Microalgae Play a Structuring Role in Food: Effect of Spirulina platensis on the Rheological, Gelling Characteristics, and Mechanical Properties of Soy Protein Isolate Hydrogel

Rheological properties of peptide-based hydrogels for biomedical and other applications

Yan, C., & Pochan, D. J. (2010) · Chemical Society Reviews · doi:10.1039/b919449p · Cited by 805 · see citing works

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, A. P., Gouveia, L., Bandarra, N. M., Franco, J. M., & Raymundo, A. (2013) · Algal Research · doi:10.1016/j.algal.2013.01.004 · Cited by 450 · see citing works

Aqueous extraction of proteins from microalgae: Effect of different cell disruption methods

Safi, C., Ursu, A.-V., Laroche, C., Zebib, B., Merah, O., Pontalier, P.-Y., & Vaca‐García, C. (2014) · Algal Research · doi:10.1016/j.algal.2013.12.004 · Cited by 394 · see citing works

Partial characterization of extracellular polysaccharides from cyanobacteria

Parikh, A., & Madamwar, D. (2005) · Bioresource Technology · doi:10.1016/j.biortech.2005.09.008 · Cited by 372 · see citing works

Binding of Selected Phenolic Compounds to Proteins

Rawel, H. M., Meidtner, K., & Kröll, J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0480290 · Cited by 309 · see citing works

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Bernaerts, T. M. M., Gheysen, L., Foubert, I., Hendrickx, M. E., & Van Loey, A. M. (2019) · Biotechnology Advances · doi:10.1016/j.biotechadv.2019.107419 · Cited by 271 · see citing works

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Kubo, M. T. K., Augusto, P. E. D., & Cristianini, N. (2012) · Food Research International · doi:10.1016/j.foodres.2012.12.004 · Cited by 246 · see citing works

Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides

Bernaerts, T. M. M., Gheysen, L., Kyomugasho, C., Jamsazzadeh Kermani, Z., Vandionant, S., Foubert, I., Hendrickx, M. E., & Van Loey, A. M. (2018) · Algal Research · doi:10.1016/j.algal.2018.03.017 · Cited by 235 · see citing works

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

Chen, H., Gan, J., Ji, A., Song, S., & Yin, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.04.059 · Cited by 176 · see citing works

Impact of temperature on fatty acid composition and nutritional value in eight species of microalgae

Aussant, J., Guihéneuf, F., & Stengel, D. B. (2018) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9001-x · Cited by 148 · see citing works

The extracellular polysaccharides of the red microalgae: Chemistry and rheology

Geresh, S., & Arad, S. M. (1991) · Bioresource Technology · doi:10.1016/0960-8524(91)90154-c · Cited by 145 · see citing works

Gelation of Edible Blue-Green Algae Protein Isolate ( Spirulina platensis Strain Pacifica): Thermal Transitions, Rheological Properties, and Molecular Forces Involved

Chronakis, I. S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0005059 · Cited by 142 · see citing works

Nitrogen deprivation of microalgae: effect on cell size, cell wall thickness, cell strength, and resistance to mechanical disruption

Yap, B., Crawford, S., Dagastine, R. R., Scales, P. J., & Martin, G. J. O. (2016) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-016-1848-1 · Cited by 139 · see citing works

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Han, C., Ma, M., Li, M., et al. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105661 · Cited by 139 · see citing works

Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Yan, W., Jia, X. T., Zhang, Q., Chen, H., Zhu, Q., & Yin, L. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106453 · Cited by 132 · see citing works

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

Zhang, M., Yang, Y., & Acevedo, N. C. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126421 · Cited by 130 · see citing works

Selective and energy efficient extraction of functional proteins from microalgae for food applications

García, E. S., van Leeuwen, J., Safi, C., Sijtsma, L., Eppink, M. H. M., Wijffels, R. H., & van den Berg, C. (2018) · Bioresource Technology · doi:10.1016/j.biortech.2018.07.131 · Cited by 119 · see citing works

Effects of (−)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate

You, Y., Liu, Y., Chen, H., Xiong, L., & Yang, F. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c07337 · Cited by 114 · see citing works

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Rawdkuen, S., & Benjakul, S. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.07.028 · Cited by 113 · see citing works

Total water-soluble sugars quantification in bio-oil using the phenol–sulfuric acid assay

