Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

Interfacial and emulsifying properties of flaxseed protein isolate (FPI) and its phenolic complexes were studied, aiming to develop plant-based natural emulsifiers with improved interfacial and oxidative activity and adding value to the by-product of flaxseed oil production. Flaxseed polyphenols (FPP) and hydroxytyrosol (HT) were used as model phenolic compounds. The stability of emulsions produced using FPI, FPI-FPP and FPI-HT as emulsifiers...