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Ashkan Madadlou
Ashkan Madadlou
Senior Lecturer, University College Cork (UCC)
Adresse e-mail validée de ucc.ie
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A review on exergy analysis of drying processes and systems
M Aghbashlo, H Mobli, S Rafiee, A Madadlou
Renewable and Sustainable Energy Reviews 22, 1-22, 2013
2732013
An overview on preparation of emulsion-filled gels and emulsion particulate gels
T Farjami, A Madadlou
Trends in Food Science & Technology 86, 85-94, 2019
2562019
Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying
M Aghbashlo, H Mobli, A Madadlou, S Rafiee
Food and Bioprocess Technology 6, 1561-1569, 2013
2342013
Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet
A Madadlou, A Khosroshahi, ME Mousavi
Journal of dairy science 88 (9), 3052-3062, 2005
1872005
Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties
S Aziznia, A Khosrowshahi, A Madadlou, J Rahimi
Journal of dairy science 91 (7), 2545-2552, 2008
1832008
Energy and exergy analyses of the spray drying process of fish oil microencapsulation
M Aghbashlo, H Mobli, S Rafiee, A Madadlou
Biosystems Engineering 111 (2), 229-241, 2012
1782012
Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
M Mohammadian, A Madadlou
Food Hydrocolloids 52, 221-230, 2016
1532016
Maillard conjugation of lactulose with potentially bioactive peptides
M Nooshkam, A Madadlou
Food Chemistry 192, 831-836, 2016
1362016
The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion
M Aghbashlo, H Mobli, A Madadlou, S Rafiee
Food research international 49 (1), 379-388, 2012
1362012
Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer
J Rahimi, A Khosrowshahi, A Madadlou, S Aziznia
Journal of dairy science 90 (9), 4058-4070, 2007
1362007
Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
M Mohammadian, A Madadlou
Trends in Food Science & Technology 75, 115-128, 2018
1322018
Fast protein liquid chromatography
A Madadlou, S O’Sullivan, D Sheehan
Protein Chromatography: Methods and Protocols, 439-447, 2011
128*2011
Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation
M Aghbashlo, H Mobli, S Rafiee, A Madadlou
Powder technology 225, 107-117, 2012
1072012
Fabrication methods of biopolymeric microgels and microgel-based hydrogels
T Farjami, A Madadlou
Food Hydrocolloids 62, 262-272, 2017
1062017
Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil
M Ahmadi, A Madadlou, AA Saboury
Food chemistry 196, 1016-1022, 2016
1022016
Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides
M Nooshkam, A Madadlou
Food Chemistry 200, 1-9, 2016
992016
Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide
A Ahmadi, E Milani, A Madadlou, SA Mortazavi, RR Mokarram, ...
Journal of Food Science and Technology 51, 1568-1574, 2014
992014
The influence of brine concentration on chemical composition and texture of Iranian white cheese
A Madadlou, ME Mousavi, J Farmani
Journal of food engineering 81 (2), 330-335, 2007
992007
The use of artificial neural network to predict exergetic performance of spray drying process: A preliminary study
M Aghbashlo, H Mobli, S Rafiee, A Madadlou
Computers and electronics in agriculture 88, 32-43, 2012
932012
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
T Farjami, A Madadlou, M Labbafi
Food Hydrocolloids 50, 159-165, 2015
912015
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