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A complex coacervate was prepared with whey protein isolate (WPI) and tamarind seed mucilage (TSM) and was compared with a commonly used whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. Protolityc titration, ζ-potentiometry and turbidimetry analyses were used to determine structural transitions during coacervate formation. Hydrocolloid blending ratio and pH effects on phase transitions...