Toktam Farjami
Toktam Farjami
PhD candidate at Norwegian University of Science and Technology (NTNU)
Verified email at ntnu.no
Title
Cited by
Cited by
Year
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
T Farjami, A Madadlou, M Labbafi
Food Hydrocolloids 50, 159-165, 2015
542015
Fabrication methods of biopolymeric microgels and microgel-based hydrogels
T Farjami, A Madadlou
Food Hydrocolloids 62, 262-272, 2017
442017
An overview on preparation of emulsion-filled gels and emulsion particulate gels
T Farjami, A Madadlou
Trends in Food Science & Technology, 2019
432019
Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride
T Farjami, A Madadlou, M Labbafi
The Journal of dairy research 83 (1), 109, 2016
122016
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
T Farjami, J Babaei, F Nau, D Dupont, A Madadlou
Trends in Food Science & Technology, 2020
22020
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Articles 1–5