Studies using blank whey based microparticles have shown that
adsorption/absorption of compounds into such ‘blank’ microparticles
can be a more effective method for encapsulating compounds
such as insulin and riboflavin than adding the compounds to the
microparticle forming solution (Déat-Lainé et al., 2013; O’Neill
et al., 2014). From the kinetics studies on tryptophan, riboflavin
and peptides presented in this paper it may be concluded that
loading of the microbeads occurs over a short period of time,
increasing the potential of blank microbeads as a viable method
of encapsulating small hydrophobic molecules.