Preparation and characterization of flaxseed oil emulsions stabilized by chitosan/gelatin complexes and evaluation of oxidation stability

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The roles of flaxseed gum and its oligosaccharides as stabilizers in zein nanoparticles for apigenin delivery: Stability, antioxidant activity, bioavailability, molecular simulations

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Flaxseed oligosaccharides-derived conjugates for chlorogenic acid delivery with enhanced stability, antioxidant activity, and bioavailability

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Flaxseed mucilage – stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage

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Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions.

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Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting.

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Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends

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Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value

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Functional and nutritional properties of fava bean ingredients processed by extrusion

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Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems

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