Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing-Reference-Cited by-同舟云学术

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

Published:2017-07 Issue: Volume:25 Page:452-463
ISSN:2211-9264
Container-title:Algal Research
language:en
Short-container-title:Algal Research

Author:

Bernaerts Tom M.M.,Panozzo Agnese,Doumen Veerle,Foubert Imogen,Gheysen Lore^ORCID,Goiris Koen^ORCID,Moldenaers Paula,Hendrickx Marc E.,Van Loey Ann M.

Funder

KU Leuven

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference41 articles.

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5. Characterization of the extracellular polysaccharide of Porphyridium sp.: molecular weight determination and rheological properties;Geresh;Carbohydr. Polym.,2002

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