School of Food & Nutritional Sciences
University College Cork

T: +353 21 490 2386
E: yrjo.roos@ucc.ie
Head of School
School of Food & Nutritional Sc
University College Cork
Cork
Ireland

T: +353-21-490-3000
F: +353 21 490 2386
E: yrjo.roos@ucc.ie
W: http://www.ucc.ie/

Yrjö H. Roos is Professor of Food Technology (1999-) and Head (2013-), School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc in Food Chemistry and Technology (1982) and PhD in Food Technology (1987) from University of Helsinki. He has extensive experience from appointments in the Dairy Industry (Valio/Kuivamaito Ltd.) as Project Manager (Infant Formula Powders; Butter Production; Freeze-Drying; Spray Drying) (1987-1989) and consultant (1989-1991) and academia in Europe and the USA (Department of Food Science, Rutgers, the State University of New Jersey, USA, 1989-1991; University of Helsinki (Professor of Food Technology, 1991-1992; Professor of Cereal Technology and Head of the Department,1992-1993; Senior Research Fellow in the Academy of Finland, 1992-1995, 1995-2000) and University College Cork (Head, Department of Food and Nutritional Sciences, 2003-2008; Dean, Faculty of Food Science and Technology, 2003-2009; Head of School of Food and Nutritional Sciences 2013-). Professor Yrjö H. Roos has an extensive track record of international collaborative research in the EU R&D Programs, Finnish and Irish national programs and dairy and food industry. His main research interests are in dairy and food processing technologies and materials science (crystallization, freezing, dehydration, encapsulation, reaction kinetics, thermal processing, state transitions and water relations of dairy, food and biological materials). He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations. He is founding member and Chair of the Executive Committee of the European Academy of Food Engineering (EAFE), a sub-section of the European Federation of Chemical Engineering (EFCE) and European Federation of Food Science and Technology (EFFoST). He is co-editor of Food Engineering Reviews (Springer), executive editor of Journal of the Science of Food and Agriculture (Wiley), and a member of editorial boards of five other Journals and Book Series. He is frequent, interdisciplinary reviewer of books, research articles, theses and proposals for more than 50 Journals and institutions. He has supervised >20 research MSc and PhD students and numerous visiting students. Professor Yrjö H. Roos is the author of one book and editor of three other published books and author of >150 peer reviewed, original research papers, 34 book chapters, >40 proceedings, 30 articles, 1 patent application and 220 abstracts and presentations. He has about 9,000 citations and h-index of 47 (Google) and appeared on HighlyCited.com as a highly cited scientist in the field of Agricultural Sciences (2001 edition). Professor Yrjö H. Roos was recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award and he was elected to Institute of Food Technologists (IFT, Chicago) Fellow in 2015. 

Research Interests

Food Engineering and Processing, Food Materials Science (Dehydration, Colloids, Emulsions, Dispersions and Dispersed Systems, Freezing, Glass Transitions, Phase and State Transitions, Physical Chemistry of Foods, Reaction Kinetics, Water in Foods), including concentration and spray drying, stickiness and caking of powders, rehydration and water sorption properties of proteins, carbohydrates, food ingredients and foods; relaxation times and rheology, protein-carbohydrate, protein-protein, and complex interactions of protein-lipid-carbohydrate components in food systems, including high solid foods; stability of bioactive and sensitive compounds in both water and lipid phases in foods; shelf life and shelf life control; cryostabilization and cryopreservation, freeze-drying, probiotics, bioactives and nutrient stabilisation and delivery; controlled release, formulation and food structures; functional food ingredients, food formulation for digestion and nutrient delivery.

Research Grants

 ProjectFunding
Body
Start DateEnd DateAward
DAFF "Investigation of stickiness of milk powder for the purpose of improved process control in milkDepartment of Agriculture Fisheries & Forestry (DAFF)01-NOV-0630-NOV-10€187,737.00
Formulation and Design for Food Structure and Stability.Department of Agriculture Fisheries & Forestry (DAFF)01-NOV-1230-OCT-16€332,400.00
DAFF Re-engineering process technology for the manufacture of infant formulaDepartment of Agriculture Fisheries & Forestry (DAFF)01-NOV-0831-OCT-12€37,801.00
Water activity control & texture stabilisation of high protein snack barsDepartment of Agriculture Fisheries & Forestry (DAFF)01-DEC-0831-MAR-13€196,300.00

Books

YearPublication
(1995)Phase Transitions in Foods.
Roos, Y.H.; (1995) Phase Transitions in Foods. : Academic Press. [Details]

Book Chapters

YearPublication
(2013)'Relaxations, glass transition and engineering properties of food solids'
Roos, Y.H. (2013) 'Relaxations, glass transition and engineering properties of food solids' In: Advances in Food Process Engineering Research and Applications. New York: Springer. [Details]
(2012)'Food materials science and engineering: An overview'
Bhandari, B. and Roos, Y.H. (2012) 'Food materials science and engineering: An overview' In: Food Materials Science and Engineering. UK: Wiley. [Details]
(2012)'Materials science of freezing and frozen foods'
Roos, Y.H. (2012) 'Materials science of freezing and frozen foods' In: Food Materials Science and Engineering. UK: Wiley. [Details]
(2012)'Phase and state transitions and related phenomena in foods'
Roos, Y.H. (2012) 'Phase and state transitions and related phenomena in foods' In: Food Materials Science and Engineering. UK: Wiley. [Details]
(2010)'Crystallization, Collapse, and Glass Transition in Low-Water Food Systems'
Roos, Y.H.; (2010) 'Crystallization, Collapse, and Glass Transition in Low-Water Food Systems' In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. New York: Wiley-Blackwell. [Details]
(2010)'Entrapment of probiotic bacteria in frozen cryoprotectants and viability in freeze drying'
Roos, Y.H. and Pehkonen, K.S.; (2010) 'Entrapment of probiotic bacteria in frozen cryoprotectants and viability in freeze drying' In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. New York: Wiley-Blackwell. [Details]
(2010)'Glass transitions: Opportunities and challenges'
Roos, Y.H., Silalai, N.; (2010) 'Glass transitions: Opportunities and challenges' In: Food Engineering Interfaces. New York: Springer. [Details]
(2010)'Physical properties of protein-carbohydrate sheets produced by a twin-screw extruder'
Talja, R.A., Pehkonen, K.S., Jouppila, K. and Roos Y.H.; (2010) 'Physical properties of protein-carbohydrate sheets produced by a twin-screw extruder' In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. New York: Wiley-Blackwell. [Details]
(2009)'Mapping the different states of food components using state diagrams'
Roos, Y.H.; (2009) 'Mapping the different states of food components using state diagrams' In: Modern Biopolymer Science. San Diego: Academic Press. [Details]
(2009)'Solid and liquid states of lactose'
Roos, Y.H.; (2009) 'Solid and liquid states of lactose' In: Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents. New York: Springer Science + Business Media. [Details]
(2009)'Importance of calorimetry in understanding food dehydration and stability'
Roos, Y.H.; (2009) 'Importance of calorimetry in understanding food dehydration and stability' In: Calorimetry in Food Processing: Analysis and Design of Food Systems. New York: Wiley-Blackwell. [Details]
(2009)'Crystallization: measurements, data and predictions'
Jouppila, K. and Roos, Y.H.; (2009) 'Crystallization: measurements, data and predictions' In: Food Properties Handbook, 2 ed. Boca Raton, FL: CRC Press, Taylor & Francis Group. [Details]
(2008)'The glassy state'
Roos, Y.H.; (2008) 'The glassy state' In: Food Materials Science. Principles and Practice. New York: Springer Science + Business Media. [Details]
(2007)'Water activity and the glass transition'
Roos, Y.H.; (2007) 'Water activity and the glass transition' In: Water Activity in Foods. Fundamentals and Applications. Ames, Iowa: IFT Press. Blackwell Publishing. [Details]
(2005)'Phase transitions'
Roos, Y.H.; (2005) 'Phase transitions' In: Food Engineering. Encyclopedia of Life Support Systems. Paris, France: Unesco Publishing, United Nations Educational, Scientific and Cultural Organisation. [Details]
(2004)'Phase and state transitions in dehydration of biomaterials and foods'
Roos, Y.H.; (2004) 'Phase and state transitions in dehydration of biomaterials and foods' In: Dehydration of Products of Biological Origin. [Details]
(2003)'Plasticization effect of water on carbohydrates in relation to crystallization'
Roos, Y.H. and Jouppila, K.; (2003) 'Plasticization effect of water on carbohydrates in relation to crystallization' In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. [Details]
(2003)'Water Activity - Effect on Food Stability'
Roos, Y.H.; (2003) 'Water Activity - Effect on Food Stability' In: Encyclopedia of Food Sciences and Nutrition. London, UK: Elsevier. [Details]
(2003)'Glass transition temperatures'
Roos, Y.H.; (2003) 'Glass transition temperatures' In: Encyclopedia of Agricultural, Food, and Biological Engineering. [Details]
(2003)'Water Activity - Principles and Measurements'
Roos, Y.H.; (2003) 'Water Activity - Principles and Measurements' In: Encyclopedia of Food Sciences and Nutrition. [Details]
(2003)'Molecular mobility in dough and bread quality'
Roos, Y.H; (2003) 'Molecular mobility in dough and bread quality' In: Bread Making – Improving Quality. [Details]
(2002)'Water in dairy products'
Roos, Y.H.; (2002) 'Water in dairy products' In: Encyclopedia of Dairy Sciences. [Details]
(2002)'State transitions and reaction rates in concentrated food systems'
Roos, Y.H. and Lievonen, S.M.; (2002) 'State transitions and reaction rates in concentrated food systems' In: Engineering and Food for the 21st Century. [Details]
(2000)'Water activity and plasticization'
Roos, Y.H.; (2000) 'Water activity and plasticization' In: Food Shelf Life Stability. [Details]
(1999)'Crystallization of amorphous food components and polymers'
Roos, Y.H., Jouppila, K. and Söderholm, E.S.; (1999) 'Crystallization of amorphous food components and polymers' In: Water Management in the Design and Distribution of Quality Foods. [Details]
(1998)'Role of water in phase transition phenomena in foods'
Roos, Y.H.; (1998) 'Role of water in phase transition phenomena in foods' In: Phase/State Transitions in Foods. [Details]
(1997)'Water in milk products'
Roos, Y.H.; (1997) 'Water in milk products' In: Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Vitamins, 2nd Ed. [Details]
(1995)'Water activity and glass transition temperature. How do they complement and how do they differ'
Roos, Y.; (1995) 'Water activity and glass transition temperature. How do they complement and how do they differ' In: Food Preservation by Moisture Control: Fundamentals and Applications. [Details]
(1993)'Effects of glass transitions on dynamic phenomena in sugar containing food systems'
Roos, Y. and Karel, M.; (1993) 'Effects of glass transitions on dynamic phenomena in sugar containing food systems' In: The Glassy State in Foods. [Details]
(1993)'Effects of glass transitions on processing and storage'
Karel, M., Buera M.P., and Roos, Y.; (1993) 'Effects of glass transitions on processing and storage' In: The Glassy State in Foods. Loughborough, UK: Nottingham University Press. [Details]
(1992)'Phase transitions and transformations'
Roos, Y.H.; (1992) 'Phase transitions and transformations' In: Handbook of Food Engineering Marcel Dekker, Inc. New York. [Details]

Edited Books

YearPublication
(2012)
Bhandari, B. and Roos, Y.H (Ed.). (2012) Food Materials Science and Engineering. London: Wiley Blackwell. [Details]
(1999)
Roos, Y.H., Leslie, R.B. and Lillford, P.J (Ed.). (1999) Water Management in the Design and Distribution of Quality Foods. Lancaster, PA: Technomic Publishing Co., Inc. [Details]

