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Experimental Data for Publication 'Formulation of fortified beverage nanoemulsions for space exploration based on the example of omega-3 polyunsaturated fatty acids'

dc.contributor.authorSchmidt, Svenja
dc.contributor.otherYang, Ni
dc.contributor.otherSaarela, Maria
dc.contributor.otherFisk, Ian
dc.contributor.otherHessel, Volker
dc.date.accessioned2024-09-27T07:38:05Z
dc.date.available2024-09-27T07:38:05Z
dc.date.issued2024-09-27
dc.identifier.urihttps://rdmc.nottingham.ac.uk/handle/internal/11473
dc.description.abstractThe data contains mainly emulsion characteristics (average particle size, particle size distributions, dispersity index) determined via dynamic light scattering against different emulsion compositions (sugar concentration in the aqueous phase, pH of the aqueous phase, composition of the oil phase) and different emulsification methods (batch and continuous microfluidic emulsification). Outliers have been removed. In addition, densities of both aqueous phase and oil phase have been determined and are included in the data set. Furthermore, one SPME GC-MS experiment on flavour release in nanoemulsions compared to a control is included in the data set. Data has been generated at the University of Adelaide (Volker Hessel Research Group, School of Chemical Engineering & Andy Thomas Centre for Space Resources) and the University of Nottingham (International Flavour Research Centre, School of Biosciences) and collaboratively analysed as per the jointly-awarded PhD program between the University of Adelaide and the University of Nottingham.en_UK
dc.language.isoenen_UK
dc.publisherThe University of Nottinghamen_UK
dc.rightsCC-BY*
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subject.lcshEmulsionsen_UK
dc.subject.lcshMicrofluidicsen_UK
dc.subject.lcshNanostructured materialsen_UK
dc.subject.lcshEnriched foodsen_UK
dc.subject.lcshBeverages -- Compositionen_UK
dc.titleExperimental Data for Publication 'Formulation of fortified beverage nanoemulsions for space exploration based on the example of omega-3 polyunsaturated fatty acids'en_UK
dc.typedataseten_UK
dc.identifier.doihttp://doi.org/10.17639/nott.7466
dc.subject.freeNanoemulsions, Spontaneous Emulsification, Microfluidics, Space Foods, Fortificationen_UK
dc.subject.jacsVeterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage productionen_UK
dc.subject.lcT Technology::TP Chemical technology::TP 368 Food processing and manufactureen_UK
dc.contributor.corporateThe University of Adelaideen_UK
uon.divisionUniversity of Nottingham, UK Campus::Faculty of Science::School of Biosciencesen_UK
uon.funder.controlledBiotechnology & biological Sciences Research Councilen_UK
uon.datatypeCharacteristic parameters of emulsions (average particle size, particle size distribution, dispersity index), Densities, headspace analysisen_UK
uon.funder.freeThe Australian Research Council Centre of Excellence 'Plants for Space'en_UK
uon.grantBB/V018109/1en_UK
uon.grantCE230100015en_UK
uon.collectionmethodDynamic light scattering, Headspace analysis via SPME GC-MSen_UK


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