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

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Microalgae: A potential alternative to health supplementation for humans

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Microalgae for High-Value Products Towards Human Health and Nutrition

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Influence of Nitrogen and Phosphorus on Microalgal Growth, Biomass, Lipid, and Fatty Acid Production: An Overview

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Towards industrial products from microalgae

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Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

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Microalgae as a future food source

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Consumer acceptance of cultured meat: A systematic review

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Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era

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Photobioreactors for the production of microalgae

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Microalgae, old sustainable food and fashion nutraceuticals

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Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

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Sustaining Protein Nutrition Through Plant-Based Foods

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Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

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Microalgae-based products for the food and feed sector: an outlook for Europe

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Microalgae as a new source of bioactive compounds in food supplements

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Microalgae proteins: production, separation, isolation, quantification, and application in food and feed

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Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products

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Algal proteins: Production strategies and nutritional and functional properties

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Extraction and fractionation of microalgae-based protein products

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Effect of Spirulina platensis Fortification on Physicochemical, Textural, Antioxidant and Sensory Properties of Yogurt during Fermentation and Storage

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Role of Microalgae in Achieving Sustainable Development Goals and Circular Economy

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Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis?

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Light management technologies for increasing algal photobioreactor efficiency

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Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry

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Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

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The potentials and challenges of using microalgae as an ingredient to produce meat analogues

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The Potential and Challenge of Microalgae as Promising Future Food Sources

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Microalgae as a Sustainable Source of Edible Proteins and Bioactive Peptides—Current Trends and Future Prospects

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Microalgae-based products: Food and public health

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Meat substitutes: Resource demands and environmental footprints

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Algae Metabolites in Cosmeceutical: An Overview of Current Applications and Challenges

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Hypes, hopes, and the way forward for microalgal biotechnology

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Enclosed “non-conventional” photobioreactors for microalga production: A review

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Microalgae based production of single-cell protein

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Industrial and Biotechnological Applications of Algae: A Review

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Recovering Microalgal Bioresources: A Review of Cell Disruption Methods and Extraction Technologies

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Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

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Photobioreactor Design and Parameters Essential for Algal Cultivation Using Industrial Wastewater: A Review

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Industrial production of spirulina as a protein source for bioactive peptide generation

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Cultivation of Scenedesmus obliquus in Photobioreactors: Effects of Light Intensities and Light–Dark Cycles on Growth, Productivity, and Biochemical Composition

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Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

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Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

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Microalgae

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Microalgal Proteins and Bioactives for Food, Feed, and Other Applications

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Use of algae as food ingredient: sensory acceptance and commercial products

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Biodiesel facilities: What can we address to make biorefineries commercially competitive?

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How microalgal biotechnology can assist with the UN Sustainable Development Goals for natural resource management

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Current Pretreatment/Cell Disruption and Extraction Methods Used to Improve Intracellular Lipid Recovery from Oleaginous Yeasts

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Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health

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Current Issues and Technical Advances in Cultured Meat Production: A Review

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Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products

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Chlamydomonas reinhardtii: A Factory of Nutraceutical and Food Supplements for Human Health

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Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits

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Energy from Microalgae: A Short History

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Cyanobacteria and microalgae in supporting human habitation on Mars

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Industrial production of microbial protein products

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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

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New trends in extraction-process intensification: Hybrid and sequential green technologies

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Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

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Microalgal Biorefineries for Bioenergy Production: Can We Move from Concept to Industrial Reality?

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Microalgae derived biomass and bioenergy production enhancement through biogas purification and wastewater treatment

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Microencapsulation of Spirulina Sp. LEB-18 and Its Incorporation in Chocolate Milk: Properties and Functional Potential

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Flashing light emitting diodes (LEDs) induce proteins, polyunsaturated fatty acids and pigments in three microalgae

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Use of static magnetic fields to increase CO2 biofixation by the microalga Chlorella fusca

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Utilization of astaxanthin from microalgae and carotenoid rich algal biomass as a feed supplement in aquaculture and poultry industry: An overview

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Exploring alternative protein sources: Evidence from patents and articles focusing on food markets

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Functional and Bioactive Properties of Protein Extracts Generated from Spirulina platensis and Isochrysis galbana T-Iso

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Micro-algae: Revolutionizing food production for a healthy and sustainable future

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Engineered Fusion Proteins for Efficient Protein Secretion and Purification of a Human Growth Factor from the Green Microalga Chlamydomonas reinhardtii

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Barriers to microalgal mass cultivation

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Microalgae-derived polysaccharides: Potential building blocks for biomedical applications

