In this section, you can access to the latest technical information related to the FUTURE project topic.

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Backgroud

Recently, meat analogues have been introduced as a healthier and more sustainable alternative to alleviate or even overcome the increasing demand of meat consumption. Microalgae, a novel protein resource, are proposed to be a promising ingredient for meat analogues.

» Author: Yunlei Fu, Tianpeng Chen, Stephenie Hiu Yuet Chen, Bin Liu, Peipei Sun, Han Sun, Feng Chen

» Publication Date: 01/06/2021

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