Microalgae proteins as sustainable ingredients in novel foods: recent developments and challenges
Open accessAbstract
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae's potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
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?
Spirulina and Chlorella offer up to 70% protein by dry weight and a complete amino acid profile, alongside richness in essential fatty acids, vitamins, minerals, and antioxidant compounds.
“species like Spirulina and Chlorella offering up to 70% protein by dry weight and a complete amino acid profile, alongside their richness in essential fatty acids (notably omega-3 and omega-6 PUFAs); a wide spectrum of vitamins (A, B complex, C, E, and K); minerals (e.g., iron, magnesium, and zinc); and antioxidant compounds such as carotenoids and phycobiliproteins [56,90,121,122,123].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [121]
Sections 2 and 3 report high protein content, essential amino acids, PUFAs, vitamins, minerals, and carotenoids in these microalgae. But Section 3 gives 50–70% protein for Spirulina and 50–60% for Chlorella, rather than up to 70% for each. The paper does not substantiate the sentence’s specific omega-3/omega-6, vitamin K, and zinc claims for these species; it identifies phycobiliproteins in Spirulina but does not describe them there as antioxidant compounds. (LLM, conf=0.86)
Experimental — accuracy not yet measuredMicroalgae can be grown on non-arable land and utilise non-potable or saline water, avoiding competition with traditional crops for critical resources.
“They can be grown on non-arable land and utilise non-potable or saline water, thereby avoiding competition with traditional crops for critical resources [121,124].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [121]
Section 4 (Extraction Techniques for Microalgae Proteins) discusses cultivation using saline water and wastewater. Section 8 (Challenges and Future Prospects) says closed-loop cultivation uses less land and water than traditional protein production. The paper does not specify non-arable land or establish that microalgae cultivation avoids competition with traditional crops for resources. (LLM, conf=0.84)
Experimental — accuracy not yet measuredIncorporating microalgae as an ingredient in formulations increases protein content, provides peptides and bioactive pigments, and improves water retention and texture properties in bakery and dairy matrices.
“Incorporating microalgae as an ingredient in formulations increases protein content, provides peptides and bioactive pigments, and improves water retention and texture properties in bakery and dairy matrices (Verni et al., 2023; Mosibo et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Mosibo et al., 2024
Technological hurdles including efficient cultivation, cost-effective harvesting, and preservation of nutritional integrity during processing remain major technical challenges for large-scale commercialisation of microalgae.
“Efficient cultivation, cost-effective harvesting, and the preservation of nutritional integrity during processing remain major technical challenges [104,121].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [121]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Commercial Applications of Microalgae
Spolaore, P., Joannis-Cassan, C., Duran, E., & Isambert, A. (2006) · Journal of Bioscience and Bioengineering · doi:10.1263/jbb.101.87 · Cited by 4,285 · see citing works
Sheehan, J., Dunahay, T., Benemann, J., & Roessler, P. (1998) · doi:10.2172/15003040 · Cited by 1,753 · see citing works
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Bleakley, S., & Hayes, M. (2017) · Foods · doi:10.3390/foods6050033 · Cited by 1,092 · see citing works
Flocculation as a low-cost method for harvesting microalgae for bulk biomass production
Vandamme, D., Foubert, I., & Muylaert, K. (2013) · Trends in Biotechnology · doi:10.1016/j.tibtech.2012.12.005 · Cited by 928 · see citing works
Microalgae: A potential alternative to health supplementation for humans
Koyande, A. K., Chew, K. W., Rambabu, K., Tao, Y., Chu, D.-T., & Show, P.-L. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.03.001 · Cited by 908 · see citing works
Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Caporgno, M. P., & Mathys, A. (2018) · Frontiers in Nutrition · doi:10.3389/fnut.2018.00058 · Cited by 639 · see citing works
Microalgae as a future food source
Torres-Tiji, Y., Fields, F. J., & Mayfield, S. P. (2020) · Biotechnology Advances · doi:10.1016/j.biotechadv.2020.107536 · Cited by 559 · see citing works
The Protein Digestibility–Corrected Amino Acid Score
Schaafsma, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.7.1865s · Cited by 537 · cited 1× · see citing works
“This method is based on the amino acid requirements of humans and the ability to digest proteins [59].”
MethodComparison 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
Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., Biondi, N., Tredici, M. R., Sousa, I., & Raymundo, A. (2017) · Algal Research · doi:10.1016/j.algal.2017.07.017 · Cited by 407 · see citing works
Microalgae of interest as food source: biochemical composition and digestibility.
Niccolai, A., Chini Zittelli, G., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Algal Research · doi:10.1016/j.algal.2019.101617 · Cited by 403 · see citing works
Whey proteins solubility as function of temperature and pH
Pelegrine, D. H. G., & Gasparetto, C. A. (2004) · LWT · doi:10.1016/j.lwt.2004.03.013 · Cited by 395 · see citing works
Food Polymers, Gels and Colloids
Dickinson, E. (1991) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845698331 · Cited by 393 · see citing works
Rethinking Global Food Demand for 2050
Falcon, W. P., Naylor, R. L., & Shankar, N. D. (2022) · Population and Development Review · doi:10.1111/padr.12508 · Cited by 369 · see citing works
Ursu, A.-V., Marcati, A., Sayd, T., Sante-Lhoutellier, V., Djelveh, G., & Michaud, P. (2014) · Bioresource Technology · doi:10.1016/j.biortech.2014.01.071 · Cited by 367 · see citing works
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements
Wang, Y., Tibbetts, S. M., & McGinn, P. J. (2021) · Foods · doi:10.3390/foods10123002 · Cited by 342 · see citing works
Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate
Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H., & Ghorbel, D. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.08.133 · Cited by 317 · see citing works
Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.