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Dietary exposure to heavy metals and iodine intake via consumption of seaweeds and halophytes in the European population

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Recent advances in microalgae, insects, and cultured meat as sustainable alternative protein sources

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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations

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Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods

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Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets

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

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Seaweed-Based Recipes for Food, Health-Food Applications, and Innovative Products Including Meat and Meat Analogs

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The Next-Generation of Microalgae-Based Products

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Versatility of algae—exploring the potential of algae for nutrient circulation

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Microalgae as a source of alternative protein

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Airlift Photobioreactor for Microalgae Growth from Emissions: Mathematical Modeling and Simulation

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Microalgae‐Derived Green Diesel

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Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology

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Mechanistic insights into the nutritional and therapeutic potential of Spirulina (Arthrospira) spp.: Challenges and opportunities

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Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge

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Exploring microalgae protein: Quantity, quality and sustainability compared to conventional sources

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Protein-based materials: Applications, modification and molecular design

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Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro

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Advanced extraction technologies and functional applications of algal polysaccharides in modern food systems

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Wastewater treatment process using immobilized microalgae

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Microwave-assisted extraction of proteins from Pseudochlorella pringsheimii: Optimization and application in fortified high-protein buns

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Exploring microalgae-based biodiesel as an alternative fuel: Development, production techniques and environmental impacts

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Unlocking pilot-scale green diesel production from microalgae

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Can deep eutectic systems and algae deliver sustainable bioactives and nutrients? A systematic review

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Bioprospecting Microalgae: A Systematic Review of Current Trends

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THE IMPACT OF MODERN TECHNOLOGICAL INNOVATIONS ON FOOD SECURITY IN NIGERIA: A CUTTING-EDGE TECHNOLOGY FROM AN AGROPRENEURSHIP PERSPECTIVE

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Development of a novel sterilized thin-film photobioreactor for efficient microalgae cultivation by mixotrophic mode

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

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Infant Nutrition: Breast milk substitutes and gut-brain axis improved by microalgae

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Evaluation of nutritional values of defatted black soldier fly (Hermetia illucens) larvae meal using the precision-fed cecectomized rooster assay

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Bioprocess Considerations and Enabling Technologies for High-Efficiency Precision Fermentation

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Algae as Ingredients for Food Production: Opportunities to Be Explored

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

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Molecular detection tool for prompt, reliable and precise diagnosis of the rice weevil, Sitophilus oryzae (Linnaeus) infestation in wheat

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The particulate nature of single-cell protein (SCP) biomass: From cell characteristics to functionality and food applications

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Alternative Proteins: A Review of Cutting-Edge Advances in Extraction Methods, Taste Acceptance, Nutrition, and Health Applications

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Maximizing beta-carotene production from Dunaliella salina using different concentrations of ferrous sulfate and potassium nitrate under in situ and induced cultivation conditions

Yeh, H., Po-Yen, Y., Lee, M., Ching, C. T. S., Nan, F., Yao, C., & Lin, Y.-K. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100753 · Cited by 3 · see citing works

Algae-Derived Peptides as Functional Food Ingredients: Bioactivities, Processing Challenges, and Computational Design Strategies

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Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

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Microalgae-based direct air capture systems for carbon dioxide emission reductions in developing megacities: A techno-economic and policy analysis

Dayanath, W. M. S., Ilankoon, I. M. S. K., Ali, S. A. S., Chong, M. N., & Foo, S. C. (2026) · Journal of environmental chemical engineering · doi:10.1016/j.jece.2026.122763 · Cited by 3 · see citing works

Effect on Protein Content and Digestibility of Traditional Bread by Incorporating Arthrospira platensis

Dejesús Prieto Garcete, M. R., Ersinger, V. F. A., Vittone, M. D. C., Erba, I. E. D., Cativa, N. M., & Lamas, D. L. (2025) · Journal of Applied Phycology · doi:10.1007/s10811-025-03597-8 · Cited by 2 · see citing works

Algae-Based Proteins and Biomass as Clean-Label Ingredients for the Food Industry

Moreira, J. B., de Carvalho, L. F., Matheus, J. R. V., Prista, C., & Raymundo, A. (2026) · Sustainable materials and technology · doi:10.1007/978-981-95-2597-3_3 · Cited by 2 · see citing works

Chlorella vulgaris as a functional food and nutraceutical: bioactive composition, health-promoting mechanisms, applications, and current challenges

