Yücetepe, Aysun2025-10-142025-10-14202125238027https://doi.org/10.1007/978-3-030-81557-8_9https://hdl.handle.net/20.500.12451/14729In recent years, food scientists have made an intensive effort in order to obtain proteins from novel protein sources to meet nutritional requirements of human beings due to the increase in the world’s population. In particular, new protein sources such as macro- and microalgae with high protein contents could be used instead of conventional protein sources by food industry. Moreover, proteins extracted from macro- and microalgae and peptides derived from them possess potential benefits such as antioxidant, antihypertensive and anticancer activities on human health. On the other hand, their stability and bioactive effects can decrease under environmental and processing conditions such as pH, temperature, heat, oxygen. As a solution for this problem, encapsulation of algal proteins, protein hydrolysates and peptides with wall materials can protect their stability against destructive effects. In this context, the present chapter reviews the studies about chemical composition of macro- and microalgae, bioactive properties of algal proteins, protein hydrolysates or peptides and the effect of encapsulation techniques on their bioactive properties.eninfo:eu-repo/semantics/closedAccessAlgal ProteinsBioactive PeptidesEncapsulationHealth EffectsMacroalgaeMicroalgaeBook Chapter21122710.1007/978-3-030-81557-8_92-s2.0-85126177951Q3