Toktam Farjami
Toktam Farjami
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