Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment.

Foods · 2025 · PMC11765062 · PMID 39856958

Europe PMC DOI

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a clear trendno p-value reported

As shown in Figure 4 , the lane of each sample shows a clear trend of change.

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showed a trendno p-value reported

Compared with the DH0, the absolute ζ-potential values of the samples after trypsin hydrolysis showed a trend of first increasing and then decreasing.

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a decreasing trendno p-value reported

The contact angles of the DH2–12 emulsions exhibited a decreasing trend with increasing DH values.

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