Ashkan Madadlou - NTNU

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

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