Schwenzfeier, A., Wierenga, P. A., & Gruppen, H. (2011) · Bioresource Technology · doi:10.1016/j.biortech.2011.07.046 · Cited by 308 · see citing works
Amorim, M. L., Soares, J., Coimbra, J. S. D. R., Leite, M. D. O., Albino, L. F. T., & Martins, M. A. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1768046 · Cited by 300 · see citing works
Lafarga, T. (2019) · Algal Research · doi:10.1016/j.algal.2019.101566 · Cited by 296 · see citing works
Extraction and fractionation of microalgae-based protein products
Soto-Sierra, L., Stoykova, P., & Nikolov, Z. L. (2018) · Algal Research · doi:10.1016/j.algal.2018.10.023 · Cited by 286 · see citing works
Marine foods as functional ingredients in bakery and pasta products
Kadam, S. U., & Prabhasankar, P. (2010) · Food Research International · doi:10.1016/j.foodres.2010.06.007 · Cited by 281 · see citing works
Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3999 · Cited by 274 · 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
Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta
Rodríguez De Marco, E., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.02.054 · Cited by 257 · see citing works
Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals
Sari, Y. W., Bruins, M. E., & Sanders, J. P. M. (2012) · Industrial Crops and Products · doi:10.1016/j.indcrop.2012.07.014 · Cited by 247 · see citing works
Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa
Waghmare, A. G., Salve, M. K., LeBlanc, J. G., & Arya, S. S. (2016) · Bioresources and Bioprocessing · doi:10.1186/s40643-016-0094-8 · Cited by 245 · see citing works
Review of biological and engineering aspects of algae to fuels approach
Chen, P. L., Min, M., Chen, Y., Wang, L., Li, Y., Chen, Q., Wang, C., Wan, Y., Wang, X., Cheng, Y., et al. (2010) · doi:10.25165/ijabe.v2i4.200 · Cited by 238 · see citing works
Environmental Effects on Cell Composition
Hu, Q. (2013) · Handbook of Microalgal Culture · doi:10.1002/9781118567166.ch7 · Cited by 232 · see citing works
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Fu, Y., Chen, T., Chen, S. H. Y., Liu, B., Sun, P., Sun, H., & Chen, F. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.03.050 · Cited by 229 · see citing works
Guccione, A., Biondi, N., Sampietro, G., Rodolfi, L., Bassi, N., & Tredici, M. R. (2014) · Biotechnology for Biofuels · doi:10.1186/1754-6834-7-84 · Cited by 217 · see citing works
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Foods · doi:10.3390/foods8120611 · Cited by 203 · see citing works
Microalgae and cyanobacteria as enzyme biofactories
Brasil, B. S. A. F., de Siqueira, F. G., Salum, T. F. C., Zanette, C. M., & Spier, M. R. (2017) · Algal Research · doi:10.1016/j.algal.2017.04.035 · Cited by 199 · see citing works
Chlorella vulgaris biomass used as colouring source in traditional butter cookies
Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.03.026 · Cited by 195 · see citing works
Ejike, C. E. C. C., Collins, S. A., Balasuriya, N., Swanson, A. K., Mason, B., & Udenigwe, C. C. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.10.026 · Cited by 193 · see citing works
Self-citationMicroalgae-based products: Food and public health
Ferreira de Oliveira, A. P., & Bragotto, A. P. A. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100157 · Cited by 190 · see citing works
Vázquez-Romero, B., Perales, J. A., Pereira, H., Barbosa, M., & Ruiz, J. (2022) · Science of The Total Environment · doi:10.1016/j.scitotenv.2022.155742 · Cited by 180 · see citing works
Physicochemical and Functional Properties of Proteins Extracted from Three Microalgal Species
Chen, Y., Chen, J., Chang, C., Chen, J., Cao, F., Zhao, J., Zheng, Y., & Zhu, J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.05.025 · Cited by 176 · see citing works
Functional properties of the biomass of three microalgal species
Guil-Guerrero, J. L., Navarro-Juárez, R., López-Martı́nez, J. C., Campra-Madrid, P., & Rebolloso-Fuentes, M. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.02.014 · Cited by 173 · see citing works
Beheshtipour, H., Mortazavian, A. M., Haratian, P., & Darani, K. K. (2012) · European Food Research and Technology · doi:10.1007/s00217-012-1798-4 · Cited by 166 · see citing works
Großmann, L., Hinrichs, J., & Weiß, J. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1672137 · Cited by 163 · see citing works
Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams
Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.014 · Cited by 157 · see citing works
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source
Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2012) · LWT · doi:10.1016/j.lwt.2012.05.006 · Cited by 156 · see citing works
Chronakis, I. S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0005059 · Cited by 142 · see citing works
Lactic acid bacteria growth promoters from Spirulina platensis
Parada, J. (1998) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(98)00151-2 · Cited by 141 · see citing works
Srimongkol, P., Sangtanoo, P., Songserm, P., Watsuntorn, W., & Karnchanatat, A. (2022) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2022.904046 · Cited by 137 · see citing works
Fradinho, P., Niccolai, A., Soares, R., Rodolfi, L., Biondi, N., Tredici, M. R., de Sousa, I. M. N., & Raymundo, A. (2019) · Algal Research · doi:10.1016/j.algal.2019.101743 · Cited by 136 · see citing works
Consumer Knowledge and Attitudes towards Microalgae as Food: The Case of Spain
Lafarga, T., Rodríguez-Bermúdez, R., Morillas-España, A., Villaró, S., García-Vaquero, M., Morán, L., Sánchez-Zurano, A., González-López, C. V., & Acién-Fernández, F. G. (2021) · Algal Research · doi:10.1016/j.algal.2020.102174 · Cited by 133 · see citing works
Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
Graça, C., Fradinho, P., de Sousa, I. M. N., & Raymundo, A. (2017) · LWT · doi:10.1016/j.lwt.2017.11.024 · Cited by 132 · see citing works
Lafarga, T., Acién, F. G., Castellari, M., Villaró, S., Bobo, G., & Aguiló‐Aguayo, I. (2019) · LWT · doi:10.1016/j.lwt.2019.05.037 · Cited by 131 · see citing works
Khemiri, S., Khelifi, N., Nunes, M. C., Ferreira, A., Gouveia, L., Smaali, I., & Raymundo, A. (2020) · Algal Research · doi:10.1016/j.algal.2020.101998 · Cited by 129 · see citing works
Functional biscuits with PUFA‐ω3 from <i>Isochrysis galbana</i>
Gouveia, L., Coutinho, C., Mendonça, E., Batista, A. P., Sousa, I., Bandarra, N. M., & Raymundo, A. (2008) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3166 · Cited by 126 · see citing works
Niccolai, A., Venturi, M., Galli, V., Pini, N., Rodolfi, L., Biondi, N., D’Ottavio, M., Batista, A. P., Raymundo, A., Granchi, L., et al. (2019) · Scientific Reports · doi:10.1038/s41598-019-55840-1 · Cited by 124 · see citing works
Großmann, L., Ebert, S., Hinrichs, J., & Weiss, J. (2017) · Algal Research · doi:10.1016/j.algal.2017.11.019 · Cited by 121 · see citing works
Takalloo, Z., Nikkhah, M., Nemati, R., Jalilian, N., & Sajedi, R. H. (2020) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-020-02840-3 · Cited by 121 · see citing works
Biorefinery of microalgal soluble proteins by sequential processing and membrane filtration
Safi, C., Olivieri, G., Campos, R. P., Engelen-Smit, N., Mulder, W., van den Broek, L. A. M., & Sijtsma, L. (2016) · Bioresource Technology · doi:10.1016/j.biortech.2016.11.068 · Cited by 120 · see citing works
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
García‐Segovia, P., Pagán, M. J., Lara, I. F., & Martı́nez-Monzó, J. (2017) · Food Science and Technology International · doi:10.1177/1082013217700259 · Cited by 117 · see citing works
Emulsion properties of algae soluble protein isolate from Tetraselmis sp.
