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The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Biotechnology advances, 2019-12, Vol.37 (8), p.107419-107419, Article 107419

2019

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Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Carbohydrate polymers, 2018-09, Vol.195, p.542-550

2018

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Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Journal of functional foods, 2020-02, Vol.65, p.103770, Article 103770

2020

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Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

Algal research (Amsterdam), 2018-06, Vol.32, p.150-161

2018

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Evaluating microalgal cell disruption upon ultra high pressure homogenization

Algal research (Amsterdam), 2019-09, Vol.42, p.101616, Article 101616

2019

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Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

Food & function, 2018-04, Vol.9 (4), p.2433-2446

2018

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Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

Algal research (Amsterdam), 2017-07, Vol.25, p.452-463

2017

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The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

Foods, 2021-05, Vol.10 (5), p.1064

2021

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The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

Food hydrocolloids, 2015-08, Vol.50, p.193-202

2015

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The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Foods, 2022-09, Vol.11 (18), p.2892

2022

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Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Foods, 2021-11, Vol.10 (11), p.2644

2021

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How particle size reduction improves pectin extraction efficiency in carrot pomace

Food science & technology, 2024-06, Vol.201, p.116242, Article 116242

2024

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The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

Food hydrocolloids, 2024-06, Vol.151, p.109875, Article 109875

2024

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Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure

Food science & technology, 2024-08, Vol.205, p.116522, Article 116522

2024

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Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102669, Article 102669

2021

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Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks

Food science & technology, 2023-09, Vol.187, p.115307, Article 115307

2023

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Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice

Food chemistry, 2022-06, Vol.380, p.132191-132191, Article 132191

2022

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Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Food chemistry, 2018-12, Vol.268, p.441-450

2018

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Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Food research international, 2023-01, Vol.163, p.112216-112216, Article 112216

2023

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How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?

Food research international, 2024-09, Vol.192, p.114750, Article 114750

2024

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Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees

Food chemistry, 2019-05, Vol.279, p.389-400

2019

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Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

Food science & technology, 2021-07, Vol.146, p.111409, Article 111409

2021

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The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Food research international, 2022-05, Vol.155, p.111033-111033, Article 111033

2022

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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)

Food science & technology, 2022-12, Vol.172, p.114205, Article 114205

2022

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Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material

Food hydrocolloids, 2022-09, Vol.130, p.107688, Article 107688

2022

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The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

Evaluating microalgal cell disruption upon ultra high pressure homogenization

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

How particle size reduction improves pectin extraction efficiency in carrot pomace

The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure

Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks

Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?

Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees

Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)

Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material

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