Mehdi Abdollahi

Doktor vid Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mehdi är doktor på Livsmedelsvetenskap. För mer information se den engelska sidan.

Källa: chalmers.se

Visar 11 publikationer

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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2019

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

Mehdi Abdollahi, John Axelsson, Nils-Gunnar Carlsson et al
Food Hydrocolloids. Vol. 96, p. 140-150
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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)
Artikel i vetenskaplig tidskrift
2017

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

A. Vejdan, S. M. Ojagh, Mehdi Abdollahi Khozaghi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2013

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Mehdi Abdollahi
Food Hydrocolloids. Vol. 32 (2), p. 416-424
Artikel i vetenskaplig tidskrift

Spara referenser

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Visar 1 forskningsprojekt

2017–2019

Uppskalning av värdetillsatsen av havsråvaror med hjälp av pH-skiftprocessen

Mehdi Abdollahi Livsmedelsvetenskap
VINNOVA

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