Mursalin Sajib

Showing 10 publications

2023

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

Mursalin Sajib, Bita Forghani Targhi, Naveen Kumar Vate et al
Food Chemistry. Vol. 412
Journal article
2022

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Mursalin Sajib, Markus Langeland, Ingrid Undeland
Scientific Reports. Vol. 12 (1)
Journal article
2022

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

Mursalin Sajib, João Pedro Trigo, Mehdi Abdollahi et al
Food and Bioprocess Technology. Vol. In press
Journal article
2021

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Mursalin Sajib, Haizhou Wu, Rikard Fristedt et al
Scientific Reports. Vol. 11 (1), p. 1-12
Journal article
2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al
Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218
Journal article

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Showing 2 research projects

2021–2023

Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)

Mehdi Abdollahi Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
VINNOVA

2021–2021

Pea protein isolates for plant-based meat analogue applications

Ingrid Undeland Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Folksams forskningsstiftelse

1 publication exists
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