Peer Reviewed Journals

YearPublication
(2015)'Decoupling macronutrient interactions during heating of model infant milk formulas'
Murphy, E.G., Fenelon, M.A., Roos, Y.H. and Hogan, S.A. (2015) 'Decoupling macronutrient interactions during heating of model infant milk formulas'. Journal of Agricultural and Food Chemistry, [Details]
(2015)'Physical strability of infant milk formula made with selectively hydrolysed whey proteins'
Murphy, E.G., Roos, Y.H., Hogan, S.A., Maher, P.G., Flynn, C.G. and Fenelon, M.A. (2015) 'Physical strability of infant milk formula made with selectively hydrolysed whey proteins'. International Dairy Journal, 40 :39-46 [Details]
(2014)'Use and application of gelatin as potential biodegradable packaging materials for food products'
Nur Hanani, Z.A., Roos, Y.H. and Kerry, J.P. (2014) 'Use and application of gelatin as potential biodegradable packaging materials for food products'. International Journal of Biological Macromolecules, [Details]
(2014)'Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread'
Ronda, F,Quilez, J,Pando, V,Roos, YH (2014) 'Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread'. Journal of Food Engineering, 131 :116-123 [DOI] [Details]
(2014)'Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity'
Potes, N,Kerry, JP,Roos, YH (2014) 'Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity'. Food Biophysics, 9 :49-60 [DOI] [Details]
(2014)'Stability and loss kinetics of lutein and beta-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former'
Lim, ASL,Griffin, C,Roos, YH (2014) 'Stability and loss kinetics of lutein and beta-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former'. Food Research International, 62 :403-409 [DOI] [Details]
(2014)'Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents'
Maher, PG,Roos, YH,Fenelon, MA (2014) 'Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents'. Journal of Food Engineering, 126 :113-119 [DOI] [Details]
(2014)'Evaluation of volatile characteristics in whey protein isolate-pectin mixed layer emulsions under different environmental conditions'
Mao, LK,Boiteux, L,Roos, YH,Miao, S (2014) 'Evaluation of volatile characteristics in whey protein isolate-pectin mixed layer emulsions under different environmental conditions'. Food Hydrocolloids, 41 :79-85 [DOI] [Details]
(2013)'Volatile Release from Whey Protein Isolate-Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas'
Mao, LK,Roos, YH,O'Callaghan, DJ,Miao, S (2013) 'Volatile Release from Whey Protein Isolate-Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas'. Journal of Agricultural and Food Chemistry, 61 :6231-6239 [DOI] [Details]
(2013)'Oil as Reaction Medium for Glycation, Oxidation, Denaturation, and Aggregation of Whey Protein Systems of Low Water Activity'
Potes, N,Kerry, JP,Roos, YH (2013) 'Oil as Reaction Medium for Glycation, Oxidation, Denaturation, and Aggregation of Whey Protein Systems of Low Water Activity'. Journal of Agricultural and Food Chemistry, 61 :3748-3756 [DOI] [Details]
(2013)'Glass transition and flowability/caking behaviour of maltodextrin DE 21'
Descamps, N,Palzer, S,Roos, YH,Fitzpatrick, JJ (2013) 'Glass transition and flowability/caking behaviour of maltodextrin DE 21'. Journal of Food Engineering, 119 :809-813 [DOI] [Details]
(2013)'Effect of plasticizer content on the functional properties of extruded gelatin-based composite films'
Hanani, ZAN,McNamara, J,Roos, YH,Kerry, JP (2013) 'Effect of plasticizer content on the functional properties of extruded gelatin-based composite films'. Food Hydrocolloids, 31 :264-269 [DOI] [Details]
(2013)'A high-solids steam injection process for the manufacture of powdered infant milk formula'
Murphy, EG; Tobin, JT; Roos, YH; Fenelon, MA (2013) 'A high-solids steam injection process for the manufacture of powdered infant milk formula'. Dairy Science and Technology, 93 :464-475 [Details]
(2013)'Melting and Crystallization of Sugars in High-Solids Systems'
Roos, YH; Karel, M; Labuza, T; Levine, H; Mathlouthi; M; Reid, D; Shalaev, E; Slade, L (2013) 'Melting and Crystallization of Sugars in High-Solids Systems'. Journal of Agricultural and Food Chemistry, 61 :3167-3178 [Details]
(2013)'Double interface formulation for improved alpha-tocopherol stabilisation in dehydration of emulsions'
Zhou, YK,Roos, YH (2013) 'Double interface formulation for improved alpha-tocopherol stabilisation in dehydration of emulsions'. Journal of The Science of Food and Agriculture, 93 :2646-2653 [DOI] [Details]
(2013)'Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type'
Mao, LK,Roos, YH,Miao, S (2013) 'Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type'. Journal of Agricultural and Food Chemistry, 61 :1427-1434 [DOI] [Details]
(2012)'Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties'
Nur Hanani, Z.A., Roos ,Y.H. and Kerry, J.P. (2012) 'Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties'. Food Hydrocolloids, 29 :144-151 [Details]
(2012)'Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems'
Harnkarnsujarit, N, Charoenrein, S, Roos, YH (2012) 'Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems'. Carbohydrate Polymers, 88 :734-742 [DOI] [Details]
(2012)'Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions'
Cornacchia, L,Roos, YH (2012) 'Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions'. Food Biophysics, 7 :93-101 [DOI] [Details]
(2012)'Porosity and Water Activity Effects on Stability of Crystalline beta-Carotene in Freeze-Dried Solids'
Harnkarnsujarit, N,Charoenrein, S,Roos, YH (2012) 'Porosity and Water Activity Effects on Stability of Crystalline beta-Carotene in Freeze-Dried Solids'. Journal of Food Science, 77 :313-320 [DOI] [Details]
(2012)'Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release'
Mao, L,O'Kennedy, BT,Roos, YH,Hannon, JA,Miao, S (2012) 'Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release'. Food Research International, 48 :233-240 [DOI] [Details]
(2012)'Stability of alpha-Tocopherol in Freeze-Dried Sugar Protein Oil Emulsion Solids as Affected by Water Plasticization and Sugar Crystallization'
Zhou, YK,Roos, YH (2012) 'Stability of alpha-Tocopherol in Freeze-Dried Sugar Protein Oil Emulsion Solids as Affected by Water Plasticization and Sugar Crystallization'. Journal of Agricultural and Food Chemistry, 60 :7497-7505 [DOI] [Details]
(2012)'Reversed Phase HPLC Analysis of Stability and Microstructural Effects on Degradation Kinetics of beta-Carotene Encapsulated in Freeze-Dried Maltodextrin-Emulsion Systems'
Harnkarnsujarit, N,Charoenrein, S,Roos, YH (2012) 'Reversed Phase HPLC Analysis of Stability and Microstructural Effects on Degradation Kinetics of beta-Carotene Encapsulated in Freeze-Dried Maltodextrin-Emulsion Systems'. Journal of Agricultural and Food Chemistry, 60 :9711-9718 [DOI] [Details]
(2012)'Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion'
Hanani, ZAN,Beatty, E,Roos, YH,Morris, MA,Kerry, JP (2012) 'Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion'. Journal of Food Engineering, 113 :606-614 [DOI] [Details]
(2012)'Stability and Plasticizing and Crystallization Effects of Vitamins in Amorphous Sugar Systems'
Zhou, YK,Roos, YH (2012) 'Stability and Plasticizing and Crystallization Effects of Vitamins in Amorphous Sugar Systems'. Journal of Agricultural and Food Chemistry, 60 :1075-1083 [DOI] [Details]
(2012)'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems'
Potes, N,Kerry, JP,Roos, YH (2012) 'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems'. Carbohydrate Polymers, 89 :1050-1059 [DOI] [Details]
(2011)'State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)'
Buera, MP,Roos, Y,Levine, H,Slade, L,Corti, HR,Reid, DS,Auffret, T,Angell, CA (2011) 'State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)'. Pure and Applied Chemistry, 83 :1567-1617 [DOI] [Details]
(2011)'Characterization of carbohydrate-protein matrices for nutrient delivery'
Zhou, Y. and Roos, Y.H. (2011) 'Characterization of carbohydrate-protein matrices for nutrient delivery'. Journal of Food Science, 76 :E368-E376 [Details]
(2011)'State of dispersed lipid carrier and interphase composition as determinants of beta-carotene stability in oil-in-water emulsions'
Cornacchia, L. and Roos, Y.H (2011) 'State of dispersed lipid carrier and interphase composition as determinants of beta-carotene stability in oil-in-water emulsions'. Journal of Food Science, 76 (8):C1211-C1218 [Details]
(2011)'Optimization of β-casein stabilized nanoemulsions using experimental mixture design'
Maher, P.G., Fenelon, M.A., Zhou, Y., Haque, Md.K. and Roos, Y.H. (2011) 'Optimization of β-casein stabilized nanoemulsions using experimental mixture design'. Journal of Food Science, 76 (8):C1108-C1117 [Details]
(2011)'Stability of beta-carotene in protein-stabilized oil-in-water delivery systems'
Cornacchia, L. and Roos, Y.H. (2011) 'Stability of beta-carotene in protein-stabilized oil-in-water delivery systems'. Journal of agricultural and food chemistry, 59 (13):7013-7020 [Details]
(2011)'Solid-Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins'
Cornacchia, L,Roos, YH; (2011) 'Solid-Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins'. Food Biophysics, 6 :288-294 [DOI] [Details]
(2011)'Staling of fresh and frozen gluten-free bread'
Ronda, F,Roos, YH; (2011) 'Staling of fresh and frozen gluten-free bread'. Journal of Cereal Science, 53 :340-346 [DOI] [Details]
(2011)'Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness'
Ronda, F,Caballero, PA,Quilez, J,Roos, YH; (2011) 'Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness'. Journal of Cereal Science, 53 :97-103 [DOI] [Details]
(2011)'Lipid and water crystallization in protein-stabilised oil-in-water emulsions'
Cornacchia, L,Roos, YH; (2011) 'Lipid and water crystallization in protein-stabilised oil-in-water emulsions'. Food Hydrocolloids, 25 :1726-1736 [DOI] [Details]
(2011)'Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems'
Silalai, S. and Roos, Y.H. (2011) 'Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems'. Journal of Food Engineering, 106 (4):306-317 [Details]
(2011)'Mechanical alpha-relaxations and stickiness of milk solids/maltodextrin systems around glass transition'
Silalai, N, Roos, YH (2011) 'Mechanical alpha-relaxations and stickiness of milk solids/maltodextrin systems around glass transition'. Journal of The Science of Food and Agriculture, 91 :2529-2536 [DOI] [Details]
(2011)'Coupling of dielectric and mechanical relaxations with glass transition and stickiness of milk solids'
Silalai, N. and Roos, Y.H. (2011) 'Coupling of dielectric and mechanical relaxations with glass transition and stickiness of milk solids'. Journal of Food Engineering, 104 (3):445-454 [Details]
(2010)'Dielectric and Mechanical Properties Around Glass Transition of Milk Powders'
Silalai, N,Roos, YH (2010) 'Dielectric and Mechanical Properties Around Glass Transition of Milk Powders'. Drying Technology, 28 :1044-1054 [DOI] [Details]
(2010)'Physical State Study of (Sugar Mixture)-Polymer Model Systems'
Singh, KJ; Roos, YH; (2010) 'Physical State Study of (Sugar Mixture)-Polymer Model Systems'. International Journal of Food Properties, 13 :184-197 [DOI] [Details]
(2010)'Roles of water and solids composition in the control of glass transition and stickiness of milk powders'
Silalai, N. and Roos, Y.H. 2010. (2010) 'Roles of water and solids composition in the control of glass transition and stickiness of milk powders'. Journal of Food Science, 75 :E285-E296 [Details]
(2010)'Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)'
Corti, HR; Angell, CA; Auffret, T; Levine, H; Buera, MP; Reid, DS; Roos, YH; Slade, L; (2010) 'Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)'. Pure and Applied Chemistry, 82 :1065-1097 [DOI] [Details]
(2010)'THE EFFECT OF PHASE SEPARATION ON ENZYME KINETICS IN FROZEN SUGAR SOLUTIONS CONTAINING PROTEIN AND POLYSACCHARIDE'
Rogers, MA; Roos, YH; Goff, HD; (2010) 'THE EFFECT OF PHASE SEPARATION ON ENZYME KINETICS IN FROZEN SUGAR SOLUTIONS CONTAINING PROTEIN AND POLYSACCHARIDE'. Biochemistry, 34 :283-294 [DOI] [Details]
(2008)'Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films'
Talja, RA,Helen, H,Roos, YH,Jouppila, K; (2008) 'Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films'. Carbohydrate Polymers, 71 :269-276 [DOI] [Details]
(2008)'Lipid encapsulation in glassy matrices of sugar-gelatin systems in freeze-drying'
Kaushik, V,Roos, YH; (2008) 'Lipid encapsulation in glassy matrices of sugar-gelatin systems in freeze-drying'. International Journal of Food Properties, 11 :363-378 [DOI] [Details]
(2008)'Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels'
Ronda, F,Roos, YH; (2008) 'Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels'. Carbohydrate Research, 343 :903-911 [DOI] [Details]
(2008)'Effect of disaccharides on survival during storage of freeze dried probiotics'
Miao, Song and Mills, Susan and Stanton, Catherine and Fitzgerald, Gerald F. and Roos, Yrjo and Ross, R. Paul; (2008) 'Effect of disaccharides on survival during storage of freeze dried probiotics'. DAIRY SCIENCE \& TECHNOLOGY, 88 (1):19-30 [DOI] [Details]
(2008)'State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)'
Pehkonen, KS,Roos, YH,Miao, S,Ross, RP,Stanton, C; (2008) 'State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)'. Journal of Applied Microbiology, 104 :1732-1743 [DOI] [Details]
(2007)'Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems'
Kaushik, V,Roos, YH; (2007) 'Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems'. LWT - Food Science and Technology, 40 :1381-1391 [DOI] [Details]
(2007)'Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices'
Vega, C,Goff, HD,Roos, YH; (2007) 'Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices'. International Dairy Journal, 17 :683-695 [DOI] [Details]
(2007)'The state of aggregation of casein affects the storage stability of amorphous sucrose, lactose, and their mixtures'
Vega, Cesar and Roos, Yrjoe H.; (2007) 'The state of aggregation of casein affects the storage stability of amorphous sucrose, lactose, and their mixtures'. FOOD BIOPHYSICS, 2 (1):10-19 [DOI] [Details]
(2007)'Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films'
Talja, RA,Helen, H,Roos, YH,Jouppila, K; (2007) 'Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films'. Carbohydrate Polymers, 67 :288-295 [DOI] [Details]
(2007)'Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures'
Omar, AME,Roos, YH; (2007) 'Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures'. LWT - Food Science and Technology, 40 :536-543 [DOI] [Details]
(2007)'Glass transition and the flowability and caking of powders containing amorphous lactose'
Fitzpatrick, JJ,Hodnett, M,Twomey, M,Cerqueira, PSM,O'Flynn, J,Roos, YH (2007) 'Glass transition and the flowability and caking of powders containing amorphous lactose'. Powder Technology, 178 :119-128 [DOI] [Details]
(2007)'Effect of Various Polyols and Polyol Contents On Physical and Mechanical Properties of Potato Starch-Based Films'
Talja, RA, Helen, H, Roos, YH, Jouppila, K; (2007) 'Effect of Various Polyols and Polyol Contents On Physical and Mechanical Properties of Potato Starch-Based Films'. Carbohydrate Polymers, 67 (3):288-295 [DOI] [Details]
(2007)'Water Sorption and Time-Dependent Crystallization Behaviour of Freeze-Dried Lactose-Salt Mixtures'
Omar, AME, Roos, YH; (2007) 'Water Sorption and Time-Dependent Crystallization Behaviour of Freeze-Dried Lactose-Salt Mixtures'. LWT - Food Science and Technology, 40 (3):520-528 [DOI] [Details]
(2007)'Frozen state transitions in freeze-concentrated lactose-protein-cornstarch systems'
Singh, KJ,Roos, YH; (2007) 'Frozen state transitions in freeze-concentrated lactose-protein-cornstarch systems'. International Journal of Food Properties, 10 :577-587 [DOI] [Details]
(2007)'Effect of composition and storage conditions on the flowability of dairy powders'
Fitzpatrick, JJ,Barry, K,Cerqueira, PSM,Iqbal, T,O'Neill, J,Roos, YH; (2007) 'Effect of composition and storage conditions on the flowability of dairy powders'. International Dairy Journal, 17 :383-392 [DOI] [Details]
(2007)'Water sorption and time-dependent crystallization behaviour of freeze-dried lactose-salt mixtures'
Omar, AME,Roos, YH; (2007) 'Water sorption and time-dependent crystallization behaviour of freeze-dried lactose-salt mixtures'. LWT - Food Science and Technology, 40 :520-528 [DOI] [Details]
(2006)'Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments'
Miao, S,Roos, YH; (2006) 'Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments'. Innovative Food Science & Emerging Technologies, 7 :182-194 [DOI] [Details]
(2006)'Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air'
Barham, AS,Omar, AME,Roos, YH,Hodnett, BK; (2006) 'Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air'. Crystal Growth & Design, 6 :1975-1982 [DOI] [Details]
(2006)'Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures'
Haque, MK,Roos, YH; (2006) 'Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures'. Innovative Food Science & Emerging Technologies, 7 :62-73 [DOI] [Details]
(2006)'Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments'
Miao, Song and Roos, Yrjo H.; (2006) 'Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments'. INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES, 7 (3):182-194 [DOI] [Details]
(2006)'Crystallization of spray-dried lactose/protein mixtures in humid air'
Barham, AS,Haque, MK,Roos, YH,Hodnett, BK; (2006) 'Crystallization of spray-dried lactose/protein mixtures in humid air'. Journal of Crystal Growth, 295 :231-240 [DOI] [Details]
(2006)'Invited review: Spray-dried dairy and dairy-like - emulsions compositional considerations'
Vega, C and Roos, YH; (2006) 'Invited review: Spray-dried dairy and dairy-like - emulsions compositional considerations'. JOURNAL OF DAIRY SCIENCE, 89 (2):383-401 [Details]
(2006)'Advances in multi-purpose drying operations with phase and state transitions'
Alves, O,Roos, YH; (2006) 'Advances in multi-purpose drying operations with phase and state transitions'. Drying Technology, 24 :383-396 [DOI] [Details]
(2006)'State transitions and freeze concentration in trehalose-protein-cornstarch mixtures'
Singh, KJ,Roos, YH; (2006) 'State transitions and freeze concentration in trehalose-protein-cornstarch mixtures'. LWT - Food Science and Technology, 39 :930-938 [DOI] [Details]
(2006)'Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures'
Haque, MK and Roos, YH; (2006) 'Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures'. INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES, 7 (1-2):62-73 [DOI] [Details]
(2006)'Crystallization of Spray-Dried Lactose/Protein Mixtures In Humid Air'
Barham, AS, Haque, MK, Roos, YH, Hodnett, BK; (2006) 'Crystallization of Spray-Dried Lactose/Protein Mixtures In Humid Air'. Journal of Crystal Growth, 295 (2):231-240 [DOI] [Details]
