Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties
Catarina Castro-Ferreira, Joana S. Gomes-Dias, Pedro Ferreira‐Santos, Ricardo N. Pereira, António A. Vicente, Crístina M.R. Rocha
Topics & Concepts
Phaeodactylum tricornutumChemistryIngredientDistilled waterEmulsionRheologyFunctional foodFood scienceAqueous solutionColloidPolysaccharideChromatographyChemical engineeringDiatomBiochemistryOrganic chemistryBiologyBotanyMaterials scienceEngineeringComposite materialAlgal biology and biofuel productionProteins in Food SystemsPolysaccharides Composition and Applications