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. 2024 Oct 5;111:107097. doi: 10.1016/j.ultsonch.2024.107097

Fig. 4.

Fig. 4

Degree of Hydrolysis (DH) based on free amino nitrogen content (a), protein solubility (b) and fat absorption capacity (c) of CWP of the control: freeze-dried, US: Sonicated and spray-dried CWP samples. Values presented are mean ± standard deviation (n = 3). Different letters on the different bars indicates that there is a significant difference (P < 0.05). For keynotes, please see footnote of Table 1.