Jingnan Zhang

Publikationer (13)
Projekt (1)

Visar 13 publikationer

2024

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al

Food Chemistry: X. Vol. 22

Artikel i vetenskaplig tidskrift

2024

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein et al

Trends in Food Science and Technology. Vol. 149

Reviewartikel

2023

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

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al

Resources, Conservation and Recycling. Vol. 188

Artikel i vetenskaplig tidskrift

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2023

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

Jingnan Zhang, Mehdi Abdollahi, Anna Ström et al

Food Chemistry: X. Vol. 17

Artikel i vetenskaplig tidskrift

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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

Jingnan Zhang, Anna Ström, Romain Bordes et al

Food Chemistry. Vol. 400

Artikel i vetenskaplig tidskrift

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2023

Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

Jingnan Zhang

Doktorsavhandling

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2022

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

Jingnan Zhang, Mehdi Abdollahi, Marie Alminger et al

Food Chemistry. Vol. 382

Artikel i vetenskaplig tidskrift

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2022

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

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-123

Övrigt konferensbidrag

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2022

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

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al

Future Foods. Vol. 6

Artikel i vetenskaplig tidskrift

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2022

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

Jingnan Zhang, Anna Ström, Ingrid Undeland et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 145-146

Övrigt konferensbidrag

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2022

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

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al

Övrigt konferensbidrag

2021

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

Jingnan Zhang, Mehdi Abdollahi, Marie Alminger et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 127-127

Övrigt konferensbidrag

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2020

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

Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang et al

Food Chemistry. Vol. 327

Artikel i vetenskaplig tidskrift

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Visar 1 forskningsprojekt

2016–2023

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

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Romain Bordes Tillämpad kemi

Jingnan Zhang Livsmedelsvetenskap

Gregory Peters Environmental Systems Analysis

Carla Regina Vitolo Coelho Environmental Systems Analysis

Marie Alminger Livsmedelsvetenskap

Anna Ström Tillämpad kemi

Formas

11 publikationer finns

Det kan finnas fler projekt där Jingnan Zhang medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.