Nafiseh Soltanizadeh

Author

Isfahan University of Technology ORCID

Also Known As

Nafiseh Soltanizadeh, Saeedeh Shojaee-Aliabadi

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Isfahan University of Technology

About

Nafiseh Soltanizadeh is an author at Isfahan University of Technology specializing in engineering, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	1.1K
2	Health Sciences	14	14	1K
3	Education	2	2	67
4	Natural Sciences	2	2	158
5	Public Health	2	2	111

Nafiseh Soltanizadeh

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins Amir Amiri, Parisa Sharifian, Nafiseh Soltanizadeh International Journal of Biological Macromolecules Biomedical AcousticsMedical UltrasoundEngineeringSonoelectrochemistryMyofibrillar Proteins	2018	345
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger Maryam Moghtadaei, Nafiseh Soltanizadeh, Sayed Amir Hossein Goli Food Research International BiomanufacturingBeef BurgerSesame Oil OleogelsAgricultural EconomicsAlternative Protein Source	2018	252
Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate Hedieh Sharafodin, Nafiseh Soltanizadeh Food Hydrocolloids Protein ChemistrySoy Protein IsolateDbd Plasma TechniqueEngineeringBiochemistry	2021	131
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) Alireza Mousakhani Ganjeh, Nasser Hamdami, Nafiseh Soltanizadeh Journal of Food Engineering Frozen Tuna FishElectrical EngineeringPulsed Electric FieldHigh Voltage Electrical Fields	2015	129
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment Sorour Barekat, Nafiseh Soltanizadeh Innovative Food Science & Emerging Technologies Meat PackagingSimultaneous ApplicationPapain TreatmentFood EngineeringFood Processing	2016	120
Qualitative improvement of low meat beef burger using Aloe vera Nafiseh Soltanizadeh, Hossein Ghiasi-Esfahani Meat Science Health SciencesAloe VeraMeat QualityFood QualityMeat Science	2014	113
Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum Maryam Abdollahi, Sayed Amir Hossein Goli, Nafiseh Soltanizadeh European Journal of Lipid Science and Technology Food ColloidEngineeringFunctional PropertyOleogel NetworkFoam‐templated Oleogel	2019	106
Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins Atefeh Sharifian, Nafiseh Soltanizadeh, Rouzbeh Abbaszadeh Innovative Food Science & Emerging Technologies Functional PropertiesEngineeringMyofibrillar ProteinsPhysiologyPulsed Electric Field	2019	104
Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties Maryam Tamsen, Hajar Shekarchizadeh, Nafiseh Soltanizadeh LWT Wheat Flour SubstitutionEngineeringAmaranth FlourAgricultural EconomicsGrain Science	2018	72
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) Alireza Mousakhani Ganjeh, Nasser Hamdami, Nafiseh Soltanizadeh Innovative Food Science & Emerging Technologies Frozen Tuna FishBiochemistryPhysiologyHigh Voltage Electrical FieldsLipid Oxidation	2016	67

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