https://www.europeana.eu/en/item/11634/_AWI_MAKROALGEN_AWIHMM_GERMANY_Main_5342_1 Seaweed protein extraction methods shape functional properties for food applications, study finds
Researchers at the University of Minho have demonstrated that different purification techniques applied to red seaweed Porphyra dioica yield protein extracts with distinct physicochemical characteristics and functional properties, offering food manufacturers tailored options for novel product development.
