The DOI matches its Crossref record; 102 of the 102 references it cites were found in a registry or an index.
The potential and challenge of microalgae as promising future food sources
Abstract
With the increase of the global population, food production cannot keep pace with the strong growth of demand, and the food crisis is not impossible. At the same time, growing environmental concerns are also forcing changes to the traditional food supply system. Microalgae are attracting more and more attention as future food sources. Microalgae have the advantages of strong carbon sequestration ability and high photosynthetic efficiency, and will play an important role in the new food supply system and world carbon neutrality process in the future. This paper reviews the opportunities brought by the progress of microalgae biotechnology for the food application of microalgae, analyzes the application advantages of microalgae products, and summarizes the current challenges. The development direction of microalgae application in the food field was discussed from the aspects of safety, environmental impact, production cost and function. With the advancement of microalgal biotechnology, microalgal products exhibit many interesting benefits in terms of health benefits, functional properties, nutritional value, etc. Microalgal products, like non-animal proteins, high-value compounds and microalgal dry biomass, are gradually penetrating their food market. However, as the development direction of the future food field, there are still many problems to be solved for microalgae-based food. Challenges such as high production costs, low product acceptance and unknown safety, are the current bottlenecks restricting practical application. The joint efforts of people in various fields are needed to promote the development of microalgae-based food.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Challenges such as high production costs, low product acceptance and unknown safety are the current bottlenecks that restrict practical application.”
From SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW (2025) · cites this paper as [83]
In the citing paper
“Microalgae are unicellular photosynthetic microorganisms capable of converting solar energy into biochemical energy [18] and biomass containing a variety of useful substances for health, food and feed additives, cosmetics, and energy generation [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Microalgae contain nutrient-rich bioactive compounds such as protein, essential amino acids, sulfated polysaccharides, enzymes, fibers, lipids, carotenoids, and vitamins [19,20,21,22].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Arthrospira platensis and Chlorella vulgaris have been highlighted as natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are considered natural sources of pigment (especially because of their content of β-carotene and astaxanthin, respectively) [19,20,22].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“These are crucial parts of a well-rounded diet that aid in nervous system development and help prevent or alleviate various diseases [20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Chlorella vulgaris is a green microalga that might be exploited as a food source [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Due to its provitamin and antioxidant activities, the US Food and Drug Administration (FDA) has classified Dunaliella as a food source that is Generally Regarded as Safe (GRAS), and it is primarily utilized for human and animal nutrition, food coloring, and cosmetics [20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“According to the FDA, dietary sources of PUFAs such as EPA and DHA reduce the risk of coronary heart disease [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“The composition of Arthrospira, as well as the health benefits associated with consuming Arthrospira (or compounds derived from it), indicate that it has the potential to become a significant food and to be employed as an ingredient in the development of functional foods in the future [19,20,86].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Spirulina and Chlorella are approved and the most widely consumed microalgae, and their entire biomass can be used in culinary products and marketed directly to consumers in European countries [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Several microalgae, such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella bardawil, are examples of GRAS-approved microalgae [19,20,86].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Polyunsaturated fatty acids (PUFAs) found in microalgae (Table 4) have been shown to be effective in the prevention and treatment of a wide range of diseases, including cancer and cardiovascular disease [20,41,88].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“In terms of food type, it is easier to include microalgae in baked items such as bread, cookies, and pasta than other dietary items, such as yogurt [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Consumers’ ability to tolerate the taste of microalgae-based foods is one such factor [19,20].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
In the citing paper
“Consumers believed that the product was better for their health, and because of this, they were willing to pay a higher price for it.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [20]
Citations
Cites
Saini, R. K., & Keum, Y. (2018) · Life Sciences · doi:10.1016/j.lfs.2018.04.049 · Cited by 1,371
Overview of microalgal extracellular polymeric substances (EPS) and their applications
Xiao, R., & Zheng, Y. (2016) · Biotechnology Advances · doi:10.1016/j.biotechadv.2016.08.004 · Cited by 938
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy.
