1. Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Issue 4 (10th April 2018) Authors: Bernaerts, Tom M. M.; Panozzo, Agnese; Verhaegen, Katrien A. F.; Gheysen, Lore; Foubert, Imogen; Moldenaers, Paula; Hendrickx, Marc E.; Van Loey, Ann M. Journal: Food & function Issue: Volume 9:Issue 4(2018) Page Start: 2433 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