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...

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Detalles Bibliográficos
Autores: Vela Benavides, Fátima, Alfaro Rodríguez, María del Carmen, Muñoz García, José
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
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportionVela Benavides, FátimaAlfaro Rodríguez, María del CarmenMuñoz García, JoséNanoemulgelFlaxseed FiberMicrofluidizationMultiple Light ScatteringRheologyFibra de linoMicrofluidizaciónDispersión múltiple de la luzReologíaFlaxseed 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.Ingeniería QuímicaTEP943: Reología Aplicada. Tecnología de ColoidesJunta de AndalucíaAlfaro Rodríguez, María del CarmenVela Benavides, FátimaAlfaro Rodríguez, María del Carmen2025info:eu-repo/semantics/datasetDatasetDatasetapplication/mswordapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenttext/plainhttps://hdl.handle.net/11441/177191https://doi.org/10.12795/11441/177191reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésVela, F., Alfaro‐Rodriguez, M. C., & Muñoz, J. (2025). Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion. Journal of the Science of Food and Agriculture.ProyExcel_00426info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1771912026-06-17T12:51:07Z
dc.title.none.fl_str_mv Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
title Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
spellingShingle Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
Vela Benavides, Fátima
Nanoemulgel
Flaxseed Fiber
Microfluidization
Multiple Light Scattering
Rheology
Fibra de lino
Microfluidización
Dispersión múltiple de la luz
Reología
title_short Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
title_full Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
title_fullStr Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
title_full_unstemmed Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
title_sort Dataset of article Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion
dc.creator.none.fl_str_mv Vela Benavides, Fátima
Alfaro Rodríguez, María del Carmen
Muñoz García, José
author Vela Benavides, Fátima
author_facet Vela Benavides, Fátima
Alfaro Rodríguez, María del Carmen
Muñoz García, José
author_role author
author2 Alfaro Rodríguez, María del Carmen
Muñoz García, José
author2_role author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP943: Reología Aplicada. Tecnología de Coloides
Junta de Andalucía
Alfaro Rodríguez, María del Carmen
Vela Benavides, Fátima
Alfaro Rodríguez, María del Carmen
dc.subject.none.fl_str_mv Nanoemulgel
Flaxseed Fiber
Microfluidization
Multiple Light Scattering
Rheology
Fibra de lino
Microfluidización
Dispersión múltiple de la luz
Reología
topic Nanoemulgel
Flaxseed Fiber
Microfluidization
Multiple Light Scattering
Rheology
Fibra de lino
Microfluidización
Dispersión múltiple de la luz
Reología
description 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
Dataset
Dataset
format dataset
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/177191
https://doi.org/10.12795/11441/177191
url https://hdl.handle.net/11441/177191
https://doi.org/10.12795/11441/177191
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Vela, F., Alfaro‐Rodriguez, M. C., & Muñoz, J. (2025). Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion. Journal of the Science of Food and Agriculture.
ProyExcel_00426
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/msword
application/vnd.openxmlformats-officedocument.wordprocessingml.document
text/plain
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423850507206656
score 15,811543

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