Table 4.

Other products derived from microalgae.

Product	Microalgae	Observations	References
Vegetable-based gelled desserts (pea protein isolate)	Spirulina maxima and Diacronema Vlkianum	Microalgae cells were resistant to thermal treatments D. vlkianum conferred more firmness than S. maxima	[110]
Gels prepared from pea protein, κ-carrageenan and starch	Spirulina and Haematococcus	More structured gels obtained upon temperature increase (70–90 °C)	[26]
Cheese analogue	Chlorella vulgaris	Improved protein, carbohydrate, and fiber contents Product with more firmness and strong network	[94]
Enriched dehydrated soup	Spirulina platensis	High in protein, fiber, lipids, antioxidant activity, and total phenolic content	[142]
		Occurrence of a characteristic green color and herb flavor
		Good consumer acceptability and intent to purchase
Broccoli soup	Spirulina sp., Chlorella sp., or	Higher concentration of bioaccessible polyphenols	[143]
	Tetraselmis sp.	Higher consumer acceptance (70%)
Vegan kefir	Spirulina platensis	High lactobacilli and lactococci count	[92]
		Increased total phenolic content of kefir
		Decreased pH
Soy protein isolate hydrogel (SPI)	Spirulina platensis	Improved rigidity and compactness of SPI hydrogel	[121]
Plant-based meat alternatives	Spirulina and Chlorella	Higher gumminess and chewiness	[144]
Vegetable creams	Arthrospira platensis (Spirulina), Chlorella vulgaris, Tetraselmis chui, or Nannochloropsis oceanica	Improved protein content and amino acid nutritional profile. No significant differences in protein digestibility	[145]
Vegan oil-in-water emulsion	Spirulina platensis	Interesting rheological parameters compared with a more traditional protein source such as chickpea	[146]