Gallic acid-mediated interfacial engineering of flaxseed oil bodies via emulsion electrospinning: Enhanced oxidative stability and lipid bioaccessibility

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Lecithin Characteristics from Niche Oils

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Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages

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

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Flaxseed globulin versus albumin proteins – Interfacial assembly and nonlinear rheology at the air-water interface

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

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Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality

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Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

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Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours

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Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review

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