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Engineering starch-based matrices: comparative impacts of conventional hydrocolloids versus novel algal biomass on potato purée
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DOI：10.1016/j.foodres.2026.120277.png)
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Abstract
En 中文
• Novel microalgae and macroalgae were used to engineer starch-based food structure. • Ulva ohnoi acts as a molecular architect, matching Pectin and Agar reinforcement. • The sulfated polysaccharide ulvan facilitates ionic bridging in starch matrices. • Microalgae function as structural disruptors but enhance biochemical fortification. • Algal biomass provides protein-mediated pH buffering for increased shelf-stability.
Keywords:
Algal biomass
Alternative food source
Starch-hydrocolloid interaction
Ulvan
Thixotropy
Yield stress
Journal
IF:
8
Papers:
1.7W
Citations:
7.9W
Organization
Cited Papers