Microalgae are considered promising functional food ingredients due to their balanced
composition, containing multiple nutritional and health-beneficial components. However …

Biotechnological application of microalgae cultures at large scale has significant potential in
the various fields of biofuels, food and feed, cosmetic, pharmaceutic, environmental …

Hypoxia exists in most malignant tumors and often contributes to therapy resistance,
especially for aerobic treatments such as photodynamic therapy (PDT) and radiotherapy …

Soy protein isolate (SPI) is a nutritional commercial product, while the poor solubility and
mechanical properties restrict its applications to functional foods. As a biological resource …

Hypoxia is a typical feature of most solid tumors and has important effects on tumor cells'
proliferation, invasion, and metastasis. This is the key factor that leads to poor efficacy of …

The incorporation of microalgae into processed food products is considered a sustainable
strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC …

The area of functional beverages made from plant-based or non-dairy milk is one of the
fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of …

As a biological resource, microalgae are considered promising functional food components
due to their balanced composition and various nutritional components. Its function in food is …

The rich nutritional profile of microalgae biomass has made it a promising clean label food
ingredient that has the potential to fortify incorporated food with simultaneous modification of …

Spirulina is a well-known nutritional food additive and texturizing agent of wheat-flour
products. However, the effect of different concentrations of Spirulina powder on the gluten …