Mursalin Sajib

Postdoc at Food and Nutrition Science

Contact Details ORCID

Publications (10)
Projects (2)

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

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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

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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. 15 (10), p. 2267-2281

Journal article

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2021

Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

Mursalin Sajib

Doctoral thesis

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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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2021

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Haizhou Wu, Mursalin Sajib, Ingrid Undeland

Food Control. Vol. 125

Journal article

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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

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2020

Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

Mursalin Sajib, Ingrid Undeland

LWT - Food Science and Technology. Vol. 127

Journal article

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2020

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Mursalin Sajib, Eva Albers, Markus Langeland et al

Scientific Reports. Vol. 10 (1)

Journal article

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2018

Valorization of Brewer's spent grain to prebiotic oligosaccharide: Production, xylanase catalyzed hydrolysis, in-vitro evaluation with probiotic strains and in a batch human fecal fermentation model

Mursalin Sajib, Peter Falck, Roya R.R. Sardari et al

Journal of Biotechnology. Vol. 268, p. 61-70

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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