Behzad Abbasnezhad

2015201620172018201920202021202220232 2 7 17 7 5 9 9 4

Nasser HamdamiDepartment of Food Science and Technology, Isfahan University of Technology, IranVerified email at iut.ac.ir
Hamed VatankhahScipertechVerified email at scipertech.ca
Mohammad ShahediProfessor of Food science and technology. Isfahan University of TechnologyVerified email at cc.iut.ac.ir
Diako KhodaeiSenior Postdoctoral Researcher, TU DublinVerified email at tudublin.ie

Behzad Abbasnezhad

Department of Food Science and Technology, Isfahan University of Technology, Iran

Verified email at ag.iut.ac.ir - Homepage


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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg B Abbasnezhad, N Hamdami, JY Monteau, H Vatankhah Food science & nutrition 4 (1), 42-49, 2016	27	2016
Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs B Abbasnezhad, N Hamdami, M Shahedi, H Vatankhah Journal of Food Measurement and Characterization 8, 259-269, 2014	25	2014
Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures B Abbasnezhad, N Hamdami, D Khodaei Journal of Food Measurement and Characterization 9, 359-368, 2015	10	2015
CFD Analysis of Thermal Processing of Intact Eggs B Abbasnezhad, M Dalvi-Isfahan, N Hamdami Computational Fluid Dynamics in Food Processing, 389-414, 2018	2	2018

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