Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers.

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Effect of biologically active substances on oxidative stability of flaxseed oil.

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Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel.

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Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization.

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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake.

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Flaxseed gum: Extraction, bioactive composition, structural characterization, and its potential antioxidant activity.

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Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage.

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The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.

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Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features.

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Structural Modifications of a Flaxseed Lignan in Pursuit of Higher Liposolubility: Evaluation of the Antioxidant and Permeability Properties of the Resulting Derivatives.

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