Shah, M. A. R., Gao, F., Zhu, F., Hu, X., Kayani, S., AL-Farga, A., Srinuanpan, S., & Huo, S. (2026) · Food & Function · doi:10.1039/d6fo00663a · Cited by 2 · see citing works

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

Zhang, X., Chen, W., & Chen, H. (2026) · Foods · doi:10.3390/foods15122241 · Cited by 2 · see citing works

Introductory Chapter: Cyanobacteria – An Overview

Martínez-Burgos, W. J., Pozzan, R., Severo, I. A., & Ordóñez, J. C. (2024) · IntechOpen eBooks · doi:10.5772/intechopen.1004953 · Cited by 2 · see citing works

Wastewater Treatment in Microalgae Cultivation Systems: Recommendations for Large-Scale Application

Farias, S. L., Ruas, G., Boncz, M. Á., de Oliveira, F. R., Lütterbeck, C. A., Machado, Ê. L., & Filho, F. J. C. M. (2025) · Grand challenges in biology and biotechnology · doi:10.1007/978-3-031-84282-5_12 · Cited by 1 · see citing works

Introductory Chapter—Microalgae: Past, Present, and Future Directions

Severo, I. A., Ordóñez, J. C., VARGAS, J. V. C., & Mariano, A. B. (2025) · Grand challenges in biology and biotechnology · doi:10.1007/978-3-031-84282-5_1 · Cited by 1 · see citing works

Effects of a partial to full replacement of soybean meal with Arthrospira platensis on apparent nutrient digestibility of diets for growing pigs

Schiavon, S., Don, G., Giannuzzi, D., Tono, V., Toscano, A., Verdiglione, R., Cecchinato, A., & Gallo, L. (2025) · Italian Journal of Animal Science · doi:10.1080/1828051x.2025.2536039 · Cited by 1 · see citing works

Continuous production of multiple high-value bioactive compounds using mixotrophic Auxenochlorella pyrenoidosa in chemostat: Insights from photosynthetic performance

Xia, J., Gao, X. D., Chen, F., Haojie, H. U., Li, J., & Liu, J. (2026) · Journal of environmental chemical engineering · doi:10.1016/j.jece.2026.122218 · Cited by 1 · see citing works

Effect of Ratio and Freeze–Thaw Cycles on Hydrogel Physochemical Properties Derived from Spirulina (Arthrospira platensis) Protein Concentrate and Carrageenan for Sausage Application

Wulandari, C. S., Setiowati, A. D., & Ningrum, A. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04263-8 · Cited by 1 · see citing works

Enabling Sustainability in Local Food Supply Chains: A Life Cycle Assessment‐Based Approach

Audichya, R. S., Dziumla, J., Marczewska, M., & Karthe, D. (2026) · Sustainable Development · doi:10.1002/sd.71357 · Cited by 1 · see citing works

Process intensification for the protein production from microalgae: a comprehensive review

Nath, A., Ahmad, A. S., Enkhbold, M., Elzhraa, F., & Kiskó, G. (2026) · Bioresources and Bioprocessing · doi:10.1186/s40643-026-01118-0 · Cited by 1 · see citing works

Which Groups are the Innovators of Sustainable Food Systems in Indonesia? A Consumer Cluster Approach to New Microalgae-Based FoodsPreprint

Wahyuningtyas, A. S. H., Purnomo, M., Berlian, G. O., Ningrum, P. F. W., Abidin, Z., Ramadhani, A. H., Khamidah, A., & Haryati, N. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.5063746

Microalgae biotechnological potentials

Najafpour, G. D. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33096-4.00007-7

High-efficiency formate-driven cultivation of Chlamydomonas reinhardtii for sustainable dietary protein production

Zheng, W., Xing, M., Jiang, J. L., Wang, W., Cao, X., & Li, C. (2025) · Systems Microbiology and Biomanufacturing · doi:10.1007/s43393-025-00365-0

Effects of temperature, photoperiod and sodium nitrate concentration on the extracellular lipase activity of Chlorella sorokiniana at the laboratory scale

Jacuinde-Ruíz, J. C., Torres-Momber, S., Morales-Rivera, F. N., Urbina-Guillén, J., Cedeño-Castillo, D., & González‐Hernández, J. C. (2025) · Journal of Applied Phycology · doi:10.1007/s10811-025-03643-5

Making Spirulina Savory: Phase-Aware Harvest and Precision Fermentation for Flavor and Palatability EnhancementPreprint

Zhang, Y., Li, W., Fan, Y., Yu, C., Hu, Y., Luo, W., Lu, Y., Tang, N., Feng, Y., Liu, J., et al. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5679665

