Navigation

  • Skip to Content
NTNU Home

ntnu.edu

  • Studies
    • Master's programmes in English
    • For exchange students
    • PhD opportunities
    • All programmes of study
    • Courses
    • Financing
    • Language requirements
    • Application process
    • Academic calendar
    • FAQ
  • Research and innovation
    • NTNU research
    • Research excellence
    • Strategic research areas
    • Innovation resources
    • PhD opportunities
  • Life and housing
    • Student in Trondheim
    • Student in Gjøvik
    • Student in Ålesund
    • For researchers
    • Life and housing
  • About NTNU
    • Contact us
    • Faculties and departments
    • Libraries
    • International researcher support
    • Vacancies
    • About NTNU
    • Maps
  1. Home
  2. Employees

Språkvelger

Norsk

Ashkan Madadlou

Ashkan Madadlou

Associate Professor
Department of Biotechnology and Food Science

ashkan.madadlou@ntnu.no
Akrinn, Kalvskinnet
Google Scholar
About Publications Teaching

About

Research interest and current activities:     

- Emulsification/Demulsification technology

- Fractionation of biomolecules using aqueous two-phase systems

- Natural deep eutectic solvents

- Droplet reactors in food and bioprocessing 

- Protein functionlaity and bioactivity 

 

 

I am author of nearly 115 papers in peer-reviewed journals

‪Ashkan Madadlou - ‪Google Scholar

Participated in about 15 conferences 

Associate Editor of the journal Food Chemistry (Editorial Board - Food Chemistry - Elsevier) 

 

Background:

2021: Associate Professor at NTNU, Trondheim, Norway

2019-2021: Postdoctoral Talent Fellow, Wageningen University and Research (WUR), The Netherlands

2017-2019: Marie-Skłodowska Curie (MSCA) Fellow at French National Research Institute for Agriculture, Food and the Environment (INRAE), Rennes, France 

2010-2017: Assistant Professor at University of Tehran and IROST, Tehran, Iran 

Publications

  • Chronological
  • By category

2022

  • Wang, Jun; Ossemond, Jordane; Jardan, Julien; Briard-Bion, Valérie; Henry, Gwenaële; Le Gouar, Yann; Ménard, Olivia; Lê, Sébastien; Madadlou, Ashkan; Dupont, Didier; Pédrono, Frédérique. (2022) Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Research International. volum 162.
    Academic article
  • Moayedzadeh, Saina; Khosrowshahi asl, Asghar; Gunasekaran, Sundaram; Madadlou, Ashkan. (2022) Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties. Food Research International. volum 156.
    Academic article
  • Patil, Devashree; Chen, Siyu; Fogliano, Vincenzo; Madadlou, Ashkan. (2022) Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus. International Dairy Journal.
    Academic article

2021

  • Madadlou, Ashkan. (2021) Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction. Food Chemistry.
    Academic article
  • Madadlou, Ashkan. (2021) Effects of acetyl grafting on the structural and functional properties of whey protein microgels. Food Hydrocolloids.
    Academic article
  • Madadlou, Ashkan. (2021) Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid. International Dairy Journal.
    Academic article

2020

  • Goudarzi, Mostafa; Garavand, Farhad; Madadlou, Ashkan; Fogliano, Vincenzo. (2020) Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes?. Journal of Hypertension. volum 38 (8).
    Academic article

2015

  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2015) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology. volum 68 (1).
    Academic article

2013

  • Goudarzi, Mostafa; Madadlou, Ashkan. (2013) Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men. International Dairy Journal. volum 33 (1).
    Academic article

2012

  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2012) Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science and Technology. volum 92 (6).
    Academic article

Scientific articles

  • Wang, Jun; Ossemond, Jordane; Jardan, Julien; Briard-Bion, Valérie; Henry, Gwenaële; Le Gouar, Yann; Ménard, Olivia; Lê, Sébastien; Madadlou, Ashkan; Dupont, Didier; Pédrono, Frédérique. (2022) Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Research International. volum 162.
    Academic article
  • Moayedzadeh, Saina; Khosrowshahi asl, Asghar; Gunasekaran, Sundaram; Madadlou, Ashkan. (2022) Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties. Food Research International. volum 156.
    Academic article
  • Patil, Devashree; Chen, Siyu; Fogliano, Vincenzo; Madadlou, Ashkan. (2022) Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus. International Dairy Journal.
    Academic article
  • Madadlou, Ashkan. (2021) Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction. Food Chemistry.
    Academic article
  • Madadlou, Ashkan. (2021) Effects of acetyl grafting on the structural and functional properties of whey protein microgels. Food Hydrocolloids.
    Academic article
  • Madadlou, Ashkan. (2021) Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid. International Dairy Journal.
    Academic article
  • Goudarzi, Mostafa; Garavand, Farhad; Madadlou, Ashkan; Fogliano, Vincenzo. (2020) Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes?. Journal of Hypertension. volum 38 (8).
    Academic article
  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2015) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology. volum 68 (1).
    Academic article
  • Goudarzi, Mostafa; Madadlou, Ashkan. (2013) Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men. International Dairy Journal. volum 33 (1).
    Academic article
  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2012) Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science and Technology. volum 92 (6).
    Academic article

Teaching

Courses

  • TBT4125 - Food Chemistry
  • TBT4102 - Biochemistry 1
  • TMAT201P - Internship
  • TMMT5003 - Master Thesis in Food Science,Technology and sustainability
  • TMMT5004 - Master Thesis in Food Science, Technology and sustainability
  • TMMT4004 - Applied Food Microbiology and Biotechnology
NTNU
Studies
  • Master's programmes in English
  • For exchange students
  • PhD opportunities
  • Courses
  • Career development
  • Continuing education
  • Application process
Contact
  • Contact NTNU
  • Employees
  • For alumni
  • Press contacts
  • Researcher support
Discover NTNU
  • Experts
  • Vacancies
  • Pictures from NTNU
  • Innovation resources
  • NTNU in Gjøvik
  • NTNU in Trondheim
  • NTNU in Ålesund
  • Maps
About NTNU
  • NTNU's strategy
  • Research excellence
  • Strategic research areas
  • Organizational chart
  • Libraries
  • About the university
Services
  • For employees
  • For students
  • Blackboard
  • Intranet

Norwegian University of Science and Technology

About cookies
Privacy policy
Editoral responsibility
Sign In