Mehdi Abdollahi

Doktor at Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mehdi is a researcher in food science division and he performs researches mainly focusing on value addition of marine underutilized and complex raw materials using novel techniques including the pH-shift process. Also, trying to develop strategies for application of the recovered high value ingredients in different food products for structure design and improve their functionality or food packaging application. Within the packaging area, researches are mainly focused on the development of marine biopolymers and biodegradable films with the aid of nanotechnology and natural bioactive compounds.


Showing 10 publications


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

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

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
Journal article

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

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

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

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

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

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

A. Vejdan, S. M. Ojagh, Mehdi Abdollahi Khozaghi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Journal article

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

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

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Showing 1 research projects


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

Mehdi Abdollahi Food and Nutrition Science

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