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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Stability and Bioaccessibility of Lignans in Food Products

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Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour

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Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

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