Safflower Protein Hydrolysates: Physicochemical, Functional Properties and Antioxidant Activities.

Food Sci Nutr · 2025 · PMC12066243 · PMID 40357341

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an increasing trendno p-value reported

( 2021 ) also observed that the bulk density of the rice bran protein isolates increased after the hydrolysis process, and this increase followed an increasing trend as DH increased.

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a decreasing trendno p-value reported

Additionally, the WHC and OBC of SPH showed a decreasing trend with increasing DH.

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