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Ashkan Madadlou

Ashkan Madadlou

Førsteamanuensis
Institutt for bioteknologi og matvitenskap

ashkan.madadlou@ntnu.no
Akrinn, Kalvskinnet
Google Scholar
Om Publikasjoner Undervisning

Om

Research interest and current activities:     

- Emulsification/Demulsification technology

- Fractionation of biomolecules using aqueous two-phase systems

- Natural deep eutectic solvents

- Droplet reactors in food and bioprocessing 

- Protein functionlaity and bioactivity 

 

 

I am author of nearly 115 papers in peer-reviewed journals

‪Ashkan Madadlou - ‪Google Scholar

Participated in about 15 conferences 

Associate Editor of the journal Food Chemistry (Editorial Board - Food Chemistry - Elsevier)

 

Background:

2021: Associate Professor at NTNU, Trondheim, Norway

2019-2021: Prinipal Investogator, Wageningen University and Research (WUR), The Netherlands

2017-2019: Marie-Skłodowska Curie (MSCA) Fellow at French National Research Institute for Agriculture, Food and the Environment (INRAE), Rennes, France 

2010-2017: Assistant Professor at University of Tehran and IROST, Tehran, Iran 

 

Publikasjoner

  • Kronologisk
  • Etter kategori

2022

  • Wang, Jun; Ossemond, Jordane; Jardan, Julien; Briard-Bion, Valérie; Henry, Gwenaële; Le Gouar, Yann; Ménard, Olivia; Lê, Sébastien; Madadlou, Ashkan; Dupont, Didier; Pédrono, Frédérique. (2022) Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Research International. volum 162.
    Vitenskapelig artikkel
  • Moayedzadeh, Saina; Khosrowshahi asl, Asghar; Gunasekaran, Sundaram; Madadlou, Ashkan. (2022) Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties. Food Research International. volum 156.
    Vitenskapelig artikkel
  • Patil, Devashree; Chen, Siyu; Fogliano, Vincenzo; Madadlou, Ashkan. (2022) Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus. International Dairy Journal. volum 137.
    Vitenskapelig artikkel

2020

  • Goudarzi, Mostafa; Garavand, Farhad; Madadlou, Ashkan; Fogliano, Vincenzo. (2020) Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes?. Journal of Hypertension. volum 38 (8).
    Vitenskapelig artikkel

2015

  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2015) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology. volum 68 (1).
    Vitenskapelig artikkel

2013

  • Goudarzi, Mostafa; Madadlou, Ashkan. (2013) Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men. International Dairy Journal. volum 33 (1).
    Vitenskapelig artikkel

2012

  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2012) Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science and Technology. volum 92 (6).
    Vitenskapelig artikkel

Tidsskriftspublikasjoner

  • Wang, Jun; Ossemond, Jordane; Jardan, Julien; Briard-Bion, Valérie; Henry, Gwenaële; Le Gouar, Yann; Ménard, Olivia; Lê, Sébastien; Madadlou, Ashkan; Dupont, Didier; Pédrono, Frédérique. (2022) Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Research International. volum 162.
    Vitenskapelig artikkel
  • Moayedzadeh, Saina; Khosrowshahi asl, Asghar; Gunasekaran, Sundaram; Madadlou, Ashkan. (2022) Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties. Food Research International. volum 156.
    Vitenskapelig artikkel
  • Patil, Devashree; Chen, Siyu; Fogliano, Vincenzo; Madadlou, Ashkan. (2022) Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus. International Dairy Journal. volum 137.
    Vitenskapelig artikkel
  • Goudarzi, Mostafa; Garavand, Farhad; Madadlou, Ashkan; Fogliano, Vincenzo. (2020) Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes?. Journal of Hypertension. volum 38 (8).
    Vitenskapelig artikkel
  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2015) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology. volum 68 (1).
    Vitenskapelig artikkel
  • Goudarzi, Mostafa; Madadlou, Ashkan. (2013) Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men. International Dairy Journal. volum 33 (1).
    Vitenskapelig artikkel
  • Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam-Djomeh, Zahra. (2012) Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science and Technology. volum 92 (6).
    Vitenskapelig artikkel

Undervisning

Emner

  • MATV3006 - Bacheloroppgave
  • TBT4125 - Næringsmiddelkjemi
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  • TMAT3021 - Matteknologi prosjekt 2
  • TMAT201P - Praksisstudier
  • TMMT5003 - Masteroppgave i matvitenskap, teknologi og bærekraft
  • TMMT4004 - Anvendt matmikrobiologi og bioteknologi
  • TMMT5004 - Masteroppgave i matvitenskap, teknologi og bærekraft
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