The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein topolysaccharideratios as a function of pH was characterized in terms of absorbance measurements,dynamic light scatteringandsurface charge. Thewettabilityof the assembled particles as well as the plain LP and LG was also determined. By increasing the LG proportion in the bioparticles, both the size of the particles and their contact angle tended to decrease, whereas theirzeta potentialbecame more negative over the whole studied pH range. The formed negatively charged particles at pH 3 with a 50:50 LP to LG ratio and a size of approximately 300 nm were selected and their functional properties (solubility, emulsifying and foaming properties) were compared to the individualbiopolymers. The interaction between LG and LP was found to modify the functional properties of native LP especially at and around itsisoelectric point. The LP-LG particles could be useful for stabilizing plant-based emulsions and foams.