Rein, M. J., Renouf, M., Cruz-Hernandez, C., Actis-Goretta, L., Thakkar, S. K., & Pinto, M. I. D. S. (2013) · British Journal of Clinical Pharmacology · doi:10.1111/j.1365-2125.2012.04425.x · Cited by 763
Towards industrial products from microalgae
Ruiz, J., Olivieri, G., de Vree, J. H., Bosma, R., Willems, P., Reith, J. H., Eppink, M. H. M., Kleinegris, D. M. M., Wijffels, R. H., & Barbosa, M. J. (2016) · Energy & Environmental Science · doi:10.1039/c6ee01493c · Cited by 661
Microalgae as sources of carotenoids
Guedes, A. C., Amaro, H. M., & Malcata, F. X. (2011) · Marine Drugs · doi:10.3390/md9040625 · Cited by 639
A review of high value-added molecules production by microalgae in light of the classification
Levasseur, W., Perré, P., & Pozzobon, V. (2020) · Biotechnology Advances · doi:10.1016/j.biotechadv.2020.107545 · Cited by 575
Spirulina – From growth to nutritional product: A review
Soni, R. A., Sudhakar, K., & Rana, R. S. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.09.010 · Cited by 528
Grosso, G., Pajak, A., Marventano, S., Castellano, S., Galvano, F., Bucolo, C., Drago, F., & Caraci, F. (2014) · PLoS ONE · doi:10.1371/journal.pone.0096905 · Cited by 449
Role of lutein and zeaxanthin in visual and cognitive function throughout the lifespan
Johnson, E. J. (2014) · Nutrition Reviews · doi:10.1111/nure.12133 · Cited by 444
Camacho, F., Macedo, A., & Malcata, F. (2019) · Marine Drugs · doi:10.3390/md17060312 · Cited by 409
Research works printed but not linked: 1
- Liu, 2015, Mutation breeding of extracellular polysaccharide-producing microalga Crypthecodinium cohnii by a novel mutagenesis with atmospheric and room temperature plasma, International Journal of Molecular Sciences, 16, 8201, 10.3390/ijms16048201 · DOI
Cited by
Sorted by citations
Khoo, K. S., Ahmad, I., Chew, K. W., Iwamoto, K., Bhatnagar, A., & Show, P. L. (2023) · Progress in Energy and Combustion Science · doi:10.1016/j.pecs.2023.101071 · Cited by 363
Parmar, P., Kumar, R., Neha, Y., & Srivatsan, V. (2023) · Frontiers in Plant Science · doi:10.3389/fpls.2023.1073546 · Cited by 279
Sustainable food and feed sources from microalgae: Food security and the circular bioeconomy
Ahmad, A., & Ashraf, S. M. (2023) · Algal Research · doi:10.1016/j.algal.2023.103185 · Cited by 168
Microalgae-Mediated Biosorption for Effective Heavy Metals Removal from Wastewater: A Review
Mahlangu, D., Mphahlele, K., Paola, F. M. D., & Mthombeni, N. H. (2024) · Water · doi:10.3390/w16050718 · Cited by 161
Microalgae harvesting for wastewater treatment and resources recovery: A review
de Morais, E. G., Sampaio, I. C. F., Gonzalez-Flo, E., Ferrer, I., Uggetti, E., & Garcı́a, J. (2023) · New Biotechnology · doi:10.1016/j.nbt.2023.10.002 · Cited by 122
Algae as a potential source of protein meat alternatives
Espinosa‐Ramírez, J., Mondragón, A. D. C., Rodríguez, J. A., Lorenzo, J. M., & Santos, E. M. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1254300 · Cited by 129
Leong, Y. K., & Chang, J.-S. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104352 · Cited by 109
Eilam, Y., Khattib, H., Pintel, N., & Avni, D. (2023) · Global Challenges · doi:10.1002/gch2.202200177 · Cited by 101
Li, Q., Li, L., Zhang, Y., Gao, H., Zhao, Y., & Yu, X. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.04.014 · Cited by 97
