The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Published 2019 View Full Article

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Title
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
Authors
Keywords
Microalgae, Cyanobacteria, Cell wall, Polysaccharides, Exopolysaccharides, Rheology, Microstructure, Processing, Disruption, Bioaccessibility
Journal
BIOTECHNOLOGY ADVANCES
Volume -, Issue -, Pages 107419
Publisher
Elsevier BV
Online
2019-07-22
DOI
10.1016/j.biotechadv.2019.107419

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