Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

(2018) Tom M.M. Bernaerts et al.   Algal Research-Biomass Biofuels and Bioproducts

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

(2017) Jihan Santanina J. Santiago et al.   Innovative Food Science & Emerging Technologies

Microalgae as healthy ingredients for functional food: a review

(2017) J. Matos et al.   Food & Function

Composite foods: from structure to sensory perception

(2017) Elke Scholten   Food & Function

Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

(2017) Tom M.M. Bernaerts et al.   Algal Research-Biomass Biofuels and Bioproducts

Comparative study of tissue deposition of omega-3 fatty acids from polar-lipid rich oil of the microalgae Nannochloropsis oculata with krill oil in rats

(2015) Michael L. Kagan et al.   Food & Function

The effects of acidic and thermal pretreatment on the mechanical rupture of two industrially relevant microalgae: Chlorella sp. and Navicula sp.

(2015) Erin M. Spiden et al.   Algal Research-Biomass Biofuels and Bioproducts

Pretreatment of microalgae to improve biogas production: A review

(2014) Fabiana Passos et al.   BIORESOURCE TECHNOLOGY

Functional ingredients from microalgae

(2014) Silvia Buono et al.   Food & Function

Aqueous extraction of proteins from microalgae: Effect of different cell disruption methods

(2014) Carl Safi et al.   Algal Research-Biomass Biofuels and Bioproducts

Impact of microalgae characteristics on their conversion to biofuel. Part II: Focus on biomethane production

(2011) Cristina González-Fernández et al.   Biofuels Bioproducts & Biorefining-Biofpr

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE