Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin

Inulin: Properties, health benefits and food applications

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Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine

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Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

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Inulin as texture modifier in dairy products

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The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

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Potential application of microalga <i>Spirulina platensis</i> as a protein source

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Textural analysis of fat reduced vanilla ice cream products

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Correlation between colloidal properties of ice cream mix and ice cream

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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

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Consumer attitudes in the election of functional foods

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Influence of formulation on the structural networks in ice cream

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Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions

Ares, G., Tárrega, A., Izquierdo, L., & Jaeger, S. R. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.08.012 · Cited by 149 · see citing works

Fatty Acids Profile of Spirulina platensis Grown Under Different Temperatures and Nitrogen Concentrations

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Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose

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Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment

Menegotto, A. L. L., de Souza, L. E. S., Colla, L. M., Costa, J. A. V., Sehn, E., Bittencourt, P. R. S., Flores, É. L. D. M., Canan, C., & Colla, E. (2019) · LWT · doi:10.1016/j.lwt.2019.108267 · Cited by 87 · see citing works

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

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Beyond Prototypes: Drivers of Market Categorization in Functional Foods and Nanotechnology

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Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties

Moghadam, B. E., Keivaninahr, F., Fouladi, M., Mokarram, R. R., & Nazemi, A. (2019) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12579 · Cited by 64 · see citing works

Effect of different sweetener blends and fat types on ice cream properties

da Silva, E., & Lannes, S. C. D. S. (2011) · Food Science and Technology · doi:10.1590/s0101-20612011000100033 · Cited by 60 · see citing works

Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Samakradhamrongthai, R. S., Jannu, T., Supawan, T., Khawsud, A., Aumpa, P., & Renaldi, G. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106873 · Cited by 52 · see citing works

Consumption of functional foods in Europe; a systematic review.

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Use of fat replacers in the production of reduced‐calorie vanilla ice cream

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Phycocyanin as substitute for texture ingredients in ice creams

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Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder.

Colla, L., Bertol, C. D., Ferreira, D., Bavaresco, J., Costa, J. A. V., & Bertolin, T. (2016) · Brazilian journal of biology = Revista brasleira de biologia · doi:10.1590/1519-6984.14315 · Cited by 29 · see citing works

Ice Cream and Frozen Desserts

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Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

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Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts

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Ice Cream and Frozen Desserts

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Functional Properties of Bioactive Compounds from Spirulina spp.: Current Status and Future Trends

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Use of Microalgae for the Development of Biofertilizers and Biostimulants

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Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature

Gentscheva, G., Nikolova, K., Panayotova, V., Peycheva, K., Makedonski, L., Slavov, P., Radusheva, P., Petrova, P., & Yotkovska, I. (2023) · Life · doi:10.3390/life13030845 · Cited by 106 · see citing works

Research progress, challenges, and perspectives in microbial pigment production for industrial applications - A review

Rather, L. J., Mir, S. S., Ganie, S. A., Shahid‐ul‐Islam, & Li, Q. (2022) · Dyes and Pigments · doi:10.1016/j.dyepig.2022.110989 · Cited by 102 · see citing works

Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability

Yu, Z., Zhao, W., Sun, H., Mou, H., Liu, J., Yu, H., Dai, L., Kong, Q., & Yang, S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114362 · Cited by 77 · see citing works

Research trends and current requirements and challenges in the industrial production of spirulina as a food source

Villaró‐Cos, S., Guzmán, J. L., Acién, F. G., & Lafarga, T. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104280 · Cited by 49 · see citing works

Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation

Li, Y., Zhang, Z., & Abbaspourrad, A. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.09.261 · Cited by 47 · see citing works

Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing

Wang, M., Lu, X., Xing, Z., Wei, L., Wang, L., Qian, Y., & Zeng, M. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112823 · Cited by 47 · see citing works

Biological and Nutritional Applications of Microalgae

Sarıtaş, S., Kalkan, A. E., Yılmaz, K., Gürdal, S., Göksan, T., Witkowska, A. M., Lombardo, M., & Karav, S. (2024) · Nutrients · doi:10.3390/nu17010093 · Cited by 57 · see citing works

Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation

Li, Y., Zhang, Z., & Abbaspourrad, A. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107994 · Cited by 42 · see citing works

Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

Peñalver, R., & Nieto, G. (2024) · LWT · doi:10.1016/j.lwt.2024.116162 · Cited by 39 · see citing works

Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins

Minic, S. L., Gligorijević, N., Veličković, L., & Nikolic, M. R. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms25137187 · Cited by 38 · see citing works

Update on emerging sensory methodologies applied to investigating dairy products

Ribeiro, A. C. P., Magnani, M., Baú, T. R., Esmerino, E. A., da Cruz, A. G., & Pimentel, T. C. (2024) · Current Opinion in Food Science · doi:10.1016/j.cofs.2024.101135 · Cited by 34 · see citing works

Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties.

Chen, H., Guo, X.-M., Yu, S.-J., Meng, H., Ai, C., Song, S., & Zhu, B.-W. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137353 · Cited by 20 · see citing works

Biochemical and molecular docking-based assessment of 's bioactive constituents for their potential application as natural anticancer drug

Khalil, A. H., Aidy, E. A., Said, M. A., Kebeish, R., & Al-Badwy, A. H. (2024) · Algal Research · doi:10.1016/j.algal.2024.103624 · Cited by 20 · see citing works

Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing

Rudke, C. R. M., Camelo‐Silva, C., Rudke, A. R., Prudêncio, E. S., & de Andrade, C. J. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03153-7 · Cited by 20 · see citing works

A REVIEW EXPLORING THE INCORPORATION OF MICROALGAE TO ENHANCE THE NUTRITIONAL PROFILE AND HEALTH BENEFITS OF DAIRY PRODUCTS

Mehwish1, 2., Ahmad3*, U., Manzoor4, M., Aleem4, K., Shafi4, F., Shamoon4, F., Rani4, A., & Rohail4*, A. (2023) · Agrobiological Records · doi:10.47278/journal.abr/2023.030 · Cited by 21 · see citing works

Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

Lapčí­ková, B., Lapčí­k, L., Valenta, T., & Chvatíková, M. (2024) · Foods · doi:10.3390/foods13081225 · Cited by 19 · see citing works

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing

Sinsuwan, S. (2024) · International Journal of Food Science · doi:10.1155/2024/4229514 · Cited by 16 · see citing works

Optimization of a brown rice protein bar supplemented with Spirulina and phycocyanin: FTIR-based analysis of protein secondary structures and multivariate quality assessment

Pourghasemian, P., Pourfarzad, A., & Babakhani, A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101259 · Cited by 16 · see citing works

Leptin Hormone: In Brief

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Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin

Gong, W., Yang, T.-Q., Chen, T., & Hu, J. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112355 · Cited by 15 · see citing works

Microalgal proteins: Extraction, interfacial properties, bioactivities, and future perspectives – A review

Wang, J., Li, J., Yu, W., Wang, G., Cifuentes, A., Ibáñez, E., & Lu, W. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144680 · Cited by 15 · see citing works

Optimización del Overrun (aireado), del rendimiento, de los sólidos solubles y los costos de un helado mediante el diseño de mezclas

Beltrán-Jimenez, S. S., Gómez-Reina, M. Á., Monsalve-Estrada, N. Y., Ospina-Ladino, M. C., & Muñoz, L. G. L. (2023) · Journal of Economic and Social Science Research · doi:10.55813/gaea/jessr/v3/n4/81 · Cited by 13 · see citing works

Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface

Sun, J., Yang, X., Diao, J.-J., Wang, Y., & Wang, C.-Y. (2025) · Foods · doi:10.3390/foods14060991 · Cited by 11 · see citing works

Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute

Yeboah, J., Santoro, A. M., Arrieta‐Escobar, J. A., Caballero, I. M., Orjuela, Á., Novoa, C., Fuenmayor, C. A., & Hamdani, F. E. (2022) · Process Safety and Environmental Protection · doi:10.1016/j.cherd.2022.06.018 · Cited by 12 · see citing works

Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of pH on extracts obtained with different extraction procedures

Tran, L.-D., Kuhnholz, J., Siebecke, V., & Noke, A. (2025) · Journal of Applied Phycology · doi:10.1007/s10811-025-03496-y · Cited by 10 · see citing works

