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Toktam Farjami

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Toktam Farjami

PhD candidate

Department of Biotechnology and Food Science Faculty of Natural Sciences
toktam.farjami@ntnu.no
Akrinn, Kalvskinnet
  • toktam.farjami@ntnu.no
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Background and activities

Scientific, academic and artistic work

Journal publications

  • 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.
  • Farjami, Toktam; Madadlou, Ashkan. (2019) An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science & Technology.
  • Farjami, Toktam; Madadlou, Ashkan. (2017) Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocolloids.
  • 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.
  • Farjami, Toktam; Madadlou, Ashkan; Labbafi, Mohsen. (2015) Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. Food Hydrocolloids.

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