The effects of different thermal treatments on the functional properties of rice bran protein concentrate were investigated. Drying treatments were carried out in a tray oven, double-roaster, and microwave. The concentrate was obtained by isoelectric precipitation. The oil absorption varied from 2.5 to 3.1 mg/g. The emulsification properties were affected by the heating process, with a high percentage found with the tray oven. The concentrates showed low protein solubility between pH 3 and 7, and differences in chemical composition were observed in the protein content (67%-74%). The results showed that the protein concentrates had acceptable values for water and oil absorption in the stabilized rice bran protein from the double roaster and tray oven. This suggests that the protein concentrates could be used for enrichment in bread and cookie making.