This suggests that whey microbeads

This suggests that whey microbeads could potentially be used
as an encapsulation system in high moisture functional foods and
beverages for compounds of a similar hydrophobicity to that of the
pentapeptide, as the diffusional losses at equilibrium are low. For
compounds that are less hydrophobic, such as riboflavin, the equilibrium
Rmax levels are too high to make the microbeads in their
current state a viable option for incorporation into beverages. A
previous study using whey/alginate beads reported that diffusional
losses of encapsulated riboflavin occurred within the shelf life of
the product, as a result the riboflavin would not be encapsulated
upon ingestion (Wichchukit, Oztop, McCarthy, & McCarthy,
2013). The results of the pentapeptide show that by establishing
an interaction between the compound and the microbead such
losses during the product’s shelf life could be largely overcome.