(2006)'Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air'
Barham, A. Shawqi and Omar, A. M. Elmonsef and Roos, Yrjo H. and Hodnett, B. K.; (2006) 'Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air'. CRYSTAL GROWTH \& DESIGN, 6 (8):1975-1982 [DOI] [Details]
(2006)'Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide'
Rogers, MA,Roos, YH,Goff, HD; (2006) 'Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide'. Food Hydrocolloids, 20 :774-779 [DOI] [Details]
(2005)'Solid-state characterization of spray-dried ice cream mixes'
Vega, C,Kim, EHJ,Chen, XD,Roos, YH; (2005) 'Solid-state characterization of spray-dried ice cream mixes'. Colloids and Surfaces B-Biointerfaces, 45 :66-75 [DOI] [Details]
(2005)'Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose'
Haque, K,Roos, YH; (2005) 'Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose'. Carbohydrate Research, 340 :293-301 [DOI] [Details]
(2005)'Crystallization kinetics and x-ray diffraction of crystals formed in amorphous lactose, trehalose, and lactose/trehalose mixtures'
Miao, S,Roos, YH; (2005) 'Crystallization kinetics and x-ray diffraction of crystals formed in amorphous lactose, trehalose, and lactose/trehalose mixtures'. Journal of Food Science, 70 :350-358 [Details]
(2005)'Crystallization and x-ray diffraction of crystals formed in water-plasticized amorphous spray-dried and freeze-dried lactose/protein mixtures'
Haque, MK,Roos, YH; (2005) 'Crystallization and x-ray diffraction of crystals formed in water-plasticized amorphous spray-dried and freeze-dried lactose/protein mixtures'. Journal of Food Science, 70 :359-366 [Details]
(2005)'Frozen state transitions of sucrose-protein-cornstarch mixtures'
Singh, KJ,Roos, YH; (2005) 'Frozen state transitions of sucrose-protein-cornstarch mixtures'. Journal of Food Science, 70 :198-204 [Details]
(2005)'Spray drying of high-sucrose dairy emulsions: Feasibility and physicochemical properties'
Vega, C,Goff, HD,Roos, YH; (2005) 'Spray drying of high-sucrose dairy emulsions: Feasibility and physicochemical properties'. Journal of Food Science, 70 :244-251 [Details]
(2005)'Nonezymatic browning kinetics in low-moisture food system as affected by matrix composition and crystallization'
Miao, S,Roos, YH; (2005) 'Nonezymatic browning kinetics in low-moisture food system as affected by matrix composition and crystallization'. Journal of Food Science, 70 :69-77 [Details]
(2004)'Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures'
Haque, MK,Roos, YH; (2004) 'Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures'. Journal of Food Science, 69 :23-29 [Details]
(2004)'Comparsion of nonenzymatic browning kinetics in spray-dried and freeze-dried carbohygrate-based food model systems'
Miao, S,Roos, YH; (2004) 'Comparsion of nonenzymatic browning kinetics in spray-dried and freeze-dried carbohygrate-based food model systems'. Journal of Food Science, 69 :322-331 [Details]
(2004)'Water sorption and plasticization behavior of spray-dried lactose/protein mixtures'
Haque, MK,Roos, YH; (2004) 'Water sorption and plasticization behavior of spray-dried lactose/protein mixtures'. Journal of Food Science, 69 :384-391 [Details]
(2004)'Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying'
Miao, S,Roos, YH; (2004) 'Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying'. Food Chemistry, 52 :5250-5257 [DOI] [Details]
(2004)'Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage'
Zayed, G,Roos, YH; (2004) 'Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage'. Biochemistry, 39 :1081-1086 [DOI] [Details]
(2004)'Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems'
Burin, L,Jouppila, K,Roos, YH,Kansikas, J,Buera, MP; (2004) 'Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems'. International Dairy Journal, 14 :517-525 [DOI] [Details]
(2003)'Thermal analysis, state transitions and food quality'
Roos, YH (2003) 'Thermal analysis, state transitions and food quality'. Journal of Thermal Analysis and Calorimetry, 71 :197-203 [Details]
(2003)'Water sorption and dielectric relaxations of wheat dough (containing sucrose, NaCl, and their mixtures)'
Laaksonen, TJ,Roos, YH; (2003) 'Water sorption and dielectric relaxations of wheat dough (containing sucrose, NaCl, and their mixtures)'. Journal of Cereal Science, 37 :319-326 [DOI] [Details]
(2003)'Dissolution of sucrose crystals in the anhydrous sorbitol melt'
Bhandari, BR,Roos, YH; (2003) 'Dissolution of sucrose crystals in the anhydrous sorbitol melt'. Carbohydrate Research, 338 :361-367 [DOI] [Details]
(2002)'Water sorption of food models for studies of glass transition and reaction kinetics'
Lievonen, SM,Roos, YH; (2002) 'Water sorption of food models for studies of glass transition and reaction kinetics'. Journal of Food Science, 67 :1758-1766 [Details]
(2002)'Effects of arabinoxylans on thermal behavior of frozen wheat doughs as measured by DSC, DMA, and DEA'
Laaksonen, TJ,Kuuva, T,Jouppila, K,Roos, YH; (2002) 'Effects of arabinoxylans on thermal behavior of frozen wheat doughs as measured by DSC, DMA, and DEA'. Journal of Food Science, 67 :223-230 [Details]
(2002)'Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugar'
Lievonen, SM,Laaksonen, TJ,Roos, YH; (2002) 'Nonenzymatic browning in food models in the vicinity of the glass transition: Effects of fructose, glucose, and xylose as reducing sugar'. Food Chemistry, 50 :7034-7041 [DOI] [Details]
(2002)'Nonenzymatic browning in amorphous food models: Effects of glass transition and water'
Lievonen, SM,Roos, YH; (2002) 'Nonenzymatic browning in amorphous food models: Effects of glass transition and water'. Journal of Food Science, 67 :2100-2106 [Details]
(2002)'Importance of glass transition and water activity to spray drying and stability of dairy powders'
Roos, YH (2002) 'Importance of glass transition and water activity to spray drying and stability of dairy powders'. Lait, 82 :475-484 [DOI] [Details]
(2002)'Effects of kappa-carrageenan on crystallization and invertase activity in lactose-sucrose systems'
Kouassi, K,Jouppila, K,Roos, YH; (2002) 'Effects of kappa-carrageenan on crystallization and invertase activity in lactose-sucrose systems'. Journal of Food Science, 67 :2190-2195 [Details]
(2002)'Glass transition, water, and glycerol effects on sucrose inversion in pullulan-sucrose systems'
Kouassi, K,Roos, YH (2002) 'Glass transition, water, and glycerol effects on sucrose inversion in pullulan-sucrose systems'. Journal of Food Science, 67 :3402-3407 [Details]
(2001)'Phase and state transition effects on dielectric, mechanical, and thermal properties of polyols'
Talja, RA,Roos, YH; (2001) 'Phase and state transition effects on dielectric, mechanical, and thermal properties of polyols'. Thermochimica Acta, 380 :109-121 [Details]
(2001)'Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems'
Kouassi, K,Roos, YH; (2001) 'Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems'. Food Research International, 34 :895-901 [Details]
(2001)'Thermal and Dynamic-Mechanical properties of frozen wheat doughs with added sucrose, NaCl, ascorbic acid, and their mixtures'
Laaksonen, TJ,Roos, YH; (2001) 'Thermal and Dynamic-Mechanical properties of frozen wheat doughs with added sucrose, NaCl, ascorbic acid, and their mixtures'. International Journal of Food Properties, 4 :201-213 [Details]
(2001)'Dielectric relaxations of frozen wheat doughs containing sucrose, NaCl, ascorbic acid and their mixtures'
Laaksonen, TJ,Roos, YH; (2001) 'Dielectric relaxations of frozen wheat doughs containing sucrose, NaCl, ascorbic acid and their mixtures'. Journal of Cereal Science, 33 :331-339 [Details]
(2001)'Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies'
Laaksonen, TJ,Roos, YH,Labuza, TP; (2001) 'Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies'. International Journal of Food Properties, 4 :545-563 [Details]
(2000)'Denaturation processes in gamma irradiated proteins studied by differential scanning calorimetry'
Ciesla, K and Roos, YH and Gluszewski, W; (2000) 'Denaturation processes in gamma irradiated proteins studied by differential scanning calorimetry'. RADIATION PHYSICS AND CHEMISTRY, 58 (3):233-243 [Details]
(2000)'Temperature dependence of the Raman spectra of amorphous glucose in the glassy and supercooled liquid states'
Soderholm, S,Roos, YH,Meinander, N,Steinby, K; (2000) 'Temperature dependence of the Raman spectra of amorphous glucose in the glassy and supercooled liquid states'. Rna-A Publication of The Rna Society, 31 :995-1003 [Details]
(2000)'Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat doughs'
Laaksonen, TJ,Roos, YH; (2000) 'Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat doughs'. Journal of Cereal Science, 32 :281-292 [DOI] [Details]
(2000)'Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose system'
Kouassi, K,Roos, YH; (2000) 'Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose system'. Food Chemistry, 48 :2461-2466 [DOI] [Details]
(2000)'Color formation in dehydrated modified whey powder systems as affected by compression and Tg'
Burin, L,Jouppila, K,Roos, YH,Kansikas, J,Buera, MD; (2000) 'Color formation in dehydrated modified whey powder systems as affected by compression and Tg'. Food Chemistry, 48 :5263-5268 [DOI] [Details]
(1999)'Raman spectra of fructose and glucose in the amorphous and crystalline states'
Soderholm, S and Roos, YH and Meinander, N and Hotokka, M; (1999) 'Raman spectra of fructose and glucose in the amorphous and crystalline states'. JOURNAL OF RAMAN SPECTROSCOPY, 30 (11):1009-1018 [Details]
(1998)'Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state'
Buera, MP and Jouppila, K and Roos, YH and Chirife, J; (1998) 'Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state'. CEREAL CHEMISTRY, 75 (1):64-69 [Details]
(1998)'Phase transitions and structure of solid food matrices'
Roos, YH; (1998) 'Phase transitions and structure of solid food matrices'. CURRENT OPINION IN COLLOID \& INTERFACE SCIENCE, 3 (6):651-656 [Details]
(1998)'Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose'
Jouppila, K and Kansikas, J and Roos, YH; (1998) 'Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose'. BIOTECHNOLOGY PROGRESS, 14 (2):347-350 [Details]
(1998)'Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems'
Lievonen, SM and Laaksonen, TJ and Roos, YH; (1998) 'Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46 (7):2778-2784 [Details]
(1998)'Factors affecting crystallization and crystallization kinetics in amorphous corn starch'
Jouppila, K and Kansikas, J and Roos, YH; (1998) 'Factors affecting crystallization and crystallization kinetics in amorphous corn starch'. CARBOHYDRATE POLYMERS, 36 (2-3):143-149 [Details]
(1997)'Glass transition, water plasticization, and lactose crystallization in skim milk powder'
Jouppila, K and Kansikas, J and Roos, YH; (1997) 'Glass transition, water plasticization, and lactose crystallization in skim milk powder'. JOURNAL OF DAIRY SCIENCE, 80 (12):3152-3160 [Details]
(1997)'The physical state of amorphous corn starch and its impact on crystallization'
Jouppila, K and Roos, YH; (1997) 'The physical state of amorphous corn starch and its impact on crystallization'. CARBOHYDRATE POLYMERS, 32 (2):95-104 [Details]
(1997)'Water sorption isotherms of freeze-dried milk products: applicability of linear and non-linear regression analysis in modelling'
Jouppila, K and Roos, YH; (1997) 'Water sorption isotherms of freeze-dried milk products: applicability of linear and non-linear regression analysis in modelling'. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 32 (6):459-471 [Details]
(1997)'Frozen state transitions in relation to freeze drying'
Roos, YH; (1997) 'Frozen state transitions in relation to freeze drying'. JOURNAL OF THERMAL ANALYSIS, 48 (3):535-544 [Details]
(1997)'A dissenting view on glass transition summary - Reply'
Roos, YH and Karel, M and Kokini, JL; (1997) 'A dissenting view on glass transition summary - Reply'. FOOD TECHNOLOGY, 51 (2):31-32 [Details]
(1996)'Non-enzymatic browning-induced water plasticization - Glass transition temperature depression and reaction kinetics determination using DSC'
Roos, YH and Jouppila, K and Zielasko, B; (1996) 'Non-enzymatic browning-induced water plasticization - Glass transition temperature depression and reaction kinetics determination using DSC'. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 47 (5):1437-1450 [Details]
(1996)'Glass transitions in low-moisture and frozen foods: Effects on shelf life and quality'
Roos, YH and Karel, M and Kokini, JL; (1996) 'Glass transitions in low-moisture and frozen foods: Effects on shelf life and quality'. FOOD TECHNOLOGY, 50 (11):95-108 [Details]
(1995)'GLASS TRANSITION-RELATED PHYSICOCHEMICAL CHANGES IN FOODS'
ROOS, YH; (1995) 'GLASS TRANSITION-RELATED PHYSICOCHEMICAL CHANGES IN FOODS'. FOOD TECHNOLOGY, 49 (10):97-102 [Details]
(1995)'CHARACTERIZATION OF FOOD POLYMERS USING STATE DIAGRAMS'
ROOS, YH; (1995) 'CHARACTERIZATION OF FOOD POLYMERS USING STATE DIAGRAMS'. JOURNAL OF FOOD ENGINEERING, 24 (3):339-360 [Details]
(1994)'NONENZYMATIC BROWNING BEHAVIOR, AS RELATED TO GLASS-TRANSITION, OF A FOOD MODEL AT CHILLING TEMPERATURES'
ROOS, YH and HIMBERG, MJ; (1994) 'NONENZYMATIC BROWNING BEHAVIOR, AS RELATED TO GLASS-TRANSITION, OF A FOOD MODEL AT CHILLING TEMPERATURES'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 42 (4):893-898 [Details]
(1994)'WATER SORPTION AND TIME-DEPENDENT PHENOMENA OF MILK POWDERS'
JOUPPILA, K and ROOS, YH; (1994) 'WATER SORPTION AND TIME-DEPENDENT PHENOMENA OF MILK POWDERS'. JOURNAL OF DAIRY SCIENCE, 77 (7):1798-1808 [Details]
(1994)'GLASS TRANSITIONS AND CRYSTALLIZATION IN MILK POWDERS'
JOUPPILA, K and ROOS, YH; (1994) 'GLASS TRANSITIONS AND CRYSTALLIZATION IN MILK POWDERS'. JOURNAL OF DAIRY SCIENCE, 77 (10):2907-2915 [Details]
(1994)'STABILITY-RELATED TRANSITIONS OF AMORPHOUS FOODS'
KAREL, M and ANGLEA, S and BUERA, P and KARMAS, R and LEVI, G and ROOS, YH; (1994) 'STABILITY-RELATED TRANSITIONS OF AMORPHOUS FOODS'. THERMOCHIMICA ACTA, 246 (2):249-269 [Details]
(1993)'WATER ACTIVITY AND PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY'
ROOS, YH; (1993) 'WATER ACTIVITY AND PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY'. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 16 (6):433-447 [Details]
(1993)'MELTING AND GLASS TRANSITIONS OF LOW-MOLECULAR-WEIGHT CARBOHYDRATES'
ROOS, YH; (1993) 'MELTING AND GLASS TRANSITIONS OF LOW-MOLECULAR-WEIGHT CARBOHYDRATES'. CARBOHYDRATE RESEARCH, 238 :39-48 [Details]
(1992)'COLLAPSE AND CRYSTALLIZATION IN AMORPHOUS MATRICES WITH ENCAPSULATED COMPOUNDS'
LABROUSSE, S and ROOS, YH and KAREL, M; (1992) 'COLLAPSE AND CRYSTALLIZATION IN AMORPHOUS MATRICES WITH ENCAPSULATED COMPOUNDS'. SCIENCES DES ALIMENTS, 12 (4):757-769 [Details]
(1991)'PHASE-TRANSITIONS OF AMORPHOUS SUCROSE AND FROZEN SUCROSE SOLUTIONS'
ROOS, YH and KAREL, M; (1991) 'PHASE-TRANSITIONS OF AMORPHOUS SUCROSE AND FROZEN SUCROSE SOLUTIONS'. JOURNAL OF FOOD SCIENCE, 56 (1):266-267 [Details]
(1991)'AMORPHOUS STATE AND DELAYED ICE FORMATION IN SUCROSE SOLUTIONS'
ROOS, YH and KAREL, M; (1991) 'AMORPHOUS STATE AND DELAYED ICE FORMATION IN SUCROSE SOLUTIONS'. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 26 (6):553-566 [Details]
(1991)'WATER AND MOLECULAR-WEIGHT EFFECTS ON GLASS TRANSITIONS IN AMORPHOUS CARBOHYDRATES AND CARBOHYDRATE SOLUTIONS'
ROOS, YH and KAREL, M; (1991) 'WATER AND MOLECULAR-WEIGHT EFFECTS ON GLASS TRANSITIONS IN AMORPHOUS CARBOHYDRATES AND CARBOHYDRATE SOLUTIONS'. JOURNAL OF FOOD SCIENCE, 56 (6):1676-1681 [Details]
(1991)'APPLYING STATE DIAGRAMS TO FOOD-PROCESSING AND DEVELOPMENT'
ROOS, YH and KAREL, M; (1991) 'APPLYING STATE DIAGRAMS TO FOOD-PROCESSING AND DEVELOPMENT'. FOOD TECHNOLOGY, 45 (12) [Details]
(1991)'PLASTICIZING EFFECT OF WATER ON THERMAL-BEHAVIOR AND CRYSTALLIZATION OF AMORPHOUS FOOD MODELS'
ROOS, YH and KAREL, M; (1991) 'PLASTICIZING EFFECT OF WATER ON THERMAL-BEHAVIOR AND CRYSTALLIZATION OF AMORPHOUS FOOD MODELS'. JOURNAL OF FOOD SCIENCE, 56 (1):38-43 [Details]
(1991)'OXIDATION OF METHYL LINOLEATE ENCAPSULATED IN AMORPHOUS LACTOSE-BASED FOOD MODEL'
SHIMADA, Y and ROOS, YH and KAREL, M; (1991) 'OXIDATION OF METHYL LINOLEATE ENCAPSULATED IN AMORPHOUS LACTOSE-BASED FOOD MODEL'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 39 (4):637-641 [Details]
(1991)'NONEQUILIBRIUM ICE FORMATION IN CARBOHYDRATE SOLUTIONS'
ROOS, YH and KAREL, M; (1991) 'NONEQUILIBRIUM ICE FORMATION IN CARBOHYDRATE SOLUTIONS'. CRYOLETTERS, 12 (6):367-376 [Details]
(1991)'PHASE-TRANSITIONS OF MIXTURES OF AMORPHOUS POLYSACCHARIDES AND SUGARS'
ROOS, YH and KAREL, M; (1991) 'PHASE-TRANSITIONS OF MIXTURES OF AMORPHOUS POLYSACCHARIDES AND SUGARS'. BIOTECHNOLOGY PROGRESS, 7 (1):49-53 [Details]
(1990)'DIFFERENTIAL SCANNING CALORIMETRY STUDY OF PHASE-TRANSITIONS AFFECTING THE QUALITY OF DEHYDRATED MATERIALS'
ROOS, YH and KAREL, M; (1990) 'DIFFERENTIAL SCANNING CALORIMETRY STUDY OF PHASE-TRANSITIONS AFFECTING THE QUALITY OF DEHYDRATED MATERIALS'. BIOTECHNOLOGY PROGRESS, 6 (2):159-163 [Details]
(1990)'EFFECTS OF DRYING CONDITIONS ON WATER SORPTION AND PHASE-TRANSITIONS OF FREEZE-DRIED HORSERADISH ROOTS'
PAAKKONEN, K and ROOS, YH; (1990) 'EFFECTS OF DRYING CONDITIONS ON WATER SORPTION AND PHASE-TRANSITIONS OF FREEZE-DRIED HORSERADISH ROOTS'. JOURNAL OF FOOD SCIENCE, 55 (1):206-209 [Details]
(1987)'EFFECT OF MOISTURE ON THE THERMAL-BEHAVIOR OF STRAWBERRIES STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY'
ROOS, YH; (1987) 'EFFECT OF MOISTURE ON THE THERMAL-BEHAVIOR OF STRAWBERRIES STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY'. JOURNAL OF FOOD SCIENCE, 52 (1):146-149 [Details]
(1986)'THE EFFECTS OF PROCESSING AND PACKAGING ON FREEZE-DRIED REINDEER MEAT DURING STORAGE'
ROOS, YH and PAAKKONEN, K; (1986) 'THE EFFECTS OF PROCESSING AND PACKAGING ON FREEZE-DRIED REINDEER MEAT DURING STORAGE'. LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE, 19 (4):320-322 [Details]
(1986)'MELTING-BEHAVIOR, DENATURATION AND FREEZE-DRYING OF REINDEER MEAT'
ROOS, YH; (1986) 'MELTING-BEHAVIOR, DENATURATION AND FREEZE-DRYING OF REINDEER MEAT'. LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE, 19 (3):218-221 [Details]
(1986)'PHASE-TRANSITIONS AND UNFREEZABLE WATER-CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY'
ROOS, YH; (1986) 'PHASE-TRANSITIONS AND UNFREEZABLE WATER-CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY'. JOURNAL OF FOOD SCIENCE, 51 (3):684-686 [Details]
(1985)'FREEZE-DRYING AND ITS APPLICATION TO SOME FINNISH AGRICULTURAL PRODUCTS'
ROOS, YH and LAINE, JJ; (1985) 'FREEZE-DRYING AND ITS APPLICATION TO SOME FINNISH AGRICULTURAL PRODUCTS'. JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND, 57 (2):125-131 [Details]

Conference Publications

YearPublication
(2012)International Congress on Food Engineering and Technology
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2012) Degradation of β-carotene in glassy porous solid polymers International Congress on Food Engineering and Technology Bangkok, Thailand, , pp.121-123 [Details]
(2012)International Congress on Food Engineering and Technology
Potes, N., Febrer, C.M. and Roos, Y.H. (2012) Composition and storage effects on mechanical relaxations in high-protein systems International Congress on Food Engineering and Technology Bangkok, Thailand, [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Potes, N. and Roos, Y.H. (2011) Crystallization in amorphous lactose-maltodextrin mixtures . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) , pp.785-786 [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Murphy, E.G., Tobin, J.T., Roos, Y.H. and Fenelon, M.A. (2011) The effect of high velocity steam injection on the colloidal stability of concentrated emulsions for the manufacture of infant formulations . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) Athens, Greece, , pp.577-578 [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Nur Hanani, Z.A., Beatty, E., Roos, Y.H. and Kerry, J.P. (2011) Manufacture of gelatin-based films using extrusion: Assessment of extrusion parameters on film properties . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) Athens, Greece, , pp.1943-1944 [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Cornacchia, L. and Roos, Y.H. (2011) Beta-carotene delivery systems stabilized by dairy proteins . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) , pp.925-926 [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Zhou, Y. and Roos, Y.H. (2011) Stability of a-tocopherol in amorphous freeze-dried carbohydrate-protein systems . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) , pp.157-158 [Details]
(2011)International Congress of Engineering and Food (ICEF 11)
Roos, Y.H. (2011) Relaxations, glass transition and engineering properties of food solids . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. International Congress of Engineering and Food (ICEF 11) Athens, Greece, , pp.145-146 [Details]
(2011)the International Congress of Engineering and Food (ICEF 11)
Nur Hanani, Z.A., Roos, Y.H. and Kerry, J.P. (2011) Fourier transform infrared (FTIR) spectroscopic analysis of biodegradable gelatin films immersed in water . In: P.S. Taoukis, N.G., Stoforos, V.T. Karathanos and G.D. Saravacos eds. the International Congress of Engineering and Food (ICEF 11) Athens, Greece, , pp.1961-1962 [Details]
(2009)International Symposium on Food Rheology and Structure – ISFRS 2009
Silalai, N., Hogan, S., O’Callaghan, D. and Roos, Y.H. (2009) Dielectric relaxations and stickiness of dairy powders influenced by glass transition . In: P. Fisher, M. Pollard and E.J. Windhab eds. International Symposium on Food Rheology and Structure – ISFRS 2009 Zürich, Switzerland, , pp.428-430 [Details]
(2009)Drying 2009 - Proceedings of the 6th Asia-Pacific Drying Conference (ADC2009)
Silalai, N., Hogan, S., O’Callaghan, D. and Roos, Y.H. (2009) The control of dairy powder characteristics using alpha-relaxation and glass transition data . In: S. Devahastin eds. Drying 2009 - Proceedings of the 6th Asia-Pacific Drying Conference (ADC2009) Bangkok, Thailand, , pp.61-64 [Details]
(2008)Workshop on Particle and Powder Technology as Applied to Food, Nutraceuticals and Pharmaceuticals
Descamps, N., Fitzpatrick, J., Palzer, S., Roos, Y.; (2008) Powder caking and glass transition Workshop on Particle and Powder Technology as Applied to Food, Nutraceuticals and Pharmaceuticals Massy, Paris, France, , 18-SEP-08 - 19-SEP-08 [Details]
(2007)The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems”
Pehkonen, K. and Roos, Y.H. (2007) Entrapment of probiotic bacteria in frozen cryoprotectants and viability in freeze-drying The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems” [Details]
(2006)Fifth International Conference on the Conveying and Handling of Particulate Solids
Fitzpatrick, J.J., Twomey, M., Cerqueira, P.S.M, Descamps, N., and Roos, Y.H.; (2006) Glass transition and the caking of food powders . In: * eds. Fifth International Conference on the Conveying and Handling of Particulate Solids Sorrento, Italy, , 27-AUG-06 - 01-SEP-06 , pp.*-* [Details]

Other Journals

YearPublication
(2010)'Glass transition temperature and its relevance in food processing'
Roos, Y.H. (2010) 'Glass transition temperature and its relevance in food processing' Annual Reviews in Food Science and Technology, 1 (1) :469-496. [Details]
(1991)'Applying state diagrams to food processing and development'
Roos, Y. and Karel, M.; (1991) 'Applying state diagrams to food processing and development' Food Technology, 45 . [Details]

Other

YearPublication
(2012)Comment on the Melting and Decomposition of Sugars.
Roos, YH,Franks, F,Karel, M,Labuza, TP,Levine, H,Mathlouthi, M,Reid, D,Shalaev, E,Slade, L (2012) Comment on the Melting and Decomposition of Sugars. Other [DOI] [Details]

