Impact of Trophic Mode-Driven <i>Chlorella</i> Biomass on Vegan Food Emulsions: Exploring Structure and Functionality by Sheyma Khemiri, Albano Joel Santos, Anabela Raymundo

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Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis by Ândria Viegas, Maria João Alegria, Anabela Raymundo

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From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a <i>Saccharomyces cerevisiae</i> Yeast Protein Extract and <i>Chlorella vulgaris</i> Mixed Syst... by Pedro Coelho, Carmo Serrano, Norton Komora, Anabela Raymundo

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Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production by Cristiana Santos, Anabela Raymundo, Juliana Botelho Moreira, Catarina Prista

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Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices by Filipe Vinagre, Maria João Alegria, Andreia Sousa Ferreira, Cláudia Nunes, Maria Cristiana Nunes, Anabela Raymundo

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Sustainable Meat Alternatives: Incorporation of <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Powders into Pork-Based Hybrid Hams by Lisiane Carvalho, Adriana Ferreira, Ana Novo Barros, Maria Otília Carvalho, Teresa J. S. Matos, Anabela Raymundo, Isabel Sousa

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Development of a Clean-Label Meat-Free Alternative to Deli Ham by Lisiane Carvalho, Beatriz Caetano, Capucine Godinot, Norton Komora, Adriana Ferreira, Célia Rocha, Bruna Barbosa, Anabela Raymundo, Isabel Sousa

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