| Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates D Eratte, S McKnight, TR Gengenbach, K Dowling, CJ Barrow, ... Journal of functional foods 19, 882-892, 2015 | 189 | 2015 |
| Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil D Eratte, B Wang, K Dowling, CJ Barrow, BP Adhikari Food & function 5 (11), 2743-2750, 2014 | 164 | 2014 |
| Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review D Eratte, K Dowling, CJ Barrow, B Adhikari Trends in food science & technology 71, 121-131, 2018 | 140 | 2018 |
| In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates D Eratte, K Dowling, CJ Barrow, BP Adhikari Food Chemistry 227, 129-136, 2017 | 101 | 2017 |
| Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage D Eratte, B Wang, K Dowling, CJ Barrow, B Adhikari Journal of functional foods 23, 485-496, 2016 | 45 | 2016 |
| Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria D Eratte, TR Gengenbach, K Dowling, CJ Barrow, B Adhikari Drying technology 34 (16), 1926-1935, 2016 | 19 | 2016 |
| Co-encapsulation of Omega-3 Fatty Acids and Probiotic Bacteria Through Complex Coacervation D Eratte Federation University Australia, 2016 | | 2016 |
| AIFST: Summer school 2015 D Eratte, B Graham Food Australia 67 (2), 16-19, 2015 | | 2015 |
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityVerified email at rmit.edu.au
