Data used in the article 'Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type'

This dataset contains data obtained from experimental work on the characterisation of the interfacial properties of emulsifiers (Tween 20 and soy lecithin), the influence of homogenisation processing conditions (pressure and number of cycles) on physicochemical properties and stability of emulsions. The data was obtained using a high-speed homogenizer, a high-pressure homogenizer, a pendant drop analyser (interfacial tension), a spectrophotometer, a rheometer (viscoelastic behaviour) and a dynamic light scattering (DLS) instrument (mean droplet diameter and polydispersity index).