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

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dc.contributor.authorMaría Vela-Albarrán
dc.contributor.authorNuria Sáez Calero
dc.contributor.authorF. Ruiz Carrillo
dc.contributor.authorLuis Alfonso Trujillo
dc.contributor.authorJenifer Santos
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:52:48Z
dc.date.available2026-03-22T20:52:48Z
dc.date.issued2026
dc.identifier.doi10.2139/ssrn.6079874
dc.identifier.urihttps://doi.org/10.2139/ssrn.6079874
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/84614
dc.publisherRELX Group (Netherlands)
dc.relation.ispartofSSRN Electronic Journal
dc.sourceUniversidad de Sevilla
dc.subjectCreaming
dc.subjectAloe vera
dc.subjectChemistry
dc.subjectMucilage
dc.subjectPhycocyanin
dc.subjectFood science
dc.subjectEmulsion
dc.subjectChemical engineering
dc.subjectAlgae
dc.subjectViscoelasticity
dc.titleCo-Stabilization of Algae Oil Emulsions with Phycocyanin and Aloe Vera: Clean-Label Highly Structured Viscoelastic Liquids for Advanced Food Applications
dc.typepreprint

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