Previously, it has been shown that rice glutelin with a degree of hydrolysis 2% (DH2) can form stable oil-in-water emulsions, but the stabilization mechanism not yet elucidated. In this study, molecular, interfacial, and emulsifying properties DH2 were investigated to better understand structure-function relationships emulsifier. Peptides relatively small (<5 kDa), medium (5–10 large (>10 kDa) ...