H. Douglas Goff

H. Douglas Goff's AcademicInfluence.com Rankings

H. Douglas Goff

Sociology

#1693

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#1908

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Sociology

H. Douglas Goff's Degrees

Masters Food Science University of Guelph
Bachelors Food Science University of Guelph

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H. Douglas Goff's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Colloidal aspects of ice cream—A review (1997) (335)
A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. (2004) (232)
Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin (2004) (201)
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers (2005) (188)
Structure and ice recrystallization in frozen stabilized ice cream model systems (2003) (187)
Instability and Partial Coalescence in Whippable Dairy Emulsions (1997) (181)
Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization (2012) (165)
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream (1993) (159)
Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream (1989) (157)
Formation and stabilisation of structure in ice-cream and related products (2002) (153)
An investigation of four commercial galactomannans on their emulsion and rheological properties (2009) (150)
A study of fat and air structures in ice cream (1999) (150)
Correlation between colloidal properties of ice cream mix and ice cream (2000) (149)
The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion (2014) (143)
Texture-structure relationships in foamed dairy emulsions (1996) (141)
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers (1999) (138)
Extraction and physicochemical characterization of Krueo Ma Noy pectin (2005) (133)
Functionality and nutritional aspects of microcrystalline cellulose in food. (2017) (131)
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. (2019) (127)
Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. (2006) (123)
A review of isolation process, structural characteristics, and bioactivities of water-soluble polysaccharides from Dendrobium plants (2013) (119)
The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. (2013) (115)
Microstructure and rheological properties of psyllium polysaccharide gel (2009) (111)
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. (2004) (109)
Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): part II. Fine structures of O-acetylated residues. (2015) (103)
Osmodehydrofreezing of apples: structural and textural effects (1996) (97)
Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part I. Extraction, purification, and partial structural characterization (2014) (96)
Low-temperature stability and the glassy state in frozen foods (1992) (96)
Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. (2002) (94)
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers (1999) (92)
Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. (2000) (90)
Hydrocolloid/Milk Gel Formation and Properties (1992) (89)
Dietary fibre for glycaemia control: towards a mechanistic understanding (2017) (88)
Major advances in fresh milk and milk products: fluid milk products and frozen desserts. (2006) (88)
Study on the emulsifying stability and interfacial adsorption of pea proteins (2019) (88)
Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability (2013) (85)
Effect of κ-carrageenan on milk protein polysaccharide mixtures (2003) (83)
Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system (2013) (82)
Composition and microstructure of commercial full-fat and low-fat cheeses. Discussion (1993) (82)
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM) (2006) (79)
Ice structuring proteins from plants: Mechanism of action and food application (2012) (77)
Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions (1999) (76)
Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability (1996) (74)
STRUCTURAL DEVELOPMENT IN ICE CREAM—DYNAMIC RHEOLOGICAL MEASUREMENTS (1995) (73)
Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions (2009) (72)
Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream (2013) (70)
Development of formulations and processes to incorporate wax oleogels in ice cream. (2013) (69)
Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat (2019) (68)
Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing (2000) (68)
A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios (2012) (67)
Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability (1989) (67)
A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier (2002) (66)
Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy. (2008) (66)
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara (2019) (66)
Cryo-gelation of galactomannans in ice cream model systems (2003) (64)
Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition. (2008) (63)
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum (2005) (62)
A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. I Techniques and General Microstructure (1992) (61)
Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals (2003) (61)
Influence of cellulose nanofibrils on the structural elements of ice cream (2019) (61)
Structural elucidation of rhamnogalacturonans from flaxseed hulls. (2012) (60)
65 Years of ice cream science (2008) (60)
On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride (2005) (59)
Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers (2004) (55)
The use of thermal analysis in the development of a better understanding of frozen food stability (1995) (54)
Fractionation of polysaccharides by gradient non-solvent precipitation: A review (2018) (53)
A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. II. Influence of Selected Ingredients and Processes (1992) (53)
Fat structure in ice cream: A study on the types of fat interactions (2012) (53)
