Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices

Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices

The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (<i>Chondrus crispus</i>, &l...

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Bibliographic Details
Main Authors: Filipe Vinagre, Maria João Alegria, Andreia Sousa Ferreira, Cláudia Nunes, Maria Cristiana Nunes, Anabela Raymundo
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Gels
Subjects:
macroalgae
hydrocolloids
green extraction
rheological properties
food hydrocolloids
Online Access:https://www.mdpi.com/2310-2861/11/4/290
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