Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
Grasso, N., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Get full text
Journal Article
Effect of composition and storage conditions on the flowability of dairy powders
Fitzpatrick, J.J., Barry, K., Cerqueira, P.S.M., Iqbal, T., O’Neill, J., Roos, Y.H.
Published in International dairy journal (01.04.2007)
Published in International dairy journal (01.04.2007)
Get full text
Journal Article
Glass transition and the flowability and caking of powders containing amorphous lactose
Fitzpatrick, J.J., Hodnett, M., Twomey, M., Cerqueira, P.S.M., O'Flynn, J., Roos, Y.H.
Published in Powder technology (15.09.2007)
Published in Powder technology (15.09.2007)
Get full text
Journal Article
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
Grasso, N., Bot, F., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Current research in food science (01.01.2022)
Published in Current research in food science (01.01.2022)
Get full text
Journal Article
Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems
Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J., Buera, M.P.
Published in International dairy journal (01.06.2004)
Published in International dairy journal (01.06.2004)
Get full text
Journal Article