Research on alternative proteins is currently increasing to improve food security and
sustainability but it is essential to understand consumers' perception and expectations to …

Kappaphycus alvarezii is the fifth most cultivated macroalga in the world, with many
industrial applications. Understanding the advances in research on K. alvarezii is essential …

This review explores the versatility of K. alvarezii in various food applications, including
bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants …

The red alga Kappaphycus alvarezii is a versatile food ingredient widely used in the food
industry due to its many functional properties. The aim of this study is to substitute wheat …

This study investigates the effect of salt reduction through the inclusion of seaweed
(Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A …

Caulerpa lentillifera has gained popularity among consumers and researchers in recent
years due to its good nutritional profile. The objective of this study is to explore whether the …

With increasing global demand for seaweed and derivative products including carrageenan,
Malaysia has identified seaweed cultivation as a key sector in its Tenth Malaysian Plan, with …

This study was conducted to develop a steamed bun with Kappachychus alvarezii
composite flour. A total of six formulations were developed, each with a different percentage …

Abstract Nowadays, gluten-free (GF) products have become a trend as a healthy food.
Making GF pasta has its challenges because there is no gluten content in GF flour …

Caulerpa macrodisca and Caulerpa lentillifera, green macroalgae consumed as fresh
salads in Malaysian communities esteemed for their robust nutritional profile, were …