Valorisation of animal blood for sustainable food innovation: Advances, functional potential, and future perspectives

Soudabeh Ghalamara, Shay Hannon, Brijesh K. Tiwari

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DOI: 10.1016/j.foodchem.2026.150380
Published: 2026-10
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.150380,
  title = {Valorisation of animal blood for sustainable food innovation: Advances, functional potential, and future perspectives},
  author = {Soudabeh Ghalamara and Shay Hannon and Brijesh K. Tiwari},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.150380},
  url = {https://doi.org/10.1016/j.foodchem.2026.150380}
}

RIS

TY  - JOUR
TI  - Valorisation of animal blood for sustainable food innovation: Advances, functional potential, and future perspectives
AU  - Soudabeh Ghalamara
AU  - Shay Hannon
AU  - Brijesh K. Tiwari
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.150380
UR  - https://doi.org/10.1016/j.foodchem.2026.150380
ER  -

APA

Ghalamara, S., Hannon, S., & Tiwari, B. K. (2026). Valorisation of animal blood for sustainable food innovation: Advances, functional potential, and future perspectives. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150380

Source records

crossref · retrieved 2026-09-27T12:10:53.533Z