| An overview on preparation of emulsion-filled gels and emulsion particulate gels T Farjami, A Madadlou Trends in Food Science & Technology, 2019 | 267 | 2019 |
| Fabrication methods of biopolymeric microgels and microgel-based hydrogels T Farjami, A Madadlou Food Hydrocolloids 62, 262-272, 2017 | 107 | 2017 |
| 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 | 91 | 2015 |
| 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 107, 45-56, 2021 | 55 | 2021 |
| Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride T Farjami, A Madadlou, M Labbafi Journal of dairy research 83 (1), 109-114, 2016 | 32 | 2016 |
| Microencapsulation of fish oil with brewer’s spent grain proteins: Effect of citric acid and emulsion pH T Farjami, WR Glomm, PP Molesworth, IJ Jensen, E Falch Food Hydrocolloids 150, 109745, 2024 | 2 | 2024 |
| Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid T Farjami, A Sharma, L Hagen, IJ Jensen, E Falch Food Chemistry, 138863, 2024 | | 2024 |
Ashkan MadadlouSenior Lecturer, University College Cork (UCC)Verified email at ucc.ie
