Mehdi Abdollahi

Researcher at Food and Nutrition Science

Mehdi is a researcher at the division of Food and Nutrition Science with major interests within chemistry, functionality and product-forming capacity of marine proteins, at both micro- and macro-level. His research mainly focuses on providing innovations enabling an environmentally sustainable utilization of our limited marine food resources, e.g. via extraction of proteins from seafood processing side streams. Mehdi also works with strategies for application of new high-value ingredients into different food products to provide structure and functionality. Further, he focuses on the development of bioplastics and biodegradable films from food wastes with the aid of nanotechnology and natural bioactive compounds. The main application area here is food packaging materials.

Source: chalmers.se

Showing 23 publications

2019

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
2019

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
2019

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. Vol. 126, p. 561-568
Journal article
2018

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
2018

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
2018

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
2017

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

Akbar Vejdan, Seyed Mahdi Ojagh, Mehdi Abdollahi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Journal article
2016

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

Akbar Vejdan, Seyed Mahdi Ojagh, Afshin Adeli et al
LWT - Food Science and Technology. Vol. 71, p. 88-95
Journal article
2016

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

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 39 (6), p. 743-749
Journal article
2016

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

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Science and Technology. Vol. 53 (1), p. 521-530
Journal article
2016

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
2014

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

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 49 (3), p. 811-818
Journal article
2014

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 38 (3), p. 1251-1258
Journal article
2014

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 38 (4), p. 1628-1631
Journal article
2014

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

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Food Control. Vol. 36 (1), p. 1-7
Journal article
2013

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

Mehdi Albofetileh, Masoud Rezaei, Hedayad Hosseini et al
Journal of Food Engineering. Vol. 117 (1), p. 26-33
Journal article
2013

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Mehdi Abdollahi, Mehdi Albofetileh, Rabi Behrooz et al
International Journal of Biological Macromolecules. Vol. 54, p. 166-173
Journal article
2012

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 47 (4), p. 847-853
Journal article
2012

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Mehdi Abdollahi, Mashoud Rezaei, Ali Farzi
Journal of Food Engineering. Vol. 111 (2), p. 143-150
Journal article

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Showing 6 research projects

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
European Commission (Horizon 2020)

2018–2021

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
João Pedro Trigo Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Formas

2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture
Västfem AB

2017–2019

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

Mehdi Abdollahi Food and Nutrition Science
VINNOVA

2016–2021

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Marie Alminger Food and Nutrition Science
Anna Ström Applied Chemistry
Romain Bordes Applied Chemistry
Formas

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