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

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

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

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

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

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

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

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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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