Co-Stabilization of Algae Oil Emulsions with Phycocyanin and Aloe Vera: Clean-Label Highly Structured Viscoelastic Liquids for Advanced Food Applications

Date

2026

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

RELX Group (Netherlands)

Abstract

Description

Keywords

Creaming, Aloe vera, Chemistry, Mucilage, Phycocyanin, Food science, Emulsion, Chemical engineering, Algae, Viscoelasticity

Citation

DOI

10.2139/ssrn.6079874

URI

https://doi.org/10.2139/ssrn.6079874
 https://andeanlibrary.org/handle/123456789/84614

Collections

Artículo Científico (Preprint)