Research Data Leeds Repository

Data associated with 'Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels'

Citation

You, Kwan-Mo and Murray, Brent S. and Sarkar, Anwesha (2021) Data associated with 'Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels'. University of Leeds. [Dataset] https://doi.org/10.5518/1220¹

Dataset description

Raw data for all figures in the associated paper 'Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels'

Divisions:	Faculty of Engineering and Physical Sciences > School of Food Science and Nutrition2
Related resources:	Location Type https://doi.org/10.1016/j.foodhyd.2022.1080093 Publication https://eprints.whiterose.ac.uk/190418/4 Publication
License:	Creative Commons Attribution 4.0 International (CC BY 4.0)
Date deposited:	02 Sep 2022 11:15
URI:	https://archive.researchdata.leeds.ac.uk/id/eprint/10195
Additional details Additional details Creators or authors: Creators ORCID Other ID Email Primary affiliation Primary affiliation ID Primary affiliation ID type Secondary affiliation Secondary affiliation ID Secondary affiliation ID type You, Kwan-Mo https://orcid.org/0000-0001-5257-89536 University of Leeds https://ror.org/024mrxd33 ror Murray, Brent S. https://orcid.org/0000-0002-6493-15477 University of Leeds https://ror.org/024mrxd33 ror Sarkar, Anwesha https://orcid.org/0000-0003-1742-21228 University of Leeds https://ror.org/024mrxd33 ror Type of data: Dataset Research funders: European Union Grant numbers: 757993 Publication date: 2021 Resource language: English Metadata language: English Publisher: University of Leeds Contact email: a.sarkar@leeds.ac.uk9 Last Modified: 10 Jun 2024 12:00

Files

Data

Raw data for figures [68kB] 10 Raw data for figures [68kB] 11 Raw data for figures [68kB] 12 Security: Anyone File name: Total_data_set_Food_HYdrocolloids.xlsx13 Content type: Data Mime-Type: application/vnd.openxmlformats-officedocument.spreadsheetml.sheet License: Creative Commons Attribution 4.0 International (CC BY 4.0) File size: 68kB

• 1. https://doi.org/10.5518/1220
• 2. https://archive.researchdata.leeds.ac.uk/view/divisions/SFSN/
• 3. https://doi.org/10.1016/j.foodhyd.2022.108009
• 4. https://eprints.whiterose.ac.uk/190418/
• 5. https://archive.researchdata.leeds.ac.uk/id/eprint/1019
• 6. https://orcid.org/0000-0001-5257-8953
• 7. https://orcid.org/0000-0002-6493-1547
• 8. https://orcid.org/0000-0003-1742-2122
• 9. mailto:a.sarkar@leeds.ac.uk
• 10. https://archive.researchdata.leeds.ac.uk/1019/1/Total_data_set_Food_HYdrocolloids.xlsx
• 11. https://archive.researchdata.leeds.ac.uk/1019/1/Total_data_set_Food_HYdrocolloids.xlsx
• 12. https://archive.researchdata.leeds.ac.uk/1019/1/Total_data_set_Food_HYdrocolloids.xlsx
• 13. https://archive.researchdata.leeds.ac.uk/1019/1/Total_data_set_Food_HYdrocolloids.xlsx