All Stories

  1. Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin

    Article • Food Hydrocolloids, June 2019, Elsevier

    Ashkan Madadlou

  2. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels

    Article • International Dairy Journal, March 2019, Elsevier

    Ashkan Madadlou

  3. Gelatin as texture modifier and porogen in egg white hydrogel

    Article • Food Chemistry, January 2019, Elsevier

    Ashkan Madadlou

  4. Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins

    Article • Journal of Agricultural and Food Chemistry, November 2018, American Chemical Society (ACS)

    Ashkan Madadlou

  5. Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

    Article • Food Hydrocolloids, November 2018, Elsevier

    Ashkan Madadlou

  6. Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation

    Article • Food Hydrocolloids, September 2018, Elsevier

    Ashkan Madadlou

  7. Characterization of Carboxylated Cellulose Nanocrytals Isolated through Catalyst-Assisted H2O2 Oxidation in a One-Step Procedure

    Article • Journal of Agricultural and Food Chemistry, July 2018, American Chemical Society (ACS)

    Ashkan Madadlou

  8. Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate

    Article • International Dairy Journal, June 2018, Elsevier

    Ashkan Madadlou

  9. Effect of surfactant addition on particle properties of whey proteins and their subsequent complexation with salivary proteins

    Article • International Dairy Journal, June 2018, Elsevier

    Ashkan Madadlou

  10. Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition

    Article • Trends in Food Science & Technology, May 2018, Elsevier

    Ashkan Madadlou

  11. Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels

    Article • International Dairy Journal, April 2018, Elsevier

    Ashkan Madadlou

  12. A viewpoint on the gastrointestinal fate of cellulose nanocrystals

    Article • Trends in Food Science & Technology, January 2018, Elsevier

    Ashkan Madadlou

  13. Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking

    Article • Food Chemistry, December 2017, Elsevier

    Ashkan Madadlou

  14. Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour

    Article • International Dairy Journal, October 2017, Elsevier

    Ashkan Madadlou

  15. Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins

    Article • International Journal of Biological Macromolecules, September 2017, Elsevier

    Ashkan Madadlou

  16. Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release

    Article • Food Chemistry, April 2017, Elsevier

    Ashkan Madadlou

  17. The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking

    Article • Food Hydrocolloids, February 2017, Elsevier

    Ashkan Madadlou

  18. Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins

    Article • International Journal of Food Properties, January 2017, Taylor & Francis

    Ashkan Madadlou

  19. Interface-related attributes of the Maillard reaction-born glycoproteins

    Article • Critical Reviews in Food Science and Nutrition, January 2017, Taylor & Francis

    Ashkan Madadlou

  20. Fabrication methods of biopolymeric microgels and microgel-based hydrogels

    Article • Food Hydrocolloids, January 2017, Elsevier

    Ashkan Madadlou

  21. Textural and cargo release attributes of trisodium citrate cross-linked starch hydrogel

    Article • Food Chemistry, January 2017, Elsevier

    Ashkan Madadlou

  22. Bioactive whey peptide particles: An emerging class of nutraceutical carriers

    Article • Critical Reviews in Food Science and Nutrition, December 2016, Taylor & Francis

    Ashkan Madadlou

  23. One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation

    Article • Food Chemistry, November 2016, Elsevier

    Ashkan Madadlou

  24. Fast Protein Liquid Chromatography

    Article • October 2016, Springer Science + Business Media

    Ashkan Madadlou

  25. Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

    Article • International Journal of Biological Macromolecules, August 2016, Elsevier

    Ashkan Madadlou

  26. Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides

    Article • Food Chemistry, June 2016, Elsevier

    Ashkan Madadlou

  27. Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour

    Article • International Dairy Journal, June 2016, Elsevier

    Ashkan Madadlou

  28. Engineered emulsions for obesity treatment

    Article • Trends in Food Science & Technology, June 2016, Elsevier

    Ashkan Madadlou

  29. Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride

    Article • International Dairy Journal, May 2016, Elsevier

    Ashkan Madadlou

  30. Antioxidant Peptidic Particles for Delivery of Gallic Acid

    Article • Journal of Food Processing and Preservation, April 2016, Wiley

    Ashkan Madadlou

  31. Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

    Article • Food Chemistry, April 2016, Elsevier

    Ashkan Madadlou

  32. Niosome-loaded cold-set whey protein hydrogels

    Article • Food Chemistry, April 2016, Elsevier

    Ashkan Madadlou

  33. One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles

    Article • Journal of Agricultural and Food Chemistry, February 2016, American Chemical Society (ACS)

