This study aimed to develop an alternative method named state diagram to identify
boundary formation pH for complex coacervates between pea protein isolate (PPI) and …

The impact of pH, pea protein isolate (PPI)–pectin mixing ratio and pectin charge density on
phase behavior (co-solubility, soluble complex and complex coacervates) of concentrated …

Investigating the thermodynamic parameters in the formation process of protein-
polysaccharide complex coacervates is very important for understanding the binding …

The ability of pea protein isolates (PPI) to form complex coacervates with tragacanth gum
was investigated. The coacervate formation was structurally compared to three other PPI …

Complex coacervation of protein/polysaccharide has found much interest for the
encapsulation of bioactive materials. The rheological properties of the coacervates of whey …

Coacervates were prepared with flaxseed (Linum usitatissimum L.) gum (FG) and whey
protein isolate (WPI) solutions in water. Structural transitions during coacervate formation …

Recent advances on protein–polysaccharide electrostatic complex and coacervates'
formation, structure and properties are presented. The first section emphasises on the …

The objective of this study was to investigate the impact of coacervation formation pH (3.5
and 2.5) and wall/core ratio (1: 1, 2: 1 and 4: 1) on physicochemical properties of spray-dried …

The effects of the interactions between polyphenolic substances (catechin/tannic acid) or
plant extracts (grape seed/hibiscus extract), using each in three different concentrations (0.1 …

Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions
generally exhibit superior functional properties than the individual biopolymer. Herein, the …