Schwenzfeier, A., Helbig, A., Wierenga, P. A., & Gruppen, H. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.06.002 · Cited by 112 · see citing works
Ba, F., Ursu, A.-V., Laroche, C., & Djelveh, G. (2015) · Bioresource Technology · doi:10.1016/j.biortech.2015.10.012 · Cited by 109 · see citing works
Protein enrichment of defatted soybean flour by fine milling and electrostatic separation
Xing, Q., de Wit, M., Kyriakopoulou, K., Boom, R. M., & Schutyser, M. A. I. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.08.014 · Cited by 109 · see citing works
Böcker, L., Bertsch, P., Wenner, D., Teixeira, S., Bergfreund, J., Eder, S., Fischer, P., & Mathys, A. (2020) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2020.09.067 · Cited by 104 · see citing works
Phong, W. N., Show, P. L., Le, C. F., Tao, Y., Chang, J., & Ling, T. C. (2018) · Biochemical Engineering Journal · doi:10.1016/j.bej.2018.04.002 · Cited by 103 · see citing works
Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products
Niccolai, A., Shannon, E., Abu‐Ghannam, N., Biondi, N., Rodolfi, L., & Tredici, M. R. (2018) · Journal of Applied Phycology · doi:10.1007/s10811-018-1602-3 · Cited by 103 · see citing works
Varga, L., Szigeti, J., Kovács, R., Földes, T., & Buti, S. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74163-5 · Cited by 102 · see citing works
Eilam, Y., Khattib, H., Pintel, N., & Avni, D. (2023) · Global Challenges · doi:10.1002/gch2.202200177 · Cited by 101 · see citing works
Essential and toxic elements in commercial microalgal food supplements
Rzymski, P., Budzulak, J., Niedzielski, P., Klimaszyk, P., Proch, J., Kozak, L., & Poniedziałek, B. (2018) · Journal of Applied Phycology · doi:10.1007/s10811-018-1681-1 · Cited by 97 · see citing works
Food and Industrial Bioproducts and Bioprocessing
(2012) · Wiley eBooks · doi:10.1002/9781119946083 · Cited by 96 · see citing works
Food Proteins, Structure, and Function
Haque, M. A., Timilsena, Y. P., & Adhikari, B. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.03057-2 · Cited by 95 · see citing works
Wang, M., Yin, Z., Sun, W., Zhong, Q., Zhang, Y., & Zeng, M. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108244 · Cited by 94 · see citing works
Großmann, L., Hinrichs, J., & Weiß, J. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.037 · 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
Comparison of Protein Extracts from Various Unicellular Green Sources
Teuling, E., Wierenga, P. A., Schrama, J. W., & Gruppen, H. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b01788 · Cited by 88 · see citing works
Zen, C. K., Tiepo, C. B. V., da Silva, R. V., Reinehr, C. O., Gutkoski, L. C., Oro, T., & Colla, L. M. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10219 · Cited by 87 · see citing works
Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread
Diprat, A. B., Thys, R. C. S., Rodrigues, E., & Rech, R. (2020) · LWT · doi:10.1016/j.lwt.2020.109974 · Cited by 87 · see citing works
Çelekli, A., Alslibi, Z. A., & Bozkurt, H. Ü. (2019) · Algal Research · doi:10.1016/j.algal.2019.101710 · Cited by 86 · see citing works
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies
Uribe-Wandurraga, Z. N., Igual, M., Reino-Moyón, J., García‐Segovia, P., & Martı́nez-Monzó, J. (2020) · Food Biophysics · doi:10.1007/s11483-020-09642-y · Cited by 85 · see citing works
Niccolai, A., Bažec, K., Rodolfi, L., Biondi, N., Zlatić, E., Jamnik, P., & Tredici, M. R. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.560684 · Cited by 81 · see citing works
Batista, A. P., Nunes, M. C., Fradinho, P., Gouveia, L., de Sousa, I. M. N., Raymundo, A., & Franco, J. M. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.05.044 · Cited by 80 · see citing works
Sui, Y., Muys, M., Vermeir, P., D’Adamo, S., & Vlaeminck, S. E. (2018) · Bioresource Technology · doi:10.1016/j.biortech.2018.12.046 · Cited by 79 · see citing works
Cavonius, L. R., Albers, E., & Undeland, I. (2015) · Algal Research · doi:10.1016/j.algal.2015.05.022 · Cited by 77 · see citing works
High protein ingredients of microalgal origin: Obtainment and functional properties
Pereira, A. M., Lisbôa, C. R., & Costa, J. A. V. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.02.015 · Cited by 77 · see citing works
Foam properties of algae soluble protein isolate: Effect of pH and ionic strength
Schwenzfeier, A., Lech, F. J., Wierenga, P. A., Eppink, M. H. M., & Gruppen, H. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.03.002 · Cited by 75 · see citing works
Ebert, S., Großmann, L., Hinrichs, J., & Weiß, J. (2019) · Food & Function · doi:10.1039/c8fo02197j · Cited by 74 · see citing works
Multistep Fractionation of Microalgal Biomolecules Using Selective Aqueous Two-Phase Systems
Ruiz, C. A. S., Kwaijtaal, J., Cabau-Peinado, O., van den Berg, C., Wijffels, R. H., & Eppink, M. H. M. (2020) · ACS Sustainable Chemistry & Engineering · doi:10.1021/acssuschemeng.9b06379 · Cited by 74 · see citing works
Batista de Oliveira, T. T., Miranda dos Reis, I., Bastos de Souza, M., da Silva Bispo, E., Fonseca Maciel, L., Druzian, J. I., Lordelo Guimarães Tavares, P. P., de Oliveira Cerqueira, A., dos Santos Boa Morte, E., Abreu Glória, M. B., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.111674 · Cited by 74 · see citing works
Buchmann, L., Bertsch, P., Böcker, L., Krähenmann, U., Fischer, P., & Mathys, A. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105182 · Cited by 72 · see citing works
First case report of anaphylaxis to spirulin: identification of phycocyanin as responsible allergen
Pétrus, M., Culerrier, R. M., Campistron, M., Barre, A., & Rougé, P. (2009) · Allergy · doi:10.1111/j.1398-9995.2009.02257.x · Cited by 70 · see citing works
Timira, V., Meki, K., Li, Z., Lin, H., Xu, M., & Pramod, S. N. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1873734 · Cited by 67 · see citing works
