The DOI matches its Crossref record; 147 of the 147 references it cites were found in a registry or an index.
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.
Overview
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
Figures
![Figure 2 Comparative graph representing the protein content of conventional animal-, fungal-, and plant-based foods and different microalgae species. Adapted from [13,27,28,29,30].](/paper-figures/4b647f4ecaf44f348c05351e96290306/microalgae-proteins-as-sustainable-ingredients-in-novel-foods-recent-figure-2.jpg)

![Figure 3 Steps involved in the production of proteins and bioactive compounds from microalgae [4].](/paper-figures/e454a6634c7045888c6a7f67f7a7c703/microalgae-proteins-as-sustainable-ingredients-in-novel-foods-recent-figure-3.jpg)
![Figure 4 Detection of the isoelectric point of the soluble extract of Arthrospira platensis [71].](/paper-figures/80360aa9bba24c50a483ea7d8083a768/microalgae-proteins-as-sustainable-ingredients-in-novel-foods-recent-figure-4.jpg)
![Figure 5 Gelation of water-soluble proteins extracted from C. sorokiniana at different protein concentrations (A = Tset = 80 °C for 10 min), and different Tset (B = protein concentration 9.9 g/100 mL) taken from [64].](/paper-figures/7a84d6a95c24408aa3822ccc13c3f029/microalgae-proteins-as-sustainable-ingredients-in-novel-foods-recent-figure-5.jpg)
![Figure 6 (A) Change in volume of bread dough prepared with different concentrations of Chlorella vulgaris, after 1 h of fermentation at 37 °C. (B) Farinograph analysis of control bread (without C. vulgaris) and bread produced with 1, 2, 3, 4, and 5 g C. vulgaris/100 g WF (B) taken from [102].](/paper-figures/3568320f877341818fc2f810699ebcda/microalgae-proteins-as-sustainable-ingredients-in-novel-foods-recent-figure-6.jpg)
Verification
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?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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]
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“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
The cited source says what the claim attributes to it.
In the citing paper
“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.
Citations
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
Sheehan, J., Dunahay, T., Benemann, J., & Roessler, P. (1998) · doi:10.2172/15003040 · Cited by 1,753
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Bleakley, S., & Hayes, M. (2017) · Foods · doi:10.3390/foods6050033 · Cited by 1,092
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
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
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
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
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×
“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
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
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
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
Food Polymers, Gels and Colloids
Dickinson, E. (1991) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845698331 · Cited by 393
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
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 360
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 327
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 327
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 314
Rethinking Global Food Demand for 2050
Falcon, W., Naylor, R., & Shankar, N. (2022) · Population and Development Review · doi:10.1111/padr.12508 · Cited by 313
Lafarga, T. (2019) · Algal Research · doi:10.1016/j.algal.2019.101566 · Cited by 296
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
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
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
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
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
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
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
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 236
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 234
Environmental Effects on Cell Composition
Hu, Q. (2013) · Handbook of Microalgal Culture · doi:10.1002/9781118567166.ch7 · Cited by 232
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
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 204
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
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
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
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
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
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
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
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
Großmann, L., Hinrichs, J., & Weiß, J. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1672137 · Cited by 163
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
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
Srimongkol, P., Sangtanoo, P., Songserm, P., Watsuntorn, W., & Karnchanatat, A. (2022) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2022.904046 · Cited by 149
Chronakis, I. S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0005059 · Cited by 143
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 142
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
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 137
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 134
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 133
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
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
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
Functional biscuits with PUFA‐ω3 from Isochrysis galbana
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
Großmann, L., Ebert, S., Hinrichs, J., & Weiss, J. (2017) · Algal Research · doi:10.1016/j.algal.2017.11.019 · Cited by 126
García‐Segovia, P., Pagán, M. J., Lara, I. F., & Martı́nez-Monzó, J. (2017) · Food Science and Technology International · doi:10.1177/1082013217700259 · Cited by 123
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
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
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
Ba, F., Ursu, A.-V., Laroche, C., & Djelveh, G. (2015) · Bioresource Technology · doi:10.1016/j.biortech.2015.10.012 · Cited by 109
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
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
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
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
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
Eilam, Y., Khattib, H., Pintel, N., & Avni, D. (2023) · Global Challenges · doi:10.1002/gch2.202200177 · Cited by 101
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
