Mehdi Abdollahi

2026

Printability and interfacial performance of emulsion gels and bigels in multi-material dual and coaxial food 3D printing

2026

Impact of ultrasound–enzyme pretreatment sequence on recovery and functionality of proteins from an oat fiber-rich side stream

2025

Development of mesoporous silica-based active coatings for methylmercury removal: Towards enhanced active packaging

2025

Effect of Fractionation Technology on Nutrient Profile of Protein-Rich Ingredients from Hollow Brown Crab (Cancer pagurus)

2025

Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content

2025

Pea variety and dehulling effects on biorefinery efficiency and fraction quality

2025

Ultrasound technology in fish proteins processing: Innovations in extraction and structure–function dynamics

2025

A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

Structure, functionality and bioactivity of sulfated polysaccharide extracted from rainbow trout byproducts: pH-shift method vs enzymatic hydrolysis

2025

Environmental Sustainability Assessment of pH-Shift Technology for Recovering Proteins from Diverse Fish Solid Side Streams

Controlled release and stability enhancement of cinnamon essential oil in glutathione-modified soy protein particles: Its antimicrobial application for fresh-cut cantaloupe

2025

Sequential recovery of alginate from fucoidan extraction by-products of Nizamuddinia zanardinii seaweed using green extraction methods

Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage

2025

Expanding the pH-Shift Technique for Sequential Extraction of Intact Proteins and Sulfated Polysaccharide From Fish Heads: A Novel Biorefinery Approach

2025

Texture engineering of aquatic protein-based products via 3D food printing

2025

Hybrid plant-based meat alternatives structured via co-extrusion: A review

2025

Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis

2024

New Insight into Mercury Removal from Fish Meat Using a Single-Component Solution Containing cysteine

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

2024

Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste

2024

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

2024

Dynamics of free amino acids in beef during thermal processing and mathematical modeling of doneness correlation

2024

Unlocking the potential of 2D nanomaterials for sustainable intelligent packaging

2024

Structural, Functional, and Bioactive Properties of Sulfated Polysaccharides from Skipjack Tuna Skin as a Function of Drying Techniques

2024

Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate

2024

Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors

2024

Valorization of Bread Waste to Fungal-Based Products for Medical Textile and Food Applications

Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology

Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging

Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

2023

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

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

2023

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

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

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

2023

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

2023

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

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

2023

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

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

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

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

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

2022

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

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

2022

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

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

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

Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties

2022

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

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

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

2022

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

2022

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

2022

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

2022

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

2022

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

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

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

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

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

2021

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

2021

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

Marine Bioactives

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

Seaweed Proteins as a Source of Bioactive Peptides

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

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

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

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

2019

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

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

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

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

2018

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

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

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

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

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

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

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

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

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

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

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

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

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

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