Yrjö Roos

Professor Emeritus

University College Cork

Ireland

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About

Yrjö Roos is a Professor Emeritus at University College Cork, Ireland. His research interests focus on polysaccharides, plant-based food alternatives, and the physicochemical properties of proteins. Recent publications include studies on the extraction and properties of Tremella fuciform polysaccharides, cheese alternatives formulated with plant proteins, and the effects of pH on the structure of dairy and plant proteins. He also investigates topics related to milk fat globules, membranes, and the quality of frozen materials.

Articles (5)

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2021

Collaborators (2)

Qi Tang

Teagasc Irish Agriculture & Food Development Authority

IRELAND

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Seamus O'Mahony

Lecturer in Food Science

University College Cork

IRELAND

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Yrjö Roos

Research Interests

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Articles (5)

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

<i>Tremella fuciform</i> Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk

Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality

Collaborators (2)

Qi Tang

Seamus O'Mahony

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