Kara, Hasan H.Araiza-Calahorra, AndreaRigby, Neil M.Sarkar, Anwesha2024-02-232024-02-2320240308-81461873-7072https://doi.org/10.1016/j.foodchem.2023.137160https://hdl.handle.net/20.500.12452/11912This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s(-1)). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.eninfo:eu-repo/semantics/openAccessOil BodiesMicrostructureFrictionElectrophoresisViscosityTribologyArticle431376040042-s2.0-85168413259Q1WOS:00107049200000110.1016/j.foodchem.2023.137160