Nunes, M. C., Fernandes, I., Vasco, I., de Sousa, I. M. N., & Raymundo, A. (2020) · Foods · doi:10.3390/foods9050579 · Cited by 66 · see citing works
Lozober, H. S., Okun, Z., & Shpigelman, A. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102857 · Cited by 66 · see citing works
Lafarga, T., Mayre, E., Echeverría, G., Viñas, İ., Villaró, S., Acién, F. G., Castellari, M., & Aguiló‐Aguayo, I. (2019) · LWT · doi:10.1016/j.lwt.2019.108439 · Cited by 65 · see citing works
Qazi, W. M., Ballance, S., Uhlen, A. K., Kousoulaki, K., Haugen, J., & Rieder, A. (2021) · LWT · doi:10.1016/j.lwt.2021.111115 · Cited by 64 · see citing works
Microalgae biomass interaction in biopolymer gelled systems
Batista, A. P., Nunes, M. C., Raymundo, A., Gouveia, L., de Sousa, I. M. N., Cordobes, F., Guerrero, A. F., & Franco, J. M. (2010) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.09.018 · Cited by 63 · see citing works
Baier, T., Kros, D., Feiner, R. C., Lauersen, K. J., Müller, K. M., & Kruse, O. (2018) · ACS Synthetic Biology · doi:10.1021/acssynbio.8b00226 · Cited by 63 · see citing works
Großmann, L., Ebert, S., Hinrichs, J., & Weiß, J. (2018) · Algal Research · doi:10.1016/j.algal.2018.09.011 · Cited by 62 · see citing works
Wang, Y., Tibbetts, S. M., Berrue, F., McGinn, P. J., MacQuarrie, S. P., Puttaswamy, A., Patelakis, S., Schmidt, D., Melanson, R., & MacKenzie, S. E. (2020) · Foods · doi:10.3390/foods9111531 · Cited by 62 · see citing works
Bianco, M., Ventura, G., Calvano, C. D., Losito, I., & Cataldi, T. R. I. (2021) · Talanta · doi:10.1016/j.talanta.2021.123188 · Cited by 60 · see citing works
Characterizing emulsion properties of microalgal and cyanobacterial protein isolates
Teuling, E., Schrama, J. W., Gruppen, H., & Wierenga, P. A. (2019) · Algal Research · doi:10.1016/j.algal.2019.101471 · Cited by 59 · see citing works
Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia
Devi, M. A., & Venkataraman, L. V. (1984) · Journal of Food Science · doi:10.1111/j.1365-2621.1984.tb13660.x · Cited by 58 · see citing works
Joshi, S. M. R., Bera, M. B., & Panesar, P. S. (2012) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12015 · Cited by 57 · see citing works
Spirulina maximaandDiacronema vlkianummicroalgae in vegetable gelled desserts
Gouveia, L., Batista, A. P., Raymundo, A., & Bandarra, N. M. (2008) · Nutrition & Food Science · doi:10.1108/00346650810907010 · Cited by 57 · see citing works
Mazinani, S., Fadaei, V., & Khosravi‐Darani, K. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12717 · Cited by 57 · see citing works
Dai, L., Hinrichs, J., & Weiß, J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105954 · Cited by 57 · see citing works
Koyande, A. K., Tanzil, V., Dharan, H. M., Subramaniam, M., Robert, R. N., Lau, P. L., Khoiroh, I., & Show, P. L. (2020) · Biochemical Engineering Journal · doi:10.1016/j.bej.2020.107532 · Cited by 55 · see citing works
Zhu, Y., Zhao, X., Zhang, X., & Liu, H. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.08.209 · Cited by 54 · see citing works
Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V. (2020) · Foods · doi:10.3390/foods10010067 · Cited by 54 · see citing works
Shalaby, S. M. (2013) · Cited by 53 · see citing works
Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk
Güldaş, M., & İrkin, R. (2010) · University of Zagreb University Computing Centre (SRCE) · Cited by 53 · see citing works
Schwenzfeier, A., Wierenga, P. A., Eppink, M. H. M., & Gruppen, H. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.07.019 · Cited by 52 · see citing works
Safety evaluation of Whole Algalin Protein (WAP) from Chlorella protothecoides
Szabo, N. J., Matulka, R. A., & Chan, T. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.05.035 · Cited by 52 · see citing works
Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana
Großmann, L., Hinrichs, J., Goff, H. D., & Weiß, J. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2019.06.001 · Cited by 52 · see citing works
Hernández-López, I., Benavente‐Valdés, J. R., Castellari, M., Aguiló‐Aguayo, I., Morillas‐España, A., Sánchez‐Zurano, A., Acién, F. G., & Lafarga, T. (2021) · Algal Research · doi:10.1016/j.algal.2021.102361 · Cited by 51 · see citing works
Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Lucas, B. F., de Morais, M. G., Santos, T. D., & Costa, J. A. V. (2017) · Food Science and Technology · doi:10.1590/1678-457x.06217 · Cited by 50 · see citing works
Caporgno, M. P., Haberkorn, I., Böcker, L., & Mathys, A. (2019) · Bioresource Technology · doi:10.1016/j.biortech.2019.121476 · Cited by 50 · see citing works
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadías, M., & Aguiló‐Aguayo, I. (2023) · Foods · doi:10.3390/foods12203724 · Cited by 49 · see citing works
Nutritional value of microalgae and applications
Volkman, J. K., & Brown, M. R. (2006) · Cited by 48 · see citing works
Großmann, L., Ebert, S., Hinrichs, J., & Weiß, J. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b05337 · Cited by 48 · see citing works
Fortification of Iranian Traditional Cookies with Spirulina platensis
Shahbazizadeh, S., Khosravi‐Darani, K., & Sohrabvandi, S. (2015) · Annual Research & Review in Biology · doi:10.9734/arrb/2015/13492 · Cited by 47 · see citing works
Physico‐chemical and functional properties of proteins from spray dried algae (Spirulina platensis)
Nirmala, C., Prakash, V., & Venkataraman, L. V. (1992) · Food / Nahrung · doi:10.1002/food.19920360608 · Cited by 45 · see citing works
Law, S. Q. K., Mettu, S., Ashokkumar, M., Scales, P. J., & Martin, G. J. O. (2018) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2018.06.047 · Cited by 44 · see citing works
Use of Microalgae Biomass for Fortification of Food Products from Grain
Bazarnova, J. G., NILOVA, L. P., Trukhina, E., Bernavskaya, M. V., Smyatskaya, Y. A., & Aktar, T. (2021) · Foods · doi:10.3390/foods10123018 · Cited by 44 · see citing works
