Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization

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Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids

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Multifunctional phenolics in flaxseed oil: Structures, antioxidant and antimicrobial bioactivities

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Lipids from Oilcakes-High Quality Ingredients for Functional Food Products

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Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid

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Role of flaxseed Lignan macromolecules on bioavailability of α-linolenic acid in emulsions: digestive enzymes inhibitory mechanism

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Synergistic interaction between maillard reaction product and γ-tocopherol in enhancing the oxidation stability of flaxseed oil

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Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice

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Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch

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Stability and Bioaccessibility of Lignans in Food Products

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