Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach

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Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical properties

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Upcycling of flaxseed meal from waste into functional ingredients toward zero-waste biorefinery concept: a comprehensive review for maximizing food and nutritional applications.

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Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties

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Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

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Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties

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Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

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Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue.

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Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications

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Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

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