Conference Contributions

YearPublication
(2014)Amorph 2014 The Felix Franks Symposium – A Celebration,
Maidannyk, V.A. and Roos, Y.H. (2014) Structural relaxation times in amorphous states: The trehalose- whey protein system. [Poster Presentation], Amorph 2014 The Felix Franks Symposium – A Celebration, Girton College, University of Cambridge, UK . [Details]
(2014)Amorph 2014 The Felix Franks Symposium – A Celebration,
Potes, N. and Roos, Y.H. (2014) Vitrification of hydration water and the glass transition in carbohydrate-protein systems. [Oral Presentation], Amorph 2014 The Felix Franks Symposium – A Celebration, Girton College, University of Cambridge, UK . [Details]
(2014)II Congreso Internacional de Investigacion e Innovacion en Ingenieria, Ciencia y Technologia de Alimentos,
Roos, Y.H. (2014) Impact of phase and state transitions on food stability. [Plenary Lecture], II Congreso Internacional de Investigacion e Innovacion en Ingenieria, Ciencia y Technologia de Alimentos, Medellin, Colombia . [Details]
(2014)Amorph 2014 The Felix Franks Symposium – A Celebration,
Roos, Y.H. (2014) Amorphous states in food systems – Paradigms and materials science. [Plenary Lecture], Amorph 2014 The Felix Franks Symposium – A Celebration, Girton College, University of Cambridge, UK . [Details]
(2014)IUFoST 17th World Congress of Food Science and Technology,
Roos, Y.H. (2014) Water and structural relaxations in complex food solids. [Invited Oral Presentation], IUFoST 17th World Congress of Food Science and Technology, Montreal, Canada . [Details]
(2014)1st Congress on Food Structure Design,
Roos, Y.H. (2014) Elucidating structure-property functions and designing model multiphase food systems. [Invited Oral Presentation], 1st Congress on Food Structure Design, Porto, Portugal . [Details]
(2014)II Congreso Internacional de Investigacion e Innovacion en Ingenieria, Ciencia y Technologia de Alimentos,
Roos, Y.H. (2014) The importance of phase and state transitions in food processing. [Plenary Lecture], II Congreso Internacional de Investigacion e Innovacion en Ingenieria, Ciencia y Technologia de Alimentos, Medellin, Colombia . [Details]
(2014)IUFoST 17th World Congress of Food Science and Technology,
Roos, Y.H. (2014) Materials science approach to stabilization of nutrients in dehydrated delivery systems. [Invited Oral Presentation], IUFoST 17th World Congress of Food Science and Technology, Montreal, Canada . [Details]
(2014)2014 Annual Meeting of Korean Society of Food Science and Tehnology,
Roos, Y.H. (2014) Importance of water in the design of foods for the future. [Invited Oral Presentation], 2014 Annual Meeting of Korean Society of Food Science and Tehnology, Gwangju, Republic of Korea . [Details]
(2014)8th International Congress of Food Technologists, Biotechnologists and Nutritionists,
Roos, Y.H. (2014) State transitions in food structure engineering. [Plenary Lecture], 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, Croatia . [Details]
(2013)42nd Annual Food Research Conference,
Lim, A.S.L. and Roos, Y.H. (2013) Depletion flocculation, electrostatic attraction and particle stability in layer-by-layer (LBL) emulsions. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc Food Research Centre, Ashtown, Dublin . [Details]
(2013)Inaugural Symposium of the European Academy for Food Engineering (EAFE). European Congress of Chemical Engineering and Applied Biotechnology, ECCE9,
Roos, Y.H. (2013) Food structure engineering. [Invited Oral Presentation], Inaugural Symposium of the European Academy for Food Engineering (EAFE). European Congress of Chemical Engineering and Applied Biotechnology, ECCE9, The Hague, The Netherlands . [Details]
(2013)ESPCA/São Paulo School of Advanced Science, Advances in Molecular Structuring of Food Materials,
Roos, Y.H. (2013) Microstructural aspects of glass formation in food freezing and dehydration. [Invited Oral Presentation], ESPCA/São Paulo School of Advanced Science, Advances in Molecular Structuring of Food Materials, University of São Paulo, Pirassununga, Brazil . [Details]
(2013)42nd Annual Food Research Conference,
Maidannyk, V.A. and Roos, Y.H. (2013) The influence of pH on rheological behavior of layer-by-layer emulsions. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc Food Research Centre, Ashtown, Dublin . [Details]
(2013)Workshop on Biosensitives Advanced Stabilisation – Formulation and Design for Food Structure and Stability,
Zhou, Y. and Roos, Y.H. (2013) Biosensitives in freeze-dried systems. [Invited Lectures (Workshops)], Workshop on Biosensitives Advanced Stabilisation – Formulation and Design for Food Structure and Stability, University College Cork, Ireland . [Details]
(2013)Institute of Food Technologists, Annual Meeting,
Roos, Y.H., Lin, Y. and Potes, N. (2013) Thermal complexity of whey proteins at high solids. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Chicago, Illinois, U.S.A . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)5th International Symposium on Delivery of Functionality in Complex Food Systems,
Mao, L., Roos, Y.H. and Miao, S. (2013) Emulsion filled protein gel as flavor delivery system: Gel properties and flavor release. [Oral Presentation], 5th International Symposium on Delivery of Functionality in Complex Food Systems, Haifa, Israel . [Details]
(2013)ESPCA/São Paulo School of Advanced Science, Advances in Molecular Structuring of Food Materials,
Roos, Y.H. (2013) University of São Paulo, Pirassununga, Brazil. [Invited Oral Presentation], ESPCA/São Paulo School of Advanced Science, Advances in Molecular Structuring of Food Materials, State transitions and microstructure of food delivery systems solids . [Details]
(2013)ISOPOW XII – Water in Soft Materials,
Roos, Y.H. (2013) H-O-H in phases. [Invited Oral Presentation], ISOPOW XII – Water in Soft Materials, Fiskebäckskil, Sweden . [Details]
(2013). Institute of Food Technologists, Annual Meeting,
Mao, L., Roos, Y.H., Miao, S. and Barba, L. (2013) Monoglyceride self-assembled structure in O/W emulsions and its application to control flavor release. [Poster Presentation], . Institute of Food Technologists, Annual Meeting, Chicago, Illinois, U.S.A . [Details]
(2012)UCC Food Research Conference 2012,
Mao, L., Roos, Y.H. and Miao, S. (2012) Flavor release from monoglyceride structured emulsions. [Oral Presentation], UCC Food Research Conference 2012, University College, Cork, Ireland . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Potes, N., Coxac, M.C. and Roos, Y.H. (2012) Thermally induced changes in protein-oil systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)5th IDF / INRA International Symposium on Spray Dried Dairy Products,
Zhou, Y., Potes, N. and Roos, Y.H. (2012) Structural relaxation times and stability of hydrophilic vitamins in water-plasticized lactose solids. [Poster Presentation], 5th IDF / INRA International Symposium on Spray Dried Dairy Products, St-Malo, France . [Details]
(2012)5th IDF / INRA International Symposium on Spray Dried Dairy Products,
Maher, P.G., Roos, Y.H. and Fenelon, M.A. (2012) Physico-chemical properties of dairy powders prepared from nanoemulsions. [Poster Presentation], 5th IDF / INRA International Symposium on Spray Dried Dairy Products, St-Malo, France . [Details]
(2012)5th IDF / INRA International Symposium on Spray Dried Dairy Products,
Murphy, E., Fenelon, M. and Roos, Y.H. (2012) High solids processing of infant formula using a shockwave steam injector. [Poster Presentation], 5th IDF / INRA International Symposium on Spray Dried Dairy Products, St-Malo, France . [Details]
(2012)Institute of Food Technologists, Annual Meeting,
Zhou, Y. and Roos, Y.H. (2012) Spray-dried and freeze-dried encapsulant characteristics in stabilization of alpha-tocopherol. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Las Vegas, Nevada, U.S.A . [Details]
(2012)Institute of Food Technologists, Annual Meeting,
Harnkarnsujarit, N., Charoenrein, S., Roos, Y.H. (2012) Microstructure and stabilization of beta-carotene in freeze-dried systems. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Las Vegas, Nevada, U.S.A . [Details]
(2012)Institute of Food Technologists, Annual Meeting,
Potes, N., Febrer, C.M. and Roos, Y.H. (2012) Thermal and mechanical properties of high-protein systems containing sugars and lipids. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Las Vegas, Nevada, U.S.A . [Details]
(2012)Society of Dairy Technology Autumn Conference,
Maher, P.G., Roos, Y.H. and Fenelon, M.A. (2012) Comparison of spray dried emulsion and nanoemulsion dairy powders. [Poster Presentation], Society of Dairy Technology Autumn Conference, Cork, Ireland . [Details]
(2012)EFW2012 – 7th International Conference on Water in Food,
Roos, Y.H. (2012) Critical aspects of water plasticization of food solids. [Invited Oral Presentation], EFW2012 – 7th International Conference on Water in Food, Helsinki, Finland . [Details]
(2012)The Royal Golden Jubilee Ph.D. Program, The Thailand Research Fund, RGJ – Ph.D. Congress XIII,
Roos, Y.H. (2012) Water activity, glass transition and stability of foods. [Invited Oral Presentation], The Royal Golden Jubilee Ph.D. Program, The Thailand Research Fund, RGJ – Ph.D. Congress XIII, Pattaya, Chonburi, Thailand . [Details]
(2012)6th European Workshop on Food Engineering and Technology,
Zhou, Y. and Roos, Y.H. (2012) Stabilization of sensitive components in frozen and dehydrated food systems: formulation, processing, and storage. [Oral Presentation], 6th European Workshop on Food Engineering and Technology, Singen, Germany . [Details]
(2012)International Conference on Food and Applied Bioscience,
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2012) State transitions and freeze-dried food structures. [Poster Presentation], International Conference on Food and Applied Bioscience, Chiang Mai, Thailand . [Details]
(2012)The International Congress on Food Engineering and Technology (IFET2012),
Potes, N., Febrer, C.M. and Roos, Y.H. (2012) Composition and storage effects on mechanical relaxations in high-protein systems. [Poster Presentation], The International Congress on Food Engineering and Technology (IFET2012), Bangkok, Thailand . [Details]
(2012)The International Congress on Food Engineering and Technology (IFET2012),
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2012) Degradation of β-carotene in glassy porous solid polymers. [Poster Presentation], The International Congress on Food Engineering and Technology (IFET2012), Bangkok, Thailand . [Details]
(2012)The Royal Golden Jubilee Ph.D. Program, The Thailand Research Fund, RGJ – Ph.D. Congress XIII,
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2012) Microstructure and water activity effects on stability of β-carotene in freeze-dried systems. [Oral Presentation], The Royal Golden Jubilee Ph.D. Program, The Thailand Research Fund, RGJ – Ph.D. Congress XIII, Pattaya, Chonburi, Thaiand . [Details]
(2012)11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids,
Zhou, Y. and Roos, Y.H. (2012) Water sorption, glass transition and crystallization of sugars as affected by protein and oil in freeze-dried systems. [Oral Presentation], 11th International Hydrocolloids Conference – Biofunctionality and Technofunctionality of Hydrocolloids, Purdue University, U.S.A . [Details]
(2012)EFW2012 – 7th International Conference on Water in Food,
Zhou, Y. and Roos, Y.H. (2012) Alpha-tocopherol stability in water plasticization of spray-dried and freeze-dried emulsions. [Oral Presentation], EFW2012 – 7th International Conference on Water in Food, Helsinki, Finland . [Details]
(2012). EFW2012 – 7th International Conference on Water in Food,
Potes, N. and Roos, Y.H. (2012) Glass transition and lactose crystallization by water plasticization in static and dynamic studies of lactose-maltodextrin systems. [Oral Presentation], . EFW2012 – 7th International Conference on Water in Food, Helsinki, Finland . [Details]
(2012)5th IDF / INRA International Symposium on Spray Dried Dairy Products,
Potes. N. and Roos, Y.H. (2012) Crystallization and fluidness of lactose-maltodextrin systems. [Poster Presentation], 5th IDF / INRA International Symposium on Spray Dried Dairy Products, St-Malo, France . [Details]
(2012)15th International Congress on Thermal Analysis and Calorimetry (ICTAC),
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2012) Mechanical relaxations and glass transition related stability of β-carotene in freeze-dried solids. [Oral Presentation], 15th International Congress on Thermal Analysis and Calorimetry (ICTAC), Higashi-Osaka, Japan . [Details]
(2012)Institute of Food Technologists, Annual Meeting,
Roos, Y.H. (2012) Melting, relaxations, and time-dependent properties. [Invited Oral Presentation], Institute of Food Technologists, Annual Meeting, Las Vegas, Nevada, U.S.A . [Details]
(2011)EFFoST Annual Meeting, Process-Structure-Function Relationships,
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y.H. (2011) Freezing effects on structures and stability of beta-carotene in freeze-dried solids. [Oral Presentation], EFFoST Annual Meeting, Process-Structure-Function Relationships, Technische Universität, Berlin , 09-NOV-11 - 11-NOV-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Nur Hanani, Z.A., Beatty, E., Roos, Y.H. and Kerry, J.P. (2011) Manufacture of gelatin-based films using extrusion: Assessment of extrusion parameters on film properties. [Poster Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)Institute of Food Technologists, IFT11 Annual Meeting + Food Expo,
Silalai, N. and Roos, Y.H. (2011) Dielectric relaxations and stickiness around glass transition of maltodextrin-milk solids systems. [Poster Presentation], Institute of Food Technologists, IFT11 Annual Meeting + Food Expo, New Orleans, LA, USA , 11-JUN-11 - 14-JUN-11. [Details]
(2011)Institute of Food Technologists, IFT11 Annual Meeting + Food Expo,
Cornacchia, L. and Roos, Y.H. (2011) State of dispersed lipid carrier and interface composition as determinants of β-carotene stability in emulsions. [Poster Presentation], Institute of Food Technologists, IFT11 Annual Meeting + Food Expo, New Orleans, LA, USA , 11-JUN-11 - 14-JUN-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Nur Hanani, Z.A., Roos, Y.H. and Kerry, J.P. (2011) Fourier transform infrared (FTIR) spectroscopic analysis of biodegradable gelatin films immersed in water. [Poster Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)Institute of Food Technologists, IFT11 Annual Meeting + Food Expo,
Zhou, Y. and Roos, Y.H. (2011) Water sorption and physical changes affect stability of α-tocopherol in freeze-dried carbohydrate-protein-oil systems. [Conference Organising Committee Chairperson], Institute of Food Technologists, IFT11 Annual Meeting + Food Expo, New Orleans, LA, USA , 11-JUN-11 - 14-JUN-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Potes, N. and Roos, Y.H. (2011) Crystallization in amorphous lactose-maltodextrin mixtures. [Oral Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Zhou, Y. and Roos, Y.H. (2011) Stability of a-tocopherol in amorphous freeze-dried carbohydrate-protein systems. [Conference Organising Committee Chairperson], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Roos, Y.H. (2011) Relaxations, glass transition and engineering properties of food solids. [Invited Oral Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Murphy, E.G., Tobin, J.T., Roos, Y.H., and Fenelon, M.A. (2011) The effect of high velocity steam injection on the colloidal stability of concentrated emulsions or the manufacture of infant formulations. [Oral Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)40th Annual UCC Food Research Conference, Food, Nutrition & Consumer Foods,
Zhou, Y. and Roos, Y.H. (2011) Stability of ascorbic acid in freeze-dried lactose and trehalose as affected by water sorption and sugar crystallization. [Oral Presentation], 40th Annual UCC Food Research Conference, Food, Nutrition & Consumer Foods, University College, Cork , 31-MAR-11 - 01-APR-11. [Details]
(2011)11th International Congress on Engineering and Food, ICEF11,
Cornacchia, L. and Roos, Y.H. (2011) Beta-carotene delivery systems stabilized by dairy proteins. [Poster Presentation], 11th International Congress on Engineering and Food, ICEF11, Athens, Greece , 22-MAY-11 - 26-MAY-11. [Details]
(2011)EFFoST Annual Meeting, Process-Structure-Function Relationships,
Maher, P.G., Tobin, J.T., Chaurin, V., Roos, Y.H. and Fenelon, M.A. (2011) Stability of β-carotene in sodium caseinate stabilized nanoemulsions in simulated retort sterilization. [Poster Presentation], EFFoST Annual Meeting, Process-Structure-Function Relationships, Technische Universität, Berlin , 09-NOV-11 - 11-NOV-11. [Details]
(2011)Institute of Food Technologists, IFT11 Annual Meeting + Food Expo,
Potes, N. and Roos, Y.H. (2011) Crystallization kinetics of lactose in freeze-dried lactose-maltodextrins systems. [Poster Presentation], Institute of Food Technologists, IFT11 Annual Meeting + Food Expo, New Orleans, LA, USA , 11-JUN-11 - 14-JUN-11. [Details]
(2011)EFFoST Annual Meeting, Process-Structure-Function Relationships,
Mao, L., O’Kennedy, B.O., Roos, Y.H., Hannon, J. and Miao, S. (2011) Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release. [Poster Presentation], EFFoST Annual Meeting, Process-Structure-Function Relationships, Technische Universität, Berlin , 09-NOV-11 - 11-NOV-11. [Details]
(2010)Institute of Food Technologists Annual Meeting,
Zhou, Y. and Roos, Y.H. (2010) Water sorption and crystallization effects on stability of ascorbic acid in freeze-dried trehalose and lactose systems. [Poster Presentation], Institute of Food Technologists Annual Meeting, Chicago, IL, U.S.A . [Details]
(2010)ISOPOW Practicum IV,
Roos, Y.H. (2010) Water activity and glass transition: Importance in food processing and stabilization. [Invited Oral Presentation], ISOPOW Practicum IV, Querétaro, México , 09-SEP-10 - 10-SEP-10. [Details]
(2010)Institute of Food Technologists Annual Meeting,
Maher, P.G., Zhou, Y. Haque, M.d.K., Roos, Y.H. and Fenelon, M.A. (2010) Physicochemical properties of β-casein stabilized nanoemulsions. [Poster Presentation], Institute of Food Technologists Annual Meeting, Chicago, IL, U.S.A . [Details]
(2010)Institute of Food Technologists Annual Meeting,
Haque, M.d. K. and Roos, Y.H. (2010) Influence of inulin and storage temperature on stability of oil in water emulsions formed with soy protein isolate. [Poster Presentation], Institute of Food Technologists Annual Meeting, Chicago, IL, U.S.A . [Details]
(2010)11th International Symposium on the properties of water, ISOPOW11,
Roos, Y.H. (2010) Carbohydrates and proteins as non-equilibrium components of biological materials. [Invited Oral Presentation], 11th International Symposium on the properties of water, ISOPOW11, Querétaro, México , 05-SEP-10 - 09-SEP-10. [Details]
(2010)11th International Symposium on the properties of water, ISOPOW11,
Cornacchia, L. and Roos, Y.H. (2010) Freeze-thawing stability of protein-stabilised oil-in-water emulsions. [Poster Presentation], 11th International Symposium on the properties of water, ISOPOW11, Querétaro, México , 05-SEP-10 - 09-SEP-11. [Details]
(2010)15th World Congress of Food Science and Technology, IUFoST 2010,
Roos, Y.H. (2010) Maillard reaction at low temperatures. [Invited Oral Presentation], 15th World Congress of Food Science and Technology, IUFoST 2010, Cape Town, South Africa , 22-AUG-10 - 26-AUG-10. [Details]
(2010)11th International Symposium on the properties of water, ISOPOW11,
Silalai, N. and Roos, Y.H. (2010) . Water sorption and mechanical relaxations around glass transition of maltodextrin-milk solids systems. [Oral Presentation], 11th International Symposium on the properties of water, ISOPOW11, Querétaro, México , 05-SEP-11 - 16-SEP-10. [Details]
(2009)Institute of Food Technologists Annual Meeting,
Silalai, N., Hogan, S., O’Callaghan, D. and Roos, Y.H. (2009) Effect of solids composition on stickiness and mechanical relaxations of dairy powders around glass transition. [Oral Presentation], Institute of Food Technologists Annual Meeting, Anaheim, CA, U.S.A . [Details]
(2009)Food Innovation Asia Conference 2009,
Roos, Y.H. (2009) Phase transitions of spray-dried products. [Invited Oral Presentation], Food Innovation Asia Conference 2009, BITEC, Bangkok, Thailand . [Details]
(2009)EFFoST Conference, New Challenges in Food Preservation,
Zhou, Y. and Roos, Y.H. (2009) State transitions and water sorption of freeze-dried protein-carbohydrate systems. [Poster Presentation], EFFoST Conference, New Challenges in Food Preservation, Budapest, Hungary . [Details]
(2009)The 6th Asia-Pacific Drying Conference (ADC2009),
Silalai, N., Hogan, S., O’Callaghan, D. and Roos, Y.H. (2009) The control of dairy powder characteristics using alpha-relaxation and glass transition data. [Oral Presentation], The 6th Asia-Pacific Drying Conference (ADC2009), Bangkok, Thailand . [Details]
(2009)39th Annual Research Conference - Food, Nutrition and Consumer Science,
