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Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum.
Carbohydr Polym. 2018 Sep 1;195:542-550. doi: 10.1016/j.carbpol.2018.05.001. Epub 2018 May 2.
Carbohydr Polym. 2018.
PMID: 29805010
Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.
Bernaerts TMM , Panozzo A , Verhaegen KAF , Gheysen L , Foubert I , Moldenaers P , Hendrickx ME , Van Loey AM .
Bernaerts TMM , et al.
Food Funct. 2018 Apr 25;9(4):2433-2446. doi: 10.1039/c8fo00261d.
Food Funct. 2018.
PMID: 29632927
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The potential of microalgae and their biopolymers as structuring ingredients in food: A review.
Bernaerts TMM, Gheysen L, Foubert I, Hendrickx ME, Van Loey AM.
Bernaerts TMM, et al.
Biotechnol Adv. 2019 Dec;37(8):107419. doi: 10.1016/j.biotechadv.2019.107419. Epub 2019 Jul 21.
Biotechnol Adv. 2019.
PMID: 31340183
Review.
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