Development of spirulina-enriched vegan cheese by utilizing soy protein-based emulsion gel as a fat substitute: Effects of spirulina and emulsion gel on texture/rheology, antioxidant and sensory properties.
Kashiri M; Berk B; Yemenicioğlu A · 2026 · International journal of biological macromolecules
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study aimed at utilizing soy protein-based emulsion gel as a fat substitute in spirulina enriched plant-based spreadable cheese (PBC). For this purpose, spirulina enriched vegetable oil-in-water emulsions prepared using soy protein as…
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Metadata source: Europe PMC · DOI 10.1016/j.ijbiomac.2026.152131