Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a <i>Benchmark</i>.

Foods · 2024 · PMC11675462 · PMID 39767019

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a clear trendno p-value reported

A clear trend emerged between 15% and 75% gluten concentrations, where increasing gluten content reduced the efficiency of protein separation from the PE+.

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