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'

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Description

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: https://orcid.org/0000-0001-6899-0811, Frazier, Richard and Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144
Rights-holders: Jansuda Kampa, University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 9 August 2022
DOI: https://doi.org/10.17864/1947.000361
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/361
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
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