${session.getAttribute("locale")} 5 Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil Wed 08 Jan 2020 14:29:10 AEDT ]]> Complex coacervation between flaxseed protein isolate and flaxseed gum 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 ]]> Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage Thu 05 Dec 2019 15:22:29 AEDT ]]> Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates Thu 05 Dec 2019 15:21:58 AEDT ]]> Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates Mon 16 Jan 2017 18:29:36 AEDT ]]> Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation : A review Mon 07 May 2018 13:55:35 AEST ]]> Microencapsulation of omega-3 fatty acids : A review of microencapsulation and characterization methods Fri 08 Mar 2019 16:54:14 AEDT ]]>