Journal article
Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives
CS Ranadheera, WS Liyanaarachchi, Jayani Chandrapala, Muditha Dissanayake, Todor Vasiljevic
Trends in Food Science & Technology | ELSEVIER SCIENCE LONDON | Published : 2016
Grants
Funding Acknowledgements
The project was funded by the Early Career Researcher (ECR) Fellowship Bridging Program, Victoria University, Australia.