Background Microalgae and cyanobacteria are expected to play a key role as sustainable
protein source in future food production systems. Besides nutritional aspects, microalgae …

The hydrophobic or oil phase in fluid mixtures is often given little attention in interfacial
experiments and emulsion design. This has been the cause for significant inconsistencies in …

In light of environmental concerns and changing consumer demands, efforts are increasing
to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network …

We investigated the role of the interfacial properties of ten synthetic potato peptides
(previously identified by bioinformatics) to physically and oxidatively stabilize 5 wt% fish oil …

Recent breakthroughs emphasized the considerable potential of microalgae as a
sustainable protein source. Microalgae are regarded as a substitute for protein-rich foods …

This study selected three representative protein-rich biomass—brewer's spent grain (BSG),
pasture grass (PG), and cyanobacteria (Arthrospira platensis; AP) for protein extraction with …

Dry fractionation has shown to be a promising method to obtain less refined protein
ingredients from legumes with novel technofunctionalities compared to solvent extracted …

Proteins from microalgae bear great potential to replace animal-based proteins in the
human diet or as functional ingredients, such as interfacial stabilizers of emulsions and …

There is a need to have functional protein-rich ingredients to formulate a range of vegan and
vegetarian products. However, available proteins vary in functionality and in particular in …

Hypothesis The emulsifying ability of starch is influenced by its molecular weight. Reducing
the molecular weight of starch is expected to influence interfacial adsorption and membrane …