimental work on the physical and chemical properties of oils, conventional and nanoemulsions. The data was obtained using a high-speed homogenizer, an ultrasound processor, a high-pressure homogenizer, a gas chromatographer equipped with a flame ionization detector (fatty acid composition), a spectrophotometer, a Chroma Meter, a rheometer (viscosity) and a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ?-potential).

Resource Type: Dataset
Creators: Kampa, Jansuda ORCID logoORCID:, Frazier, Richard and Rodriguez-Garcia, Julia ORCID logoORCID:
Rights-holders: Jansuda Kampa, University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 22 July 2024
Metadata Record URL:
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Keywords: vegetable oil, fatty acid, antioxidant, creaming index, lipid oxidation, emulsion, nanoemulsion
Data Availability: OPEN


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