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Yrjö H Roos

Showing results (1-10 of 37) with videos related to

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Annual Review of Food Science and Technology|December 2, 2011
Glass transition temperature and its relevance in food processingYrjö H Roos
Critical Reviews in Food Science and Nutrition|November 6, 2025
Food processing and processed food intake categories beyond Nova: the PFI classificationYrjö H Roos
Foods (Basel, Switzerland)|March 6, 2021
Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food QualityYrjö H Roos
Journal of Food Science|March 16, 2012
Characterization of carbohydrate-protein matrices for nutrient deliveryYankun Zhou, Yrjö H Roos
Journal of Food Science|March 16, 2012
State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsionsLeonardo Cornacchia, Yrjö H Roos
Journal of Agricultural and Food Chemistry|August 5, 2004
Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray dryingSong Miao, Yrjö H Roos
Journal of Food Science|July 16, 2010
Roles of water and solids composition in the control of glass transition and stickiness of milk powdersNattiga Silalai, Yrjö H Roos
Journal of the Science of Food and Agriculture|March 30, 2011
Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transitionNattiga Silalai, Yrjö H Roos
The Journal of Physical Chemistry. B|May 15, 2015
Quantification of Protein Hydration, Glass Transitions, and Structural Relaxations of Aqueous Protein and Carbohydrate-Protein SystemsYrjö H Roos, Naritchaya Potes
Journal of Agricultural and Food Chemistry|January 7, 2012
Stability and plasticizing and crystallization effects of vitamins in amorphous sugar systemsYankun Zhou, Yrjö H Roos
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Annual Review of Food Science and Technology|December 2, 2011
Glass transition temperature and its relevance in food processingYrjö H Roos
Critical Reviews in Food Science and Nutrition|November 6, 2025
Food processing and processed food intake categories beyond Nova: the PFI classificationYrjö H Roos
Foods (Basel, Switzerland)|March 6, 2021
Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food QualityYrjö H Roos
Journal of Food Science|March 16, 2012
Characterization of carbohydrate-protein matrices for nutrient deliveryYankun Zhou, Yrjö H Roos
Journal of Food Science|March 16, 2012
State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsionsLeonardo Cornacchia, Yrjö H Roos
Journal of Agricultural and Food Chemistry|August 5, 2004
Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray dryingSong Miao, Yrjö H Roos
Journal of Food Science|July 16, 2010
Roles of water and solids composition in the control of glass transition and stickiness of milk powdersNattiga Silalai, Yrjö H Roos
Journal of the Science of Food and Agriculture|March 30, 2011
Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transitionNattiga Silalai, Yrjö H Roos
The Journal of Physical Chemistry. B|May 15, 2015
Quantification of Protein Hydration, Glass Transitions, and Structural Relaxations of Aqueous Protein and Carbohydrate-Protein SystemsYrjö H Roos, Naritchaya Potes
Journal of Agricultural and Food Chemistry|January 7, 2012
Stability and plasticizing and crystallization effects of vitamins in amorphous sugar systemsYankun Zhou, Yrjö H Roos
Pageof 4