Artículo
Zalazar, A.L.; Gliemmo, M.F.; Campos, C.A. "Data on the physical characterization of oil in water emulsions" (2016) Data in Brief. 9:96-99
Estamos trabajando para incorporar este artículo al repositorio
Consulte la política de Acceso Abierto del editor
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. © 2016 The Authors
Registro:
| Documento: | Artículo |
| Título: | Data on the physical characterization of oil in water emulsions |
| Autor: | Zalazar, A.L.; Gliemmo, M.F.; Campos, C.A. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria (1428), Buenos Aires, Argentina Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina |
| Año: | 2016 |
| Volumen: | 9 |
| Página de inicio: | 96 |
| Página de fin: | 99 |
| DOI: | http://dx.doi.org/10.1016/j.dib.2016.08.038 |
| Título revista: | Data in Brief |
| Título revista abreviado: | Data Brief |
| ISSN: | 23523409 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_23523409_v9_n_p96_Zalazar |
Referencias:
- Zalazar, A.L., Gliemmo, M.F., Campos, C.A., (2016), Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces, Food Res. Int.-D-16-00454; Carrera Sanchez, C., Rodriguez Patino, J.M., Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution (2005) Food Hydrocoll., 19, pp. 407-416
- Cornec, M., Wilde, P., Gunning, P., Mackie, A., Husband, F., Parker, M., Clark, D., Emulsions stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface (1998) J. Food Sci., 63, pp. 39-43
- Ferrando, M., Spiess, W.E.L., Review: confocal scanning laser microscopy. A powerful tool in food science (2000) Food Sci. Technol. Int., 6, pp. 267-284
- Blonk, J.C.G., van Aalst, H., Confocal scanning light microscopy in food research (1993) Food Res. Int., 26, pp. 297-311
Citas:
---------- APA ----------
Zalazar, A.L., Gliemmo, M.F. & Campos, C.A. (2016) . Data on the physical characterization of oil in water emulsions. Data in Brief, 9, 96-99.http://dx.doi.org/10.1016/j.dib.2016.08.038
---------- CHICAGO ----------
Zalazar, A.L., Gliemmo, M.F., Campos, C.A. "Data on the physical characterization of oil in water emulsions" . Data in Brief 9 (2016) : 96-99.http://dx.doi.org/10.1016/j.dib.2016.08.038
---------- MLA ----------
Zalazar, A.L., Gliemmo, M.F., Campos, C.A. "Data on the physical characterization of oil in water emulsions" . Data in Brief, vol. 9, 2016, pp. 96-99.http://dx.doi.org/10.1016/j.dib.2016.08.038
---------- VANCOUVER ----------
Zalazar, A.L., Gliemmo, M.F., Campos, C.A. Data on the physical characterization of oil in water emulsions. Data Brief. 2016;9:96-99.http://dx.doi.org/10.1016/j.dib.2016.08.038
