The overall aim of this thesis is to enhance the potential use of oilseed ingredients from underutilised sources, here the sunflower press cake, for food applications. The thesis emphasises on the interactions among the ingredients present in sunflower seeds and cake (proteins and phenols). Although these interactions are the main reason behind the underutilisation of sunflower cake, in this research we showcase their beneficial potential and argue against the removal of the phenols during protein extraction. The recommended processing concept directs the focus towards less enriched multicomponent mixtures. It concludes that high purity of sunflower proteins is not a prerequisite for good functional properties meaning that utilisation of mixtures of ingredients, obtained when using mild conditions, is not only possible but also promising.