Toktam Farjami
About
Toktam received her M.Sc. in Food Science from University of Tehran (UT). Her research at UT focused on functional properties of whey proteins. Toktam joined NTNU in September 2020 and is now pursuing a PhD degree in Food Science with a focus on microencapsulation of fish oil. She is investigating how proteins obtained from byproducts can be best utilized as wall materials for fish oil microencapsulation. Her PhD program is part of OPTiMAT project with the general aim of optimizing the utilization of marine food resources. Toktam is supervised by Prof. Eva Falch and Prof. Ida-Johanne Jensen.
Education:
- Ph.D., Food Science, Norwegian University of Science and Technology (NTNU), 2020-Present
- M.Sc., Food Science, University of Tehran (UT), 2015
- B.Sc., Food Science, Ferdowsi University of Mashhad (FUM)
Publications
2024
-
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
Academic article
-
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
Academic article
-
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
Academic article
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
Academic literature review
2019
-
Farjami, Toktam;
Madadlou, Ashkan.
(2019)
An overview on preparation of emulsion-filled gels and emulsion particulate gels.
Trends in Food Science & Technology
Academic literature review
2017
-
Farjami, Toktam;
Madadlou, Ashkan.
(2017)
Fabrication methods of biopolymeric microgels and microgel-based hydrogels.
Food Hydrocolloids
Academic literature 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
Academic article
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
Academic article
Journal publications
-
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
Academic article
-
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
Academic article
-
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
Academic article
-
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
Academic literature review
-
Farjami, Toktam;
Madadlou, Ashkan.
(2019)
An overview on preparation of emulsion-filled gels and emulsion particulate gels.
Trends in Food Science & Technology
Academic literature review
-
Farjami, Toktam;
Madadlou, Ashkan.
(2017)
Fabrication methods of biopolymeric microgels and microgel-based hydrogels.
Food Hydrocolloids
Academic literature 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
Academic article
-
Farjami, Toktam;
Madadlou, Ashkan;
Labbafi, Mohsen.
(2015)
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels.
Food Hydrocolloids
Academic article