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

María Vela-AlbarránNuria Sáez CaleroF. Ruiz CarrilloLuis Alfonso TrujilloJenifer Santos2026-03-222026-03-22202610.2139/ssrn.6079874https://doi.org/10.2139/ssrn.6079874https://andeanlibrary.org/handle/123456789/84614CreamingAloe veraChemistryMucilagePhycocyaninFood scienceEmulsionChemical engineeringAlgaeViscoelasticityCo-Stabilization of Algae Oil Emulsions with Phycocyanin and Aloe Vera: Clean-Label Highly Structured Viscoelastic Liquids for Advanced Food Applicationspreprint