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Y H Roos

Showing results (1-10 of 8) with videos related to

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Journal of Agricultural and Food Chemistry|July 11, 2000
Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose systemK Kouassi, Y H Roos
Journal of Dairy Science|January 24, 2006
Invited review: spray-dried dairy and dairy-like emulsions--compositional considerationsC Vega, Y H Roos
Biotechnology Progress|June 13, 1998
Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactoseK Jouppila, J Kansikas, Y H Roos
Food Research International (Ottawa, Ont.)|May 22, 2017
Structural strength analysis of amorphous trehalose-maltodextrin systemsV A Maidannyk, B Nurhadi, Y H Roos
International Journal of Biological Macromolecules|April 29, 2014
Use and application of gelatin as potential biodegradable packaging materials for food productsZ A Nur Hanani, Y H Roos, J P Kerry
Journal of Applied Microbiology|February 6, 2008
State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)K S Pehkonen, Y H Roos, S Miao, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systemsV A Maidannyk, A S L Lim, M A E Auty, et al.
Current Research in Food Science|November 3, 2022
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheeseN Grasso, F Bot, Y H Roos, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 11, 2000
Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose systemK Kouassi, Y H Roos
Journal of Dairy Science|January 24, 2006
Invited review: spray-dried dairy and dairy-like emulsions--compositional considerationsC Vega, Y H Roos
Biotechnology Progress|June 13, 1998
Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactoseK Jouppila, J Kansikas, Y H Roos
Food Research International (Ottawa, Ont.)|May 22, 2017
Structural strength analysis of amorphous trehalose-maltodextrin systemsV A Maidannyk, B Nurhadi, Y H Roos
International Journal of Biological Macromolecules|April 29, 2014
Use and application of gelatin as potential biodegradable packaging materials for food productsZ A Nur Hanani, Y H Roos, J P Kerry
Journal of Applied Microbiology|February 6, 2008
State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)K S Pehkonen, Y H Roos, S Miao, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systemsV A Maidannyk, A S L Lim, M A E Auty, et al.
Current Research in Food Science|November 3, 2022
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheeseN Grasso, F Bot, Y H Roos, et al.
Pageof 1