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Ashkan Madadlou

Showing results (1-10 of 47) with videos related to

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Soft Matter|March 31, 2026
Liquid-liquid phase separation as a structuring tool for designing anisotropic food systemsAshkan Madadlou
European Journal of Pharmacology|August 26, 2020
Food proteins are a potential resource for mining cathepsin L inhibitory drugs to combat SARS-CoV-2Ashkan Madadlou
Food Chemistry|February 3, 2016
Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptidesMajid Nooshkam, Ashkan Madadlou
Food Chemistry|August 26, 2015
Maillard conjugation of lactulose with potentially bioactive peptidesMajid Nooshkam, Ashkan Madadlou
Critical Reviews in Food Science and Nutrition|December 22, 2016
Bioactive whey peptide particles: An emerging class of nutraceutical carriersAshkan Madadlou, Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition|January 20, 2017
Interface-related attributes of the Maillard reaction-born glycoproteinsMehri Karbasi, Ashkan Madadlou
International Journal of Biological Macromolecules|May 8, 2016
Cold-set hydrogels made of whey protein nanofibrils with different divalent cationsMehdi Mohammadian, Ashkan Madadlou
Carbohydrate Polymers|November 18, 2015
Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgelsSahar Soltani, Ashkan Madadlou
Food Chemistry|November 24, 2015
Niosome-loaded cold-set whey protein hydrogelsArash Abaee, Ashkan Madadlou
Food Chemistry|August 3, 2017
Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinkingBehnaz Hashemi, Ashkan Madadlou, Maryam Salami
Pageof 5

Showing results (1-10 of 47) with videos related to

Sort By:
Pageof 5
Soft Matter|March 31, 2026
Liquid-liquid phase separation as a structuring tool for designing anisotropic food systemsAshkan Madadlou
European Journal of Pharmacology|August 26, 2020
Food proteins are a potential resource for mining cathepsin L inhibitory drugs to combat SARS-CoV-2Ashkan Madadlou
Food Chemistry|February 3, 2016
Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptidesMajid Nooshkam, Ashkan Madadlou
Food Chemistry|August 26, 2015
Maillard conjugation of lactulose with potentially bioactive peptidesMajid Nooshkam, Ashkan Madadlou
Critical Reviews in Food Science and Nutrition|December 22, 2016
Bioactive whey peptide particles: An emerging class of nutraceutical carriersAshkan Madadlou, Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition|January 20, 2017
Interface-related attributes of the Maillard reaction-born glycoproteinsMehri Karbasi, Ashkan Madadlou
International Journal of Biological Macromolecules|May 8, 2016
Cold-set hydrogels made of whey protein nanofibrils with different divalent cationsMehdi Mohammadian, Ashkan Madadlou
Carbohydrate Polymers|November 18, 2015
Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgelsSahar Soltani, Ashkan Madadlou
Food Chemistry|November 24, 2015
Niosome-loaded cold-set whey protein hydrogelsArash Abaee, Ashkan Madadlou
Food Chemistry|August 3, 2017
Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinkingBehnaz Hashemi, Ashkan Madadlou, Maryam Salami
Pageof 5