Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review

Bisht Bhawna¹ , Begum J.P.Shabaaz² , Dmitriev Alexey A.³ , Kurbatova Anna ⁴ , Singh Narpinder¹ , Nishinari Katsuyoshi^{1, 5} , Nanda Manisha² , Kumar Sanjay¹ , Vlaskin Mikhail S.⁶ , Kumar Vinod ^{1, 4, 7}

Trends in Food Science and Technology

Elsevier Ltd

Английский

104471

Опубликовано

https://doi.org/10.1016/j.tifs.2024.104471

147

2024

• ¹ Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
• ² Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
• ³ Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow 119991, Russia
• ⁴ Institute of Environmental Engineering, Peoples' Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya Street, 117198 Moscow, Russia
• ⁵ Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China Wuhan, China
• ⁶ Joint Institute for High Temperatures of the Russian Academy of Sciences, 13/2 Izhorskaya St, Moscow 125412, Russia
• ⁷ Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India

16.04.2024

16.04.2024

https://repository.rudn.ru/ru/records/article/record/106879/