Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

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Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion

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Impacts of Plant-Derived Hydrocolloids on Technological Characteristics of Gluten-Free Bakery Products: A Comprehensive Review.

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Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions

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In situ reverse micelle-assisted extraction of rosemary antioxidants: A green solvent-free strategy for extending the oxidative stability of flaxseed oils

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pH-controlled complex coacervation of OSA-modified starch and chitosan with enhanced oxidative stability of flaxseed oil.

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Removal of cyclolinopeptides leads to reduced bitter taste of flaxseed oil

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Potentially Toxic Elements in Virgin Vegetable Oils: Health risks, and Associations with Oil Quality and Bioactivity

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Kimchi Fermentation-Driven Detoxification of Flaxseed: Impact on Physicochemical Quality and Antioxidant Potential.

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Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations

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