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

Shirang Wang, Zhen Hua, Tengyu Wang, Guoping Yu, Yu Sun

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Unlocking the potential of rice bran protein: modification strategies and functional enhancements.Current research in food science · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Shirang WangSchool of Food Engineering, Harbin University, Harbin 150086, China.

Zhen HuaSchool of Economics and Management, Harbin University, Harbin 150086, China.

Tengyu WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Guoping YuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Yu SunSchool of Food Engineering, Harbin University, Harbin 150086, China.

Funding

New Era Longjiang Outstanding Master's and Doctoral Thesis Project LJYXL2023-081the Youth Doctor Foundation of Harbin University HUDF2024101

6 · The paper itself

Abstract

We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular structure of RBP changed after limited enzymatic hydrolysis. The rice bran protein hydrolysate (RBPH, DH8) exhibited a better molecular distribution, a smaller particle size (200.4 nm), a better emulsifying activity index (31.82 m

Indexed as

emulsifying propertiesinterfacial propertieslimited enzymatic hydrolysisrice bran protein

Identifiers

PMID39856958

DOI10.3390/foods14020292

PMCPMC11765062

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.