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1

Glass Transition Temperature and Its Relevance in Food Processing

Journal:

Annual Review of Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 1.50 MB

english, 2010

2

Melting and glass transitions of low molecular weight carbohydrates

Journal:

Carbohydrate Research

Year:

1993

Language:

english

File:

PDF, 674 KB

english, 1993

3

Optimization of β-Casein Stabilized Nanoemulsions Using Experimental Mixture Design

Patrick G. Maher, Mark A. Fenelon, Yankun Zhou, Md. Kamrul Haque, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 608 KB

english, 2011

4

Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Felicidad Ronda, Pedro A. Caballero, Joan Quilez, Yrjö H. Roos

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 302 KB

english, 2011

5

Food engineering and food science and technology: Forward-looking journey to future new horizons

Sam Saguy, I., Roos, Yrjö H., Cohen, Eli

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 880 KB

english, 2018

6

Characterization of food polymers using state diagrams

Journal:

Journal of Food Engineering

Year:

1995

Language:

english

File:

PDF, 1.26 MB

english, 1995

7

Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical Properties

Cesar Vega, H. Douglas Goff, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 234 KB

english, 2005

8

Roles of Water and Solids Composition in the Control of Glass Transition and Stickiness of Milk Powders

Nattiga Silalai, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 760 KB

english, 2010

9

Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures

Md. Kamrul Haque, Yrjö H. Roos

Journal:

Innovative Food Science & Emerging Technologies

Year:

2006

Language:

english

File:

PDF, 629 KB

english, 2006

10

State transitions and freeze concentration in trehalose–protein–cornstarch mixtures

Kawal Jit Singh, Yrjö H. Roos

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 393 KB

english, 2006

11

Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems

Vikas Kaushik, Yrjö H. Roos

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 1.21 MB

english, 2007

12

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Effects of Emerging Processing Technologies on Food Material Properties

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 396 KB

english, 2012

13

A high-solids steam injection process for the manufacture of powdered infant milk formula

Eoin G. Murphy, John T. Tobin, Yrjo H. Roos, Mark A. Fenelon

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2013

Language:

english

File:

PDF, 249 KB

english, 2013

14

Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents

Maher, Patrick G., Roos, Yrjö H., Fenelon, Mark A.

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 568 KB

english, 2014

15

Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review

Li, Runjing, Lin, Duanquan, Roos, Yrjö H., Miao, Song

Journal:

Drying Technology

Year:

2018

Language:

english

File:

PDF, 1.12 MB

english, 2018

16

Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition

Nattiga Silalai, Yrjö H Roos

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 359 KB

english, 2011

17

Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films

Riku A. Talja, Harry Helén, Yrjö H. Roos, Kirsi Jouppila

Journal:

Carbohydrate Polymers

Year:

2007

Language:

english

File:

PDF, 514 KB

english, 2007

18

Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films

Riku A. Talja, Harry Helén, Yrjö H. Roos, Kirsi Jouppila

Journal:

Carbohydrate Polymers

Year:

2008

Language:

english

File:

PDF, 303 KB

english, 2008

19

Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose

Md. Kamrul Haque, Yrjö H. Roos

Journal:

Carbohydrate Research

Year:

2005

Language:

english

File:

PDF, 211 KB

english, 2005

20

Solid-state characterization of spray-dried ice cream mixes

Cesar Vega, Esther -H.-J. Kim, Xiao D. Chen, Yrjö H. Roos

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2005

Language:

english

File:

PDF, 583 KB

english, 2005

21

Phase and state transition effects on dielectric, mechanical, and thermal properties of polyols

Riku A Talja, Yrjö H Roos

Journal:

Thermochimica Acta

Year:

2001

Language:

english

File:

PDF, 298 KB

english, 2001

22

Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

YRJÖ ROOS, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 893 KB

english, 1991

23

State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta-Carotene Stability in Oil-in-Water Emulsions

Leonardo Cornacchia, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 454 KB

english, 2011

24

Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials

Yrjö Roos, Marcus Karel

Journal:

Biotechnology Progress

Year:

1990

Language:

english

File:

PDF, 604 KB

english, 1990

25

Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars

Yrjö Roos, Marcus Karel

Journal:

Biotechnology Progress

Year:

1991

Language:

english

File:

PDF, 581 KB

english, 1991

26

Comment on the Melting and Decomposition of Sugars

Roos, Yrjö H., Franks, Felix, Karel, Marcus, Labuza, Theodore P., Levine, Harry, Mathlouthi, Mohamed, Reid, David, Shalaev, Evgenyi, Slade, Louise

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 3.61 MB

english, 2012

27

Glass transition and crystallization behaviour of freeze-dried lactose–salt mixtures

A.M. Elmonsef Omar, Yrjö H. Roos

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 233 KB

english, 2007

28

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Characterisation Techniques in Food Materials Science

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 617 KB

english, 2012

29

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Mao, Like, Roos, Yrjö H., O’Callaghan, Donal J., Miao, Song

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 579 KB

english, 2013

30

THERMAL AND DYNAMIC-MECHANICAL PROPERTIES OF FROZEN WHEAT DOUGHS WITH ADDED SUCROSE, NaCl, ASCORBIC ACID, AND THEIR MIXTURES

Laaksonen, Tommi J., Roos, Yrjö H.