Chen, Y., Miao, W., Li, X., Xü, Y., Gao, H., & Zheng, B. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104131 · Cited by 98
Karabulut, G., Purkiewicz, A., & Goksen, G. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13372 · Cited by 85
Proteins from Microalgae: Nutritional, Functional and Bioactive Properties
García-Encinas, J. P., Ruíz‐Cruz, S., Juárez, J., Ornelas‐Paz, J. D. J., Del‐Toro‐Sánchez, C. L., & Márquez‐Ríos, E. (2025) · Foods · doi:10.3390/foods14060921 · Cited by 98
Challenges in Functional Food Products with the Incorporation of Some Microalgae
Çelekli, A., Özbal, B., & Bozkurt, H. (2024) · Foods · doi:10.3390/foods13050725 · Cited by 80
Zhao, Y., Wang, Q., Gu, D., Huang, F., Liu, J., Yu, L., & Yu, X. (2023) · Bioresource Technology · doi:10.1016/j.biortech.2023.130093 · Cited by 78
Jauregi, P., Esnal‐Yeregi, L., & Labidi, J. (2024) · PeerJ Analytical Chemistry · doi:10.7717/peerj-achem.32 · Cited by 91
AlMomani, F. A., Hosseinzadeh-Bandbafha, H., Aghbashlo, M., Omar, A., Joo, S., Vasseghian, Y., Karimi‐Maleh, H., Lam, S. S., Tabatabaei, M., & Rezania, S. (2022) · Chemical Engineering Journal · doi:10.1016/j.cej.2022.140588 · Cited by 72
Recent Progress in Microalgae-Based Technologies for Industrial Wastewater Treatment
Hashmi, Z., Bilad, M. R., Fahrurrozi, Zaini, J., Lim, J. W., & Wibisono, Y. (2023) · Fermentation · doi:10.3390/fermentation9030311 · Cited by 69
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
Traditional and new trend strategies to enhance pigment contents in microalgae
Aizpuru, A., & Sánchez, A. G. (2024) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-024-04070-3 · Cited by 64
Fernandes, A. S., Caetano, P. A., Lopes, E. J., Zepka, L. Q., & de Rosso, V. V. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139939 · Cited by 56
Namasivayam, S. K. R., John, A., Bharani, R. S. A., Kavisri, M., & Moovendhan, M. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.09.238 · Cited by 55
Microalgae: A promising source for biofuel production
Tomar, S., Agarwal, S., Singh, H., Kumar, R., Qureshi, K. A., Jaremko, M., Emwas, A.-H. M., & Rai, P. K. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102877 · Cited by 56
Nunes, E., Odenthal, K., Nunes, N., Fernandes, T., Fernandes, I. A., & Pinheiro de Carvalho, M. A. A. (2024) · Algal Research · doi:10.1016/j.algal.2024.103638 · Cited by 53
Microalgae as future food: rich nutrients, safety, production costs and environmental effects
Gao, L., Qin, Y., Zhou, X., Jin, W., He, Z., Li, X., & Wang, Q. (2024) · Science of The Total Environment · doi:10.1016/j.scitotenv.2024.172167 · Cited by 55
Martínez-Ruiz, F., Andrade-Bustamante, G., Holguín-Peña, R., Renganathan, P., Gaysina, L., Sukhanova, N., & Puente, E. (2025) · Biomass · doi:10.3390/biomass5020025 · Cited by 51
Salehipour-Bavarsad, F., Nematollahi, M. A., Pistocchi, R., & Pezzolesi, L. (2024) · Algal Research · doi:10.1016/j.algal.2024.103579 · Cited by 50
Cruz‐Tirado, J. P., Vieira, M. S. D. S., Amigo, J. M., Siché, R., & Barbin, D. F. (2023) · Food Control · doi:10.1016/j.foodcont.2023.109969 · Cited by 47
Song, W., He, Y. H., Huang, R. N., Li, J., Yu, Y., & Xia, P. (2023) · Applied Energy · doi:10.1016/j.apenergy.2023.120758 · Cited by 47
Harnessing microalgae as sustainable cellular factories for biopharmaceutical production
