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Research demonstrates enhanced physicochemical properties of protein co-precipitates from sunflower and canola meals, suggesting new applications in food science.
Canola-sunflower protein coprecipitates (CSPoCos) were prepared with different flour ratios, and their physicochemical, functional, and structural properties were analyzed. The crude protein content of the CSPoCos ranged from 88.19% to...
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Jimenez et al. (2025) studied this question.
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