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You searched for: Author "Van Loey, Ann" Remove constraint Author: "Van Loey, Ann" Journal Algal research Remove constraint Journal: Algal research Subject Arthrospira platensis Remove constraint Subject: Arthrospira platensis Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

Author:
Van Loey, Ann M.,   et al.   ; Bernaerts, Tom M.M.; Gheysen, Lore; Kyomugasho, Clare; Jamsazzadeh Kermani, Zahra; Vandionant, Stéphanie; Foubert, Imogen; Hendrickx, Marc E.;     Show all 8 Authors
Source:
Algal research 2018 v.32 pp. 150-161
ISSN:
2211-9264
Subject:
Arthrospira platensis; Chlorella vulgaris; Nannochloropsis; Phaeodactylum tricornutum; Porphyridium cruentum; Schizochytrium; Tetraselmis chuii; biomass; cell walls; functional foods; ingredients; lipids; microalgae; monosaccharides; polysaccharides; proteins; sulfates; uronic acids
Abstract:
... Microalgae are rich in several nutritional and health-beneficial components, showing great potential as functional food ingredients. To this extent, knowledge of the biomass composition is essential in the selection of suitable microalgae species for specific food applications. Surprisingly, although cell wall polysaccharides are generally reported to play a role in functionality, limited attentio ...
DOI:
10.1016/j.algal.2018.03.017

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

Author:
Van Loey, Ann M.,   et al.   ; Bernaerts, Tom M.M.; Panozzo, Agnese; Doumen, Veerle; Foubert, Imogen; Gheysen, Lore; Goiris, Koen; Moldenaers, Paula; Hendrickx, Marc E.;     Show all 9 Authors
Source:
Algal research 2017 v.25 pp. 452-463
ISSN:
2211-9264
Subject:
microstructure; microalgae; foods; storage modulus; blood serum; Nannochloropsis; viscosity; exopolysaccharides; Schizochytrium; pasteurization; gels; Arthrospira platensis; Phaeodactylum tricornutum; ingredients; Chlorella vulgaris; Porphyridium cruentum; biomass; homogenization
Abstract:
... Microalgae show great potential for use as novel ingredients in food products, as they are rich in several nutritional and health-beneficial components. However, addition of total microalgal biomass might alter the structural properties of the food system. Therefore, information is required about their rheological characteristics towards selection of microalgae species for specific food products. ...
DOI:
10.1016/j.algal.2017.05.014