Goshtasbi, H., Okolodkov, Y. B., Movafeghi, A., Awale, S., Safary, A., Barar, J., & Omidi, Y. (2023) · Algal Research · doi:10.1016/j.algal.2023.103237 · Cited by 47
From culture, harvest to pretreatment of microalgae and its high-value utilization
Diao, Y., Gong, X., Xu, D., Duan, P., Wang, S., & Guo, Y. (2024) · Algal Research · doi:10.1016/j.algal.2024.103405 · Cited by 44
Sarsekeyeva, F. K., Sadvakasova, A. K., Sandybayeva, S. K., Kossalbayev, B. D., Huang, Z., Zayadan, B. K., Akmukhanova, N. R., Leong, Y. K., Chang, J., & Allakhverdiev, S. I. (2024) · Algal Research · doi:10.1016/j.algal.2024.103686 · Cited by 44
Esteves, A. F., Pardilhó, S. L., Gonçalves, A. L., Vilar, V. J. P., & Pires, J. C. M. (2024) · Algal Research · doi:10.1016/j.algal.2024.103820 · Cited by 43
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Sundarsingh, A., Zhang, M., MUJUMDAR, A. S., & Li, J. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03265-0 · Cited by 39
Sobhi, M., Zakaria, E., Zhu, F., Liu, W., Aboagye, D., Hu, X., Cui, Y., & Huo, S. (2023) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2023.165044 · Cited by 37
Pipliya, S., Kumar, S., Gupta, R. K., Das, R. S., Meena, D., Srivastav, P. P., Tiwari, B. K., & García‐Vaquero, M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100549 · Cited by 40
Thevarajah, B., Nimarshana, P. H. V., Sandeepa, G. D. S., Boopathy, R., & Ariyadasa, T. U. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104537 · Cited by 38
Microalgae-Derived Peptides: Exploring Bioactivities and Functional Food Innovations
Ashraf, A., Guo, Y., Yang, T., ud Din, A. S., Ahmad, K., Li, W., & Hou, H. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c06800 · Cited by 32
Villaró, S., Acién, F. G., Alarcón, J., Ruiz, Á., Rodríguez-Chikri, L., Viviano, E., & Lafarga, T. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-02993-2 · Cited by 32
Mkpuma, V. O., Moheimani, N. R., & Ennaceri, H. (2023) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2023.165439 · Cited by 31
Yang, S., Xu, H., Chen, J., Liu, B., & Cheng, K. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03194-y · Cited by 32
Xie, W., Li, X., Xu, H., Chen, F., Cheng, K., Liu, H., & Liu, B. (2023) · Marine Drugs · doi:10.3390/md21100519 · Cited by 29
Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge
Xu, Y., Tong, X., Lu, Y., Lu, Y., Wang, X., Han, J., Liu, Z., Ding, J., Diao, C., Mumby, W., et al. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133747 · Cited by 30
Dębowski, M., Kazimierowicz, J., & Zieliński, M. (2025) · Applied Sciences · doi:10.3390/app15137324 · Cited by 30
Microalgae-based functional foods: a blue-green revolution in sustainable nutrition and health
Andrade-Bustamante, G., Martínez-Ruiz, F. E., Ortega-García, J., Renganathan, P., Gaysina, L. A., Mahendhiran, M., & Puente, E. O. R. (2025) · Applied Microbiology · doi:10.3390/applmicrobiol5020039 · Cited by 28
Enhancing the bio-prospects of microalgal-derived bioactive compounds in food industry: a review
Bhatnagar, P., Gururani, P., Joshi, S. J., Singh, Y. P., Vlaskin, M. S., & Kumar, V. (2023) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-023-04410-7 · Cited by 28
Fang, Y., Cai, Y., Zhang, Q., Ruan, R. R., & Zhou, T. (2024) · Process Safety and Environmental Protection · doi:10.1016/j.psep.2024.08.114 · Cited by 26
The Development of Live Microorganism-Based Oxygen Shuttles for Enhanced Hypoxic Tumor Therapy