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. (2007) (52)
The Effects of Polysorbate 80 on the Fat Emulsion in Ice Cream Mix: Evidence from Transmission Electron Microscopy Studies (1987) (52)
Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical Properties (2006) (52)
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability. (2019) (52)
Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH (2008) (51)
Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions (1999) (50)
Effect of freezing rate on the thermal, mechanical and physical aging properties of the glassy state in frozen sucrose solutions (1994) (50)
Energy and macronutrient content of familiar beverages interact with pre-meal intervals to determine later food intake, appetite and glycemic response in young adults (2013) (50)
Caloric beverages consumed freely at meal-time add calories to an ad libitum meal (2013) (49)
Effect of aging treatment on the physicochemical properties of collagen films (2019) (48)
Using ice cream as a mechanism to incorporate bifidobacteria and fructooligosaccharides into the human diet. (1990) (47)
Physicochemical and sensory optimisation of a low glycemic index ice cream formulation (2008) (47)
Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures (2008) (47)
Rheological properties of dextran related to food applications (1994) (47)
Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris (2009) (47)
Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material (2017) (46)
Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. (2010) (45)
Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures (1995) (44)
Soluble polysaccharides from flaxseed kernel as a new source of dietary fibres: Extraction and physicochemical characterization (2014) (44)
Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. (2009) (43)
Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oil. (2010) (43)
Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk (2008) (43)
The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system (2019) (41)
Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier and antioxidant (2017) (41)
Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten (2006) (41)
Mechanism of action of whole milk and its components on glycemic control in healthy young men. (2014) (41)
Measuring and interpreting the glass transition in frozen foods and model systems (1994) (41)
Phase separation in soft-serve ice cream mixes: rheology and microstructure (2005) (41)
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction (2002) (40)
ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD‐ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS (2007) (39)
Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form (2002) (39)
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream (2019) (38)
Effects of high pressure treatment of mix on ice cream manufacture (2011) (38)
Chapter 1. The Role of Hydrocolloids in the Development of Food Structure (2019) (37)
Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. (2015) (37)
The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion. (2018) (36)
Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption. (2017) (36)
Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin (1997) (35)
Controlling ice-cream structure by examining fat: protein interactions. (2000) (34)
Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization (2019) (34)
Structural and conformational characterization of arabinoxylans from flaxseed mucilage. (2018) (34)
Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability (2012) (33)
Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream (2000) (33)
Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions (1996) (32)
Effect of trehalose on the glass transition and ice crystal growth in ice cream (2008) (32)
The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold-stage scanning electron microscopy (2006) (31)
Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices (2007) (31)
Regulation of nano-encapsulated tea polyphenol release from gelatin films with different Bloom values (2020) (31)
Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men (2014) (31)
Effect of calcium chloride addition on ice cream structure and quality. (2008) (30)
Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract (2006) (30)
Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level (2018) (30)
Secondary adsorption of milk proteins from the continuous phase to the oil–water interface in dairy emulsions (2002) (30)
Influence of high pressure homogenisation on some characteristics of ice cream (2003) (29)
Rheological behavior of dietary fibre in simulated small intestinal conditions (2018) (29)
Viscosity of Ice Cream Mix at Pasteurization Temperatures (1994) (29)
Arabinan-rich rhamnogalacturonan-I from flaxseed kernel cell wall (2015) (29)
Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating. (2020) (28)
Structural characterisation and immunomodulatory activity of exopolysaccharides from liquid fermentation of Monascus purpureus (Hong Qu) (2020) (28)
The Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective (2015) (28)
Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. (2020) (28)
Ice Cream Structure (2013) (27)
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — behavior of individual proteins (2002) (27)
Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability (2021) (26)
Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism (2019) (25)
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures (2008) (25)
Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake. (2016) (25)
Ice recrystallization inhibition in ice cream by propylene glycol monostearate. (2008) (25)
Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat (2011) (25)
Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions (2020) (24)
Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. (2014) (23)
Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions (2006) (22)
Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan. (2010) (22)
Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide (2006) (21)
Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding Tubes. (1992) (21)
Xyloglucans from flaxseed kernel cell wall: Structural and conformational characterisation. (2016) (21)
Facile preparation of collagen fiber-glycerol-carboxymethyl cellulose composite film by immersing method. (2020) (21)
The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅱ: In vivo digestion process (2020) (21)
Effects of Soy-Soluble Fiber and Flaxseed Gum on the Glycemic and Insulinemic Responses to Glucose Solutions and Dairy Products in Healthy Adult Males (2013) (20)
Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase (1999) (20)
Food Polysaccharides and Their Applications Second Edition 2006. Edited by Alistair M. Stephen, Glyn O. Phillips and Peter A. Williams. Published by CRC/Taylor & Francis Group, Boca Raton, FL, USA. ISBN 0-8247-5922-2. Price $189.95 (2007) (20)
Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part V. Fractionation and structural heterogeneity of different fractions (2015) (20)
Simulated intestinal hydrolysis of native tapioca starch: Understanding the effect of soluble fibre (2015) (20)
Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes (2017) (19)
Serum separation in soft-serve ice cream mixes (2004) (19)
Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: Structure–function relationship (2015) (19)
Measurement and Interpretation of the Glass Transition in Frozen Foods (1997) (18)
Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form (2004) (18)
Advanced Dairy Science and Technology (2009) (18)
Formulas and Recipes (2003) (17)
Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation. (2020) (17)
Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage (2009) (16)
Fabrication of films with tailored properties by regulating the swelling of collagen fiber through pH adjustment (2020) (16)
NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage (2011) (15)
Changes in the Ultrastructure of Emulsions as a Result of Electron Microscopy Preparation Procedures (1988) (15)
The effect of heat treatment of ultrafiltered milk on its coagulation properties. (1990) (15)
Structural characterisation of galacto-oligosaccharides (VITAGOS™) sythesized by transgalactosylation of lactose (2017) (15)
Influence of stabilizers and freezing rate on the stress relaxation behaviour of freeze-concentrated sucrose solutions at different temperatures (1995) (14)
Interfacial Activity and Self-Assembly Behavior of Dissolved and Granular Octenyl Succinate Anhydride Starches. (2019) (14)
Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect (2016) (14)
The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process (2020) (14)
Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules (2019) (13)
Modified starches and the stability of frozen foods (2004) (13)
Structure-engineering of ice-cream and foam-based foods. (2007) (13)
The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process (2020) (13)
Fundamental Aspects of the Freezing Process (2019) (12)
Effects of pig colonic digesta and dietary fibres on in vitro microbial fermentation profiles (2013) (12)
Freezing of Bakery and Dessert Products (2009) (12)
Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana (2019) (10)
Transmission of a Listeria sp. through a cold-air wind tunnel. (1990) (10)
On the calculation of Ice cream freezing curves (2003) (10)
Effect of texture and structure of polysaccharide hydrogels containing maltose on release and hydrolysis of maltose during digestion: In vitro study (2021) (10)
Partial coalescence and structure formation in dairy emulsions. (1997) (10)
Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action. (2019) (9)
Structural characterization and immunomodulatory activity of mycelium polysaccharide from liquid fermentation of Monascus purpureus (Hong Qu). (2021) (9)
Ice Cream and Frozen Desserts (2015) (9)
Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation. (2021) (9)
Properties of dextran as a cryoprotectant in ice cream (1994) (9)
Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. (2020) (8)
The effect of microstructure on the complex glass transition occurring in frozen sucrose model systems and foods (2002) (8)
Ice Cream and Frozen Desserts: Product Types (2020) (8)
Production and functional properties of micellar casein/κ-carrageenan aggregates (2008) (8)
Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. (2019) (8)
Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology (2021) (7)
A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetry. (2012) (7)
Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity (2019) (7)
The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics (2022) (7)
Dairy Product Processing Equipment (2013) (7)
Composition and Formulations (2013) (7)
Interactions and Contributions of Stabilizers and Emulsifiers to Development of Structure in Ice-cream (1993) (6)
Relating bulk-fat properties to emulsified systems: characterization of emulsion destabilization by crystallizing fats. (2001) (6)
Mix Processing and Properties (2013) (6)
8 Freezing of Dairy Products (2019) (6)
Fluorescent labeling affected the structural/conformational properties of arabinoxylans. (2021) (6)
Milk Proteins in Ice Cream (2016) (6)
Heat stability of aggregated particles of casein micelles and kappa-carrageenan. (2010) (6)
Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage (2011) (6)
Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber (2017) (5)
Fibre-enriched dairy products. (2013) (5)
Replacement of carbon-refined corn syrups with ion-exchanged corn syrups in ice cream formulations. (1990) (5)