Evaluation of extracellular amylolytic enzyme activity in Chlorella sorokiniana via an experimental screening design

Torres-Momber, S., Morales-Rivera, F. N., Urbina-Guillén, J., Cedeño-Castillo, D., Jacuinde-Ruíz, J. C., & González‐Hernández, J. C. (2025) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-025-03245-y

Harnessing microalgae for sustainable nitrogen pollution mitigation in wastewater

Vieira, K. R., & Severo, I. A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-27352-0.00023-9

Extracellular Enzyme Activity and Growth of Chlorella sorokiniana in Response to CO2, Light Color, and Light Intensity in a Photobioreactor

Torres-Momber, S., Morales-Rivera, F. N., Jacuinde-Ruíz, J. C., & González‐Hernández, J. C. (2026) · Current Microbiology · doi:10.1007/s00284-025-04710-3

Sustainable aquaculture in halal food production

Nordin, N. F. H. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-30058-5.00016-x

Growth response of Scenedesmus and Chlorella to elevated sulfate concentrations

Aditya, L., Ly, V. Q., Johir, M. A. H., Kuzhiumparambil, U., Ralph, P. J., & Nghiem, L. D. (2026) · Environmental Science Water Research & Technology · doi:10.1039/d5ew01288k

Microalgae: impacts of different culture media on the macromolecular and antioxidant properties of spirulina ( Arthrospira platensis ) biomass

Martins, A., João, J. J., Canto, F. Q., Skoronski, É., Willemann, D. P., & Neves, F. D. F. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvaf275

Microalgae for bioregenerative life support in space

Revellame, E. D., Gatdula, K. M., Aguda, R. M., Fortela, D. L. B., Holmes, W. E., Hernandez, R. A., & Zappi, M. E. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34082-6.00044-1

Ingredients for the Design and Development of Meat Analogs

Ismail, I., Ho, L., & Hamdan, M. A. (2026) · Springer eBooks · doi:10.1007/978-3-032-19713-9_3

Protein from Chlorella sorokiniana: A critical review of current challenges and opportunities

Mousavi, S. E., Fazel, M. A., Attari, S. A., Darabi, K., Barzad, M. S., & Tavakoli, O. (2026) · Algal Research · doi:10.1016/j.algal.2026.104906

Microalgae and Food Applications

Buschiazzo, I., Barrios, S., & Lema, P. (2026) · Wiley eBooks · doi:10.1002/9781394360307.ch01

Blue proteins: Marine-derived alternatives for sustainable nutrition and climate-resilient food systems

Likson, A., Brindha, K., Desai, D., Ramanathan, S., Bhuvaneshwari, S., & Selvaraj, C. (2026) · Advances in protein chemistry and structural biology · doi:10.1016/bs.apcsb.2026.08.002

Microalgal proteins as sustainable alternatives: CRISPR opportunities and challenges

Wang, F., Liu, X., Gu, W., Xie, X., Wu, S., Gao, S., Srimongkol, P., Srinuanpan, S., Karnchanatat, A., & Gu, W. (2026) · Bioresource Technology · doi:10.1016/j.biortech.2026.135918

Microalgae as a Sustainable Source of Edible Proteins and Bioactive Peptides—Current Trends and Future Prospects

Kumar, R., Hegde, A. S., Sharma, K., Parmar, P., & Srivatsan, V. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111338 · Cited by 209 · see citing works

Review on microalgae protein and its current and future utilisation in the food industry

Bhatnagar, P., Gururani, P., Singh, N., Gautam, P., Vlaskin, M. S., & Kumar, V. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16586 · Cited by 43 · see citing works

Harnessing microalgae for protein production: advances, functional properties, and industrial potential

Zheng, J., Geng, J., Li, J., Li, D., Yang, S., Lu, X., Liu, J., Zhang, C., & Sun, H. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100776 · Cited by 11 · see citing works

Food Proteins: Potential Resources

Dolganyuk, V. F., Сухих, С. А., Kalashnikova, O. B., Ivanova, S. A., Kashirskikh, E., Prosekov, A. Y., Michaud, P., & Babich, O. (2023) · Sustainability · doi:10.3390/su15075863 · Cited by 60 · see citing works

Algal Protein: Future of Sustainable Food

Komal, K., Sachan, R. S. K., Kashodhan, R. K., Devgon, I., Nisha, N., Khushboo, Al-Tawaha, A. R., & Karnwal, A. (2023) · Springer eBooks · doi:10.1007/978-981-99-4784-3_6 · Cited by 1 · see citing works