Food and Industrial Bioproducts and Bioprocessing
(2012) · Wiley eBooks · doi:10.1002/9781119946083 · Cited by 96
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
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
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 91
Großmann, L., Hinrichs, J., & Weiß, J. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.037 · Cited by 91
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 89
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
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
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 87
Çelekli, A., Alslibi, Z. A., & Bozkurt, H. Ü. (2019) · Algal Research · doi:10.1016/j.algal.2019.101710 · Cited by 86
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
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
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
Cavonius, L. R., Albers, E., & Undeland, I. (2015) · Algal Research · doi:10.1016/j.algal.2015.05.022 · Cited by 77
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
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 76
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
Ebert, S., Großmann, L., Hinrichs, J., & Weiß, J. (2019) · Food & Function · doi:10.1039/c8fo02197j · Cited by 74
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
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
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
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 69
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 69
Lozober, H. S., Okun, Z., & Shpigelman, A. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102857 · Cited by 67
Nunes, M. C., Fernandes, I., Vasco, I., de Sousa, I. M. N., & Raymundo, A. (2020) · Foods · doi:10.3390/foods9050579 · Cited by 66
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
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
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
Großmann, L., Ebert, S., Hinrichs, J., & Weiß, J. (2018) · Algal Research · doi:10.1016/j.algal.2018.09.011 · Cited by 62
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 · cited 1×
“After mechanical cell disruption, the PDCAAS of Chlorella vulgaris , Chlorella sorokiniana , and Acutodesmus obliquus increased from 0.63, 0.64, and 0.29 to 0.77, 0.81, and 0.46, respectively [60,61].”
BackgroundInfluentialBianco, M., Ventura, G., Calvano, C. D., Losito, I., & Cataldi, T. R. I. (2021) · Talanta · doi:10.1016/j.talanta.2021.123188 · Cited by 60
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 59
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 58
Dai, L., Hinrichs, J., & Weiß, J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105954 · Cited by 58
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
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
Mazinani, S., Fadaei, V., & Khosravi‐Darani, K. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12717 · Cited by 57
Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V. (2020) · Foods · doi:10.3390/foods10010067 · Cited by 56
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
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
Shalaby, S. M. (2013) · Cited by 53
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
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
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
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
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
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
Caporgno, M. P., Haberkorn, I., Böcker, L., & Mathys, A. (2019) · Bioresource Technology · doi:10.1016/j.biortech.2019.121476 · Cited by 50
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
Nutritional value of microalgae and applications
Volkman, J. K., & Brown, M. R. (2006) · Cited by 48
Großmann, L., Ebert, S., Hinrichs, J., & Weiß, J. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b05337 · Cited by 48
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 47
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
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 46
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 46
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
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
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
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
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
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
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
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 34
Braga, A. R. C., Nunes, M. C., & Raymundo, A. (2023) · Molecules · doi:10.3390/molecules28176179 · Cited by 34
Pereira, T., Costa, S., Barroso, S., Teixeira, P., Mendes, S., & Gil, M. M. (2023) · LWT · doi:10.1016/j.lwt.2023.115612 · Cited by 34
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
Xie, W., Li, X., Xu, H., Chen, F., Cheng, K., Liu, H., & Liu, B. (2023) · Marine Drugs · doi:10.3390/md21100519 · Cited by 29
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
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
Arslan, R., & Aksay, S. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15941 · Cited by 22
Marzec, A., Kramarczuk, P., Kowalska, H., & Kowalska, J. (2023) · Applied Sciences · doi:10.3390/app13137632 · Cited by 22
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
Lafarga, T., Pieroni, C., D’Imporzano, G., Maggioni, L., Adani, F., & Acién, F. G. (2021) · ChemEngineering · doi:10.3390/chemengineering5020027 · Cited by 21
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
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
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
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
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
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×
“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
Research works printed but not linked: 3
- Becker, E.W. (2013). Handbook of Microalgal Culture, John Wiley & Sons, Ltd.
- Hu, Q. (2013). Handbook of Microalgal Culture: Applied Phycology and Biotechnology, John Wiley & Sons, Ltd.. [2nd ed.].
- Hoogenkamp, H., Kumagai, H., and Wanasundara, J.P.D. (2017). Sustainable Protein Sources, Elsevier.
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
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
Podgórska-Kryszczuk, I. (2024) · Molecules · doi:10.3390/molecules29225387 · Cited by 88
Seaweed Proteins: A Step towards Sustainability?
Pereira, L., Cotas, J., & Gonçalves, A. M. M. (2024) · Nutrients · doi:10.3390/nu16081123 · Cited by 93
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 80
Metadata
- 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 Nutrient Composition and Product Development
- 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