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

\n\t\t\t\t\tThe 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.<br />\n\t\t\t\t