Mehdi Abdollahi

Showing 64 publications
Improving the functionality of biodegradable food packaging materials via porous nanomaterials
Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products
Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products
Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
Stability of astaxanthin during food processing and methods of preservation
Seaweed Proteins as a Source of Bioactive Peptides
Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film
Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles
Improvement of active chitosan film properties with rosemary essential oil for food packaging
A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
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Showing 18 research projects
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)