University of Reading Research Data Archive

Data used in the article ‘Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose’

How to cite this Dataset


This dataset contains data obtained from experimental work of the effect of hydroxylpropyl methylcellulose (HPMC) type (with low and high content of methyl and hydroxypropyl groups: HPMC-L and HPMC-H) and concentration (4, 6, 8 and 10% w/w of HPMC-L and 2, 3, 4 and 5% w/w of HPMC-H) on the formation, stability, and microstructure of conventional emulsions and nanoemulsions made with extra virgin olive oil, and stabilised with lecithin and HPMC. The data was obtained using a high-speed homogenizer and a high-pressure homogenizer to form the emulsions; a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ζ-potential), a spectrophotometer (TBARS), a Chroma Meter (colour), a rheometer (viscoelasticity and thermogelation), a pendant drop analyser (surface tension), and a texture analyser (firmness and spreadability).

Resource Type: Dataset
Creators: Kampa, Jansuda 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: 12 June 2024
Metadata Record URL:
Organisational units: Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Keywords: emulsion, nanoemulsion, HPMC, thermalgelation, chemical stability
Data Availability: OPEN


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