Mehdi Abdollahi
Mehdi is a docent in food science and group leader with major interests in alternative proteins and plant-based foods. His research focuses on technology development for sustainable utilization of underutilized resources such as food side streams, seaweed, legumes and cereals as alternative protein sources.
He also works on developing strategies for application of alternative proteins in different analogue food products for structure design using 3D Food Printing and High Moisture Extrusion. Meat, seafood and dairy analogues/alternatives are the focus of his research.
Another central research area includes food packaging which covers the development of bioplastics and active packaging material with food detoxification capability with the aid of nanotechnology.
Showing 69 publications
Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste
Improving the functionality of biodegradable food packaging materials via porous nanomaterials
Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products
Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products
Seaweed Proteins as a Source of Bioactive Peptides
Stability of astaxanthin during food processing and methods of preservation
Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film
Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles
A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
Improvement of active chitosan film properties with rosemary essential oil for food packaging
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Showing 20 research projects
Taking the last steps to realize Swedish peas as a local protein source (SwedPea)
Developing tasty and nutritious Swedish pea proteins (TastyPeas)
Tying blue and green resources via 3D food printing for diverse and sustainable future foods
Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)
Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)
Samverkansplattform Biomarina näringar
Testbed for large scale land based aquaculture step 2
Pea protein isolates for plant-based meat analogue applications
BLUE FOOD -center for future seafood
Commercial exploitation of marine collagen and chitin from marine sources (BlueCC
Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs
Förädling av ryggben från sill till högvärdig livsmedelsingrediens
Upscaling the value addition of marine rest raw materials using the pH-shift process
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)