Food WG 2 Member, Food colloids and structured interfaces, LINXS Fellow

Ashkan Madadlou is Associate Professor in Food Chemistry in the Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Norway. His research interests are emulsification and demulsification processes, liquid-liquid interfaces and droplet bioreactors in food and bioprocessing. Ashkan is author of nearly 110 papers in peer-reviewed journals and acts as an Associate Editor of the journal Food Chemistry (published by Elsevier) since 2021.
Ashkan Madadlou - NTNU‪
Ashkan Madadlou - ‪Google Scholar