1. A viewpoint on the gastrointestinal fate of cellulose nanocrystals. (January 2018) Authors: Koshani, Roya; Madadlou, Ashkan Journal: Trends in food science & technology Issue: Volume 71(2018) Page Start: 268 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology. (June 2020) Authors: Madadlou, Ashkan; Saggiomo, Vittorio; Schroën, Karin; Fogliano, Vincenzo Journal: Current opinion in food science Issue: Volume 33(2020) Page Start: 165 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An overview on preparation of emulsion-filled gels and emulsion particulate gels. (April 2019) Authors: Farjami, Toktam; Madadlou, Ashkan Journal: Trends in food science & technology Issue: Volume 86(2019) Page Start: 85 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antioxidant Peptidic Particles for Delivery of Gallic Acid. Issue 1 (21st April 2016) Authors: Nourbakhsh, Himan; Emam‐Djomeh, Zahra; Madadlou, Ashkan; Mousavi, Mohammad E.; Moosavi‐Movahedi, Ali A.; Gunasekaran, Sundaram Journal: Journal of food processing and preservation Issue: Volume 41:Issue 1(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bioactive whey peptide particles: An emerging class of nutraceutical carriers. Issue 9 (13th June 2018) Authors: Madadlou, Ashkan; Abbaspourrad, Alireza Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 9(2018) Page Start: 1468 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions. (November 2020) Authors: Wang, Jun; de Figueiredo Furtado, Guilherme; Monthean, Nathalie; Dupont, Didier; Pédrono, Frédérique; Madadlou, Ashkan Journal: International dairy journal Issue: Volume 110(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride. (May 2016) Authors: Zand-Rajabi, Hadiseh; Madadlou, Ashkan Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour. (October 2017) Authors: Vahedifar, Amir; Madadlou, Ashkan; Salami, Maryam Journal: International dairy journal Issue: Volume 73(2017) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. (August 2015) Authors: Farjami, Toktam; Madadlou, Ashkan; Labbafi, Mohsen Journal: Food hydrocolloids Issue: Volume 50(2015:Aug.) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution. (January 2016) Authors: Mohammadian, Mehdi; Madadlou, Ashkan Journal: Food hydrocolloids Issue: Volume 52(2016:Jan.) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