Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein-Sodium Caseinate and Rice Bran Protein Nanoparticles-Sodium Caseinate.

As shown in Figure 6 C, the E value of NaCas gradually decreased with time to an equilibrium value of approximately 13.15 mN/m, indicating that the adsorption layer of NaCas was susceptible to sinusoidal periodic oscillatory deformations and disruption of the interfacial structure, while the E curves of RBP-NaCas and RBPNs-NaCas exhibited an increasing trend until approaching an equilibrium value at 36.16 mN/m and 35.28 mN/m, respectively, indicating that the intermolecular interactions between molecules increase with the adsorption of composite proteins, and the interfacial behaviors of composite proteins were dominated by RBP and RBPNs components.

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