Medina, C., Rubilar, M., Shene, C., Torres, S., & Verdugo, M. (2015) · Journal of Biobased Materials and Bioenergy · doi:10.1166/jbmb.2015.1534 · Cited by 42 · see citing works
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Prandi, B., Boukid, F., Walle, S. V. D., Cutroneo, S., Comaposada, J., Royen, G. V., Sforza, S., Tedeschi, T., & Castellari, M. (2023) · Foods · doi:10.3390/foods12122395 · Cited by 42 · see citing works
Development of Cassava Doughnuts Enriched with Spirulina platensis Biomass
Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. D., & Danesi, E. D. G. (2013) · Brazilian Journal of Food Technology · doi:10.1590/s1981-67232013005000001 · Cited by 39 · see citing works
Development of cassava cake enriched with its own bran and Spirulina platensis
Navacchi, M. F. P., de Carvalho, J. C. M., Takeuchi, K. P., & Danesi, E. D. G. (2012) · Acta Scientiarum. Technology/Acta scientiarum. Technology · doi:10.4025/actascitechnol.v34i4.10687 · Cited by 37 · see citing works
Tiepo, C. B. V., Gottardo, F. M., Mortari, L. M., Bertol, C. D., Reinehr, C. O., & Colla, L. M. (2021) · Brazilian Journal of Development · doi:10.34117/bjdv7n9-121 · Cited by 35 · see citing works
Bakhsh, A., Park, J., Baritugo, K. A., Kim, B., Moon, S. S., Rahman, A., & Park, S. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1110613 · Cited by 35 · 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
Braga, A. R. C., Nunes, M. C., & Raymundo, A. (2023) · Molecules · doi:10.3390/molecules28176179 · Cited by 32 · see citing works
Pereira, T., Costa, S., Barroso, S., Teixeira, P. C. M., Mendes, S., & Gil, M. M. (2023) · LWT · doi:10.1016/j.lwt.2023.115612 · Cited by 32 · see citing works
Castro-Ferreira, C., Gomes-Dias, J. S., Ferreira‐Santos, P., Pereira, R. N., Vicente, A. A., & Rocha, C. M. R. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107276 · Cited by 31 · see citing works
Srimongkol, P., Sangtanoo, P., Songserm, P., Watsuntorn, W., & Karnchanatat, A. (2022) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2022.1048819 · Cited by 29 · see citing works
Xie, W., Li, X., Xu, H., Chen, F., Cheng, K., Liu, H., & Liu, B. (2023) · Marine Drugs · doi:10.3390/md21100519 · Cited by 29 · see citing works
Asen, N. D., Badamasi, A. T., Gborigo, J. T., Aluko, R. E., & Girgih, A. T. (2021) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.765364 · Cited by 28 · see citing works
Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta
Oliveira, B. C. C., Machado, M., Machado, S., Costa, A. S. G., Bessada, S. M. F., Alves, R. C., & Oliveira, M. B. P. P. (2023) · Foods · doi:10.3390/foods12163039 · Cited by 27 · see citing works
Arslan, R., & Aksay, S. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15941 · Cited by 22 · see citing works
Marzec, A., Kramarczuk, P., Kowalska, H., & Kowalska, J. (2023) · Applied Sciences · doi:10.3390/app13137632 · Cited by 22 · see citing works
Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides
Dai, L., Shivananda, R., Hinrichs, J., & Weiß, J. (2020) · Food Biophysics · doi:10.1007/s11483-020-09630-2 · Cited by 21 · see citing works
Lafarga, T., Pieroni, C., D’Imporzano, G., Maggioni, L., Adani, F., & Acién, F. G. (2021) · ChemEngineering · doi:10.3390/chemengineering5020027 · Cited by 20 · see citing works
Muñoz-Tébar, N., Ong, L., Gamlath, C. J., Yatipanthalawa, B. S., Ashokkumar, M., Gras, S. L., Berruga, M. I., & Martin, G. J. O. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.103211 · Cited by 20 · see citing works
Jalili, S., Aryan, S., Mousavinezhad, S. A., Moeini, H., & Dehnad, D. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02231-w · Cited by 20 · see citing works
Los, P. R., Simões, D. R. S., Leone, R. D. S., Barros, B. C. B., Cardoso, T., & Danesi, E. D. G. (2018) · Pesquisa Agropecuária Brasileira · doi:10.1590/s0100-204x2018001100008 · Cited by 17 · see citing works
Quality Characteristics of Yoghurt Enriched with Spirulina Powder
Malik, P., Kempanna, C., Murthy, N., & Anjum, A. (2013) · Mysore Journal of Agricultural Sciences · Cited by 14 · see citing works
Al–Baarri, A. N., Widayat, W., Aulia, R. Z., Prahasiwi, E. K., Mawarid, A. A., Pangestika, W., & Lestari, F. P. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/653/1/012051 · Cited by 14 · see citing works
Title:Application of Spirulina platensis in Protein Enrichment of Manioc Based Bakery Products
Danesi, E. D. G., Navacchi, M. F. P., Takeuchi, K. P., Frata, M. T., & Carvalho, J. C. M. (2010) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2010.09.286 · Cited by 7 · cited 1× · see citing works
“The results were in agreement with the studies on gluten-free bread [114] and gluten-free manioc muffins and cakes [115].”
ResultProcessing mocaf into pie susu with the addition of super food ‘spirulina’
Ariani, R. P., Ekayani, I. A. P. H., & Masdarini, L. (2021) · Journal of Physics Conference Series · doi:10.1088/1742-6596/1810/1/012078 · Cited by 4 · see citing works
Flagged first, then by citations
Research works printed but not linked: 2
- [13]Becker E.W. Microalgae for Human and Animal Nutrition Handbook of Microalgal Culture John Wiley & Sons, Ltd. Oxford, UK 2013 461 503
- [28]Hoogenkamp H. Kumagai H. Wanasundara J.P.D. Rice Protein and Rice Protein Products Sustainable Protein Sources Elsevier Amsterdam, The Netherlands 2017 47 65
Cited by
Sorted by citations
Ali, S. S., Al-Tohamy, R., Al-Zahrani, M., Schagerl, M., Kornaros, M., & Sun, J. (2025) · Microbial Cell Factories · doi:10.1186/s12934-025-02685-1 · Cited by 88 · see citing works
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 92 · see citing works
Podgórska-Kryszczuk, I. (2024) · Molecules · doi:10.3390/molecules29225387 · Cited by 88 · see citing works
Seaweed Proteins: A Step towards Sustainability?
