How to cite this Dataset
Kampa, Jansuda, Frazier, Richard and Rodriguez-Garcia, Julia (2022): Data used in the article 'Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin'. University of Reading. Dataset. https://doi.org/10.17864/1947.000361
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: https://orcid.org/0000-0001-6899-0811, Frazier, Richard and Rodriguez-Garcia, Julia ORCID: 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: | 4 November 2024 |
| 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 |
| Rights: | |
| Data Availability: | OPEN |
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