Concepedia

Toktam Farjami

TF

7

Publications

794

Citations

7

H-Index

2015

Active since

Affiliations

University of Tehran(Current)

Norwegian University of Science and Technology

Laboratoire Science & technologie du Lait & de l'œuf

Toktam Farjami is an author at University of Tehran specializing in food processing, protein engineering, and engineering.

Top concepts

Publications per year

2015–2024

7

Publications

7

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 421 citations · Full text

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Fabrication methods of biopolymeric microgels and microgel-based hydrogels

Toktam Farjami, Ashkan Madadlou · Food Hydrocolloids · 2016 · 137 citations

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

Toktam Farjami, Ashkan Madadlou, Mohsen Labbafi · Food Hydrocolloids · 2015 · 92 citations

, , +8

Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins

Toktam Farjami, Jamal Babaei, Françoise Nau et al. · Trends in Food Science & Technology · 2020 · 85 citations · Full text

, , +21

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

Toktam Farjami, Ashkan Madadlou, Mohsen Labbafi · Journal of Dairy Research · 2016 · 32 citations

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