I think that references mentioned in this paper provide you some clues to proceed.
Good luck!
PS. I did some in silico experimentation on a number of these peptides:
Keller, R. C. (2018). Identification of Possible Lipid Binding Regions in Food Proteins and Peptides and Additional In Silico Analysis. Food Biophysics, 13(2), 139-146.
Just request the full text and I will be more than happy to send it to you.