Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties

Development of Pea Protein Films with Haskap (Lonicera caerulea) Leaf Extracts from Aqueous Two-phase Systems

(2021) Kar Yeen Chong et al.   Food and Bioprocess Technology

The True Value of Spirulina

(2020) Silke Großhagauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

(2020) Nadia Stejskal et al.   Food and Bioprocess Technology

Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios

(2020) Xiaoying Xiong et al.   INTERNATIONAL DAIRY JOURNAL

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Year-long production of Scenedesmus almeriensis in pilot-scale raceway and thin-layer cascade photobioreactors

(2020) Ainoa Morillas-España et al.   Algal Research-Biomass Biofuels and Bioproducts

Microalgae from Biorefinery as Potential Protein Source for Siberian Sturgeon (A. baerii) Aquafeed

(2020) Tiziana Bongiorno et al.   Sustainability

OPTIMIZATION OF A NEW CULTURE MEDIUM FOR THE LARGE‐SCALE PRODUCTION OF PROTEIN‐RICH ARTHROSPIRA PLATENSIS ( OSCILLATORIALES, CYANOPHYCEAE )

(2020) Cintia Gómez et al.   JOURNAL OF PHYCOLOGY

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

(2020) Steven R. Hertzler et al.   Nutrients

Optimisation of Protein Recovery from Arthrospira platensis by Ultrasound-Assisted Isoelectric Solubilisation/Precipitation

(2020) Ana Sánchez-Zurano et al.   Processes

Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

(2020) S. Vinayashree et al.   FOOD CHEMISTRY

Effect of cold plasma on the techno-functional properties of animal protein food ingredients

(2019) Juan M. Pérez-Andrés et al.   Innovative Food Science & Emerging Technologies

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

(2019) Tomás Lafarga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates

(2019) Aysun Yücetepe et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Betaine lipid and neutral lipid production under nitrogen or phosphorus limitation in the marine microalga Tisochrysis lutea (Haptophyta)

(2019) Bing Huang et al.   Algal Research-Biomass Biofuels and Bioproducts

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

(2019) Elisa Arte et al.   FOOD CHEMISTRY

Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana

(2019) Lutz Grossmann et al.   Innovative Food Science & Emerging Technologies

Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products

(2019) Tomás Lafarga   Algal Research-Biomass Biofuels and Bioproducts

Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment

(2019) Anne Luize Lupatini Menegotto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection of chlorophyll fluorescence parameters as indicators of photosynthetic efficiency in large scale plant ecological studies

(2019) Filippo Bussotti et al.   ECOLOGICAL INDICATORS

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology

(2018) Tomás Lafarga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray

(2017) M. Garcia-Vaquero et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

(2016) S. M. Zhu et al.   Food and Bioprocess Technology

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

(2016) Sonda Benelhadj et al.   FOOD CHEMISTRY

Phylogenetic Diversity in the Macromolecular Composition of Microalgae

(2016) Zoe V. Finkel et al.   PLoS One

Growth performance and biochemical analysis of the genus Spirulina under different physical and chemical environmental factors

(2015) Kemuma NYABUTO Dorothy et al.   African Journal of Agricultural Research

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

(2015) Idrees Ahmed Wani et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

(2014) Miroljub B. Barac et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Current Knowledge in Soybean Composition

(2014) Jelena Medic et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chlorophyll fluorescence analysis: a guide to good practice and understanding some new applications

(2013) E.H. Murchie et al.   JOURNAL OF EXPERIMENTAL BOTANY

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

(2011) Thushan S Withana-Gamage et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein measurements of microalgal and cyanobacterial biomass

(2010) Cynthia Victoria González López et al.   BIORESOURCE TECHNOLOGY

Using FTIR spectroscopy for rapid determination of lipid accumulation in response to nitrogen limitation in freshwater microalgae

(2010) Andrew P. Dean et al.   BIORESOURCE TECHNOLOGY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL