University of Reading Research Data Archive

Data used in the article 'Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type'

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This dataset contains data obtained from experimental work on the characterisation of the interfacial properties of emulsifiers (Tween 20 and soy lecithin), the influence of homogenisation processing conditions (pressure and number of cycles) on physicochemical properties and stability of emulsions. The data was obtained using a high-speed homogenizer, a high-pressure homogenizer, a pendant drop analyser (interfacial tension), a spectrophotometer, a rheometer (viscoelastic behaviour) and a dynamic light scattering (DLS) instrument (mean droplet diameter and polydispersity index).

Resource Type: Dataset
Creators: Kampa, Jansuda ORCID logoORCID:, Khalil Ghawi, Sameer ORCID logoORCID: 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: Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Thermal Analysis (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Keywords: emulsion, processing, emulsifier
Data Availability: OPEN


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