Consumer perception of milk with different fat content: Integrating check-all-that-apply, quantitative descriptive analysis, rate-all-that-apply, and facial emotion analysis

Chi, X., Wang, J., He, J., Wang, W., Xi, Y., Zhao, L., Su, Y., An, A., Sun, B., & Ai, N. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26895 · Cited by 8 · see citing works

Preparation and evaluation of sucrose-reduced ice cream: optimization via physiochemical and sensory study

Liburdi, K., Crinò, A., Fabrizi, C., & Esti, M. (2025) · International Dairy Journal · doi:10.1016/j.idairyj.2025.106339 · Cited by 7 · see citing works

Agglomeration Process of Spirulina platensis Powder in Fluidized Bed Improves Its Flowability and Wetting Capacity

Carneiro, W. D. S., Andreola, K., Silva, C. E. D. F., da Gama, B. M. V., Albuquerque, R. C. V., de Freitas, J. M. D., & de Freitas, J. D. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00745 · Cited by 6 · see citing works

Algal Elixirs: Unraveling the multifaceted impact of Spirulina in human health

Sharma, R., & Rana, A. R. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105365 · Cited by 8 · see citing works

Recent updates on the pharmacological and nutritional properties of Spirulina platensis: A comprehensive review

Ketu, K. V., Akwo, A. U., Innocent, M., & Aphrodite, C. T. (2026) · Food Chemistry Advances · doi:10.1016/j.focha.2026.101235 · Cited by 4 · see citing works

Algae as Ingredients for Food Production: Opportunities to Be Explored

Iwamoto, H., Soccol, C. R., Molina-Aulestia, D. T., Cardoso, J. C., Manzoki, M. C., & de Carvalho, J. C. (2024) · Springer eBooks · doi:10.1007/978-3-031-72000-0_11 · Cited by 5 · see citing works

Introduction to Microbial Colorants

Rather, L. J., Mir, S. S., & Islam, Z. (2025) · doi:10.1002/9781394287888.ch1 · Cited by 4 · see citing works

Dairy flavor measurements from materials to human perception: Emerging trends and applications

Guo, Y., Wang, Y., Zhou, H., Xu, X., Sun-Waterhouse, D., Ding, S., Meng, F., Jiang, T., & Wang, B. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105577 · Cited by 3 · see citing works

Spirulina: a superfood – nutritional insights, advancement in food applications and mitigation strategies for enhanced palatability

Chaudhary, S., Singh, R., Mishra, S., & Talwar, B. (2026) · Discover Food · doi:10.1007/s44187-026-00898-w · Cited by 4 · see citing works

Vegan salad dressing based on cashew nuts with or without Spirulina platensis: Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds

da Silva, E. F., Wanderley, B. R. D. S. M., de Lima, N. D., Bianchini, C. B., Fritzen‐Freire, C. B., Amboni, R. D. D. M. C., Verruck, S., & Nunes, I. L. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101199 · Cited by 3 · see citing works

Microalgal biomass as a partial replacement for chemical fertilizers in barley cultivation

Braun, J. C. A., Sommer, F., Sans, G. A., Rempel, A., Lângaro, N. C., & Colla, L. M. (2025) · Caderno Pedagógico · doi:10.54033/cadpedv22n10-251 · Cited by 3 · see citing works

Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods

Korolev, I. A. (2023) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2023-3-2448 · Cited by 3 · see citing works

Nutrition and Health Functions of Spirulina and its application in Food Industry: A review

Suwono, L. V., & Suryoprabowo, S. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1488/1/012101 · Cited by 3 · see citing works

The Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development

UYANIK, B., Gün, İ., & Özkaya, F. D. (2025) · Journal of Food Quality · doi:10.1155/jfq/1438696 · Cited by 2 · see citing works

Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams

Boronat, Ò., Tolosana, J., Pla, A., Aguiló‐Aguayo, I., Abadías, M., Solé, J., & Martín-Gómez, H. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101397 · Cited by 2 · see citing works

Synergistic modification of phycocyanin via high-pressure homogenization and glycosylation: Insight into the structure-property relationship

Heydari, A., Li, 李. L., Molaveisi, M., & Shi, Q. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112804 · Cited by 2 · see citing works

