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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 20
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Review Articles

Microalgae protein digestibility: How to crack open the black box?

Simon Van De Wallea Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, BelgiumView further author information
,
Keshia Brouckea Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, BelgiumView further author information
,
Marie-Christin Bauneb German Institute of Food Technologies (DIL e.V.), Quakenbrück, GermanyView further author information
,
Nino Terjungb German Institute of Food Technologies (DIL e.V.), Quakenbrück, GermanyView further author information
,
Geert Van Royena Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, BelgiumView further author information
&
Fatma Boukidc ClonBio Group LTD, Dublin, IrelandCorrespondence[email protected]
View further author information
Pages 7149-7171 | Published online: 21 Feb 2023

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Mengzhuo Li, Liang Zou, Lizhen Zhang, Guixing Ren, Yang Liu, Xiaoyan Zhao & Peiyou Qin. Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (8)

Despoina Georgiou, Stylianos Exarhopoulos, Aggelos Charisis, Savvas Simitsis, Georgia Papapanagiotou, Christina Samara, Matina Katsiapi, Georgios Kountrias, Sofoklis Bouras, Nikolaos Katsoulas, Ioannis T. Karapanagiotidis, Christos Chatzidoukas & Eleni P. Kalogianni. (2024) Valorization of Monoraphidium sp. microalgal biomass for human nutrition applications. Journal of Applied Phycology 36:3, pages 1293-1309.
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Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, Pankaj Gautam, Naveen Chandra Joshi, Mahipal Singh Tomar, Manisha Nanda, Mikhail S. Vlaskin & Vinod Kumar. (2024) Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products. Food Chemistry 441, pages 138322.
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Paride Salvatore Occhipinti, Nunziatina Russo, Paola Foti, Irene Maria Zingale, Alessandra Pino, Flora Valeria Romeo, Cinzia L. Randazzo & Cinzia Caggia. (2023) Current challenges of microalgae applications: exploiting the potential of non‐conventional microalgae species. Journal of the Science of Food and Agriculture 104:7, pages 3823-3833.
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Simon Van De Walle, Imma Gifuni, Bert Coleman, Marie-Christin Baune, Alexandre Rodrigues, Helena Cardoso, Fabio Fanari, Koenraad Muylaert & Geert Van Royen. (2024) Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties. Food Research International 182, pages 114142.
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Ellen Williamson, Ian L. Ross, Benjamin T. Wall & Benjamin Hankamer. (2024) Microalgae: potential novel protein for sustainable human nutrition. Trends in Plant Science 29:3, pages 370-382.
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Fatma Boukid, Fabio Fanari & Marina Mefleh. 2024. Handbook of Plant-Based Meat Analogs. Handbook of Plant-Based Meat Analogs 169 186 .
Maria P. Spínola, Mónica M. Costa & José A. M. Prates. (2023) Effect of Selected Mechanical/Physical Pre-Treatments on Chlorella vulgaris Protein Solubility. Agriculture 13:7, pages 1309.
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Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi & Massimo Castellari. (2023) Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods 12:12, pages 2395.
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