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    Academic Journals

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• Optimization of [beta]-Casein stabilized nanoemulsions using experimental mixture design

  Authors:Patrick G. Maher, Mark A. Fenelon, Yankun Zhou, Md. Kamrul Haque, and Yrjo H. RoosFrom:Journal of Food Science (Vol. 76, Issue 8) Peer-Reviewed

  Oct. 2011 Report

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• Nonenzmatic browning kinetics in low-moisture food systems as affected by matrix composition and crystallization

  Authors:Song Miao and Yrjo H. RoosFrom:Journal of Food Science (Vol. 70, Issue 2) Peer-Reviewed

  Mar. 200555 words Article

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• Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

  Authors:Horacio R. Corti, C. Austen Angell, Tony Auffret, Harry Levine, M. Pilar Buera, David S. Reid, et al.From:Pure and Applied Chemistry (Vol. 82, Issue 5) Peer-Reviewed

  May 2010 Report

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• Frozen state transitions of sucrose-protein-cornstarch mixtures

  Authors:Kawal Jit Singh and Yrjo H. RoosFrom:Journal of Food Science (Vol. 70, Issue 3) Peer-Reviewed

  Apr. 200557 words Article

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• State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions

  Authors:Leonardo Cornacchia and Yrjo H. RoosFrom:Journal of Food Science (Vol. 76, Issue 8) Peer-Reviewed

  Oct. 2011 Report

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• Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous spray-dried and freeze-dried lactose/protein mixtures.

  Authors:Md. Kamrul Haque and Yrjo H. RoosFrom:Journal of Food Science (Vol. 70, Issue 5) Peer-Reviewed

  June-July 200533 words Article

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• Glass transition-related physiochemical changes in foods

  Author:Yrjo H. RoosFrom:Food Technology (Vol. 49, Issue 10) Peer-Reviewed

  Oct. 199587 words Article

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• Porosity and water activity effects on stability of crystalline [beta]-carotene in freeze-dried solids

  Authors:Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, and Yrjo H. RoosFrom:Journal of Food Science (Vol. 77, Issue 10-12) Peer-Reviewed

  October-December 2012 Report

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• Spray drying of high-sucrose dairy emulsions: Feasibility and physicochemical properties

  Authors:Cesar Vega, H. Doughlas Goff, and Yrjo H. RoosFrom:Journal of Food Science (Vol. 70, Issue 3) Peer-Reviewed

  Apr. 200549 words Article

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• Crystallization kinetics and X-ray diffraction of crystals formed in amorphous lactose, trehalose, and lactose/trehalose mixtures.

  Authors:Song Miao and Yrjo H. RoosFrom:Journal of Food Science (Vol. 70, Issue 5) Peer-Reviewed

  June-July 200538 words Article

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• Glass Transition Temperature and Its Relevance in Food Processing

  Author:Yrjo H. RoosFrom:Annual Review of Food Science and Technology (Vol. 1) Peer-Reviewed

  Annual 2010166 words Author abstract, Rep...

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• Characterization of Physical and Mechanical Properties of Miscible Lactose-Sugars Systems

  Authors:Runjing Li, Yrjo H. Roos, and Song MiaoFrom:Journal of Food Science (Vol. 82, Issue 9) Peer-Reviewed

  Sept. 2017173 words Author abstract, Rep...

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• Characterization of carbohydrate-protein matrices for nutrient delivery

  Authors:Yankun Zhou and Yrjo H. RoosFrom:Journal of Food Science (Vol. 76, Issue 4) Peer-Reviewed

  May 2011 Report

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