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The potential of microalgae and their biopolymers as structuring ingredients in food: A review.
Biotechnol Adv. 2019 Dec;37(8):107419. doi: 10.1016/j.biotechadv.2019.107419. Epub 2019 Jul 21.
Biotechnol Adv. 2019.
PMID: 31340183
Review.
Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum.
Bernaerts TMM, Kyomugasho C, Van Looveren N, Gheysen L, Foubert I, Hendrickx ME, Van Loey AM.
Bernaerts TMM, et al.
Carbohydr Polym. 2018 Sep 1;195:542-550. doi: 10.1016/j.carbpol.2018.05.001. Epub 2018 May 2.
Carbohydr Polym. 2018.
PMID: 29805010
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Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.
Bernaerts TMM , Panozzo A , Verhaegen KAF , Gheysen L , Foubert I , Moldenaers P , Hendrickx ME , Van Loey AM .
Bernaerts TMM , et al.
Food Funct. 2018 Apr 25;9(4):2433-2446. doi: 10.1039/c8fo00261d.
Food Funct. 2018.
PMID: 29632927
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