Toktam Farjami
Scientific, academic and artistic work
Journal publications
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Farjami, Toktam;
Babaei, Jamal;
Nau, François;
Dupont, Didier;
Madadlou, Ashkan.
(2021)
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins.
Trends in Food Science & Technology.
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Farjami, Toktam;
Madadlou, Ashkan.
(2019)
An overview on preparation of emulsion-filled gels and emulsion particulate gels.
Trends in Food Science & Technology.
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Farjami, Toktam;
Madadlou, Ashkan.
(2017)
Fabrication methods of biopolymeric microgels and microgel-based hydrogels.
Food Hydrocolloids.
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Farjami, Toktam;
Madadlou, Ashkan;
Labbafi, Mohsen.
(2016)
Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride.
Journal of Dairy Research.
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Farjami, Toktam;
Madadlou, Ashkan;
Labbafi, Mohsen.
(2015)
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels.
Food Hydrocolloids.