Zhou, Y. and Roos, Y.H. (2009) State transitions and water sorption of freeze-dried protein carbohydrate systems. [Oral Presentation], 39th Annual Research Conference - Food, Nutrition and Consumer Science, University College Cork, Ireland . [Details]
(2009)5th International Symposium on Food Rheology and Structure – ISFRS 2009,
Silalai, N., Hogan, S., O’Callaghan, D. And Roos, Y.H. (2009) Dielectric relaxations and stickiness of dairy powders influenced by glass transition. [Oral Presentation], 5th International Symposium on Food Rheology and Structure – ISFRS 2009, Zürich, Switzerland . [Details]
(2009)Institute of Food Technologists Annual Meeting,
Potes, N., Roos, Y.H. and Naivikul, O. (2009) Use of encapsulated cinnamon as an antioxidant in a fried rice snack. [Poster Presentation], Institute of Food Technologists Annual Meeting, Anaheim, CA, U.S.A . [Details]
(2009)39th Annual Research Conference - Food, Nutrition and Consumer Science,
Maher, P.G., Zhou, Y., Haque, K., Roos, Y.H. and Fenelon, M.A. (2009) Optimisation of glass transition and rheological properties in nanoemulsions using a statistical mixture design. [Oral Presentation], 39th Annual Research Conference - Food, Nutrition and Consumer Science, University College Cork, Ireland . [Details]
(2009)39th Annual Research Conference - Food, Nutrition and Consumer Science,
Cornacchia, L. and Roos, Y.H. (2009) Stability of β-carotene in protein-stabilised delivery systems. [Oral Presentation], 39th Annual Research Conference - Food, Nutrition and Consumer Science, University College Cork, Ireland . [Details]
(2009)39th Annual Research Conference - Food, Nutrition and Consumer Science,
Silalai, N., Hogan, S., O’Callaghan, D. and Roos, Y.H. (2009) The role of α-relaxation and glass transition in understanding stickiness of dairy powders. [Oral Presentation], 39th Annual Research Conference - Food, Nutrition and Consumer Science, University College Cork, Ireland . [Details]
(2008)First European Food Congress,
Roos, Y.H. (2008) Glass Transitions in Food Process and Product Development. [Invited Oral Presentation], First European Food Congress, Ljubljana, Slovenia . [Details]
(2008)Tenth International Congress on Engineering and Food - ICEF,
Roos, Y.H. (2008) Glass transitions: Opportunities and challenges. [Invited Oral Presentation], Tenth International Congress on Engineering and Food - ICEF, Viña del Mar, Chile . [Details]
(2008)14th World Congress of Food Science and Technology,
Roos, Y.H. (2008) Phase and State Transitions. [Invited Oral Presentation], 14th World Congress of Food Science and Technology, Shanghai, China . [Details]
(2007)The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems”,
Roos, Y.H. (2007) Crystallization, collapse, and glass transition in low water food systems. [Invited Oral Presentation], The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems”, Bangkok, Thailand . [Details]
(2007)The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems”,
Pehkonen, K. and Roos, Y.H. (2007) Entrapment of probiotic bacteria in frozen cryoprotectants and viability in freeze-drying. [Oral Presentation], The 10th International Symposium on the Properties of Water (ISOPOW X). “Water Properties in Food, Health, Pharmaceutical and Biological Systems”, Bangkok, Thailand . [Details]
(2007)ISOPOW Practicum 3,
Roos, Y.H. (2007) Understanding clumping and caking of food powders in humid environment. [Invited Oral Presentation], ISOPOW Practicum 3, Bangkok, Thailand . [Details]
(2005)3rd Nordic Drying Conference,
Roos, Y.H. and Alves-Filho, O.; (2005) Changes in food properties during drying operations. [Invited Oral Presentation], 3rd Nordic Drying Conference, Karlstad, Sweden , 15-JUN-05 - 17-JUN-05. [Details]
(2005)15th International Symposium on Microincapsulation,
Kaushik, V. and Roos, Y,H.; (2005) Effects of different homogenization processes on olive oil encapsulation in freeze dried sugar/gelatin matrices. [Oral Presentation], 15th International Symposium on Microincapsulation, Centro Congressi Camera di Commercio di Parma, via Verdi 2, Parma, Italy. , 18-SEP-05 - 21-SEP-05. [Details]
(2005)35th Research Conference – Food, Nutrition and Consumer Sciences,
Pehkonen, K., Miao, S. and Roos, Y.H.; (2005) Survival of Lactobacillus rhamnosus GG (LGG) in freeze-drying and storage. [Poster Presentation], 35th Research Conference – Food, Nutrition and Consumer Sciences, Univeristy College Cork, Ireland , 01-SEP-05 - 02-SEP-05. [Details]
(2005)35th Research Conference – Food, Nutrition and Consumer Sciences,
Kaushik, V. and Roos, Y.H.; (2005) Optimised limonene encapsulation in freeze-drying of gum Arabic, sucrose, and gelatin systems. [Poster Presentation], 35th Research Conference – Food, Nutrition and Consumer Sciences, University College Cork, Ireland , 01-SEP-05 - 02-SEP-05. [Details]
(2005)Institute of Food Technologists Annual Meeting,
Vega, C., Goff, H.D. and Roos, Y.H.; (2005) Physico-chemical properties of spray-dried ice cream mixes. [Oral Presentation], Institute of Food Technologists Annual Meeting, Ernest N. Morial Convention Center, New Orleans, Louisiana, USA , 17-JUL-05 - 19-JUL-05. [Details]
(2005)Institute of Food Technologists Annual Meeting,
Roos, Y.H.; (2005) Importance of calorimetry in understanding food dehydration and stability. [Invited Oral Presentation], Institute of Food Technologists Annual Meeting, Ernest N. Morial Convention Center, New Orleans, Louisiana, USA , 17-JUL-05 - 19-JUL-05. [Details]
(2005)COST Action 921 WORKSHOP,
O’Meara, S.S., van Ruth, S.M., Delahunty, C.M. and Roos, Y.H.; (2005) Influence of spray-drying on the retention of strawberry flavour in yoghurt powder. [Poster Presentation], COST Action 921 WORKSHOP, ENESAD, 26 Boulevard du Docteur Petitjean, Dijon, France , 06-APR-05 - 08-APR-05. [Details]
(2004)International Congress on Engineering and Food, ICEF9,
Talja, R.A., Helén, H., Roos, Y.H. and Jouppila, K.; (2004) Physical properties of starch-based edible films plasticized with binary polyol mixtures. [Poster Presentation], International Congress on Engineering and Food, ICEF9, Montpellier, France , 07-MAR-04 - 11-MAR-05. [Details]
(2004)Thermal Analysis Seminar, Mason Technologies,
Roos, Y.H.; (2004) Thermal Analysis, State Transitions and Food Quality. [Invited Oral Presentation], Thermal Analysis Seminar, Mason Technologies, May 11, Maryborough House Hotel,Cork May 13, Red Cow Morans Hotel, Dublin , 11-MAY-04 - 13-MAY-04. [Details]
(2004)34th Annual Food Science and Technology Research Conference,
Omar, A.M.E. and Roos, Y.H.; (2004) Water sorption and time-dependent phenomena of freeze-dried lactose and lactose-salt mixtures. [Poster Presentation], 34th Annual Food Science and Technology Research Conference, University College Cork , 16-SEP-04 - 17-SEP-04. [Details]
(2004)34th Annual Food Science and Technology Research Conference,
Miao, S. and Roos, Y.H.; (2004) Nonenzymatic browning kinetics in low-moisture lactose, trehalose and lactose/trehalose food systems as affected by component crystallization. [Poster Presentation], 34th Annual Food Science and Technology Research Conference, University College Cork, Ireland , 16-SEP-04 - 17-SEP-04. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Skogfält, L. and Roos, Y.H.; (2004) Viability of probiotic bacteria in freezing and freeze-drying with carbohydrate cryoprotectants. [Poster Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-04. [Details]
(2004)34th Annual Food Science and Technology Research Conference,
Haque, Md.K. and Roos,Y.H; (2004) Crystallization and x-ray diffraction on crystals formed in water plasticized spray dried and freeze-dried amorphous lactose/protein mixtures. [Poster Presentation], 34th Annual Food Science and Technology Research Conference, University College Cork, Ireland , 16-SEP-04 - 17-SEP-04. [Details]
(2004)34th Annual Food Science and Technology Research Conference,
Barham, A.S.A., Hodnett, B.K., Roos, Y.H. and Haque, Md.K.; (2004) Crystallization of spray dried and freeze-dried lactose-protein mixtures in humid air. [Poster Presentation], 34th Annual Food Science and Technology Research Conference, University College Cork, Ireland , 16-SEP-04 - 17-SEP-04. [Details]
(2004)Institute of Food Technologists, Annual Meeting,
Rogers, M.A., Goff, H.D. and Roos, Y.H.; (2004) Influence of structural heterogeneity on Williams-Landel-Ferry kinetics in complex frozen food systems. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Las Vegas, Nevada , 12-JUL-04 - 16-JUL-04. [Details]
(2004)2nd International Symposium on Spray Drying of Milk Products,
Miao, S. and Roos, Y.H.; (2004) Non-enzymatic browning kinetics of carbohydrate-based food models in spray drying conditions. [Poster Presentation], 2nd International Symposium on Spray Drying of Milk Products, Cork, Ireland , 19-OCT-04 - 21-OCT-04. [Details]
(2004)2nd International Symposium on Spray Drying of Milk Products,,
Haque, Md.K. and Roos, Y.H.; (2004) Water sorption and time-dependent changes of spray-dried lactose/protein mixtures. [Poster Presentation], 2nd International Symposium on Spray Drying of Milk Products,, Cork, Ireland , 19-OCT-04 - 21-OCT-04. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Roos, Y.H.; (2004) Application of water relationships to minimizing adverse effects of food processing. [Invited Oral Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-05. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Talja R.A., Helén, H., Roos, Y.H. and Jouppila K.; (2004) Effect of content and type of binary polyol mixture on physical and mechanical properties of starch-based edible films. [Poster Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-04. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Omar, E. and Roos, Y.H.; (2004) Water sorption, crystallization behavior, and time-dependent properties of freeze dried lactose and lactose-mineral mixtures. [Poster Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-04. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Miao, S. and Roos, Y.H.; (2004) Effects of sugar crystallization on nonenzymatic browning kinetics in low moisture food systems. [Poster Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-04. [Details]
(2004)ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials,
Haque, Md. K. and Roos, Y.H; (2004) Physical structure, water plasticization and crystallisation of spray dried and freeze-dried lactose. [Poster Presentation], ISOPOW 2004 - 9th International Symposium on the Properties of Water, Water properties in relation to stabilisation of food, pharmaceutical and biological materials, Mar del Plata, Argentina , 25-SEP-04 - 30-SEP-04. [Details]
(2003)New Functional Ingredients and Foods: Safety, Health and Convenience,
Miao, S., Roos, Y.H., Kelly, A.L. and Fitzgerald, G.F.; (2003) Effects of high-pessure homogenisation and high hydrostatic pressure treatment on the survival of probiotic bacteria in orange juice. [Poster Presentation], New Functional Ingredients and Foods: Safety, Health and Convenience, Copenhagen, Denmark , 09-APR-03 - 11-APR-03. [Details]
(2003)33rd Annual Food Science and Technology Research Conference,
Singh, K.J. and Roos, Y.H.; (2003) Thermal behaviour of maximally freeze concentrated sugar and sugar-protein food systems. [Poster Presentation], 33rd Annual Food Science and Technology Research Conference, University College Cork, Ireland , 11-SEP-03 - 12-SEP-03. [Details]
(2003)33rd Annual Food Science and Technology Research Conference,
Miao, S. and Roos, Y.H.; (2003) Effects of temperature and moisture content on nonenzymatic browning kinetics in a noncrystalline carbohydrate-based low-moisture food system. [Poster Presentation], 33rd Annual Food Science and Technology Research Conference, University College Cork, Ireland , 11-SEP-03 - 12-SEP-03. [Details]
(2003)European Symposium EU Drying 03,
Roos, Y.H.; (2003) Phase and state transitions in food dehydration. [Invited Oral Presentation], European Symposium EU Drying 03, Convention Center, Creta Maris Hotel, Hersonissos, Heraklion, Crete, Greece , 03-SEP-03 - 05-SEP-03. [Details]
(2003)Institute of Food Technologists, Annual Meeting,
Talja, R.A., Jouppila, K., Helén, H. and Roos, Y.H.; (2003) Physical properties of starch-based edible films. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Chicago, Illinois, USA , 12-JUL-03 - 16-JUL-03. [Details]
(2003)Institute of Food Technologists, Annual Meeting,
Talja, R.A., Jouppila, K., Helén, H. and Roos, Y.H.; (2003) Glass transition behavior of binary polyol mixtures. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Chicago, Illinois, USA , 12-JUL-03 - 16-JUL-03. [Details]
(2003)Pressure to Succeed: An Insight into High Pressure Processing of Food,
Miao, S., Twomey, M., Kelly, A., Fitzgerald, G.F. and Roos, Y.H.; (2003) Effects of high pressure homogenization and high hydrostatic pressure treatment on the survival of probiotic bacteria in orange juice. [Poster Presentation], Pressure to Succeed: An Insight into High Pressure Processing of Food, Tullamore, Ireland , 09-APR-03 - 09-APR-03. [Details]
(2002)33emes Journees de Calorimetrie et d’Analyse Thermique,
Roos, Y.H.; (2002) Thermal analysis, state transitions and food quality. [Invited Oral Presentation], 33emes Journees de Calorimetrie et d’Analyse Thermique, ENSIA Massy, France , 29-MAY-02 - 31-MAY-02. [Details]
(2002)The Nordic Rheology Conference 2002,
Kouassi, K. and Roos, Y.H.; (2002) Glass transition and glycerol effects on sucrose inversion in pullulan-sucrose systems. [Oral Presentation], The Nordic Rheology Conference 2002, Gothenburg, Sweden , 12-JUN-02 - 14-JUN-02. [Details]
(2002)IFT’s Pre-Meeting Continuing Education Program. Fundamentals of Water Activity,
Roos, Y.H.; (2002) Glass transition and water activity. [Invited Oral Presentation], IFT’s Pre-Meeting Continuing Education Program. Fundamentals of Water Activity, Anaheim Marriott Hotel, Anaheim, CA, USA , 14-JUN-02 - 15-JUN-02. [Details]
(2002)Elintarviketutkijain Seura, Prosessitekniikan jaosto,
Roos, Y.H.; (2002) Phase transitions in food processing and storage. [Invited Oral Presentation], Elintarviketutkijain Seura, Prosessitekniikan jaosto, VTT Auditorium, Espoo, Finland , 19-NOV-02 - 19-NOV-02. [Details]
(2002)XXIV National Meeting of Calorimetry, Thermal Analysis and Chemical Thermodynamics, Materials Science, Environment, Life Science, Cultural Heritage,
Roos, Y.H.; (2002) Thermal analysis and biomaterials science achievements in food processing and storage. [Invited Oral Presentation], XXIV National Meeting of Calorimetry, Thermal Analysis and Chemical Thermodynamics, Materials Science, Environment, Life Science, Cultural Heritage, Palazzo delle Scienze, Università degli Studi di Catania, Catania, Sicily, Italy , 15-DEC-02 - 18-DEC-02. [Details]
(2002)EUROFOOD’s Water, Water Structure, Water Activity, Water Determination in Food. 2nd International Workshop,
Talja, R.A., Jouppila, K. and Roos, Y.H.; (2002) Dehydration of frozen wheat dough during storage. [Poster Presentation], EUROFOOD’s Water, Water Structure, Water Activity, Water Determination in Food. 2nd International Workshop, Reims, France , 26-MAR-02 - 27-MAR-02. [Details]
(2001)Fourth Food Ingredients Symposium,,
Roos, Y.H.; (2001) Lactose in food and pharmaceutical applications. [Invited Oral Presentation], Fourth Food Ingredients Symposium,, Convention Centre, Silver Springs Moran Hotel, Co. Cork, Ireland , 19-SEP-01 - 20-SEP-01. [Details]
(2001)European Conference on Advanced Technology for Safe and High Quality Foods - EUROCAFT 2001,
Roos, Y.H.; (2001) Material science approach in food process development. [Invited Oral Presentation], European Conference on Advanced Technology for Safe and High Quality Foods - EUROCAFT 2001, Crowne Plaza Berlin City Centre, Berlin, Germany , 05-DEC-01 - 07-DEC-01. [Details]
(2001)European Conference on Advanced Technology for Safe and High Quality Foods - EUROCAFT 2001,
Lievonen, S.M. and Roos, Y.H.; (2001) Physical state and nonenzymatic browning kinetics. [Poster Presentation], European Conference on Advanced Technology for Safe and High Quality Foods - EUROCAFT 2001, Crowne Plaza Berlin City Sentre, Berlin, Germany , 05-DEC-01 - 07-DEC-01. [Details]
(2001)First International Symposium on the Spray Drying of Milk Products,
Roos, Y.H.; (2001) Importance of glass transition and water activity to spray drying and stability of dairy powders. [Invited Oral Presentation], First International Symposium on the Spray Drying of Milk Products, Rennes, France , 16-OCT-01 - 18-OCT-01. [Details]
(2001)III Congreso Iberoamericano de Ingenieria de Alimentos,
Roos, Y.H.; (2001) Water activity and glass transition in food systems. [Invited Oral Presentation], III Congreso Iberoamericano de Ingenieria de Alimentos, Universidad Politecnica de Valencia, Valencia, Spain , 11-MAR-01 - 15-MAR-01. [Details]
(2001)Institute of Food Technologists, Annual Meeting,
Roos, Y.H.; (2001) Molecular mobility – Importance to food processing and stability. [Invited Oral Presentation], Institute of Food Technologists, Annual Meeting, New Orleans, LA, USA , 13-JUN-01 - 27-JUN-01. [Details]
(2001)Institute of Food Technologists, Annual Meeting,
Meinander, N, Söderholm, E.S. and Roos, Y.H.; (2001) IR and Raman spectroscopy and molecular mobility. [Oral Presentation], Institute of Food Technologists, Annual Meeting, New Orleans, LA, USA , 13-JUN-01 - 27-JUN-01. [Details]
(2000)International Symposium on the Properties of Water 8, ISOPOW 2000,
Talja, R. and Roos, Y.H.; (2000) The effect of water on glass transition, crystallisation and melting behaviour of polyols, measured by DSC, DMA and DEA. [Poster Presentation], International Symposium on the Properties of Water 8, ISOPOW 2000, Zichron Yaakov, Israel , 16-SEP-00 - 21-SEP-00. [Details]
(2000)Eighth International Congress on Engineering and Food, ICEF8,
Laaksonen, T.J., Roos, Y.H. and Labuza, T.P.; (2000) Comparisons of the use of desiccators with or without vacuum in water sorption studies. [Poster Presentation], Eighth International Congress on Engineering and Food, ICEF8, Centro de Convenciones Puebla, Puebla, Mexico , 09-APR-00 - 13-APR-00. [Details]
(2000)Eighth International Congress on Engineering and Food, ICEF8,
Roos, Y.H. and Lievonen, S.M.; (2000) State transitions and reaction rates in concentrated food systems. [Invited Oral Presentation], Eighth International Congress on Engineering and Food, ICEF8, Centro de Convenciones Puebla, Puebla, Mexico , 09-APR-00 - 13-APR-00. [Details]
(2000)Symposium and Workshops on Pharmacy and Thermal Analysis, PhandTA5, Pharmacenter,
Söderholm, S., Meinander, N. and Roos, Y.H.; (2000) Temperature dependence of the Raman spectra of amorphous glucose. [Poster Presentation], Symposium and Workshops on Pharmacy and Thermal Analysis, PhandTA5, Pharmacenter, University of Basel, Switzerland , 19-SEP-00 - 21-SEP-00. [Details]
(2000)Flair-Flow: A Free Workshop. Molecular Mobility and Food Quality,
Roos, Y.H.; (2000) Molecular mobility and crystallization. [Invited Oral Presentation], Flair-Flow: A Free Workshop. Molecular Mobility and Food Quality, Society of Chemical Industry Lecture Theatre, 14-15 Belgrave Square, London , 07-MAR-00 - 07-MAR-00. [Details]
(2000)The XVIIth International Conference on Raman Spectroscopy (ICORS 2000),
Söderholm, S., Meinander, N. and Roos, Y.H.; (2000) Temperature dependence of the Raman spectra of amorphous glucose. [Poster Presentation], The XVIIth International Conference on Raman Spectroscopy (ICORS 2000), Peking University, Beijing, China , 20-AUG-00 - 25-AUG-00. [Details]
(2000)Institute of Food Technologists, Annual Meeting,
Burin, L., Jouppila, K., K.ansikas, J., Buera, M.P. and Roos, Y.H; (2000) Color formation in dehydrated modified whey powder systems as affected by compression and Tg. [Poster Presentation], Institute of Food Technologists, Annual Meeting, Dallas, Texas, USA , 10-JUN-00 - 14-JUN-00. [Details]
(2000)Institute of Food Technologists, Annual Meeting,
Laaksonen, T.J. and Roos, Y.H.; (2000) Isothermal and dynamic dielectric and mechanical spectra of frozen doughs. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Dallas, Texas, USA , 10-JUN-00 - 14-JUN-00. [Details]
(2000)International Symposium on the Properties of Water 8, ISOPOW 2000,
Jouppila, K., Miettinen, S.-M., Hyvönen, L. and Roos, Y.H.; (2000) Release of encapsulated aroma compounds from amorphous carbohydrate matrices as detected by electronic nose. [Poster Presentation], International Symposium on the Properties of Water 8, ISOPOW 2000, Zichron Yaakov, Israel , 16-SEP-00 - 21-SEP-00. [Details]
(2000)Eighth International Congress on Engineering and Food, ICEF8,
Lievonen, S.M. and Roos, Y.H.; (2000) Water sorption behaviour of food models for studies of glass transition and reaction kinetics. [Poster Presentation], Eighth International Congress on Engineering and Food, ICEF8, Centro de Convenciones Puebla, Puebla, Mexico , 09-APR-00 - 13-APR-00. [Details]
(2000)Arabinoxylans in Breadmaking, Project FAIR CT97-3069, 2nd Workshop,