Han, D., Zhang, X., Ma, Y., Yang, X., & Li, Z. (2023) · Materials Today Bio · doi:10.1016/j.mtbio.2022.100517 · Cited by 25
Lin, Z., Khang, H. M., & Du, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109212 · Cited by 27
Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues
Liu, M., Wang, Y., Zhu, L., & Zhao, X. (2023) · Foods · doi:10.3390/foods12183435 · Cited by 27
Girotto, F., & Scapini, A. (2025) · Algal Research · doi:10.1016/j.algal.2025.104288 · Cited by 30
Guo, Q. Q., Zhang, M., MUJUMDAR, A. S., & Yu, D. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104490 · Cited by 23
Luo, G., Liu, H., Sheng-hui, Y., Sun, Z., Sun, L., & Wang, L. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1455553 · Cited by 27
Blue bioeconomy and biotechnology: towards a sustainably growing microalgae industry
Tang, D. Y. Y., Ooi, C., & Show, P. L. (2025) · Blue Biotechnology · doi:10.1186/s44315-025-00036-8 · Cited by 25
Expanding our food supply: underutilized resources and resilient processing technologies
Knorr, D., & Augustin, M. A. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13740 · Cited by 27
Zanella, L., & Vianello, F. (2023) · Nutraceuticals · doi:10.3390/nutraceuticals3010010 · Cited by 24
Rabitti, N. S., Bayudan, S., Laureati, M., Neugart, S., Schouteten, J. J., Apelman, L., Dahlstedt, S., & Sandvik, P. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04530-y · Cited by 21
Protein extraction from microalgae residue and nutritional assessment
Sun, Z., Chi, Q., Sun, L., & Liu, Y. (2022) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-022-02794-w · Cited by 23
Zhang, J., Yang, H., Sun, Y., Yan, B., Chen, W., & Fan, D. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13418 · Cited by 20
Algal metabolites: Paving the way towards new generation antidiabetic therapeutics
Kaushik, A., Sangtani, R., Parmar, H. S., & Bala, K. (2022) · Algal Research · doi:10.1016/j.algal.2022.102904 · Cited by 21
Mirzapour‐Kouhdasht, A., Biparva, P., McClements, D. J., Garavand, F., & García‐Vaquero, M. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17080 · Cited by 21
He, Y., Ji, L., Yuan, Y., Rui, D., Li, J., Cheng, P., Sun, L., & Fan, J. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140572 · Cited by 22
Self-citationRather, J. A., Akhter, N., Punoo, H. A., Haddad, M. A., Ghnamat, S. A., Manzoor, N., Gökşen, G., & Dar, B. N. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141828 · Cited by 19
Singh, L. A., Kumari, P., Kumar, P., Yadav, A., Bhardwaj, R., Swapnil, P., & Meena, M. (2025) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2025.1669731 · Cited by 19
Wang, Y., Zhu, L., Zhu, Z., Liu, M., & Zhao, X. (2024) · Molecules · doi:10.3390/molecules29133139 · Cited by 17
Zhou, J., Wang, M., Barba, F. J., Zhu, Z., & Grimi, N. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103341 · Cited by 19
Wu, M., Cao, J., Xu, Y., Xu, S., Zhou, Z., Shao, M., Wang, Z., Zhang, L., Chen, D., Wu, Y., et al. (2023) · Algal Research · doi:10.1016/j.algal.2023.103183 · Cited by 16
Self-citationAli, M. Q., Azhar, M. A., Munaim, M. S. A., Ruslan, N. F., Noormazlinah, A., & Noman, A. E. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03758-0 · Cited by 18
Gürbüz, B. N., Pastrana, L. M., Pereira, R. N., & Cerqueira, M. A. (2025) · Foods · doi:10.3390/foods14030498 · Cited by 17
