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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Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.

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Comparative metabolomics of high-unsaturated fatty acid oils: exploring volatile and nonvolatile metabolite differences in olive, walnut, flaxseed, and camellia oils.

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Divergent effects of Na+ and Ca2+ on tiger nut oil-based whey protein-flaxseed gum oleogels: intermolecular interactions and structural stability.

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Flaxseed-based fortification approaches for nutritional and functional improvement of foods

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

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