Rover, M., Johnston, P. A., Lamsal, B. P., et al. (2013) · Journal of Analytical and Applied Pyrolysis · doi:10.1016/j.jaap.2013.08.004 · Cited by 104 · see citing works

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

Liu, J., Chai, J., Yuan, Y., Zhang, T., Saini, R. K., Yang, M., & Shang, X. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107094 · Cited by 98 · see citing works

Effect of κ-carrageenan on the gelation properties of oyster protein

Jiang, S., Ma, Y., Wang, Y.-H., Wang, R., & Zeng, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132329 · Cited by 97 · see citing works

C-Phycocyanin prevents cisplatin-induced nephrotoxicity through inhibition of oxidative stress

Fernández-Rojas, B., Medina‐Campos, O. N., Hernández‐Pando, R., Negrette-Guzmán, M., Huerta‐Yépez, S., & Pedraza‐Chaverrí, J. (2014) · Food & Function · doi:10.1039/c3fo60501a · Cited by 91 · see citing works

Development of vegan kefir fortified with Spirulina platensis

Atik, D. S., Gürbüz, B., Bölük, E., & Palabıyık, İ. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101050 · Cited by 89 · see citing works

Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products

Lin, L., He, H., Wu, D., Lin, D., Qin, W., Meng, D., Yang, R., & Zhang, Q. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129991 · Cited by 88 · see citing works

Characterization and refinement of zein-based gels

Gagliardi, A., Froiio, F., Salvatici, M. C., et al. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105555 · Cited by 84 · see citing works

Lipid productivity and cell wall ultrastructure of six strains of Nannochloropsis: Implications for biofuel production and downstream processing

Beacham, T. A., Bradley, C., White, D. A., Bond, P., & Ali, S. T. (2014) · Algal Research · doi:10.1016/j.algal.2014.09.003 · Cited by 83 · see citing works

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Bernaerts, T., Kyomugasho, C., Looveren, N. V., Gheysen, L., Foubert, I., Hendrickx, M., & Loey, A. M. V. (2018) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2018.05.001 · Cited by 82 · see citing works

Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources

Lemos, P. V. F., Opretzka, L. C. F., Almeida, L. S., et al. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.05.111 · Cited by 73 · see citing works

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

Ma, F., Chen, C., Zheng, L., Zhou, C., Cai, K., & Han, Z. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.04.025 · Cited by 72 · see citing works

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

Bernaerts, T., Panozzo, A., Doumen, V., Foubert, I., Gheysen, L., Goiris, K., Moldenaers, P., Hendrickx, M., & Loey, A. M. V. (2017) · Algal Research · doi:10.1016/j.algal.2017.05.014 · Cited by 72 · see citing works

Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH

Wang, Y., Chang, Y., Xue, Y., Li, Z., Wang, Y., & Xue, C. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.07.032 · Cited by 71 · see citing works

Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions

Liu, Y., Yadav, M. P., & Yin, L. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.11.048 · Cited by 58 · see citing works

Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation

Wang, M., Ji, N., Li, M., Li, Y., Dai, L., Zhou, L., Xiong, L., & Sun, Q. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105565 · Cited by 49 · see citing works

Prebiotic effects of resistant starch nanoparticles on growth and proliferation of the probiotic Lactiplantibacillus plantarum subsp. plantarum

Wang, M., Chen, X., Zhou, L., Li, Y., Yang, J., Ji, N., Xiong, L., & Sun, Q. (2021) · LWT · doi:10.1016/j.lwt.2021.112572 · Cited by 47 · see citing works

Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics

Ranamukhaarachchi, S. A., Peiris, R. H., & Moresoli, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.029 · Cited by 45 · see citing works

Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging

Deng, R., Janssen, A. E. M., Vergeldt, F. J., As, H. V., de Graaf, C., Mars, M., & Smeets, P. A. M. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105348 · Cited by 41 · see citing works

Microalgae aqueous extracts exert intestinal protective effects in Caco-2 cells and dextran sodium sulphate-induced mouse colitis

Guo, W. Y., Zhu, S., Feng, G., Wu, L., Feng, Y., Guo, T., Yang, Y., Wu, H., & Zeng, M. (2019) · Food & Function · doi:10.1039/c9fo01028a · Cited by 40 · see citing works

Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization

Wang, M., Yin, Z., & Zeng, M. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107743 · Cited by 40 · see citing works

Physicochemical and rheological changes of oyster (Crassostrea gigas) protein affected by high-pressure homogenization

Wang, Y., Jiang, S., Zhao, Y., et al. (2020) · LWT · doi:10.1016/j.lwt.2020.110143 · Cited by 36 · see citing works

Effect of storage on Spirulina platensis powder supplemented breads

Saharan, V., & Jood, S. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04612-1 · Cited by 34 · see citing works

Characteristics and Effects of Specific Peptides on Heat-Induced Aggregation of β-Lactoglobulin

Kosters, H. A., Wierenga, P. A., de Vries, R. J., et al. (2011) · Biomacromolecules · doi:10.1021/bm2002285 · Cited by 33 · see citing works

Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein

Ma, Y., Wang, Y., Jiang, S., et al. (2022) · LWT · doi:10.1016/j.lwt.2022.113143 · Cited by 32 · see citing works

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

Bernaerts, T., Panozzo, A., Verhaegen, K. A. F., Gheysen, L., Foubert, I., Moldenaers, P., Hendrickx, M., & Loey, A. M. V. (2018) · Food & Function · doi:10.1039/c8fo00261d · Cited by 25 · see citing works

Fabrication of whole soybean curd using three soymilk preparation techniques

Zhang, Q. R., Zhou, S., Chen, J., et al. (2019) · LWT · doi:10.1016/j.lwt.2019.01.042 · Cited by 22 · see citing works

Microalgae proteins as sustainable ingredients in novel foods: recent developments and challenges

Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024) · Foods · doi:10.3390/foods13050733 · Cited by 140 · see citing works

Disruptive potential of microalgae proteins: Shaping the future of the food industry

Severo, I. A., de Lira, G. S., Ambati, R. R., Gokare, R. A., Vargas, J. V. C., Ordonez, J., & Mariano, A. B. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100318 · Cited by 62 · see citing works

Leveraging microalgae as a sustainable ingredient for meat analogues

Zhu, J., Xiao, X., Du, W., Cai, Y., Yang, Z., Yin, Y., Wakisaka, M., Wang, J., Zhou, Z., Liu, D., et al. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139360 · Cited by 45 · see citing works

Algal proteins for sustainable nutrition and functional food innovation

Saeed, F., Tul Zohra, K., Naveed, K., Zia, A., Khaliq, M., Noor, Z., Khaliq, K., & Ali, M. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100752 · Cited by 19 · see citing works

Ensuring nutrition and food safety within planetary boundaries: the role of microalgae-based ingredients in sustainable food chain

Dutra, D. A., Deprá, M. C., Dias, R. R., Zepka, L. Q., & Jacob-Lopes, E. (2024) · Journal of Applied Phycology · doi:10.1007/s10811-024-03313-y · Cited by 10 · see citing works

Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers

Nikolić, I., Lončarević, I., Rakita, S., Čabarkapa, I., Vulić, J., Takači, A., & Petrović, J. (2025) · Processes · doi:10.3390/pr13030908 · Cited by 10 · see citing works

The power of microalgae: Cutting-edge applications and groundbreaking innovations

McKinley, K., & Ozbay, G. (2026) · New Biotechnology · doi:10.1016/j.nbt.2026.04.003 · Cited by 6 · see citing works

Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges

Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054

Studies on the growth of Spirulina platensis. on the pure culture of Spirulina platensis

Ogawa, T., & Terui, G. (1970) · 醗酵工學雑誌 · Cited by 127 · see citing works

Experimental Study on Drying of Spirulina Platensis

Zhang, S. (2009) · Transactions of Shenyang Ligong University

돈분폐액 배양 Spirulina platensis의 화학적 조성 및 생물학적 사료가치

오상집, 정연종, 이준엽, et al. (1995) · Korean Journal of Poultry Science

EFEK EKSTRAK Spirulina platensis TERHADAP GAMBARANHISTOPATOLOGI HEPAR TIKUS PUTIH ( Rattus Norvegicus ) JANTANDALAM KEADAAN STRESS OXIDATIF

Piwi, Y. Y. (2016)

Obtaining zinc enriched spirulina biomass and establishing its toxicity

Merzlova, H., & Мерзлова, Г. В. (2015)