White spots and gaps of microbial single cell proteins for food applications: yeasts, bacteria and filamentous fungi

Volk, V., Wötzel, L., Reinmuth, E., Ewert, J., Jekle, M., & Dombrowski, J. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119763 · Cited by 2 · see citing works

Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread ( pan de leche ), gelato and calamansi ( Citrus microcarpa ) juice

Castro, I. J. L., Rivera, A. M. B., Kim, M., & Bigol, U. G. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16757 · Cited by 2 · see citing works

A Study on the Brewing of “Prot-Tea” by Blending Spirulina (Arthrospira platensis) With Green Tea

Gopal, R. K., & Govindaraj, S. (2024) · Cureus · doi:10.7759/cureus.54906 · Cited by 4 · see citing works

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

Gündoğdu, E., Ertem, H., & Çakmakçı, S. (2022) · Akademik Gıda · doi:10.24323/akademik-gida.1149849 · Cited by 2 · see citing works

Passion fruit by-products ( Passiflora edulis f. flavicarpa ) as a potential fat replacer in ice cream

Molina-Hernández, J. B., Mahecha, M. M. A., & Martínez‐Correa, H. A. (2024) · Food Science and Technology International · doi:10.1177/10820132241248675 · Cited by 1 · see citing works

Evidence-based formulation and overall acceptability of spirulina-enriched functional ice cream.

Bohórquez-Medina, S. L., Bohórquez-Medina, A. L., & Longa-López, R. A. (2025) · Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria · doi:10.12873/451bohorquez · Cited by 1 · see citing works

Bioactive Extracts of Spirulina platensis Inhibit Colletotrichum orchidearum and Fusarium nirenbergiae: A Green Approach to Hydroponic Lettuce Protection

Bender, L. E., Monteiro, E. D. L., Chiomento, J. L. T., & Colla, L. M. (2025) · Processes · doi:10.3390/pr13082483 · Cited by 1 · see citing works

Physicochemical and Sensory Properties of Frozen Dessert Containing Soy Milk

Dudarev, І., Shemet, V. Y., Sydoruk, T., Andrushchenko, M., Semenov, A., Borusiewicz, A., & Hutsol, T. (2025) · Applied Sciences · doi:10.3390/app152111455 · Cited by 1 · see citing works

Inulin in nutraceuticals and sensory aspects of inulin in food

Bhai, S., Bhowmick, P., Bhowmik, R., & Bhowmick, M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-36617-8.00004-6 · Cited by 1 · see citing works

Associations between sugar reduction and sensory acceptance in foodstuffs: Insights from a systematic review and meta-analysis

Eduardo, K., & Saldaña, E. (2023) · AgroScience Research · doi:10.17268/agrosci.2023.004 · Cited by 1 · see citing works

From Food to “Detoxification”: A Framework for Understanding and Shaping Social Practices and Their Networking

Erbaş, E. (2024) · Sustainability · doi:10.3390/su16083326 · Cited by 1 · see citing works

Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue

Aktaş, A. B. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_7 · Cited by 1 · see citing works

Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

Ngamlerst, C., Kosum, S., Chomshome, N., Aukkanit, N., Kaewyai, K., Promyos, N., & Masavang, S. (2024) · International Food Research Journal · doi:10.47836/ifrj.31.2.14

Physical characteristic and sensory evaluation of egg tea ice cream

Novia, D., Sukma, A., Rakhmadi, A., Rustini, R., Rasydah, & Fajar, R. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1477/1/012014

Current Approaches in Functional Ice Cream Development and Their Applications In Maraş Ice Cream

Sakallı, F. B. T. (2025) · Black Sea Journal of Engineering and Science · doi:10.34248/bsengineering.1737839

Innovative dual strategy for enhancing high-protein free added sugar ice cream based on whey protein/ Opuntia fruit hydrogel

Kavoosi, P., Kashiri, M., Khomeiri, M., Ghorbani, M., & Eshghinia, S. (2026) · Food Science and Technology International · doi:10.1177/10820132251412064

Microalgae-Derived Phycobiliproteins: Distribution, Sustainable Production, Applications, and Recent Advances

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Concentration of the microalgae Arthrospira Platensis and Chlorella vulgaris by electrofiltration

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