Journal:

International Journal of Food Properties

Year:

2001

Language:

english

File:

PDF, 217 KB

english, 2001

31

Nonenzymatic Browning in Food Models in the Vicinity of the Glass Transition: Effects of Fructose, Glucose, and Xylose as Reducing Sugar

Lievonen, Satu M., Laaksonen, Tommi J., Roos, Yrjö H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 178 KB

english, 2002

32

Melting and Crystallization of Sugars in High-Solids Systems

Roos, Yrjö H., Karel, Marcus, Labuza, Theodore P., Levine, Harry, Mathlouthi, Mohamed, Reid, David, Shalaev, Evgenyi, Slade, Louise

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 919 KB

english, 2013

33

Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former

Lim, Aaron S.L., Griffin, Ciara, Roos, Yrjö H.

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 563 KB

english, 2014

34

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Ronda, Felicidad, Quilez, Joan, Pando, Valentín, Roos, Yrjö H.

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 413 KB

english, 2014

35

Stability and Plasticizing and Crystallization Effects of Vitamins in Amorphous Sugar Systems

Zhou, Yankun, Roos, Yrjö H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 712 KB

english, 2012

36

Stability of β-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems

Cornacchia, Leonardo, Roos, Yrjö H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 2.78 MB

english, 2011

37

Decoupling Macronutrient Interactions during Heating of Model Infant Milk Formulas

Murphy, Eoin G., Fenelon, Mark A., Roos, Yrjö H., Hogan, Sean A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 952 KB

english, 2014

38

Roles of particle size on physical and mechanical properties of dairy model solids

Li, Runjing, Roos, Yrjö H., Miao, Song

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 446 KB

english, 2016

39

Physical Properties of Maltodextrin DE 10: Water Sorption, Water Plasticization and Enthalpy Relaxation

Nurhadi, Bambang, Roos, Yrjö H., Maidannyk, Valentyn

Journal:

Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 2.35 MB

english, 2015

40

Role of solids composition on α-relaxation behavior, molecular structure and stability of spray-dried xanthones encapsulation systems around glass transition

Silalai, Nattiga, Sirilert, Tunyaporn, Roos, Yrjö H., Potes, Naritchaya, Devahastin, Sakamon

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 982 KB

english, 2016

41

Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems

Fan, Fanghui, Mou, Tian, Nurhadi, Bambang, Roos, Yrjö H.

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 2.96 MB

english, 2017

42

[Food Engineering Series] Engineering Foods for Bioactives Stability and Delivery || Spray Drying of Bioactives

Roos, Yrjö H., Livney, Yoav D.

Year:

2017

Language:

english

File:

PDF, 454 KB

english, 2017

43

Carotenoids stability in spray dried high solids emulsions using layer-by-layer (LBL) interfacial structure and trehalose-high DE maltodextrin as glass former

Lim, Aaron S.L., Roos, Yrjö H.

Journal:

Journal of Functional Foods

Year:

2017

Language:

english

File:

PDF, 1.45 MB

english, 2017

44

Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review

Fan, Fanghui, Roos, Yrjö H.

Journal:

Food Engineering Reviews

Year:

2017

Language:

english

File:

PDF, 1.64 MB

english, 2017

45

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models

Fan, Fanghui, Roos, Yrjö H.

Journal:

Food Research International

Year:

2019

Language:

english

File:

PDF, 2.35 MB

english, 2019

46

Raman spectra of fructose and glucose in the amorphous and crystalline states

Stefan Söderholm, Yrjö H. Roos, Niklas Meinander, Matti Hotokka

Journal:

Journal of Raman Spectroscopy

Year:

1999

Language:

english

File:

PDF, 183 KB

english, 1999

47

Temperature dependence of the Raman spectra of amorphous glucose in the glassy and supercooled liquid states

Stefan Söderholm, Yrjö H. Roos, Niklas Meinander, Krister Steinby

Journal:

Journal of Raman Spectroscopy

Year:

2000

Language:

english

File:

PDF, 400 KB

english, 2000

48

Crystallization of spray-dried lactose/protein mixtures in humid air

A. Shawqi Barham, Md. Kamrul Haque, Yrjö H. Roos, B. Kieran Hodnett

Journal:

Journal of Crystal Growth

Year:

2006

Language:

english

File:

PDF, 606 KB

english, 2006

49

Dissolution of sucrose crystals in the anhydrous sorbitol melt

Bhesh R Bhandari, Yrjö H Roos

Journal:

Carbohydrate Research

Year:

2003

Language:

english

File:

PDF, 810 KB

english, 2003

50

Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage

Gaber Zayed, Yrjo H. Roos

Journal:

Process Biochemistry

Year:

2004

Language:

english

File:

PDF, 148 KB

english, 2004

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