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Whey protein and gum arabic encapsulated Omega-3 lipids. The effect of material properties on coacervation

Zhang, Wei, Yan, Cuie, May, Jennifer and Barrow, Colin 2009, Whey protein and gum arabic encapsulated Omega-3 lipids. The effect of material properties on coacervation, Agro food industry hi-tech, vol. 20, no. 4, supplement issue, pp. 20-23.

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Title Whey protein and gum arabic encapsulated Omega-3 lipids. The effect of material properties on coacervation
Author(s) Zhang, Wei
Yan, Cuie
May, Jennifer
Barrow, Colin
Journal name Agro food industry hi-tech
Volume number 20
Issue number 4
Season supplement issue
Start page 20
End page 23
Total pages 4
Publisher Teknoscienze
Place of publication Italy
Publication date 2009-07
ISSN 1722-6996
2035-4606
Keyword(s) whey protein
complex coacervation
microencapsulation
gum arabic
Summary The effect of material properties on complex coacervation of whey protein and gum Arabic from various sources was investigated. In this study, it was demonstrated that material properties of whey protein isolates and gum Arabic affect the complex coacervation process significantly. For whey protein, the coacervation capability could be correlated with their level of denaturation and calcium content. For gum Arabic, both material sources and salt content were found to be attributing factors to their coacervation capability. This study facilitated the development of Omega-3 lipids microcapsules with promising performances in certain food applications.
Language eng
Field of Research 090802 Food Engineering
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2009
Copyright notice ©2009, Teknoscienze
Persistent URL http://hdl.handle.net/10536/DRO/DU:30019661

Document type: Journal Article
Collections: School of Life and Environmental Sciences
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