Pereira, L., Cotas, J., & Gonçalves, A. M. M. (2024) · Nutrients · doi:10.3390/nu16081123 · Cited by 82 · see citing works
Song, Y., Hu, Z., Liu, S., Luo, S., He, R., Yang, X., Li, S., Yang, X., An, Y., & Lu, Y. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c11610 · Cited by 78 · see citing works
Tahir, F., Ashfaq, H., Khan, A. Z., Amin, M., Akbar, I., Malik, H. A., Abdullah, M., Alessa, A. H., Alsaigh, A. A., Ralph, P. J., et al. (2024) · Reviews in Environmental Science and Bio/Technology · doi:10.1007/s11157-024-09697-0 · Cited by 67 · see citing works
Tang, W., Pan, Q., He, J., & Liu, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115673 · Cited by 53 · see citing works
Microalgae Bioactives for Functional Food Innovation and Health Promotion
Guil-Guerrero, J. L., & Prates, J. A. M. (2025) · Foods · doi:10.3390/foods14122122 · Cited by 47 · see citing works
“They can be grown on non-arable land and utilise non-potable or saline water, thereby avoiding competition with traditional crops for critical resources [121,124].”
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
Prates, J. A. M. (2025) · Foods · doi:10.3390/foods14091524 · Cited by 45 · see citing works
Rojas-Villalta, D., Rojas-Rodríguez, D., Villanueva-Ilama, M., Guillén-Watson, R., Murillo-Vega, F., Gómez-Espinoza, O., & Núñez-Montero, K. (2024) · Biology · doi:10.3390/biology13090712 · Cited by 51 · see citing works
Song, Q., Kong, F., Liu, B.-F., Song, X., Tan, X., Ren, N., & Ren, H.-Y. (2026) · Energy · doi:10.1016/j.energy.2026.140430 · Cited by 33 · see citing works
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 · see citing works
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights
Zhang, R., Farouk, M. M., Realini, C. E., & Thum, C. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70216 · Cited by 31 · see citing works
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 29 · see citing works
Ayub, A., Rahayu, F., Khamidah, A., Antarlina, S. S., Iswari, K., Supriyadi, K., Mufidah, E., Singh, A., Chopra, C., & Wani, A. K. (2025) · Discover Applied Sciences · doi:10.1007/s42452-025-06916-3 · Cited by 29 · see citing works
Bürck, M., Ramos, S. D. P., & Braga, A. R. C. (2024) · Foods · doi:10.3390/foods13121811 · Cited by 28 · see citing works
Thermal Conversion of Microalgae into Biochar: A Review on Processes, Properties, and Applications
Mustapha, S. I., & Isa, Y. M. (2025) · ChemBioEng Reviews · doi:10.1002/cben.202400035 · Cited by 27 · see citing works
Kurek, M. A., Aktaş, H., Pokorski, P., Pogorzelska-Nowicka, E., & Custodio-Mendoza, J. A. (2025) · Applied Sciences · doi:10.3390/app15073506 · Cited by 25 · see citing works
Fernando, R. C., Sun, X., & Rupasinghe, H. P. V. (2024) · Macromol—A Journal of Macromolecular Research · doi:10.3390/macromol4030035 · Cited by 22 · see citing works
Paterson, S., Alonso-Pintre, L., Morato-López, E., González de la Fuente, S., Gómez-Cortés, P., & Hernández-Ledesma, B. (2025) · Foods · doi:10.3390/foods14020252 · Cited by 20 · see citing works
Exploring microalgae protein: Quantity, quality and sustainability compared to conventional sources
Wong, N. M. Y., Ting, M., & Kim, J. E. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105188 · Cited by 22 · see citing works
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches
Yusof, Z., Tong, Y. W., Selvarajoo, K., Parakh, S. K., & Foo, S. C. (2024) · Current Opinion in Food Science · doi:10.1016/j.cofs.2024.101253 · Cited by 19 · see citing works
Le, T. P. L., Samarathunga, J., Gabard, M., Strazdins, K., Rens, J., & Adhikari, B. (2025) · Sustainable Food Technology · doi:10.1039/d4fb00387j · Cited by 19 · see citing works
Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae
Bürck, M., Lemes, A. C., Egea, M. B., & Braga, A. R. C. (2024) · Fermentation · doi:10.3390/fermentation10120649 · Cited by 19 · see citing works
Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
Le, M. S., Hermansen, C., & Vuong, Q. V. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2450263 · Cited by 18 · see citing works
Nuin Garciarena, I., Ackerl, R., García Ruiz, E., Glymenaki, M., Mendes, V., Muñoz-González, A., Noriega Fernández, E., Precup, G., Rodríguez-Fernández, P., Roldán-Torres, R., et al. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100661 · Cited by 19 · see citing works
Rather, 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 · see citing works
Anyiam, P. N., Phongthai, S., Kingwascharapong, P., Pongsetkul, J., Zhang, W., Jung, Y. H., & Rawdkuen, S. (2025) · NFS Journal · doi:10.1016/j.nfs.2025.100239 · Cited by 15 · see citing works
Choudhury, D., Gul, K., & Sehrawat, R. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110957 · Cited by 14 · see citing works
Hayes, M., Mora, L., Marzocchella, A., Kuchendorf, C. M., Ackermann, B., & Aurino, E. (2025) · Marine Drugs · doi:10.3390/md23020053 · Cited by 15 · see citing works
Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works
Wei, Q., Zhao, D., Wang, M., Wang, C., Pang, F., & Ma, X. (2025) · Biochemical Engineering Journal · doi:10.1016/j.bej.2025.109795 · Cited by 12 · see citing works
Algae as a sustainable feed resource: revolutionizing animal nutrition
Kazemi, M. (2025) · Aquaculture International · doi:10.1007/s10499-025-02195-2 · Cited by 12 · see citing works
Rawindran, H., Khoo, K. S., Satpati, G. G., Maity, S., Chandran, K., Lim, J. W., Tong, W. Y., Setiabudi, H. D., & Yunus, N. M. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14038 · Cited by 10 · see citing works
Gilcher, E. B., Lane, M. K. M., Pontious, R. S., Apatoff, M. B. L., Ahrens-Víquez, M. M., & Zimmerman, J. B. (2025) · ACS Sustainable Chemistry & Engineering · doi:10.1021/acssuschemeng.4c08739 · Cited by 10 · see citing works
Omweno, J. O., Omondi, A., Sieberi, B. M., Merceline, A., & Ondieki, P. M. (2024) · Tropical Environment Biology and Technology · doi:10.53623/tebt.v2i2.451 · Cited by 9 · see citing works
Riaz, T., Zeng, X., Ye, X., Yu, T., Xia, Z., Ahmad, T., Ashraf, M. A., Mozafarpour, R., Khan, M. M., Ansar, S., et al. (2026) · European Food Research and Technology · doi:10.1007/s00217-025-05015-2 · Cited by 9 · see citing works
