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The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source

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Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae

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Extraction and Enrichment of Protein from Red and Green Macroalgae

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Enhancing the bio-prospects of microalgal-derived bioactive compounds in food industry: a review

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DISCOVR strain screening pipeline – Part III: Strain evaluation in outdoor raceway ponds

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Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

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In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae

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Human Exposure to Iodine from the Consumption of Edible Seaweeds

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Antihypertensive effect of Nori-peptides derived from red alga porphyra yezoensis in hypertensive patients

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Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis

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Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

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Consumer Attitudes towards Microalgae Production and Microalgae-Based Agricultural Products: The Cases of Almería (Spain) and Livorno (Italy)

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Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)

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Optimizing Spirulina platensis, Chlorella vulgaris microalgae and curcumin application in functional cheese production and investigating its physicochemical properties and sensory evaluation by RSM

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Anticancer Effects of a Tertiary Sulfonium Compound, Dimethylsulfoniopropionate, in Green Sea Algae on Ehrlich Ascites Carcinoma-Bearing Mice

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Bioactive Proteins and Peptides from Microalgae

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ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism

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Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus

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The Environmental Benefits Arising from the Use of Algae Biomass in Industry

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The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.)

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Extraction of Mycosporine-like Amino Acids and Proteins from the Agarophyte Gelidium corneum Using Pulsed Power Techniques

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Processing mocaf into pie susu with the addition of super food ‘spirulina’

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Microalgae-derived antioxidants and antimicrobials: a sustainable approach for natural food preservatives

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Microalgae biotechnology and its role in sustainable and healthy food design

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Digital innovation integration into biotechnology for development of sustainable protein frontiers for poultry nutrition in a circular bioeconomy

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Algae as a sustainable feed resource: revolutionizing animal nutrition

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Recent Advances in Inks for 3D Food Printing: A Review

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Exploring sustainable aquatic proteins from algae, seaweed, water lentils for biological characteristics, and commercialization

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Navigating the potential of algal peptides: health effects, market applications, and scientific challenges

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Harnessing algae for gluten-free food innovation: Nutritional, functional and sustainability perspectives

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Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways

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Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System

Zhang, S., Li, W., Liu, K., Zonghai, H., He, X., Li, H., & Sun, J. (2026) · Foods · doi:10.3390/foods15071149

Algae in Functional Foods: Enhancing Health Benefits Through Bioactive Components

Fatima, N. (2026) · Springer eBooks · doi:10.1007/978-3-032-22521-4_3

A predictive framework for assessing naproxen-mediated changes in Nitzschia dubia fucoxanthin levels via machine learning-driven dielectric sensing

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Protein Isolates from Defatted Pea Flour: Production and Quality Assessment

Glukharev, A., Kuchina, Y. A., Derkach, S. R., Knyazeva, A., & Александрович, У. Д. (2026) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2026-2-2636

Improving the palatability of edible microalgae by suppressing intense umami taste with lactisole

Sui, J., Zhang, J., Lu, X., Wang, K., Bai, M., Obadina, A. O., Li, S., Feng, G., Wu, H., & Wang, D. (2026) · LWT · doi:10.1016/j.lwt.2026.119843

Edible insect proteins for advanced encapsulation: Linking nutrition, functionality and sustainability

Agarry, I. E. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101496

Effects of dried microalgal supplement on molting efficacy, enzyme activity and histological improvement in freshwater prawn (Macrobrachium rosenbergii) larval development: a comprehensive study

Islam, H. M. R., Islam, M. T., Islam, M. T., Haque, M. I., Begum, M. A., Washim, M. R., Islam, M. T., Tanbirul, H. A., Rashid, M. H., & Ali, M. Z. (2026) · Veterinary and Animal Science · doi:10.1016/j.vas.2026.100875

The future of functional foods and byproducts in curing diseases

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Nutrient‐rich algal innovation: exploring the amino acid profile, flavor, antioxidant, immunomodulatory, and cytotoxic properties of Chara corallina protein sauce powder

Boonprab, K., Kongthong, S., & Chankaew, W. (2026) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.71118

Novel proteins for sustainable food systems: Techno-economic feasibility and consumer acceptance in selected EU respondents

Gołaszewski, J., Figiel, S., Popiołek, R., Babuchowska, K., Marks-Bielska, R., Włodarczyk, B., Gałęcki, R., Smetana, S. M., & Żuk‐Gołaszewska, K. (2026) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2026.149680

Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security

Li, X., Wang, K., Bai, F., Ge, P., & Tan, M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143572 · Cited by 14 · see citing works

Algae as a Sustainable Source of High-Value Nutritional Ingredients: Regulatory Framework and Health Benefits

El‐Saadony, M. T., Saad, A. M., Sitohy, M. Z., Mohammed, D. M., Salem, H. M., Alkafaas, S. S., Choudhary, M., Ghosh, S., Fahmy, M. A., Mosa, W. F. A., et al. (2026) · Springer eBooks · doi:10.1007/978-3-032-22521-4_19

From sea to supplement: Algal protein extraction methods and functional benefits

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Food Industry Applications of Algae and Their Metabolites

Na’Allah, A. (2026) · Reference series in phytochemistry · doi:10.1007/978-3-031-80866-1_28-1

Algae and Algal Protein in Human Nutrition: A Narrative Review of Health Outcomes from Clinical Studies

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