1. Double interface formulation for improved α‐tocopherol stabilisation in dehydration of emulsions. (5th April 2013) Authors: Zhou, Yankun; Roos, Yrjö H Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 11(2013:Aug. 30) Page Start: 2646 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Engineering foods for bioactives stability and delivery. (2017) Editors: Roos, Yrjö H; Livney, Yoav D Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Glass Transition and Phase Transitions in Food and Biological Materials. (2017) Editors: Ahmed, Jasim; Rahman, Mohammad Shafiur; Roos, Yrjö H Record Type: Book Extent: 1 online resource (496 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Non-equilibruim states and glass transitions in foods : processing effects and product-specific implications /: processing effects and product-specific implications. (2016) Editors: Bhandari, Bhesh; Roos, Yrjö H Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Phase transitions in foods. (1995) Other Names: Roos, Yrjö H Record Type: Book Extent: 1 online resource (360 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Phase transitions in foods. (2015) Authors: Roos, Yrjö H; Drusch, Stephan Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