http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 Preparation, characterization and functional properties of flax seed protein isolate http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:13942 Wed 07 Apr 2021 14:02:02 AEST ]]> Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation : A review http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:12996 Wed 07 Apr 2021 14:01:11 AEST ]]> Drying and denaturation characteristics of α-LACTALBUMIN, β-lactoglobulin, and bovine serum albumin in a convective drying process http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:12771 0.05) denatured in these drying conditions. The formation and strength of skin and the associated morphological features were found to be linked with the degree of denaturation of these proteins. The secondary structure of these proteins was significantly (p < 0.05) affected and altered by the drying stresses. The β-sheet and random coil contents were increased in α-lac by 6.5 and 4.0%, respectively, whereas the α-helix and β-turn contents decreased by 5.5 and 5.0%, respectively. The β-sheet and random coil contents in β-lg were increased by 7.5 and 2.0%, respectively, whereas the α-helix and β-turn contents decreased by 3.5 and 6.0%, respectively. In the case of BSA the β-sheet, α-helix, and random coil contents were found to increase, whereas the β-turn content decreased. © 2014 American Chemical Society.]]> Wed 07 Apr 2021 14:00:59 AEST ]]> Complex coacervation between flaxseed protein isolate and flaxseed gum http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:12719 Φ1) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.]]> Wed 07 Apr 2021 14:00:56 AEST ]]> In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:11243 Wed 07 Apr 2021 13:56:35 AEST ]]> Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:11119 Wed 07 Apr 2021 13:56:26 AEST ]]> Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:10685 Wed 07 Apr 2021 13:56:02 AEST ]]> Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:10597 Wed 07 Apr 2021 13:55:56 AEST ]]> Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:10519 Wed 07 Apr 2021 13:55:51 AEST ]]> Microencapsulation of omega-3 fatty acids : A review of microencapsulation and characterization methods http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:10302 Wed 07 Apr 2021 13:55:39 AEST ]]> Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:7526 Wed 07 Apr 2021 13:46:58 AEST ]]> Spray drying and encapsulation of omega-3 oils http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:6917 Wed 07 Apr 2021 13:46:27 AEST ]]> Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5082 Wed 07 Apr 2021 13:44:41 AEST ]]> Interfacial and emulsifying properties of lentil protein isolate http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4638 LPI > WPI > BSA > Lys, while their surface hydrophobicity was in the following order: BSA > LPI > NaCas > WPI > Lys. The EAI of emulsions stabilised by the above proteins ranged from 90.3 to 123.3 m 2/g and it was 93.3 ± 0.2 m 2/g in LPI-stabilised emulsion. However, the stability of LPI-stabilised emulsions was slightly lower compared to that of WPI and NaCas-stabilised emulsions at the same protein concentration at pH 7.0. The ESI of LPI emulsions improved substantially with decrease in droplet size when protein concentration was increased (20-30 mg/ml). Reduction of disulphide bonds enhanced both the EAI and ESI compared to untreated samples. Heat treatment of LPI dispersions resulted in poor emulsion stability due to molecular aggregation. The stability of LPI-stabilised emulsions was found to decrease in the presence of NaCl. This study showed that LPI can be as effective emulsifiers of oil-in-water emulsions as are WPI and NaCas at ≥20 mg/ml concentrations both at low and neutral pH. The emulsifying property of LPI can be improved by reducing the intra and inter-disulphide bond by using appropriate reducing agents. © 2012 Elsevier Ltd. All rights reserved.]]> Wed 07 Apr 2021 13:44:09 AEST ]]>