Toktam Farjami
Om
Toktam fikk sin M.Sc. i matvitenskap fra University of Teheran (UT). Forskningen hennes ved UT fokuserte på funksjonelle egenskaper til myseproteiner. Toktam begynte på NTNU i september 2020 og tar nå en doktorgrad i matvitenskap med fokus på mikroinnkapsling av fiskeolje. Hun undersøker hvordan proteiner hentet fra biprodukter best kan utnyttes som veggmaterialer for mikroinnkapsling av fiskeolje. PhD-programmet hennes er en del av OPTiMAT-prosjektet med det generelle målet om å optimalisere utnyttelsen av marine matressurser. Toktam veiledes av prof. Eva Falch og prof. Ida-Johanne Jensen.
Publikasjoner
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
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
Vitenskapelig artikkel
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
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
Tidsskriftspublikasjoner
-
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
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
Vitenskapelig artikkel
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
Vitenskapelig artikkel
-
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
-
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
-
Farjami, Toktam;
Madadlou, Ashkan.
(2017)
Fabrication methods of biopolymeric microgels and microgel-based hydrogels.
Food Hydrocolloids
Vitenskapelig oversiktsartikkel/review
-
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
-
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