Zhou, M., Liu, W., Chen, R., Yu, J., Ma, Y., Chen, A., Wu, H., Yin, S., & Cui, Q. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111493 · Cited by 16
Development of sustainable downstream processing for nutritional oil production
Rollin, S., Gupta, A., Franco, C. M. M., Singh, S. P., & Puri, M. (2023) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2023.1227889 · Cited by 18
Yang, S., Fu, S., Liu, B., & Cheng, K. (2023) · LWT · doi:10.1016/j.lwt.2023.115709 · Cited by 15
Wang, P., Liu, C., & Zheng, L. (2025) · Materials Today Bio · doi:10.1016/j.mtbio.2025.102037 · Cited by 17
Xu, Y., Wei, C., Li, B., Li, W., Han, J., Nie, Y., Li, Z., & Xu, L. Y. (2024) · Chemical Engineering Journal · doi:10.1016/j.cej.2024.158450 · Cited by 14
Li, X., Wang, K., Bai, F., Ge, P., & Tan, M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143572 · Cited by 14
The Invisible Threat of Antibiotic Resistance in Food
Kiskó, G., Bajramović, B., Elzhraa, F., Erdei-Tombor, P., Dobó, V., Mohácsi‐Farkas, C., Taczman-Brückner, A., & Belák, Á. (2025) · Antibiotics · doi:10.3390/antibiotics14030250 · Cited by 15
High-throughput microalgae sorting based on the deterministic lateral displacement technique
Wang, L., Qian, G., Wang, K., Wu, Z., Yan, H., Shi, L., & Zhou, T. (2024) · Journal of Chromatography A · doi:10.1016/j.chroma.2024.465126 · Cited by 13
Albuquerque, R. C. V., Silva, C. E. D. F., Carneiro, W. D. S., Andreola, K., da Gama, B. M. V., & da Silva, A. E. (2024) · Applied Microbiology · doi:10.3390/applmicrobiol4040103 · Cited by 14
Acomprehensive review on microalgae protein as an emerging protein resource
Dai, J. H., Yang, Z., Liu, L., & Lv, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116511 · Cited by 12
Qiu, S., Yuan, Y., Li, X., Zhao, C., He, Y., Tang, B., Wang, W., & Fan, J. (2023) · Algal Research · doi:10.1016/j.algal.2023.103118 · Cited by 12
Self-citationSelvaraj, S., Bains, A., Sharma, M., Chawla, P., & Sridhar, K. (2023) · Journal of Polymers and the Environment · doi:10.1007/s10924-023-03049-9 · Cited by 12
Xie, R., Chen, F., Ma, Y., Hu, W., Zheng, Q., Cao, J., & Wu, Y. (2023) · Frontiers in Pharmacology · doi:10.3389/fphar.2023.1249632 · Cited by 12
Enhanced Production of Microalgal Metabolites Through Aeration Coupled with Stirring
Wu, Y., He, Y., Zhao, T., Zhao, Y., Yu, Z., & Pei, H. (2024) · Sustainability · doi:10.3390/su16209001 · Cited by 11
Yuan, X., Gao, X., Zheng, T., Wang, J., Dong, Y., & Xue, H. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.12.209 · Cited by 11
Qian, G., Wang, L., Wu, Z., Wang, T., Wan, S., Zeng, J., Sun, H., Yan, H. G., Shi, L., & Zhou, T. (2025) · Chemical Engineering Journal · doi:10.1016/j.cej.2025.170904 · Cited by 10
Algal β-glucan: Structure, immunomodulatory effects and application prospects
Wang, W., Wang, J., Wu, N., Yang, Y., Geng, L., & Zhang, Q. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124801 · Cited by 10
Ji, L., Zhao, C., He, Y., Yuan, Y., Hong, Z., Sun, L., & Fan, J. (2024) · Bioresource Technology · doi:10.1016/j.biortech.2024.131800 · Cited by 10
Self-citationZhang, H., Zhao, J., & Chou, H.-H. (2024) · Algal Research · doi:10.1016/j.algal.2024.103842 · Cited by 10
Exploring algal diversity for enhanced nutrition: Implications for human health and sustainability
