ReviewFoods (Basel, Switzerland)2022
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.Foods (Basel, Switzerland) · 2026Article
- Nutritional and Health Potential of Edible Seeds: Micronutrient Bioavailability and Mechanistic Insights.Food science & nutrition · 2026Review
- A comparative study of flaxseed gum effect on Lactobacillus acidophilus genes expression, and textural, sensory, structural, and microbiological properties of synbiotic Iranian white cheese.Scientific reports · 2025Article
- Flaxseed Fiber-Structured Nanoemulgels for Salad Dressing Applications: Processing and Stability.Gels (Basel, Switzerland) · 2025Article
- Discovery of Species-Specific Peptide Markers for Superseed Authentication Using Targeted LC-MS/MS Proteomics.Molecules (Basel, Switzerland) · 2025Article
- Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality.Foods (Basel, Switzerland) · 2025Article
- Rheological Properties and Physical Stability of Aqueous Dispersions of Flaxseed Fibers.Gels (Basel, Switzerland) · 2024Article
- Immobilization of alkaline protease produced by3 Biotech · 2024Article
- Proteomic Profile of Flaxseed (Foods (Basel, Switzerland) · 2024Article
- Food Hydrocolloids: Structure, Properties, and Applications.Foods (Basel, Switzerland) · 2024Article
- Comparison of Yield Characteristics, Chemical Composition, Lignans Content and Antioxidant Potential of Experimentally Grown Six Linseed (Linum usitatissimum L.) Cultivars.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- A Thickening Agent UsingFoods (Basel, Switzerland) · 2023Article
- Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2023Article
- Assembling Quality Genomes of Flax Fungal Pathogens from Oxford Nanopore Technologies Data.Journal of fungi (Basel, Switzerland) · 2023Article
- Article
- The Role of Flaxseed in Improving Human Health.Healthcare (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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Registered trials
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