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Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsio...

Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as car- riers for healthy ingredients, such as colourings, with antioxidant and other beneficial properties, is an interesting subject. In this work, the capacity of the biomass of the microalga Chlorella vulgaris (which has been widely used as a food supplement) as a fat mimetic, and its emu...