Jingnan Zhang

Showing 14 publications

2024
Open Access icon

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
Food Chemistry: X. Vol. 22
Journal article
2024

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein et al
Trends in Food Science and Technology. Vol. 149
Review article
2023
Open Access icon

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Resources, Conservation and Recycling. Vol. 188
Journal article
Show project
2022

Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-123
Other conference contribution
Show project
2022
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A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Future Foods. Vol. 6
Journal article
Show project
2022

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

Jingnan Zhang, Anna Ström, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 145-146
Other conference contribution
Show project
2022

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
Other conference contribution
2021

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

Jingnan Zhang, Mehdi Abdollahi, Marie Alminger et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 127-127
Other conference contribution
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Showing 1 research projects

2016–2023

Towards a new generation sustainable seafood products–a cross-process approach (CROSS)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Romain Bordes Applied Chemistry
Jingnan Zhang Food and Nutrition Science
Gregory Peters Environmental Systems Analysis
Carla Regina Vitolo Coelho Environmental Systems Analysis
Marie Alminger Food and Nutrition Science
Anna Ström Applied Chemistry
Formas

12 publications exist
There might be more projects where Jingnan Zhang participates, but you have to be logged in as a Chalmers employee to see them.

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