The study looked at how heating wheat and buckwheat proteins together affects their interactions. They found that at certain temperatures, the proteins from both grains start linking together. Buckwheat albumin made it harder to extract a certain wheat protein at high temperatures. Buckwheat globulin prevented some wheat proteins from linking together, increasing the extractability of others. The main forces driving these interactions were disulfide bonds and hydrophobic interactions. This research gives us a better understanding of how to improve the quality of products that combine wheat and buckwheat proteins.