Alternative proteins from waste streams: a circular economy roadmap for sustainable food systems
Dhiman, S., Mukherjee, G., Kumar, A., & Krishan, B. (2026) · Sustainable Food Technology · doi:10.1039/d5fb00829h · Cited by 9 · see citing works
Refaey, M. M., Al-Otibi, F. O., El-Khateeb, A. Y., Helmy, Y. A., Saber, W. I. A., & Zalma, S. A. (2024) · Scientific Reports · doi:10.1038/s41598-024-71190-z · Cited by 8 · see citing works
The need for smart microalgal bioprospecting
Tirado, J. L., Herdean, A., & Ralph, P. J. (2025) · Natural Products and Bioprospecting · doi:10.1007/s13659-024-00487-3 · Cited by 8 · see citing works
Vijay, A. P., Chakraborty, K., & Pai, S. K. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03289-4 · Cited by 7 · see citing works
Poultry Slaughterhouse Wastewater Treatment by Green Algae: An Eco-Friendly Restorative Process
Ziganshina, E. E., Yureva, K. A., & Ziganshin, A. M. (2025) · Environments · doi:10.3390/environments12090331 · Cited by 7 · see citing works
Teronpi, H., Kalita, N., Baruah, P. P., & Sarma, D. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107793 · Cited by 7 · see citing works
Foo, W. H., Chen, M., Lim, Y. X., & Chen, L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112531 · Cited by 8 · see citing works
Marjanović, B., Cvetnić, T. S., Valinger, D., Benković, M., Jurina, T., Kljusurić, J. G., & Tušek, A. J. (2024) · Separations · doi:10.3390/separations11060190 · Cited by 7 · see citing works
Joseph, T., & Ray, J. G. (2024) · Algal Research · doi:10.1016/j.algal.2024.103789 · Cited by 7 · see citing works
Prospects of Gels for Food Applications from Marine Sources: Exploring Microalgae
Τέρπου, Α., Dahiya, D., & Nigam, P. S. N. (2025) · Gels · doi:10.3390/gels11080569 · Cited by 8 · 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
Microalgae biofactories for animal based products
Wang, Y.-H., Chen, H., & Jiang, J. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105155 · Cited by 6 · see citing works
How algae is shaping next generation food products
Esmaeili, N., Razavi, S. H., Valashani, A. A., Marvasti, F. B., Salehian, R., & Akbari, N. (2025) · Systems Microbiology and Biomanufacturing · doi:10.1007/s43393-025-00417-5 · Cited by 6 · see citing works
Le, T. P. L., Samarathunga, J., Strazdins, K., Rens, J., & Adhikari, B. (2025) · Sustainable Food Technology · doi:10.1039/d5fb00372e · Cited by 6 · see citing works
Irvani, N., King, J., Hamzelou, S., Ji, D.-W., Tahmasian, A., Kebede, B., Carne, A., Agyei, D., & Oey, I. (2024) · Algal Research · doi:10.1016/j.algal.2024.103765 · Cited by 7 · see citing works
Estevinho, B. N. (2025) · Foods · doi:10.3390/foods14050844 · Cited by 5 · see citing works
Are Insect-Based Foods Healthy? An Evaluation of the Products Sold in European E-Commerce
Copelotti, E., Fratini, F., Sforza, G., Tuccinardi, T., Demontis, G. C., & Mancini, S. (2025) · Foods · doi:10.3390/foods14091450 · Cited by 5 · see citing works
Wang, Z. Q., Scherbinek, M., & Skurk, T. (2026) · Nutrients · doi:10.3390/nu18020277 · Cited by 6 · see citing works
Shafiq, M., Ali, S., & Zeb, L. (2026) · Marine Drugs · doi:10.3390/md24040146 · Cited by 5 · see citing works
Marra, L., Aurino, E., Raganati, F., Pollio, A., & Marzocchella, A. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.132579 · Cited by 5 · see citing works
Nakhostin, S., Kavoosi, G., Hejazi, M. A., & Karimi, J. (2025) · Algal Research · doi:10.1016/j.algal.2025.103950 · Cited by 4 · see citing works
Moreira, A. S. P., Rocha, H. R., Aveiro, S. S., Ferreira, A. S., Oliveira, K., Conde, A., Coelho, M. C., Rodrigues, A. M. C., Coelho, N., Pereira, H., et al. (2025) · Algal Research · doi:10.1016/j.algal.2025.104080 · Cited by 4 · see citing works
Rajamanickam, R., Das, S., Chandukishore, T., Sharma, S., Rajesh, R. O., Prabhu, A. A., Banerjee, S., Azelee, N. I. W., Krishnamoorthy, S., & Selvasembian, R. (2025) · Process Biochemistry · doi:10.1016/j.procbio.2025.07.009 · Cited by 4 · see citing works
Taikhao, S., & Phunpruch, S. (2025) · Phycology · doi:10.3390/phycology5040056 · Cited by 6 · see citing works
Harnessing novel proteins for advancing plant-based meat analogs
Imran, M., Huang, B., Adil, M., Aleem, K., Waseem, M., Manzoor, M. F., Javed, M. R., Saleem, M., Shrestha, N. K., Karabulut, G., et al. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.108778 · Cited by 4 · see citing works
Williamson, E., Monteyne, A. J., van der Heijden, I., Abdelrahman, D. R., Murton, A. J., Hankamer, B. D., Stephens, F. B., & Wall, B. T. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1487778 · Cited by 5 · see citing works
Romdhani, M., Dhaouafi, J., Deracinois, B., Flahaut, C., Nedjar, N., & Balti, R. (2025) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-025-03192-8 · Cited by 4 · see citing works
Trends in molecular gastronomy
Manoj, J. J. B., & Venkatraman, A. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.03.010 · Cited by 3 · see citing works
Fortuin, J., Leclercq, C. C., Silva, R. L., Shaplov, A. S., Contal, S., Cambier, S., Iken, M., Fogliano, V., & Soukoulis, C. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111999 · Cited by 3 · see citing works
Hasanzadeh, M., Mahdian, E., Salehi, E. A., & Hakimzadeh, V. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.71004 · Cited by 3 · see citing works
Luo, X., Liu, S., McClements, D. J., She, Z., Zhou, Y., Yin, X., & Zhu, K. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.150203 · Cited by 3 · see citing works
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Atubukha, B., Liu, K., Huang, Z., Jakab, I., Kóczán-Manninger, K., & Badak‐Kerti, K. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70428 · Cited by 6 · see citing works
Schreiber, T., Schmidt, M., Prager, A., Poidevin, A., Couallier, E., & Schulze, A. (2025) · Separation and Purification Technology · doi:10.1016/j.seppur.2025.133131 · Cited by 3 · see citing works
A comprehensive safety assessment of algae protein from Picochlorum for human consumption
Shukla, M. R., Dattaroy, T., Waghmare, A., Bhadra, B., Kumar, C., Sanyal, D., Sakariya, J., Gautam, K., Gaikwad, M. S., Shukla, M., et al. (2024) · Regulatory Toxicology and Pharmacology · doi:10.1016/j.yrtph.2024.105753 · Cited by 2 · see citing works
Aswathy, V. P., Mavai, S., Bains, A., Sridhar, K., Inbaraj, B. S., Chawla, P., & Sharma, M. (2025) · South African Journal of Botany · doi:10.1016/j.sajb.2024.12.023 · Cited by 3 · see citing works
Green Processing of Seafood Side Streams for a Blue Economy
Venugopal, V. (2025) · Springer eBooks · doi:10.1007/978-3-031-32671-4_62-1 · Cited by 2 · see citing works
Fanari, F., Comaposada, J., Aymerich, T., Claret, A., Guerrero, L., & Castellari, M. (2025) · Foods · doi:10.3390/foods14071230 · Cited by 4 · see citing works
Özsoy, B., Yay, C., Yellice, A., Bıyıklı, B., Karaalioğlu, O., Güneşer, O., Yüceer, Y. K., Çiftçi, U., & HOŞOĞLU, M. İ. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04894-9 · Cited by 2 · see citing works
Taramark, N., Rice, D., Panya, A., & Anal, A. K. (2025) · Sustainable Food Technology · doi:10.1039/d5fb00550g · Cited by 2 · see citing works
Vila, Á. P., Norsker, N. H., Gernaey, K. V., & Huusom, J. K. (2025) · Algal Research · doi:10.1016/j.algal.2025.104440 · Cited by 2 · see citing works
Braun, J. C. A., Beuter, M. A., Rempel, A., Chiomento, J. L. T., Lângaro, N. C., & Colla, L. M. (2026) · Algal Research · doi:10.1016/j.algal.2026.104608 · Cited by 2 · see citing works
Chabili, A., Hakkoum, Z., Minaoui, F., Douma, M., Meddich, A., & Loudiki, M. (2026) · Plant Science · doi:10.1016/j.plantsci.2026.113231 · Cited by 2 · see citing works
Zhang, X., Chen, W., & Chen, H. (2026) · Foods · doi:10.3390/foods15122241 · Cited by 2 · see citing works
Huo, S., Hassan, N. A., Tlay, R. H., & Abedelmaksoud, T. G. (2026) · Algal Research · doi:10.1016/j.algal.2026.104824 · Cited by 2 · see citing works
Tutu, C. O., Asiedu, B., Akonor, P., Acheampong, R., Obeng, R., Kortei, N., Wiafe-Kwagyan, M., Ulzen, J., Owusu-Bempah, J., & Mahama, S. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102623 · Cited by 2 · see citing works
Zhang, R., Jacob, N., Thum, C., Realini, C. E., & Farouk, M. M. (2025) · Meat Science · doi:10.1016/j.meatsci.2025.109977 · Cited by 1 · see citing works
Exploring the nutritional potential of soil green microalgae for food security applications
Jiji, M. G., THOMAS, V. P., & Thomas, B. T. (2025) · European Journal of Phycology · doi:10.1080/09670262.2025.2568137 · Cited by 1 · see citing works
Algae-based resource recovery: Potential, challenges, and opportunities
Mubashar, M., Zulekha, R., & Sultan, M. M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-34063-5.00005-2 · Cited by 1 · 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
Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems
Schetinger, L. C., do Nascimento, T. C., Nörnberg, M. L., Lugcheer, C. R., Vieira, D. S., Zepka, L. Q., & Lopes, E. J. (2026) · Sustainable Food Proteins · doi:10.1002/sfp2.70057 · Cited by 3 · see citing works
Choong, X. Y., Lam, M. K., Chai, Y. H., Raviadaran, R., Tan, I. S., Kansedo, J., Kiew, P. L., & Loy, A. C. M. (2026) · Biomass and Bioenergy · doi:10.1016/j.biombioe.2026.109358 · Cited by 1 · see citing works
Microalgae protein: A comparison between spray-dryed and frozen paste cells
Moreira, C., Nunes, R., Kholany, M., Pereira, H., Teixeira, J. A., Ferreira‐Santos, P., & Rocha, C. M. R. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112781 · Cited by 1 · see citing works
Cho, B.-S., Yang, J., Shin, J., & Yang, J. K. (2026) · LWT · doi:10.1016/j.lwt.2026.119611 · 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
Algae-Derived Food and Feed Products
Senapati, P. K., Singh, M., & Karmi, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-70698-1_6
Interdisciplinary trends in the promotion of sustainable food choices
Carfora, V., & Catellani, P. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33140-4.00003-8
Haematological Consequences of Food Contaminants
Das, S., Goswami, R., Chatterjee, A., & Appukutty, M. (2025) · Springer eBooks · doi:10.1007/978-3-031-94582-3_14
Evidence of use of microalgae on glycemic control and glucose metabolism
Pereira, L. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22080-7.00035-1
Marine food source for sustainable future
Tounsi, L., Hlima, H. B., Michaud, P., & Abdelkafi, S. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-32920-3.00035-5
Algae Processing: Harnessing a Sustainable Protein Source to Combat Food Insecurity
Tan, C. H., Hii, C. L., Ibrahim, A. Z., Tung, S. E. H., Koyande, A. K., Chuo, K. M.-J., Guggilla, M., & Degraeve, P. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00443
Microalgae: the nutritional green gold
Das, S., Irani, R., Chatterjee, A., & Abdullahi, A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-32920-3.00023-9
Lim, C. W., Kang, H. N., Park, H. M., Bae, G. E., Jeon, J. S., Kim, E. B., & Chu, G. M. (2025) · Animal Industry and Technology · doi:10.5187/ait.2500023
- Authors
- Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C.
- Affiliations
- University of Ottawa (CA)
- Free University of Bozen-Bolzano (IT)
- Corresponding author
- Ferrentino, Giovanna
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2024-02-28
- Volume
- 13
- Issue
- 5
- Pages
- 733
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC10930894
- OpenAlex
- W4392232297
- Cited by
- 140
- References
- 146
- Citations by year
- 2026: 60 · 2025: 59 · 2024: 21
- FWCI
- 2.92
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Open Research (University of Surrey) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Open Research (University of Surrey) (submittedVersion, cc-by)
- Funders
- Open Access Publishing Fund of the Free University of Bozen-Bolzano
- 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 › Food Science › Food and Agricultural Sciences
- Keywords
- microalgal proteins, novel foods, sustainable food ingredients, essential amino acids, nutritional value, functional properties, microalgae cultivation, consumer acceptance, commercialization challenges
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
