How to cite this Dataset
Kampa, Jansuda, Khalil Ghawi, Sameer and Rodriguez-Garcia, Julia (2022): Data used in the article 'Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type'. University of Reading. Dataset. https://researchdata.reading.ac.uk/id/eprint/368
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: https://orcid.org/0000-0001-6899-0811, Khalil Ghawi, Sameer ORCID: https://orcid.org/0000-0001-9787-9506 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: | 5 November 2024 |
| 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 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 |
| Rights: | |
| Data Availability: | OPEN |
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