Flaxseed is emerging as an important functional food ingredient because of its rich contents
of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax …

To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich
oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their …

Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition
and functional properties (solubility, thermal stability, emulsifying properties and electrostatic …

The aim of the present study was to investigate the application of octenyl succinic anhydride
(OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

Nanoencapsulation is an emerging research field in different disciplines including food,
pharmaceutical, and cosmetic industries. In this work, nanoparticles containing olive leaf …

Reducing fat and cholesterol content is currently one of the primary trends in food product
innovation. Fat plays an important role in maintaining food quality, particularly the texture …

Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their
techno‐functionalities, food preservation capacity, and health benefits. A possible …

Abstract Physicochemical (zeta potential (ζ), conductivity, surface hydrophobicity (H 0),
protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity …

The emulsifying (emulsion capacity (EC), emulsion activity/stability indices (EAI-ESI) and
creaming stability (CS)) and physicochemical (surface charge/hydrophobicity, protein …