Roos, Y.H. and Laaksonen, T.J.; (2000) Wheat dough phase transitions and water properties: Effect of added water extractable arabinoxylans. [Poster Presentation], Arabinoxylans in Breadmaking, Project FAIR CT97-3069, 2nd Workshop, Hotel Cenobio dei Dogi, Camogli, Italy , 05-MAY-00 - 05-MAY-00. [Details]
(1999)Elintarvikeylioppilas 1985,
Roos, Y.; (1999) DSC elintarvikkeiden veden sulamismäärityksissä. (Determination of ice melting in foods using DSC). [Invited Oral Presentation], Elintarvikeylioppilas 1985, Elintarvikeylioppilas 1985 , 30-DEC-99 - 30-DEC-99. [Details]
(1999)Institute of Food Technologists, Annual Meeting,
Laaksonen, T.J. and Roos, Y.H.; (1999) Dielectric properties of frozen doughs –effects of sugar, NaCl, and sugar-NaCl mixture. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Chicago, Illinois, USA , 24-JUL-99 - 28-JUL-99. [Details]
(1999)Workshop on Molecular Mobility in Foods,,
Jouppila, K., Kansikas, J. and Roos, Y.H.; (1999) Water plasticization effects on crystallization in amorphous carbohydrates. [Poster Presentation], Workshop on Molecular Mobility in Foods,, Camogli, Italy , 06-APR-99 - 07-APR-99. [Details]
(1999)*,
O’Meara, S.S., van Ruth, S., Delahunty, C. and Roos, Y.H.; (1999) Influence of spray-drying on the retention of strawberry flavour in yoghurt. [Poster Presentation], *, * , 30-DEC-99 - 30-DEC-99. [Details]
(1999)Institute of Food Technologists, Annual Meeting,
Söderholm, S., Roos, Y.H., Meinander, N. and Hotokka, M.; (1999) Characterization of carbohydrates using FT-Raman spectroscopy. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Chicago, Illinois, USA , 24-JUL-99 - 28-JUL-99. [Details]
(1999)Institute of Food Technologists, Annual Meeting,,
Kouame, K. and Roos, Y.H.; (1999) Glass transition and water effects on sucrose inversion by invertase. [Oral Presentation], Institute of Food Technologists, Annual Meeting,, Chicago, Illinois, USA , 24-JUN-99 - 28-JUN-99. [Details]
(1999)Workshop on Molecular Mobility in Foods,
Söderholm, S., Roos, Y.H., and Meinander, N.; (1999) Molecular mobility in biopolymers determined using Raman spectroscopy. [Poster Presentation], Workshop on Molecular Mobility in Foods, Camogli, Italy , 06-APR-99 - 07-APR-99. [Details]
(1999)Workshop on Molecular Mobility in Foods,
Lievonen, S.M. and Roos, Y.H.; (1999) Physical state and nonenzymatic browning kinetics. [Poster Presentation], Workshop on Molecular Mobility in Foods, Camogli, Italy , 06-APR-99 - 07-APR-99. [Details]
(1999)XII International Conference on Fourier Transform Spectroscopy,
Söderholm, S., Meinander, N. and Roos, Y.H.; (1999) Molecular mobility in biopolymers determined using Raman spectroscopy. [Poster Presentation], XII International Conference on Fourier Transform Spectroscopy, Tokyo, Japan , 22-AUG-99 - 27-AUG-99. [Details]
(1999)Sixth Conference of Food Engineering, CoFE’99,
Laaksonen, T.J. and Roos, Y.H.; (1999) Composition and frozen state transitions of doughs. [Oral Presentation], Sixth Conference of Food Engineering, CoFE’99, Wyndham Anatole Hotel, Dallas, Texas , 31-OCT-99 - 05-NOV-99. [Details]
(1999)Sixth Conference of Food Engineering, CoFE’99,
Roos, Y.H and Laaksonen, T.J.; (1999) Dielectric analysis of phase and state transitions of frozen sucrose solutions. [Oral Presentation], Sixth Conference of Food Engineering, CoFE’99, Wyndham Anatole Hotel, Dallas, Texas , 31-OCT-99 - 05-NOV-99. [Details]
(1999)Workshop on Molecular Mobility in Foods,
Kouame, K. and Roos, Y.H.; (1999) Glass transition and water effects on sucrose inversion. [Poster Presentation], Workshop on Molecular Mobility in Foods, Camogli, Italy , 06-APR-99 - 07-APR-99. [Details]
(1999)4th Symposium/Workshops on Pharmacy and Thermal Analysis,
Roos, Y.H.; (1999) Water interactions in concentrated carbohydrate structures. [Invited Oral Presentation], 4th Symposium/Workshops on Pharmacy and Thermal Analysis, Tulla-Hörsaal, University of Karlsruhe, Karlsruhe, Germany , 23-MAR-99 - 26-MAR-99. [Details]
(1999)Proceedings of the XXXIII Annual Conference of the Finnish Physical Society,
Söderholm, S., Roos, Y.H., Meinander, N.; (1999) Normal mode analysis of the spectra of glucose and fructose. [Oral Presentation], Proceedings of the XXXIII Annual Conference of the Finnish Physical Society, Turku, Finland , 04-MAR-99 - 06-MAR-99. [Details]
(1999)Food Congress 84 Kemia-Kemi 11/84,
Roos, Y.; (1999) Elintarvikkeiden pakkaskuivaus. (Freeze-drying of foods). [Invited Oral Presentation], Food Congress 84 Kemia-Kemi 11/84, * , 30-DEC-99 - 30-DEC-99. [Details]
(1999)*,
Söderholm, S., Roos, Y.H. and Meinander, N.; (1999) Temperature dependence of the Raman spectra of amorphous glucose in the glassy and supercooled liquid state. [Poster Presentation], *, * , 30-DEC-99 - 30-DEC-99. [Details]
(1998)ISOPOW 7 - Water Management in the Design and Distribution of Quality Foods,
Laaksonen, T.J. and Roos, Y.H.; (1998) Dielectric and dynamic-mechanical properties of frozen doughs. [Poster Presentation], ISOPOW 7 - Water Management in the Design and Distribution of Quality Foods, Unitas Congress Center, Helsinki, Finland , 30-MAY-98 - 04-JUN-98. [Details]
(1998)ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods,
Lievonen, S.M. and Roos, Y.H.; (1998) Nonenzymatic browning in PVP systems: Effects of glass transition and water. [Poster Presentation], ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods, Unitas Congress Center, Helsinki, Finland , 30-MAY-98 - 04-JUN-98. [Details]
(1998)ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods,
Sallinen, J. and Roos, Y.H.; (1998) Freeze-concentration and glass transition effects on enzyme kinetics in frozen food models. [Poster Presentation], ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods, Unitas Congress Center, Helsinki, Finland , 30-MAY-98 - 04-JUN-98. [Details]
(1998)ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods,
Söderholm, S., Roos, Y.H. and Meinander, N.; (1998) Characterisation of the effects of water on molecular mobility in amorphous sucrose using FT-Raman spectroscopy. [Poster Presentation], ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods, Unitas Congress Center, Helsinki, Finland , 30-MAY-98 - 04-JUN-98. [Details]
(1998)ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods,
Roos, Y.H.; (1998) Crystallization of amorphous food components and polymers. [Invited Oral Presentation], ISOPOW 7 – Water Management in the Design and Distribution of Quality Foods, Helsinki, Finland , 30-MAY-98 - 04-JUN-98. [Details]
(1998)XVIth International Conference on Raman Spectroscopy,
Söderholm, S., Meinander, N., Roos, Y.H. and Hotokka, M.; (1998) Characterisation of carbohydrates using FT-Raman spectroscopy. [Oral Presentation], XVIth International Conference on Raman Spectroscopy, Cape Town, South Africa , 06-SEP-98 - 11-SEP-98. [Details]
(1998)135th Meeting of the Royal Pharmaceutical Society of Great Britain, British Pharmaceutical Conference 1998,,
Roos, Y.H.; (1998) Phase transitions in frozen water containing sugars and other solutes. [Invited Oral Presentation], 135th Meeting of the Royal Pharmaceutical Society of Great Britain, British Pharmaceutical Conference 1998,, Eastbourne, Great Britain , 08-SEP-98 - 11-SEP-98. [Details]
(1998)The IX Annual Symposium on Physical Pharmacy. Physical Stability of Drug Products,
Roos, Y.H.; (1998) Recent advances in thermal analysis. [Invited Oral Presentation], The IX Annual Symposium on Physical Pharmacy. Physical Stability of Drug Products, Biocenter Viikki, Helsinki, Finland , 15-JAN-98 - 15-JAN-98. [Details]
(1998)XXXII Conference of the Finnish Physical Society,
Söderholm, S., Roos, Y.H. and Meinander, N.; (1998) Characterisation of the glass transition in amorphous sucrose using FT-Raman spectroscopy. [Invited Oral Presentation], XXXII Conference of the Finnish Physical Society, Tampere, Finland , 19-MAR-98 - 21-MAR-98. [Details]
(1998)Institute of Food Technologists, Annual Meeting,
Lievonen, S.M. and Roos, Y.H.; (1998) Nonenzymatic browning kinetics as affected by glass transition. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Atlanta, Georgia, USA , 20-JUN-98 - 24-JUN-98. [Details]
(1997)Calorimetry Experimental Thermodynamics and Thermal Analysis Conference, CETTA’97,
Ciesla, K., Vansant, E.F., Roos, Y.H. and Gluszewski, W.; (1997) Physico-chemical changes in gamma irradiated proteins studied by thermal analysis. [Poster Presentation], Calorimetry Experimental Thermodynamics and Thermal Analysis Conference, CETTA’97, Zakopane, Poland , 08-SEP-97 - 13-SEP-97. [Details]
(1997)3rd Symposium/Workshops on Pharmacy and Thermal Analysis, Phand TA3,
Roos, Y.H.; (1997) Thermal analysis of amorphous polyhydroxy compounds. [Invited Oral Presentation], 3rd Symposium/Workshops on Pharmacy and Thermal Analysis, Phand TA3, Centro Stefano Franscini, Monte Verità, Ascona, Switzerland , 12-OCT-97 - 15-OCT-97. [Details]
(1997)CGOM4,
Jouppila, K., Kansikas, J. and Roos, Y.H.; (1997) Water induced crystallization of amorphous lactose: Dehydrated lactose and lactose in skim milk powder. [Poster Presentation], CGOM4, Bremen, Germany , 17-SEP-97 - 19-SEP-97. [Details]
(1997)The 1997 Conference on Food Engineering, CoFE’97,
Roos, Y.H. and Labuza, T.P.; (1997) Moisture distribution and migration in food systems. [Invited Oral Presentation], The 1997 Conference on Food Engineering, CoFE’97, The Westin Bonaventure Hotel and Suites, Los Angeles, CA, USA , 19-NOV-97 - 21-NOV-97. [Details]
(1997)Institute of Food Technologists, Annual Meeting,
Roos, Y.H.; (1997) Water activity and plasticization in foods. [Invited Oral Presentation], Institute of Food Technologists, Annual Meeting, Orlando, Florida , 13-JUN-97 - 14-JUN-97. [Details]
(1997)Institute of Food Technologists 1997 Basic Symposium: Phase/State Transitions in Foods: Chemical, Structural, and Rheological Changes,
Roos, Y.H.; (1997) Role of water in phase transition phenomena in foods. [Invited Oral Presentation], Institute of Food Technologists 1997 Basic Symposium: Phase/State Transitions in Foods: Chemical, Structural, and Rheological Changes, Orlando, Florida , 13-JUN-97 - 14-JUN-97. [Details]
(1997)Institute of Food Technologists, Annual Meeting,
Lievonen, S.M., Laaksonen, T.J. and Roos, Y.H.; (1997) Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Orlando, Florida , 13-JUN-97 - 14-JUN-97. [Details]
(1997)International Congress on Engineering and Food,
Roos, Y.H., Huttunen, T. and Jouppila, K.; (1997) Malting effects on water sorption and glass transitions of barley. [Oral Presentation], International Congress on Engineering and Food, Brighton, England , 13-APR-97 - 17-APR-97. [Details]
(1997)31. Fysiikan päivät,
Söderholm, S., Meinander, N. and Roos, Y.; (1997) Molecular mobility in biopolymers determined using Raman spectroscopy. [Oral Presentation], 31. Fysiikan päivät, Helsinki , 13-MAR-97 - 15-MAR-97. [Details]
(1997)The Eleventh International Conference on Fourier Transform Spectroscopy,
Söderholm, S., Meinander, N. and Roos, Y.; (1997) Characterisation of biomaterials using FT-Raman spectroscopy. [Poster Presentation], The Eleventh International Conference on Fourier Transform Spectroscopy, Athens, Georgia, USA , 10-AUG-97 - 15-AUG-97. [Details]
(1997)European Congress on Spectroscopy of Biological Materials,
Söderholm, S., Meinander, N. and Roos, Y.; (1997) Molecular mobility in biopolymers determined using Raman spectroscopy. [Poster Presentation], European Congress on Spectroscopy of Biological Materials, Madrid, Spain , 07-SEP-97 - 12-SEP-97. [Details]
(1997)Fifth European Powder Diffraction Conference, EPDIC-5,
Kansikas, J., Jouppila, K. and Roos, Y.H.; (1997) Crystallization of lactose at different relative humidities. [Poster Presentation], Fifth European Powder Diffraction Conference, EPDIC-5, Parma, Italy , 25-JUN-97 - 28-MAY-97. [Details]
(1997)The 1997 Conference on Food Engineering, CoFE’97,
Roos, Y.H.; (1997) Phase changes in foods. [Invited Oral Presentation], The 1997 Conference on Food Engineering, CoFE’97, The Westin Bonaventure Hotel and Suites, Los Angeles, CA, USA , 19-NOV-97 - 21-NOV-97. [Details]
(1996)Institute of Food Technologists, Annual Meeting,
Jouppila, K., Kansikas, J. and Roos, Y.H.; (1996) Formation of crystallinity in gelatinized corn starch. [Oral Presentation], Institute of Food Technologists, Annual Meeting, New Orleans , 22-JUN-96 - 26-JUN-96. [Details]
(1996)The Second Girton Conference on Amorphous Carbohydrates: Chemistry and Application Technology,
Jouppila, K., Kansikas, J. and Roos, Y.H.; (1996) The effect of water plasticization on amorphous lactose crystallization. [Poster Presentation], The Second Girton Conference on Amorphous Carbohydrates: Chemistry and Application Technology, Girton College, Cambridge , 25-SEP-96 - 27-SEP-96. [Details]
(1996)ISOPOW VI,
Sieviläinen, E. and Roos, Y.H.; (1996) Cryopreservation of baker's yeast in frozen dough. [N/A], ISOPOW VI, Santa Rosa, CA , 02-MAR-96 - 08-MAR-96. [Details]
(1996)15th Nordic Symposium for Thermal Analysis and Calorimetry,
Jouppila, K. and Roos, Y.H.; (1996) State transitions of amorphous corn starch. [Oral Presentation], 15th Nordic Symposium for Thermal Analysis and Calorimetry, Helsinki, Finland , 13-NOV-96 - 15-NOV-96. [Details]
(1996)ISOPOW VI,
Jouppila, K. and Roos, Y.H.; (1996) Water plasticization and sugar crystallization in dehydrated milk products. [Poster Presentation], ISOPOW VI, Santa Rosa, CA , 02-MAR-96 - 08-MAR-96. [Details]
(1996)Institute of Food Technologists, Annual Meeting,
Virtanen, A.J., Virtanen, J.-P. and Roos, Y.H.; (1996) Unfrozen water effects on microwave thawing time of foods. [Oral Presentation], Institute of Food Technologists, Annual Meeting, New Orleans , 22-JUN-96 - 26-JUN-96. [Details]
(1996)The Application of the Glassy State Concept to the Control of Sugar Crystallization, A One Day Workshop,
Roos, Y.H.; (1996) Phase diagrams of sugars. [Invited Oral Presentation], The Application of the Glassy State Concept to the Control of Sugar Crystallization, A One Day Workshop, The University of Nottingham, Sutton Bonington Campus , 16-MAY-96 - 16-MAY-96. [Details]
(1996)American Association of Cereal Chemists, 81st Annual Meeting,
Roos, Y.H.; (1996) Phase and state transitions in frozen doughs. [Invited Oral Presentation], American Association of Cereal Chemists, 81st Annual Meeting, Baltimore , 15-SEP-96 - 19-SEP-96. [Details]
(1996)The Second Girton Conference on Amorphous Carbohydrates: Chemistry and Application Technology,
Roos, Y.H.; (1996) Impact of amorphous polyhydroxy compound properties on food product/process development. [Invited Oral Presentation], The Second Girton Conference on Amorphous Carbohydrates: Chemistry and Application Technology, Girton College, Cambridge , 25-SEP-96 - 27-SEP-96. [Details]
(1995)Institute of Food Technologists, Annual Meeting,
Roos, Y.H. and Jouppila, K.; (1995) Lactose crystallization in milk powders. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Atlanta , 25-JUN-95 - 29-JUN-95. [Details]
(1995)Institute of Food Technologists, Annual Meeting,
Jouppila, K. and Roos, Y.H.; (1995) Nonenzymatic browning kinetics in skim milk powders. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Anaheim , 03-JUN-95 - 07-JUN-95. [Details]
(1995)Conference of Food Engineering 1995,
Roos, Y.H.; (1995) Glass transition temperatures: Importance of prediction and use. [Invited Oral Presentation], Conference of Food Engineering 1995, Chicago , 02-NOV-95 - 03-NOV-95. [Details]
(1995)2nd Symposium/Workshops on Pharmacy and Thermal Analysis, PhandTA 2,
Roos, Y.H.; (1995) Frozen state transitions in relation to freeze drying. [Invited Oral Presentation], 2nd Symposium/Workshops on Pharmacy and Thermal Analysis, PhandTA 2, Geneva, Switzerland , 17-OCT-95 - 19-OCT-95. [Details]
(1994)Institute of Food Technologists, Annual Meeting,,
Roos, Y.H.; (1994) Glass transition related physicochemical changes in foods. [Invited Oral Presentation], Institute of Food Technologists, Annual Meeting,, Atlanta , 25-JUN-94 - 29-JUN-94. [Details]
(1994)ISOPOW Practicum II,
Laine, M.J.K. and Roos, Y.; (1994) Water plasticization and recrystallization of starch in relation to glass transition. [Poster Presentation], ISOPOW Practicum II, Universidad de las Américas Puebla , 19-JUN-94 - 24-JUN-94. [Details]
(1994)ISOPOW Practicum II,
Roos, Y.H.; (1994) Water activity and glass transition temperature. How do they complement and how do they differ?. [Invited Oral Presentation], ISOPOW Practicum II, Universidad de las Américas Puebla , 19-JUN-94 - 24-JUN-94. [Details]
(1994)Food Macromolecules and Colloids,
Jouppila K., Ahonen, T., and Roos, Y.; (1994) Water adsorption and plasticization of amylopectin glasses. [Poster Presentation], Food Macromolecules and Colloids, Dijon, France , 23-MAR-94 - 25-MAR-94. [Details]
(1994)Institute of Food Technologists, Annual Meeting,
Kärki, M.-K., Roos, Y.H, and Tuorila, H.; (1994) Water plasticization of crispy snack foods. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Atlanta , 25-JUL-94 - 29-JUN-94. [Details]
(1993)International Conference on Engineering and Food 6,
Roos, Y. and Jouppila, K.; (1993) Glass transitions and physical state of dehydrated milk products. [Oral Presentation], International Conference on Engineering and Food 6, Makuhari Messe, Chiba, Japan , 23-MAY-93 - 27-MAY-93. [Details]
(1993)Institute of Food Technologists, Annual Meeting,
Virtanen, A. and Roos, Y.H.; (1993) Factors affecting non-enzymatic browning during microwave heating. [Oral Presentation], Institute of Food Technologists, Annual Meeting, Chicago , 10-JUL-93 - 14-JUL-93. [Details]
(1992)The Science and Technology of the Glassy State in Foods, 53rd Easter School in Agricultural Science,
Roos, Y. and Karel, M.; (1992) Effects of glass transitions on dynamic phenomena in sugar containing food systems. [Invited Oral Presentation], The Science and Technology of the Glassy State in Foods, 53rd Easter School in Agricultural Science, The University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leicestershire , 06-APR-92 - 09-APR-92. [Details]
(1992)IFTEC,
Himberg, M.-J. and Roos, Y.; (1992) Low temperature non-enzymatic browning in amorphous food models. [Poster Presentation], IFTEC, The Hague, The Netherlands , 15-NOV-92 - 18-NOV-92. [Details]
(1992)ISOPOW-V, Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods,,
Jouppila, K. and Roos, Y.; (1992) Glass transitions of sugars and sugar alcohols. [Poster Presentation], ISOPOW-V, Water in Foods: Fundamental Aspects and Their Significance in Relation to Processing of Foods,, Peñíscola - Valencia, Spain , 08-NOV-92 - 14-NOV-92. [Details]
(1992)AIChE 1992 Summer National Meeting,
Roos, Y.; (1992) Characterization of food polymers using state diagrams. [Invited Oral Presentation], AIChE 1992 Summer National Meeting, Minneapolis , 09-AUG-92 - 12-AUG-92. [Details]
(1992)Institute of Food Technologists, Annual Meeting,
Roos, Y.; (1992) Water activity and physical state effects on amorphous food stability. [Oral Presentation], Institute of Food Technologists, Annual Meeting, New Orleans , 20-JUN-92 - 24-JUN-92. [Details]
(1992)The Science and Technology of the Glassy State in Foods, 53rd Easter School in Agricultural Science,
Karel, M. and Roos, Y.; (1992) Effects of glass transitions on processing and storage. [Invited Oral Presentation], The Science and Technology of the Glassy State in Foods, 53rd Easter School in Agricultural Science, The University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leicestershire , 06-APR-92 - 09-APR-92. [Details]
(1991)Institute of Food Technologists. Annual Meeting,
Roos, Y.H. and Karel, M.; (1991) Prediction of the physical state of amorphous food components. [Oral Presentation], Institute of Food Technologists. Annual Meeting, Dallas, Texas , 01-JUN-91 - 05-JUN-91. [Details]
(1991)XVIIIth International Congress of Refrigeration,
Roos, Y.H. and Karel, M.; (1991) Thermal history and properties of frozen carbohydrate solutions. [Oral Presentation], XVIIIth International Congress of Refrigeration, Montreal, Canada , 10-AUG-91 - 19-AUG-91. [Details]
(1990)AIChE Summer National Meeting,
Roos, Y. and Karel, M.; (1990) Phase transitions of amorphous mixtures of food components. [Oral Presentation], AIChE Summer National Meeting, San Diego , 19-AUG-90 - 22-AUG-90. [Details]
(1990)AIChE Summer National Meeting,
Shimada, Y., Roos, Y., and Karel, M.; (1990) Effect of glass transitions on mass transport and reaction kinetics in foods. [Oral Presentation], AIChE Summer National Meeting, San Diego , 19-AUG-90 - 22-AUG-90. [Details]
(1989)AIChE Annual Meeting,
Roos, Y. and Karel, M.; (1989) Study of phase transitions of importance in drying and quality of dehydrated materials. [Oral Presentation], AIChE Annual Meeting, San Fransisco , 05-NOV-89 - 10-NOV-89. [Details]
(1987)II World Congress of Food Technology,
Roos, Y.H.; (1987) Phase transitions and denaturation of fresh and freeze-dried egg-white. [Oral Presentation], II World Congress of Food Technology, Barcelona , 03-MAR-87 - 06-MAR-87. [Details]

