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.]]> Wed 07 Apr 2021 14:00:56 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 ]]> Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5273 Wed 07 Apr 2021 13:44:55 AEST ]]> Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4952 Wed 07 Apr 2021 13:44:32 AEST ]]> The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4642 Wed 07 Apr 2021 13:44:09 AEST ]]> The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3850 Wed 07 Apr 2021 13:34:54 AEST ]]> Effects of drying methods on the functional properties of flaxseed gum powders http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2940 Wed 07 Apr 2021 13:33:58 AEST ]]>