Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability

Read More

Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles

Read More

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars

Read More

Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties

Read More

Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture

Read More

Ultrasonically extracted flaxseed mucilage: an effective egg substitute in gluten-free noodles to enhance cooking quality and reduce energy value

Read More

Effect of linusorbs on oxidative stability of lipid systems with different unsaturation and the antioxidant mechanism

Read More

Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract

Read More

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

Read More

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

Read More