Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin
Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd · 2026
Read Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin by Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13239618.txt.
Description
Faruk Tamtürk and team study freeze-drying of a nutrient-rich microalga in a 2026 food science paper. Chlorella vulgaris offers rich protein and pigments, yet it needs a shell of wall material to survive drying and storage. The team tried newer shell options next to standard ones.
Blends mixed the algae with maltodextrin, inulin, aquafaba from chickpea water, or stilled yeast cells, in varied shares. Tests covered moisture, protein, chlorophyll, carotenoids, colour, and how the powders wet and took up damp air. The maltodextrin share swayed particle size and clumping. The authors say aquafaba and yeast both show real promise as shell materials for algae goods.
Catalog record
| CREATOR | Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 54 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |