Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads

G.J. O'Neill, T. Egan, J.C. Jacquier, M. O'Sullivan, E. Dolores O'Riordan

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@article{2a22b5e1e8c24112bde6dce8d2d4c15e,

title = "Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads",

author = "G.J. O'Neill and T. Egan and J.C. Jacquier and M. O'Sullivan and \{Dolores O'Riordan\}, E.",

year = "2015",

doi = "10.1016/j.foodchem.2015.01.131",

language = "Undefined/Unknown",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads

AU - O'Neill, G.J.

AU - Egan, T.

AU - Jacquier, J.C.

AU - O'Sullivan, M.

AU - Dolores O'Riordan, E.

PY - 2015

Y1 - 2015

UR - https://www.scopus.com/pages/publications/84923251774

U2 - 10.1016/j.foodchem.2015.01.131

DO - 10.1016/j.foodchem.2015.01.131

M3 - Article

SN - 0308-8146

JO - Food Chemistry

JF - Food Chemistry

ER -