Analyzing Frozen Desserts (2013) (5)
Ice Cream and Frozen Desserts: Manufacture (2015) (5)
Quality and Safety of Frozen Dairy Products (2011) (5)
Flow characteristics of viscous, non-Newtonian fluids in holding tubes of HTST pasteurizers (1996) (4)
The use of thermal mechanical analysis to determine the influence of carbohydrates on stability of frozen dairy products. (1990) (4)
ICE CREAM AND DESSERTS | Ice Cream and Frozen Desserts: Product Types (2011) (4)
Flaxseed Gum from Flaxseed Hulls: Extraction, Fractionation, Physicochemical and Functional Characterisation (2009) (4)
Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials. (2019) (3)
Ice Cream and Desserts | Ice Cream and Frozen Desserts: Manufacture (2011) (3)
Light Microscopy and TEM to Study the Effect of Biopolymers on Ice Recrystallization in Ice Cream (2002) (3)
Emulsion partial coalescence and structure formation in dairy systems. (2001) (3)
Interaction of mealtime ad libitum beverage and food intake with meal advancement in healthy young men and women (2015) (3)
Sensory and Rheological Properties of a Flaxseed Gum-Fortified Dairy Beverage (2008) (3)
Role of Milk Fat in Dairy Products (2020) (2)
Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio. (2020) (2)
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream (2022) (2)
Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials. (2022) (2)
Chapter 4 – Milk (2013) (2)
Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan** (2022) (2)
Foods at subzero temperatures. (2005) (2)
PROTEIN-POLYSACCHARIDE FUNCTIONALITY AND INTERACTIONS IN FROZEN DAIRY DESSERTS (2003) (2)
2: Present and future trends in ice cream science and technology (2004) (2)
High pressure processing for better ice cream (2013) (2)
Advances in corn sweeteners for ice cream. (1990) (2)
Milk Proteins: Functional Ingredients in Food (2014) (2)
Sherbets, Sorbets and Ices (2003) (2)
The Ice Cream Industry (2013) (2)
Packaging, Labeling, Hardening and Shipping (2003) (2)
Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion? (2022) (1)
Formulations for Specialty Products (2013) (1)
Structural Characterization and In Vitro Fermentation Profiles of Flaxseed Kernel Dietary Fibres (2016) (1)
Freezing and Refrigeration (2013) (1)
Conformational Properties of Flaxseed Rhamnogalacturonan-I and Correlation between Primary Structure and Conformation (2022) (1)
Soft-Frozen Dairy Desserts (2013) (1)
Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods. (2002) (1)
Effect of temperature variation on ice cream recrystallization during freezer defrost cycles (2022) (1)
Advanced microscopy techniques for ice cream research. (2004) (1)
III.7: Studying the composition of the air interface in aqueous milk protein foam and ice cream (2004) (1)
Emulsifiers in Food Technology, R.J. Whitehurst (Ed.). Blackwell Publishing, Oxford, UK (2004), www.blackwellpublishing.com, ), ISBN: 1-4051-1802-4 (2006) (1)
Ice cream under control (2001) (1)
The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. (2022) (1)
Analyzing fluid flow of mixes in HTST pasteurizers. (1990) (1)
THE EFFECT OF CONSUMPTION OF FAT‐FREE DAIRY PRODUCTS OVER EIGHT WEEKS ON BODY WEIGHT, WAIST CIRCUMFERENCE AND SATIETY HORMONES IN OVERWEIGHT AND OBESE INDIVIDUALS (2015) (1)
Dairy research in Canadian universities (2006) (0)
Book ReviewBenders' Dictionary of Nutrition and Food TechnologyDavid A. Bender (2006). 8th ed. Published by Woodhead Publishing Limited, Cambridge, England and CRC Press, Boca Raton, USA. ISBN: 1-84569-051-6 and 978-1-84569-051-9 (2007) (0)
The Effects of Soluble Dietary Fibres on Starch Hydrolysis and Sugar Release During Simulated Human Digestion (2016) (0)
I.3: Ice-structuring proteins from winter wheat, a novel ice cream ingredient (2004) (0)
Fancy Molded Ice Creams, Novelties and Specials (2003) (0)
Functionality and Structure of Hydrocolloids in Dairy Foods (2014) (0)
THE EFFECT OF PHASE SEPARATION ON ENZYME KINETICS IN FROZEN SUGAR SOLUTIONS CONTAINING PROTEIN AND POLYSACCHARIDE (2010) (0)
List of Contributors (2019) (0)
Sodium alginate addition to chocolate milk reduces appetite and glycemic responses in healthy young men (2013) (0)
Utilizing starches in product development (2004) (0)
Cleaning, Sanitizing, Microbiological Quality and Safety (2003) (0)
Mealtime beverage and food intake to satiation interacts with meal advancement in healthy young men and women (2013) (0)
I.4: Functionality of carrageenan in ice cream mix formulations (2004) (0)
POISON IN MY COFFEE (2019) (0)
ICEF9 2004-International Conference Engineering and Food EFFECTS OF MILK PROTEIN TYPE ON STRUCTURAL PROPERTIES OF ICE CREAM SYSTEMS (2003) (0)
WITHDRAWN: Production and functional properties of micellar casein/k-carrageenan aggregates (2007) (0)
The digestive fate of beef versus plant-based burgers from bolus to stool. (2023) (0)
Dictionary of Food Science and TechnologyCompiled and edited by the International Food Information Service (IFIS), Reading, UK, and published by Blackwell Publishing Ltd., Oxford, UK and Ames, Iowa, USA (2005). ISBN: 1-4051-2505-5 and 978-14051-2505-5 (2007) (0)
Flaxseed Kernel Dietary Fibre: Partial Structure and Physicochemical Characterisation (2014) (0)
Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. (2022) (0)
III.6: Advanced microscopy techniques for ice cream research (2004) (0)
Sixth International Hydrocolloids Conference (2003) (0)
Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion (2014) (0)
Packaging, Hardening, and Shipping (2013) (0)
Novelty Products and Ice Cream Cakes (2013) (0)
Cleaning and Sanitizing for Microbiological Quality and Safety (2013) (0)

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What Schools Are Affiliated With H. Douglas Goff?

H. Douglas Goff is affiliated with the following schools:

University of Guelph