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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Description

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: https://orcid.org/0000-0001-6899-0811, Khalil Ghawi, Sameer ORCID logoORCID: https://orcid.org/0000-0001-9787-9506 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: 1 August 2022
DOI: https://doi.org/10.17864/1947.000368
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/368
Organisational units: Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Thermal (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
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