Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and...
| Autores: | , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/177191 |
| Acceso en línea: | https://hdl.handle.net/11441/177191 https://doi.org/10.12795/11441/177191 |
| Access Level: | acceso abierto |
| Palabra clave: | Nanoemulgel Flaxseed Fiber Microfluidization Multiple Light Scattering Rheology Fibra de lino Microfluidización Dispersión múltiple de la luz Reología |
| Sumario: | Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage. This extends the shelf life of the product without the need for artificial preservatives. In this study, the modification of the rheological properties of nanoemulgels O/W mimic the formulation of a salad dressing was evaluated by varying the proportions of microfluidized emulsion and flaxseed gel-like phase in the formulations. Different ratios were analyzed to understand how these variations affect the viscoelasticity, consistency, droplet size, and shelf-life of the systems. |
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