Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

•Flaxseed polyphenols exerted differential antioxidant effects in nanoemulsion.•SECO and flaxseed lignan macromolecule inhibited lipid oxidation in nanoemulsion.•The mechanism mainly related to the partitioning of polyphenols in nanoemulsion.•The glucoside in phenolic extracts decreased their association with lipid droplets.