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H D. Goff

Affiliations: 
University of Guelph (Canada), Guelph, Ontario, Canada 
Area:
Food Science and Technology Agriculture, Organic Chemistry
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"H Goff"
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Kevin I. Segall grad student 2000 University of Guelph (Canada)
Sukrit Thaiudom grad student 2002 University of Guelph (Canada)
Zhiwu Zhang grad student 2003 University of Guelph (Canada)

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Publications

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Chen W, Liang G, Li X, et al. (2019) Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream Food Hydrocolloids. 94: 279-286
Velásquez-Cock J, Serpa A, Vélez L, et al. (2019) Influence of cellulose nanofibrils on the structural elements of ice cream Food Hydrocolloids. 87: 204-213
Kung B, Anderson GH, Paré S, et al. (2018) Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake. Journal of Dairy Science
Yuennan P, Sajjaanantakul T, Goff HD. (2014) Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. Journal of Food Science. 79: E1522-7
Zulim Botega DC, Marangoni AG, Smith AK, et al. (2013) Development of formulations and processes to incorporate wax oleogels in ice cream. Journal of Food Science. 78: C1845-51
Zulim Botega DC, Marangoni AG, Smith AK, et al. (2013) The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Journal of Food Science. 78: C1334-9
Qian K, Cui S, Wu Y, et al. (2012) Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization Food Hydrocolloids. 28: 275-283
Wu Y, Cui W, Eskin N, et al. (2011) Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage Carbohydrate Polymers. 84: 984-989
ROGERS M, ROOS Y, GOFF H. (2010) THE EFFECT OF PHASE SEPARATION ON ENZYME KINETICS IN FROZEN SUGAR SOLUTIONS CONTAINING PROTEIN AND POLYSACCHARIDE Journal of Food Biochemistry. 34: 283-294
Wu Y, Cui W, Eskin N, et al. (2009) An investigation of four commercial galactomannans on their emulsion and rheological properties Food Research International. 42: 1141-1146
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