Effect of Arthrospira platensis on Physicochemical, Texture, and Microstructure Properties of Low-Density Marshmallows

Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

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In the search of new functional food ingredients from algae

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Gelatine Handbook

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Microalgae as a new source of bioactive compounds in food supplements

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Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

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

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Algae-derived hydrocolloids in foods: applications and health-related issues

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The Stability and Shelf Life of Food

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Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications

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Influence of Incorporated Spirulina platensis on the Growth of Microflora and Physicochemical Properties of Ayran as a Functional Food

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Potential use of isomaltulose to produce healthier marshmallows

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Adaption of distance learning to continue the academic year amid COVID-19 lockdown

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Sugar Confectionery and Chocolate Manufacture

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Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

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Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

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Study on foaming, rheological and thermal properties of gelatin-free marshmallow

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Effect of Arthrospira platensis Incorporation on Nutritional and Sensory Attributes of White Chocolate

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Quality characteristics of ice cream enriched with Spirulina powder

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Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage

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A Multivariate Approach to Evaluate Biomass Production, Biochemical Composition and Stress Compounds of Spirulina platensis Cultivated in Wastewater

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Optimization of Biscuit Enrichment with the Incorporation of Arthrospira platensis: Nutritional and Sensory Approach

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A study of properties of marshmallow with natural anthocyanin dyes during storage

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Miso as a Functional Food

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Gums, Jellies and Pastilles

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Challenges in Functional Food Products with the Incorporation of Some Microalgae

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Protein extracts from microalgae and Cyanobacteria biomass. Techno-functional properties and bioactivity: a review

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Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review

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Spirulina and chlorella derived hard candies as functional food

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Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus)

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Potential application of the encapsulated microalgae biomass as an innovative ingredient in gummy formulation

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In vitro gastrointestinal digestion of anthocyanins from marshmallows enriched with blackthorn fruit powders obtained by convective hot air and freeze drying treatments

Güneş, R. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116001 · Cited by 3 · see citing works

Effect of trehalose on vegan marshmallow technology

Zaikina, M. A., Zaikin, A., & Galchenko, S. (2026) · AIP conference proceedings · doi:10.1063/5.0322338

Market Trends and Consumer Acceptance of Algae-Based Foods: Opportunities and Challenges

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Innovative Application of Encapsulated Microalgae Biomass as Natural Colorants in Marshmallow Confections

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Rheological and microscopic evaluation of marshmallow foams

Miquelim, J. N. (2010) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)

Influence of Agar and Konjac on the Quality and Stability of Coffea liberica–Infused Marshmallows

Azlee, A., & Seow, E. (2026) · Science Letters · doi:10.24191/scl.v20i1.8697

Avaliação reológica e microscópica de espumas tipo Marshmallow

Miquelim, J. N. (2010) · Americanae (AECID Library)

Technology of marshmallows and evaluation of the impact of stabilizers on the quality of aerated mass.

Marčiulionytė, A. (2015) · KTUePubl (Repository of Kaunas University of Technology)

Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters

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