Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein - Raymundo, A.; Gouveia, L.; Batista, A.P.; Empis, J.; Sousa, I. (Food research international, 2005)
Keywords: Biological and medical sciences; biomass; Chlorella vulgaris; dietary supplements; emulsifiers; Emulsions; fat replacers; Fat-mimetic; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; ingredients; Microalga; microalgae; pea protein; Rheology; texture; vegetables; viscoelasticity; Fat-mimetic; Emulsions; Rheology; Microalga; Water oil emulsion; Vegetables; Algae; Chlorella vulgaris; Biomass; Chlorophyceae; Pea; Protein; Grain legume; Chlorophyta; Fat; Thallophyta; Food; Rheological properties