Food emulsions as delivery systems for flavor compounds: A review.
- Published in:
- 2017
- By:
- Publication type:
- journal article
Works by Roos, Yrjö H.
Results: 23
1
2
Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2646, doi. 10.1002/jsfa.6112
- By:
- Publication type:
- Article
3
Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 14, p. 2529, doi. 10.1002/jsfa.4379
- By:
- Publication type:
- Article
4
Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E359, doi. 10.1111/j.1365-2621.2005.tb09977.x
- By:
- Publication type:
- Article
5
Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E350, doi. 10.1111/j.1365-2621.2005.tb09976.x
- By:
- Publication type:
- Article
6
Frozen State Transitions of Sucrose-Protein-Cornstarch Mixtures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E198, doi. 10.1111/j.1365-2621.2005.tb07136.x
- By:
- Publication type:
- Article
7
Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E244, doi. 10.1111/j.1365-2621.2005.tb07142.x
- By:
- Publication type:
- Article
8
Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze-Dried Horseradish Roots.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 206, doi. 10.1111/j.1365-2621.1990.tb06053.x
- By:
- Publication type:
- Article
9
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties.
- Published in:
- Foods, 2023, v. 12, n. 2, p. 368, doi. 10.3390/foods12020368
- By:
- Publication type:
- Article
10
Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 4107, doi. 10.3390/foods11244107
- By:
- Publication type:
- Article
11
Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 447, doi. 10.3390/foods10020447
- By:
- Publication type:
- Article
12
Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas †.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 84, doi. 10.3390/foods9010084
- By:
- Publication type:
- Article
13
Temperature dependence of the Raman spectra of amorphous glucose in the glassy and supercooled liquid states.
- Published in:
- Journal of Raman Spectroscopy, 2000, v. 31, n. 11, p. 995, doi. 10.1002/1097-4555(200011)31:11<995::AID-JRS634>3.0.CO;2-L
- By:
- Publication type:
- Article
14
Raman spectra of fructose and glucose in the amorphous and crystalline states.
- Published in:
- Journal of Raman Spectroscopy, 1999, v. 30, n. 11, p. 1009, doi. 10.1002/(SICI)1097-4555(199911)30:11<1009::AID-JRS436>3.0.CO;2-#
- By:
- Publication type:
- Article
15
Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report).
- Published in:
- Pure & Applied Chemistry, 2010, v. 82, n. 5, p. 1065, doi. 10.1351/PAC-REP-09-10-24
- By:
- Publication type:
- Article
16
Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Lactose.
- Published in:
- Biotechnology Progress, 1998, v. 14, n. 2, p. 347, doi. 10.1021/bp980010s
- By:
- Publication type:
- Article
17
Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs.
- Published in:
- Polymers (20734360), 2023, v. 15, n. 7, p. 1771, doi. 10.3390/polym15071771
- By:
- Publication type:
- Article
18
Solid-Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins.
- Published in:
- Food Biophysics, 2011, v. 6, n. 2, p. 288, doi. 10.1007/s11483-010-9203-y
- By:
- Publication type:
- Article
19
Glass transition and water plasticization effects on crispness of a snack food extrudate.
- Published in:
- International Journal of Food Properties, 1998, v. 1, n. 2, p. 163, doi. 10.1080/10942919809524574
- By:
- Publication type:
- Article
20
Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review.
- Published in:
- Drying Technology, 2019, v. 37, n. 3, p. 287, doi. 10.1080/07373937.2018.1459680
- By:
- Publication type:
- Article
21
Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 3, p. 251, doi. 10.1007/s12393-020-09234-z
- By:
- Publication type:
- Article
22
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future--A European Perspective.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 2, p. 91, doi. 10.1007/s12393-015-9125-z
- By:
- Publication type:
- Article
23
WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY.
- Published in:
- Journal of Food Processing & Preservation, 1993, v. 16, n. 6, p. 433, doi. 10.1111/j.1745-4549.1993.tb00221.x
- By:
- Publication type:
- Article