World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
69
Citations
20654
World Ranking
6107
National Ranking
18

Overview

Yrjö H. Roos is affiliated with University College Cork in Ireland and has contributed extensively to the fields of Agricultural and Biological Sciences and Medicine. Their research portfolio includes significant work in Food Science, Public Health, Environmental and Occupational Health, Dermatology, Plant Science, and Molecular Biology.

The scientist's work encompasses several main topics such as:

  • Agricultural safety and regulations
  • Occupational exposure and asthma
  • Proteins in Food Systems
  • Contact Dermatitis and Allergies
  • Genetically Modified Organisms Research
  • Microencapsulation and Drying Processes
  • Effects and risks of endocrine disrupting chemicals

Recent publications include:

  • "Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese," 2021, Future Foods
  • "Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties," 2023, Foods
  • "Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies," 2024, Trends in Food Science & Technology
  • "Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules," 2020, Food and Bioproducts Processing
  • "Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives," 2020, Food Engineering Reviews

Frequent co-authors who have collaborated extensively with Yrjö H. Roos are:

  • José Manuel Barat Baviera
  • Francesco Catania
  • Alicja Mortensen
  • Gabriele Gadermaier
  • Ralf Greiner

Key publication venues include:

  • EFSA Journal
  • Food Hydrocolloids
  • Foods
  • LWT
  • Journal of Food Engineering

Yrjö H. Roos has also contributed to book literature with a publication titled Delivering Functionality in Foods released by Springer Nature in 2022.

Best Publications

  • Phase Transitions in Foods

    Yrjo H Roos

  • Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

    Yrjö Roos;Marcus Karel

  • Melting and glass transitions of low molecular weight carbohydrates

    Yrjö Roos

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

    Yrjö Roos;Marcus Karel

  • Phase transitions of mixtures of amorphous polysaccharides and sugars

    Yrjö Roos;Marcus Karel

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

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

  • Use and application of gelatin as potential biodegradable packaging materials for food products.

    Z.A. Nur Hanani;Y.H. Roos;J.P. Kerry

  • Applying state diagrams to food processing and development.

    Y Roos;M Karel

  • Glass Transitions and Crystallization in Milk Powders

    K. Jouppila;Y.H. Roos

  • Glass transition temperature and its relevance in food processing.

    Yrjö H. Roos

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

    Yrjö Roos;Marcus Karel

  • WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY

    Yrjö H. Roos

  • Amorphous state and delayed ice formation in sucrose solutions

    Y. Roos;M. Karel

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

    Gaber Zayed;Yrjo H. Roos

  • Characterization of food polymers using state diagrams

    Yrjö Roos

  • Importance of glass transition and water activity to spray drying and stability of dairy powders

    Yrjö H. Roos

  • Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.

    C. Vega;Y.H. Roos

  • Glass transitions in low moisture and foods : Effects on shelf life and quality

    Y. H. Roos;M. Karel;J. L. Kokini

  • Water Sorption and Time-Dependent Phenomena of Milk Powders

    K. Jouppila;Y.H. Roos

  • Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

    Yasunobu Shimada;Yrjo Roos;Marcus Karel

Frequent Co-Authors

Like Mao
Like Mao China Agricultural University
Joseph P. Kerry
Joseph P. Kerry University College Cork
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Theodore P. Labuza
Theodore P. Labuza University of Minnesota
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Costas G. Biliaderis
Costas G. Biliaderis Aristotle University of Thessaloniki
Hely Tuorila
Hely Tuorila University of Helsinki
Michael A. Morris
Michael A. Morris Trinity College Dublin
Joseph Wang
Joseph Wang University of California, San Diego

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