@inbook{18305099222b4fcd95d9b6699600dd9a,
title = "Design of Emulsification Peptides",
author = "David Sheehan and Kathleen Carey and Siobhan O'Sullivan",
note = "Funding Information: We are grateful to Professor C. Daly of the National Food Biotechnology Centre (NFBC), University College Cork, for his encouragement of this work and also to Mrs. Aine Healy of the NFBC for her expert help in peptide synthesis and analysis. Circular dichroism measurements were carried out by our collaborators, Dr. N. C. Price and Ms. S. M. Kelly, University of Stirling. Silicon Graphics equipment was a generous gift from Schering-Plough Corp. Innishannon, Co., Cork. DS is grateful to the Spanish government for a sabbatical fellowship at the Consejo Superior de Investigaciones Cientificas, Centro de Investigacion Y Desenvolupament (CSIC, CID), Barcelona, which facilitated preparation of the manuscript. We are also grateful to Dr. D. Wilcock (CSIC, CID) for critically reading the manuscript.",
year = "1998",
doi = "10.1016/S1043-4526(08)60094-7",
language = "British English",
series = "Advances in Food and Nutrition Research",
publisher = "Academic Press Inc.",
number = "C",
pages = "93--129",
booktitle = "Advances in Food and Nutrition Research",
address = "United States",
edition = "C",
}