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. 2023 Jan 19;12(3):480. doi: 10.3390/foods12030480

Figure 6.

Figure 6

Surface hydrophobicity results. Hydrophobicity Index (%) of high-pressure processing (HPP) treated native whey concentrate supernatant (NWCsup) (2, 4 and 15 min) regarding the control. Bar errors mean standard deviation. a–d Mean values with different superscripts differ significantly (p < 0.05) according to Tukey test. * Significant differences with untreated samples.