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 …

Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

The fabrication of high-quality low-fat 3D printed foods is strongly dependent on the
development of shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle …

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 contains significant concentration of mucilage or gum (a type of hydrocolloid).
Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed's hull and …

Abstract Background Flaxseed (Linum usitatissimum L.) gum (FG) is a by-product of the flax
oil industry which can be easily prepared from flaxseed meal, flaxseed hull and/or whole …

Three lipid-based carriers encapsulating lutein, nano-emulsion (NE), solid lipid nanoparticle
(SLN), and nano-structured lipid carrier (NLC), were developed from zein peptides …

Free radical grafting is a green and expeditious tool that was used to modify whey protein
isolate (WPI) to synthesize WPI-(−)-epigallocatechin-3-gallate (EGCG) and WPI-catechin (C) …

Protein hydrolysates, as surfactants, can scavenge radicals, but their poor distributions at the
oil–water interface limit their storage stability. Therefore, we studied covalent interaction …

Abstract Effects of sodium alginate (SA) and homogenization on the physicochemical
properties of soybean protein isolate (SPI)-based nanoemulsions (NEs) were investigated …