This dataset contains data obtained from experimental work on the application of a complex nanoemulsion (CNE) made of extra virgin olive oil and stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin on short-dough biscuits. Four dough and biscuit formulations were evaluated including a control (butter), three formulations where 33% of the butter was replaced with extra virgin olive oil (EVOO), with CNE, and with the individual ingredient of the nanoemulsion added separately (INE). Data was obtained using a texture analyser (dough hardness, biscuit fracture strength and the fracturability, and oil migration), moisture balance (biscuit moisture), water activity meter (biscuit water activity), oven (weight loss during baking), digital calliper (biscuit dimensions), Confocal Laser Scanning Microscopy and Scanning Electron Microscopy (dough and biscuit microstructure), and quantitative descriptive sensory analysis with a trained sensory panel (sensory profiling of the biscuits).

This dataset contains data obtained from experimental work on the physical and chemical properties of oils, conventional and nanoemulsions. The data was obtained using a high-speed homogenizer, an ultrasound processor, a high-pressure homogenizer, a gas chromatographer equipped with a flame ionization detector (fatty acid composition), a spectrophotometer, a Chroma Meter, a rheometer (viscosity) and a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ?-potential).

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).

This dataset contains data obtained from experimental work of the effect of hydroxylpropyl methylcellulose (HPMC) type (with low and high content of methyl and hydroxypropyl groups: HPMC-L and HPMC-H) and concentration (4, 6, 8 and 10% w/w of HPMC-L and 2, 3, 4 and 5% w/w of HPMC-H) on the formation, stability, and microstructure of conventional emulsions and nanoemulsions made with extra virgin olive oil, and stabilised with lecithin and HPMC. The data was obtained using a high-speed homogenizer and a high-pressure homogenizer to form the emulsions; a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ζ-potential), a spectrophotometer (TBARS), a Chroma Meter (colour), a rheometer (viscoelasticity and thermogelation), a pendant drop analyser (surface tension), and a texture analyser (firmness and spreadability).