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You searched for: Author "Van Loey, Ann" Remove constraint Author: "Van Loey, Ann" Publication Year 2018 Remove constraint Publication Year: 2018 Subject Porphyridium cruentum Remove constraint Subject: Porphyridium cruentum Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Author:
Van Loey, Ann M.,   et al.   ; Bernaerts, Tom M.M.; Kyomugasho, Clare; Van Looveren, Noor; Gheysen, Lore; Foubert, Imogen; Hendrickx, Marc E.;     Show all 7 Authors
Source:
Carbohydrate polymers 2018 v.195 pp. 542-550
ISSN:
0144-8617
Subject:
Porphyridium cruentum; aqueous solutions; cell walls; commercialization; galactose; gels; glucose; glucuronic acid; hydrocolloids; microalgae; molecular weight; polymers; polysaccharides; sulfates; thickeners; viscosity; water solubility; xylose
Abstract:
... Cell wall related polysaccharides of the red microalga Porphyridium sp. were shown to be a promising source of new sustainable thickening agents. Isolated extracellular polysaccharides (EPS) consisted of high molecular weight polymers, showing a higher intrinsic viscosity compared to several commercially used hydrocolloids. Aqueous solutions of EPS (2% w/w) were characterized by substantial viscos ...
DOI:
10.1016/j.carbpol.2018.05.001

2. 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

3. Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

Author:
Van Loey, Ann M.,   et al.   ; Bernaerts, Tom M. M.; Panozzo, Agnese; Verhaegen, Katrien A. F.; Gheysen, Lore; Foubert, Imogen; Moldenaers, Paula; Hendrickx, Marc E.;     Show all 8 Authors
Source:
Food & function 2018 v.9 no.4 pp. 2433-2446
ISSN:
2042-650X
Subject:
Chlorella vulgaris; Porphyridium cruentum; bioavailability; biomass; enriched foods; functional foods; gel strength; gelation; heat treatment; homogenization; ingredients; microalgae; nutritive value; polymers; solubilization; viscosity
Abstract:
... Microalgae are a promising and sustainable source for enhancing the nutritional value of food products. Moreover, incorporation of the total biomass might contribute to the structural properties of the enriched food product. Our previous study demonstrated the potential of Porphyridium cruentum and Chlorella vulgaris as multifunctional food ingredients, as they displayed interesting rheological pr ...
DOI:
10.1039/c8fo00261d