Professional Associations

 AssociationFunctionFrom / To
Institute of Food Technolgists (Chicago) Professional Member/

Committees

 CommitteeFunctionFrom / To
Central Committee of the International Symposium of Water in Foods (ISOPOW) *1899 / 1899
Irish Codex Alimentarium Advisory Committee *1899 / 1899
Human Resources Committee *1899 / 1899
UCC/Food Industry Partnership Board *1899 / 1899
Assessment Committee, Presidents Awards for Teaching *1899 / 1899
Associate Professor Promotion Board *1899 / 1899
International Education Committee *1899 / 1899
Student Needs and Curriculum Development Committee *1899 / 1899
Faculty of Food Science and Technology Standing Committee on Undergraduate Studies Chairman1899 / 1899
Undergraduate Studies Committee, Department of Food and Nutritional Science Chairman1899 / 1899
Quality Review Committee, Department of Food and Nutritional Sciences Member1899 / 1899

Employment

 EmployerPositionFrom / To
University College Cork Professor of Food Technology01-OCT-99 / 30-DEC-99
University College Cork Head, Dept. of Food and Nutritional Sciences,01-JAN-03 / 30-DEC-99
University College Cork Dean, Faculty of Food Science and Technology01-JAN-03 / 30-DEC-99
University of Helsinki Senior Research Fellow, Academy of Finland01-AUG-92 / 31-JUL-95
University of Helsinki Senior Research Fellow, Academy of Finland01-AUG-95 / 31-JUL-00
University of Helsinki Professor of Cereal Technology01-JUL-92 / 30-JUN-93
University of Helsinki Professor of Food Technology01-JUL-91 / 30-JUN-92
The State University of New Jersey Post-doctoral Associate01-JAN-89 / 19-JUL-91
University of Helsinki Research Assistant01-JAN-84 / 31-DEC-86
VTT, Technical Research Centre of Finland Research Assistant01-DEC-81 / 31-OCT-82
Kuivamaito Oy (Dehydrated Dairy Foods) Consultant01-JAN-89 / 31-JUL-91
Kuivamaito Oy (Dehydrated Dairy Foods) Project Manager01-FEB-87 / 31-DEC-88
University College Cork Head of School01-SEP-13 /

Education

 YearInstitutionQualificationSubject
1987Faculty of Agriculture and Forestry Doctor of Food Science (Food Technology)Food Technology
1982Faculty of Agriculture and Forestry Master of Science (Food Chemistry and Technology)

Languages

 LanguageReadingWritingSpeaking
English FluentFluentFluent
Finnish FluentFluentFluent
Swedish FluentFluentFluent
German FunctionalFunctionalFunctional

Journal Activities

 JournalRoleTo / From
Food Biophysics Member of Editorial Board-
Journal Of The Science Of Food And Agriculture Editor-
Food Engineering Reviews Editor-
International Journal Of Food Properties Member of Editorial Board-
Lwt - Food Science And Technology Member of Editorial Board-

Recent Postgraduates

 Graduation YearStudent NameInstitutionDegree TypeThesis Title
2013Yankun Zhou University College CorkPhDSugar Matrices in Stabilization of Bioactives by Dehydration

Current Postgraduate Students

 StudentDegree Type
Fan Fanghui Doctoral Degree
Lim Aaron Soon Liang Doctoral Degree

Modules Taught

 Term (ID))TitleLinkSubject
2015Food Shelf-Life Control FS4010Food Shelf-Life Control
2015Food Processing and Preservation FS3006Food Processing and Preservation
2015Material Science for Food Systems FS6105Material Science for Food Systems
2015Advanced Analytical Methods FS4003Advanced Analytical Methods
2015Chemistry and Technology of Oils and Fats FS3603Chemistry and Technology of Oils and Fats
2015Team Product Development Project FS4002Team Product Development Project
2015Chemistry and Technology of Oils and Fats FS3003Chemistry and Technology of Oils and Fats
2015Science and Technology of Food Systems B FS3011Science and Technology of Food Systems B
2015Advanced Analytical Methods FS4603Advanced Analytical Methods
2015Dissertation in Food Science FS6109Dissertation in Food Science