Mehdi Abdollahi
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.

Showing 39 publications
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 17 research projects
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)