    Ashkan Madadlou

  34. Maillard conjugation of lactulose with potentially bioactive peptides

    Article • Food Chemistry, February 2016, Elsevier

    Ashkan Madadlou

  35. Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride

    Article • Journal of Dairy Research, February 2016, Cambridge University Press

    Ashkan Madadlou

  36. Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

    Article • Carbohydrate Polymers, January 2016, Elsevier

    Ashkan Madadlou

  37. Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

    Article • Food Hydrocolloids, January 2016, Elsevier

    Ashkan Madadlou

  38. Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave

    Article • International Journal of Food Properties, October 2015, Taylor & Francis

    Ashkan Madadlou

  39. Formation mechanisms, handling and digestibility of food protein nanofibrils

    Article • Trends in Food Science & Technology, September 2015, Elsevier

    Ashkan Madadlou

  40. Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese

    Article • Journal of Dairy Research, August 2015, Cambridge University Press

    Ashkan Madadlou

  41. Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

    Article • Food Hydrocolloids, August 2015, Elsevier

    Ashkan Madadlou

  42. Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

    Article • Food Chemistry, May 2015, Elsevier

    Ashkan Madadlou

  43. Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh

    Article • Journal of Texture Studies, February 2015, Wiley

    Mr Mohammad Shirkhani, Ashkan Madadlou

  44. Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticles

    Article • Food Hydrocolloids, January 2015, Elsevier

    Ashkan Madadlou

  45. Modeling and Simulation of Deep-Bed Solar Greenhouse Drying of Chamomile Flowers

    Article • Drying Technology, November 2014, Taylor & Francis

    Prof. Dr. Joachim Müller, Ashkan Madadlou

  46. Fabrication of whey protein–pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets

    Article • Food Hydrocolloids, October 2014, Elsevier

    Ashkan Madadlou

  47. Micron and Submicron-Sized Whey Protein–Pectin Aggregates Generated Via Alkali-Catalyzed Chemical Crosslinking

    Article • Journal of Dispersion Science and Technology, September 2014, Taylor & Francis

    Ashkan Madadlou

  48. Spray-dried alginate microparticles carrying caffeine-loaded and potentially bioactive nanoparticles

    Article • Food Research International, August 2014, Elsevier

    Ashkan Madadlou

  49. Enzymatic cross-linking of soy proteins within non-fat set yogurt gel

    Article • Journal of Dairy Research, July 2014, Cambridge University Press

    Ashkan Madadlou

  50. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

    Article • International Journal of Dairy Technology, July 2014, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  51. Pomegranate Seed Oil‐Loaded Particles of the Zein Cross‐Linked with Citric Acid

    Article • Journal of Food Process Engineering, July 2014, Wiley

    Professor Hamid Tavakolipour, Ashkan Madadlou

  52. Nanoparticulation of enzymatically cross-linked whey proteins to encapsulate caffeine via microemulsification/heat gelation procedure

    Article • LWT, July 2014, Elsevier

    Ashkan Madadlou

  53. Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum

    Article • Journal of Dispersion Science and Technology, June 2014, Taylor & Francis

    Ashkan Madadlou

  54. Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles

    Article • Journal of Microencapsulation, April 2014, Taylor & Francis

    Ashkan Madadlou

  55. Microemulsification–cold gelation of whey proteins for nanoencapsulation of date palm pit extract

    Article • Food Hydrocolloids, March 2014, Elsevier

    Ashkan Madadlou

  56. Recovery of phenolic compounds from effluents by a microemulsion liquid membrane (MLM) extractor

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, February 2014, Elsevier

    Ashkan Madadlou

  57. Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles

    Article • Journal of Functional Foods, January 2014, Elsevier

    Ashkan Madadlou

  58. Preparation of cold water-soluble potato starch and its characterization

    Article • Journal of Food Science and Technology, December 2013, Springer Science + Business Media

    Ashkan Madadlou

  59. An attempt to cast light into starch nanocrystals preparation and cross-linking

    Article • Food Chemistry, December 2013, Elsevier

    Ashkan Madadlou

  60. Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men

    Article • International Dairy Journal, November 2013, Elsevier

    Ashkan Madadlou

  61. Encapsulation of date palm pit extract via particulation of starch nanocrystals in a microemulsion

    Article • International Journal of Food Science & Technology, October 2013, Wiley

    Ashkan Madadlou

  62. Spray drying of ACE‐inhibitory enzyme‐modified white cheese

    Article • International Journal of Food Science & Technology, June 2013, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  63. A review on exergy analysis of drying processes and systems

    Article • Renewable and Sustainable Energy Reviews, June 2013, Elsevier

    Ashkan Madadlou

  64. An artificial neural network for predicting the physiochemical properties of fish oil microcapsules obtained by spray drying

