Mehdi Abdollahi

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

2023

Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By-Products with Bioactive and Functional Properties

2023

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

2023

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

2023

Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality

Extraction of sulfated polysaccharide from Skipjack tuna (Katsuwonus pelamis) viscera using alcalase enzyme and rainbow trout (Oncorhynchus mykiss) visceral semi-purified alkaline proteases

Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties

Development of antimicrobial gelatin-ulvan-beeswax composite films: Optimization of formulation using mixture design methodology

2023

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

2023

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

2023

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

2023

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

2023

Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products

2023

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

2022

Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound

Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products

2022

A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

2022

Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

2022

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

2022

Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates

2022

Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

2022

Impact of ultrasound on extractability of native collagen from tuna by-product and its ultrastructure and physicochemical attributes

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

2021

Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Stability of astaxanthin during food processing and methods of preservation

2021

Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones

Marine Bioactives

Seaweed Proteins as a Source of Bioactive Peptides

2021

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

2019

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

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

2018

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

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

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

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

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

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

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

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

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

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