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

The 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.

本数据集主要收录通过动态光散射（dynamic light scattering）测得的乳液特性参数，包括平均粒径、粒径分布及分散性指数，相关测试针对不同乳液配方（水相糖浓度、水相pH值、油相组成）与不同乳化方法（间歇式与连续式微流控乳化）开展，且已剔除异常值。此外，数据集还包含水相及油相的密度测定数据。另有一项固相微萃取气相色谱-质谱（SPME GC-MS）实验，对比了纳米乳液与对照组的风味释放情况，亦纳入本数据集。本数据集由阿德莱德大学（Volker Hessel研究团队、化工学院与安迪·托马斯太空资源中心）及诺丁汉大学（国际风味研究中心、生物科学学院）生成，并通过两校联合培养博士项目开展协同分析。