Maghimaa, M., Sagadevan, S., Fatimah, I., Lett, J. A., & Garg, S. (2025) · Algal Research · doi:10.1016/j.algal.2025.103907 · Cited by 15
Bleisch, R., Ihadjadene, Y., Torrisi, A., Walther, T., Mühlstädt, G., Steingroewer, J., Streif, S., & Krujatz, F. (2025) · Life · doi:10.3390/life15040648 · Cited by 11
A review on algal oils as a sustainable source of essential omega-3 fatty acids
Kunj, P., Sahu, S., Singh, G., & Arya, S. K. (2025) · Bioresource Technology Reports · doi:10.1016/j.biteb.2025.102154 · Cited by 11
Shi, Q., Zhou, Z., Hong, Z., Yang, Z., Gao, Z., Sun, L., & Fan, J. (2023) · GCB Bioenergy · doi:10.1111/gcbb.13106 · Cited by 10
Self-citationHao, N., Liu, Z., Hou, Y., Fan, Z., Li, Y., Chen, F., & Zhao, L. (2022) · Bioresource Technology · doi:10.1016/j.biortech.2022.128138 · Cited by 9
Upcycling C1 gas-derived resources in future food system
Li, J., Tseng, J., Tang, D., Yong, Y., Sun, L., & Huo, Y. (2024) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2024.107827 · Cited by 9
Marrez, D. A., El-ssayad, M. F., Shaker, A. S., Elaaser, M. M., & Badr, A. N. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105638 · Cited by 13
Zeng, W., Luo, J., & Grimi, N. (2025) · Separation and Purification Technology · doi:10.1016/j.seppur.2025.131575 · Cited by 9
Chandola, G., Muthuraj, M., Mandal, S., Vismaya, P. S., & Bhunia, B. (2026) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2026.116776 · Cited by 11
Chi, C., Zhou, Y., Cheng, F., Guo, X., Chen, B., Zhang, Y., & He, Y. (2023) · Industrial Crops and Products · doi:10.1016/j.indcrop.2023.117345 · Cited by 8
Chattaraj, S., Mitra, D., Ganguly, A., MOHAPATRA, P. K. D., & Thatoi, H. (2025) · Pedosphere · doi:10.1016/j.pedsph.2025.01.002 · Cited by 8
Gizaw, D. G., Periyasamy, S., Isabel, J. B., Hunegnaw, B. M., Jayakumar, M., Asaithambi, P., Gupta, S. K., & Sivashanmugam, P. (2025) · Journal of the Taiwan Institute of Chemical Engineers · doi:10.1016/j.jtice.2025.106240 · Cited by 8
Moreira, C., Machado, L. F., Silva, M., Nunes, R., Pereira, R. N., Rocha, C. M. R., Geada, P., & Teixeira, J. A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00090-1 · Cited by 10
Metadata
- Authors
- Chen, C., Tang, T., Shi, Q., Zhou, Z., & Fan, J.
- Affiliations
- East China University of Science and Technology (CN)
- Chinese Academy of Sciences (CN)
- Shihezi University (CN)
- Corresponding author
- Fan, Jianhua
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2022-08
- Volume
- 126
- Pages
- 99-112
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W4283781732
- Cited by
- 229
- References
- 102
- Citations by year
- 2026: 52 · 2025: 70 · 2024: 53 · 2023: 47 · 2022: 7
- FWCI
- 7.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- National Key Project for Synthetic Biology
- Natural Science Foundation of Shandong Province (ZR2019ZD17)
- State Key Laboratory of Bioreactor Engineering
- National Key Research and Development Program of China (2019YFA0906300, 2020YFA0907304)
- Natural Science Foundation of Shanghai (21ZR1416400)
- Topics
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- microalgae, alternative protein sources, microalgal biotechnology, food safety, production costs, functional properties, nutritional value, carbon sequestration, food supply system, food crisis, carbon neutrality, consumer acceptance
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