    Article • Food Science and Biotechnology, June 2013, Springer Science + Business Media

    Ashkan Madadlou

  65. Fish oil microencapsulation as influenced by spray dryer operational variables

    Article • International Journal of Food Science & Technology, May 2013, Wiley

    Ashkan Madadlou

  66. Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method

    Article • Food Research International, May 2013, Elsevier

    Ashkan Madadlou

  67. Enzymatic cross-linking of whey proteins in low fat Iranian white cheese

    Article • International Dairy Journal, April 2013, Elsevier

    Ashkan Madadlou

  68. Aflatoxin contamination level in Iran's pistachio nut during years 2009–2011

    Article • Food Control, April 2013, Elsevier

    Ashkan Madadlou

  69. Nanocarriers, Films and Composites Based on Milk Proteins

    Article • December 2012, Springer Science + Business Media

    Ashkan Madadlou

  70. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

    Article • Food Research International, November 2012, Elsevier

    Ashkan Madadlou

  71. The use of artificial neural network to predict exergetic performance of spray drying process: A preliminary study

    Article • Computers and Electronics in Agriculture, October 2012, Elsevier

    Ashkan Madadlou

  72. Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method

    Article • Dairy Science and Technology, August 2012, Springer Science + Business Media

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  73. Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

    Article • Journal of Food Science and Technology, July 2012, Springer Science + Business Media

    Ashkan Madadlou

  74. Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation

    Article • Powder Technology, July 2012, Elsevier

    Ashkan Madadlou

  75. Integrated optimization of fish oil microencapsulation process by spray drying

    Article • Journal of Microencapsulation, June 2012, Taylor & Francis

    Ashkan Madadlou

  76. Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology

    Article • Journal of Food Science and Technology, May 2012, Springer Science + Business Media

    Ashkan Madadlou

  77. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

    Article • Journal of Food Science and Technology, March 2012, Springer Science + Business Media

    Ashkan Madadlou

  78. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

    Article • Food and Bioprocess Technology, February 2012, Springer Science + Business Media

    Ashkan Madadlou

  79. Energy and exergy analyses of the spray drying process of fish oil microencapsulation

    Article • Biosystems Engineering, February 2012, Elsevier

    Ashkan Madadlou

  80. Influence of spray dryer parameters on exergetic performance of microencapsulation processs

    Article • International Journal of Exergy, January 2012, Inderscience Publishers

    Ashkan Madadlou

  81. Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

    Article • Journal of the Science of Food and Agriculture, May 2011, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  82. Fast Protein Liquid Chromatography

    Article • October 2010, Springer Science + Business Media

    Ashkan Madadlou

  83. A network-based fuzzy inference system for sonodisruption process of re-assembled casein micelles

    Article • Journal of Food Engineering, May 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  84. Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

    Article • Biochimica et Biophysica Acta (BBA) - General Subjects, April 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  85. Acid-induced gelation behavior of sonicated casein solutions

    Article • Ultrasonics Sonochemistry, January 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  86. Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

    Article • Journal of Food Engineering, December 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  87. Alkaline pH does not disrupt re-assembled casein micelles

    Article • Food Chemistry, October 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  88. Response surface optimization of an artificial neural network for predicting the size of re-assembled casein micelles

    Article • Computers and Electronics in Agriculture, October 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  89. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers

    Article • International Journal of Dairy Technology, July 2009, Wiley

    Ashkan Madadlou

  90. Sonodisruption of re-assembled casein micelles at different pH values

    Article • Ultrasonics Sonochemistry, June 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  91. Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

    Article • Journal of Dairy Science, July 2008, American Dairy Science Association

    Ashkan Madadlou

  92. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

    Article • International Journal of Dairy Technology, April 2008, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  93. Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer

    Article • Journal of Dairy Science, September 2007, American Dairy Science Association

    Ashkan Madadlou

  94. The influence of brine concentration on chemical composition and texture of Iranian White cheese

    Article • Journal of Food Engineering, July 2007, Elsevier

    Ashkan Madadlou

  95. Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese

    Article • International Dairy Journal, May 2007, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  96. Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils

    Article • Food Chemistry, January 2007, Elsevier

    Ashkan Madadlou

  97. Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter

    Article • Journal of Dairy Science, September 2006, American Dairy Science Association

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  98. Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures

    Article • Journal of Dairy Science, July 2006, American Dairy Science Association

    Ashkan Madadlou

  99. Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet

    Article • Journal of Dairy Science, September 2005, American Dairy Science Association

    Ashkan Madadlou