Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties
Zaida Natalia Uribe-Wandurraga, Irene Martínez-Sánchez, Carmen Savall, Purificación García‐Segovia, Javier Martı́nez-Monzó
Topics & Concepts
RheologyFood scienceEmulsionDunaliellaChlorellaChemistrySpirulina (dietary supplement)Dunaliella salinaBotanyMaterials scienceAlgaeRaw materialBiologyBiochemistryComposite materialOrganic chemistryAlgal biology and biofuel productionEdible Oils Quality and AnalysisProteins in Food Systems