http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 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.]]> Thu 22 Mar 2018 10:21:35 AEDT ]]> 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 Mon 16 Jan 2017 20:21:43 AEDT ]]> Microencapsulation of alpha-Amylase by carrying out complex coacervation and drying in a single step using a novel three-fluid nozzle spray drying http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5374 Mon 16 Jan 2017 10:55:10 AEDT ]]> 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 Mon 07 May 2018 13:55:35 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 Fri 08 Mar 2019 16:54:14 AEDT ]]>