This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.10576 Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt Running title: Effect of microencapsulated Spirulina addition into stirred yogurt Niloufar Nourmohammadi a , Sabihe Soleimanian-Zad a,b , Hajar Shekarchizadeh a, ٭ a Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111, Iran b Research Institute for Biotechnology and Bioengineering. Isfahan University of Technology, Isfahan, 84156–83111, Iran ٭Corresponding author; shekarchizadeh@cc.iut.ac.ir, Fax: +98 313391 2254, Tel: +98 313391 3369 This article is protected by copyright. All rights reserved.