Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients

@article{Grossmann2019CultivationAD,
  title={Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients},
  author={Lutz Grossmann and J{\"o}rg Hinrichs and Jochen Weiss},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2019},
  volume={60},
  pages={2961 - 2989}
}
Abstract Microalgae are unicellular microorganisms that can be rich in proteins and are therefore a valuable ingredient in different foods. So far microalgae are mainly utilized in foods in low concentrations as a whole-cell ingredient even though it is known that proteins extracted from microalgae can possibly posess various technofunctional properties, such as high protein solubility, emulsification, foaming, and gelation properties. The widespread usage of protein-rich ingredients obtained… Expand
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