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
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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Showing 17 research projects