Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products-Reference-Cited by-同舟云学术

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Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products

Published:2024-10 Issue: Volume:61 Page:104823
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ge Mengdie^ORCID,Liu Bin,Mao Xuemei,Huang Junchao,Cheng Ka-Wing

Publisher

Elsevier BV

Reference64 articles.

1. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart;Aganovic;Innovative Food Science & Emerging Technologies,2018

2. Haematococcus pluvialis soluble proteins: Extraction, characterization, concentration/fractionation and emulsifying properties;Ba;Bioresource Technology,2016

3. Potential of Chlorella as a dietary supplement to promote human health;Bito;Nutrients,2020

4. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality;Bošković Cabrol;Meat Science,2023

5. Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review;Camacho;Marine Drugs,2019

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