2024

• Farjami, Toktam; Glomm, Wilhelm; Molesworth, Peter Patrick; Jensen, Ida-Johanne; Falch, Eva. (2024) Microencapsulation of fish oil with brewer's spent grain proteins: Effect of citric acid and emulsion pH. Food Hydrocolloids
  Vitenskapelig artikkel
• Farjami, Toktam; Sharma, Animesh; Hagen, Lars; Jensen, Ida-Johanne; Falch, Eva. (2024) Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid. Food Chemistry
  Vitenskapelig artikkel
• Farjami, Toktam; Slizyte, Rasa; Jensen, Ida-Johanne; Falch, Eva. (2024) Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates. Food Bioscience
  Vitenskapelig artikkel

2021

• Farjami, Toktam; Babaei, Jamal; Nau, Françoise; Dupont, Didier; Madadlou, Ashkan. (2021) Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins . Trends in Food Science & Technology
  Vitenskapelig oversiktsartikkel/review

2019

• Farjami, Toktam; Madadlou, Ashkan. (2019) An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science & Technology
  Vitenskapelig oversiktsartikkel/review

2017

• Farjami, Toktam; Madadlou, Ashkan. (2017) Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocolloids
  Vitenskapelig oversiktsartikkel/review

2016

• Farjami, Toktam; Madadlou, Ashkan; Labbafi, Mohsen. (2016) Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride. Journal of Dairy Research
  Vitenskapelig artikkel

2015

• Farjami, Toktam; Madadlou, Ashkan; Labbafi, Mohsen. (2015) Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. Food Hydrocolloids
  Vitenskapelig artikkel