| 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 | 30 | 2016 |
| Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures R Hussain, H Vatankhah, A Singh, HS Ramaswamy Carbohydrate polymers 150, 299-307, 2016 | 26 | 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 |
| Effects of locust bean gum on the structural and rheological properties of resistant corn starch R Hussain, A Singh, H Vatankhah, HS Ramaswamy Journal of food science and technology 54, 650-658, 2017 | 24 | 2017 |
| Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing S Kapoor, MP Singh, H Vatankhah, GK Deshwal, HS Ramaswamy Innovative Food Science & Emerging Technologies 72, 102746, 2021 | 23 | 2021 |
| High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions H Vatankhah, AR Taherian, HS Ramaswamy LWT 89, 291-298, 2018 | 21 | 2018 |
| Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate MR Ashkezary, S Yeganehzad, H Vatankhah, A Todaro, Y Maghsoudlou Italian Journal of Food Science 30 (1), 2018 | 21 | 2018 |
| High pressure impregnation (HPI) of apple cubes: Effect of pressure variables and carrier medium H Vatankhah, HS Ramaswamy Food Research International 116, 320-328, 2019 | 20 | 2019 |
| Heat transfer simulation and retort program adjustment for thermal processing of wheat based Haleem in semi-rigid aluminum containers H Vatankhah, N Zamindar, M Shahedi Baghekhandan Journal of food science and technology 52, 6798-6803, 2015 | 16 | 2015 |
| Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement R Basumatary, H Vatankhah, M Dwivedi, D John, HS Ramaswamy Journal of Food Process Engineering 43 (4), e13367, 2020 | 12 | 2020 |
| Dynamics of fluid migration into porous solid matrix during high pressure treatment H Vatankhah, HS Ramaswamy Food and Bioproducts Processing 103, 122-130, 2017 | 12 | 2017 |
| High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds H Vatankhah, HS Ramaswamy LWT 101, 506-512, 2019 | 8 | 2019 |
| Hybrid Fickian–Darcian flow model for high pressure impregnation of fluids into porous biomaterials H Vatankhah, A Akbarzadeh, HS Ramaswamy biosystems engineering 166, 200-209, 2018 | 8 | 2018 |
| Evaluation of thermal and nonthermal treatment of margarine: Pasteurization process efficiency, kinetics of microbial destruction, and changes in thermophysical characteristics H Vatankhah, D John, HS Ramaswamy Journal of Food Processing and Preservation 44 (2), e14323, 2020 | 7 | 2020 |
| Geometry simplification of wrinkled wall semi-rigid aluminum containers in heat transfer simulation H Vatankhah, N Zamindar, M Shahedi Journal of Agricultural Science and Technology 18 (1), 123-133, 2016 | 7 | 2016 |
| Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions HS Ramaswamy, JK Arora, H Vatankhah, N Rattan Journal of Food Measurement and Characterization 14, 1744-1753, 2020 | 6 | 2020 |
| Investigating the influence of pH and selected heating media on thermal destruction kinetics of Geobacillus stearothermophilus (ATCC10149) HS Ramaswamy, M Xu, H Vatankhah Journal of Food Measurement and Characterization 13, 1310-1322, 2019 | 6 | 2019 |
| Astaxanthin extraction—Recent methods, developments and case studies H Vatankhah, H Ramasamy Global Perspectives on Astaxanthin, 375-387, 2021 | 5 | 2021 |
| High-pressure impregnation of foods: Technology and modelling approaches H Vatankhah, HS Ramaswamy Food Engineering Reviews 14 (2), 212-228, 2022 | 3 | 2022 |
| Fundamentals of mass transfer in food engineering H Vatankhah, HS Ramaswamy Engineering Principles of Unit Operations in Food Processing, 365-375, 2021 | 3 | 2021 |
