Mehdi is a researcher specialist at the division of Food and Nutrition Science with major interests within chemistry, functionality and product-forming capacity of marine proteins, at both micro- and macro-level. His research mainly focuses on providing innovations enabling an environmentally sustainable utilization of our limited marine food resources, e.g. via extraction of proteins from seafood processing side streams. Mehdi also works with strategies for application of new high-value ingredients into different food products to provide structure and functionality. Further, he focuses on the development of bioplastics and biodegradable films from food wastes with the aid of nanotechnology and natural bioactive compounds. The main application area here is food packaging materials.
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Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
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