{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T18:52:16Z","timestamp":1775674336980,"version":"3.50.1"},"reference-count":43,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,7]],"date-time":"2025-02-07T00:00:00Z","timestamp":1738886400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"VIIAFOOD\u2014Aviso","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"VIIAFOOD\u2014Aviso","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]},{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Research Unit","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Research Unit","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Aligning with sustainable green practices, this study examines the partial replacement of chickpea protein isolate with commercially available autotrophic Chlorella vulgaris (Auto-Chlorella) and heterotrophic Parachlorella kessleri (Hetero-Chlorella) to assess impacts on food emulsions\u2019 properties and potential functional value. Rheology and texture analysis show that Chlorella biocompounds enhance emulsions by creating a synergistic network with chickpea proteins. The type of Chlorella used significantly influences emulsion characteristics due to differences in culture and processing conditions. Hetero-Chlorella contributed to more structured emulsions, revealed by higher values of the viscoelastic functions (G\u2032, G\u2033, and G0N), indicating a complex three-dimensional network (p &lt; 0.05), while Auto-Chlorella excelled in augmenting dietary elements (p &lt; 0.05), leading to emulsions rich in antioxidants and allowing for a \u2019rich in iron\u2019 claim. Both types contribute to smaller oil droplet size, improved firmness, adhesiveness, and appealing coloration (p &lt; 0.05). Preliminary findings on Vitamin B12 content suggest promising bioavailability potential. However, the nutritional density of Chlorella emphasizes the need for careful microbiological stability. Produced on a lab scale without preservatives, these emulsions highlight the need for preservation strategies in large-scale production. This research supports the potential for industrial microalgae-based mayonnaise, addressing consumer demand for innovation while prioritizing safety.<\/jats:p>","DOI":"10.3390\/molecules30040766","type":"journal-article","created":{"date-parts":[[2025,2,7]],"date-time":"2025-02-07T10:07:56Z","timestamp":1738922876000},"page":"766","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5188-5705","authenticated-orcid":false,"given":"Sheyma","family":"Khemiri","sequence":"first","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6801-624X","authenticated-orcid":false,"given":"Albano Joel","family":"Santos","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1080\/10408390701289292","article-title":"Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability","volume":"47","author":"McClements","year":"2007","journal-title":"Crit. 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