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dc.contributor.author
Zalazar, Aldana Lourdes  
dc.contributor.author
Gliemmo, María Fernanda  
dc.contributor.author
Campos, Carmen Adriana  
dc.date.available
2020-07-30T02:42:10Z  
dc.date.issued
2016-12  
dc.identifier.citation
Zalazar, Aldana Lourdes; Gliemmo, María Fernanda; Campos, Carmen Adriana; Data on the physical characterization of oil in water emulsions; Elsevier; Data in Brief; 9; 12-2016; 96-99  
dc.identifier.issn
2352-3409  
dc.identifier.uri
http://hdl.handle.net/11336/110565  
dc.description.abstract
This article contains experimental data and images for the physical characterization of oil in water emulsions. Mentioned data are related to the research article “Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces” (A.L. Zalazar, M.F. Gliemmo, C.A. Campos, 2016) [1]. Physical characterization of emulsions was performed through the evaluation of Span and Specific Surface Area (SSA) determined by light scattering using a Mastersizer. Furthermore, microscopy images were recorded by confocal scanning laser microscopy (CSLM). The latter are presented to collaborate in the analysis of emulsion microstructure.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
PHYSICAL CHARACTERIZATION  
dc.subject
OIL IN WATER  
dc.subject
EMULSIONS  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Data on the physical characterization of oil in water emulsions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-05-11T16:35:35Z  
dc.journal.volume
9  
dc.journal.pagination
96-99  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Cátedra de Procesamiento de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Gliemmo, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Cátedra de Procesamiento de Alimentos; Argentina  
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Cátedra de Procesamiento de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Data in Brief  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S235234091630539X  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.dib.2016.08.038  

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