Mehdi Abdollahi

Researcher at Food and Nutrition Science

Mehdi is a docent at the Division of Food and Nutrition Science with major interests in proteins chemistry, functionality and their product-forming capacity at both micro- and macro-level. His research focuses on technologies enabling holistic and sustainable utilization of underutilized resources such as seafood side streams, seaweed and legumes as alternative protein sources.

He is also trying to develop strategies for application of high-value ingredients recovered from aquatic and plant resources in hybrid food products for structure design using 3D Food Printing and extrusion.

Another major research area includes food packaging which covers the development of bioplastics and active packaging material with food detoxification capability with the aid of nanotechnology.

Source: chalmers.se
Image of Mehdi Abdollahi

Showing 39 publications

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Journal article
2022

Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Structure. Vol. 32
Journal article
2022

Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization

Anna Abdolshahi, Mojtaba Heydari Majd, Mehdi Abdollahi et al
Journal of Chemical Health Risks. Vol. 12 (1), p. 47-61
Journal article
2022

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Narjes Badfar, Mehdi Abdollahi, Peter Reimer Stubbe et al
Journal of Texture Studies. Vol. In Press
Journal article
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
2021

A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish

Shahab Naghdi, Masoud Rezaei, Mehdi Abdollahi
International Journal of Biological Macromolecules. Vol. 191, p. 161-170
Journal article
2021

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Hydrocolloids. Vol. 118
Journal article
2021

Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Eva Albers, Eric Malmhäll Bah, Joakim Olsson et al
Algal Research. Vol. 55
Journal article
2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128
Other conference contribution
2021

Stability of astaxanthin during food processing and methods of preservation

Reza Tahergorabi, Kelvin Adrah, Mehdi Abdollahi
Global Perspectives on Astaxanthin From Industrial Production to Food, Health, and Pharmaceutical Applications, p. 539-556
Book chapter
2021

Marine Bioactives

Reza Tahergorabi, Mehdi Abdollahi
Food Bioactives and Health
Book chapter
2021

Seaweed Proteins as a Source of Bioactive Peptides

Mehdi Albofetileh, Ali Hamzeh, Mehdi Abdollahi
Current Pharmaceutical Design. Vol. 27 (11), p. 1342 -1352
Review article
2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Mehdi Abdollahi, Ingrid Undeland
LWT - Food Science and Technology. Vol. 101, p. 678-684
Journal article
2019

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour et al
International Journal of Food Science and Technology. Vol. 54 (3), p. 762-770
Journal article
2019

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

Mehdi Abdollahi, Sorush Damirchi, Masoud Shafafi et al
International Journal of Biological Macromolecules. Vol. 126, p. 561-568
Journal article
2018

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Mehdi Abdollahi, Masoud Rezaei, Jafarpour Ali et al
Food Chemistry. Vol. 242, p. 568-578
Journal article
2018

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

Mehdi Abdollahi, Ingrid Undeland
Food and Bioprocess Technology. Vol. 11 (9), p. 1733-1749
Journal article
2018

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 42 (5)
Journal article
2017

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Akbar Vejdan, Seyed Mahdi Ojagh, Mehdi Abdollahi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Journal article
2016

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Akbar Vejdan, Seyed Mahdi Ojagh, Afshin Adeli et al
LWT - Food Science and Technology. Vol. 71, p. 88-95
Journal article
2016

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 39 (6), p. 743-749
Journal article
2016

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Science and Technology. Vol. 53 (1), p. 521-530
Journal article
2016

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Mehdi Abdollahi, Sofia Marmon, Manat Chaijan et al
Food Chemistry. Vol. 212, p. 213-224
Journal article
2014

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 49 (3), p. 811-818
Journal article
2014

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 38 (3), p. 1251-1258
Journal article
2014

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 38 (4), p. 1628-1631
Journal article
2014

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Food Control. Vol. 36 (1), p. 1-7
Journal article
2013

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

Mehdi Albofetileh, Masoud Rezaei, Hedayad Hosseini et al
Journal of Food Engineering. Vol. 117 (1), p. 26-33
Journal article
2013

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Mehdi Abdollahi, Mehdi Albofetileh, Rabi Behrooz et al
International Journal of Biological Macromolecules. Vol. 54 (1), p. 166-173
Journal article
2012

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 47 (4), p. 847-853
Journal article
2012

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Mehdi Abdollahi, Mashoud Rezaei, Ali Farzi
Journal of Food Engineering. Vol. 111 (2), p. 343-350
Journal article

Download publication list

You can download this list to your computer.

Filter and download publication list

As logged in user (Chalmers employee) you find more export functions in MyResearch.

You may also import these directly to Zotero or Mendeley by using a browser plugin. These are found herer:

Zotero Connector
Mendeley Web Importer

The service SwePub offers export of contents from Research in other formats, such as Harvard and Oxford in .RIS, BibTex and RefWorks format.

Showing 17 research projects

2022–2025

Tying blue and green resources via 3D food printing for diverse and sustainable future foods

Mehdi Abdollahi Food and Nutrition Science
Ingrid Undeland Food and Nutrition Science
Formas

2021–2024

Blue Biorefining: a holistic solution for increasing resource efficiency in seafood industry (BlueBio)

Mehdi Abdollahi Food and Nutrition Science
Ingrid Undeland Food and Nutrition Science
VINNOVA

2021–2023

Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)

Mehdi Abdollahi Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
VINNOVA

2021–2023

Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)

Mehdi Abdollahi Food and Nutrition Science
VINNOVA

2021–2022

Samverkansplattform Biomarina näringar

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Rikard Fristedt Food and Nutrition Science
Tillväxtverket

2021–2022

Testbed for large scale land based aquaculture step 2

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
VINNOVA

2021–2021

Pea protein isolates for plant-based meat analogue applications

Ingrid Undeland Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Folksams forskningsstiftelse

2021–2024

BLUE FOOD -center for future seafood

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
John Axelsson Food and Nutrition Science
Mar Vall-Llosera Juanola Food and Nutrition Science
Region Västra Götaland
Formas

2020–2023

Commercial exploitation of marine collagen and chitin from marine sources (BlueCC

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
Formas
European Commission (EC)

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
European Commission (EC)

2019–2023

BlueValue

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bio-based Industries Joint Undertaking (BBI JU)
Region Västra Götaland
Chalmers

2018–2023

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science
João Pedro Trigo Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Formas

2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture
Västfem AB

2017–2019

Upscaling the value addition of marine rest raw materials using the pH-shift process

Mehdi Abdollahi Food and Nutrition Science
VINNOVA

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

There might be more projects where Mehdi Abdollahi participates, but you have to be logged in as a Chalmers employee to see them.