**4. Conclusions**

Food gels were developed with *Laminaria* and *Psyllium* husk, adding value to both these natural resources. *Psyllium* husk interacted positively with this alga, reinforcing the viscoelastic behavior of the obtained gels. These novel functional gels with minimal processing can be a starting point to the development of several food and feed applications.

Food application studies are in progress to evaluate the demonstrated potential of this *Laminaria-Psyllium* partnership.

**Author Contributions:** P.F., M.D.T., and A.R. conceived and planned the experiments. P.F. and M.D.T. participated in the sample preparation and analysis, data analysis and interpretation of the results, and writing of the manuscript with input from all authors. I.S., A.R., and H.D. supervised the research work, contributed to the discussion of the data, and revised the manuscript. All authors contributed with suggestions and comments for the final version of the manuscript.

**Funding:** The authors are grateful to the Spanish Ministry of Economy and Competitiveness CTM2015-68503-R). M.D.T. thanks the Spanish Ministry of Economy and Competitiveness for her postdoctoral grant (IJCI-2016-27535). P.F. acknowledges her PhD grant from the Universidade de Lisboa (C0144M) and ERASMUS+ grant. The authors are also grateful to Fundação para a Ciência e a Tecnologia (Portugal) through the research unit UID/AGR/04129/2013 (LEAF) financial support.

**Conflicts of Interest:** The authors declare no conflict of interest.
