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. 2024 Jan 10;13(2):216. doi: 10.3390/foods13020216

Figure 2.

Figure 2

Physical properties of wheat gluten proteins with different pretreatments. (a) Soluble protein content; (b) surface hydrophobicity. DHT: dry heating treatment; AHT: aqueous heating treatment; UST: ultrasound treatment. The letters represent significant differences (p < 0.05).