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H D. Goff - Publications

Affiliations: 
University of Guelph (Canada), Guelph, Ontario, Canada 
Area:
Food Science and Technology Agriculture, Organic Chemistry
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63 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Chen W, Liang G, Li X, He Z, Zeng M, Gao D, Qin F, Goff HD, Chen J. Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream Food Hydrocolloids. 94: 279-286. DOI: 10.1016/j.foodhyd.2019.02.045  0.325
2019 Velásquez-Cock J, Serpa A, Vélez L, Gañán P, Gómez Hoyos C, Castro C, Duizer L, Goff H, Zuluaga R. Influence of cellulose nanofibrils on the structural elements of ice cream Food Hydrocolloids. 87: 204-213. DOI: 10.1016/J.Foodhyd.2018.07.035  0.429
2018 Kung B, Anderson GH, Paré S, Tucker AJ, Vien S, Wright AJ, Goff HD. 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. PMID 30139624 DOI: 10.3168/Jds.2018-14419  0.321
2014 Yuennan P, Sajjaanantakul T, Goff HD. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. Journal of Food Science. 79: E1522-7. PMID 25040189 DOI: 10.1111/1750-3841.12539  0.324
2013 Zulim Botega DC, Marangoni AG, Smith AK, Goff HD. Development of formulations and processes to incorporate wax oleogels in ice cream. Journal of Food Science. 78: C1845-51. PMID 24329951 DOI: 10.1111/1750-3841.12248  0.331
2013 Zulim Botega DC, Marangoni AG, Smith AK, Goff HD. 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. PMID 24024686 DOI: 10.1111/1750-3841.12175  0.325
2012 Qian K, Cui S, Wu Y, Goff H. Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization Food Hydrocolloids. 28: 275-283. DOI: 10.1016/J.Foodhyd.2011.12.019  0.356
2011 Wu Y, Cui W, Eskin N, Goff H. Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage Carbohydrate Polymers. 84: 984-989. DOI: 10.1016/J.Carbpol.2010.12.053  0.372
2010 ROGERS M, ROOS Y, GOFF H. THE EFFECT OF PHASE SEPARATION ON ENZYME KINETICS IN FROZEN SUGAR SOLUTIONS CONTAINING PROTEIN AND POLYSACCHARIDE Journal of Food Biochemistry. 34: 283-294. DOI: 10.1111/J.1745-4514.2009.00278.X  0.373
2009 Wu Y, Cui W, Eskin N, Goff H. An investigation of four commercial galactomannans on their emulsion and rheological properties Food Research International. 42: 1141-1146. DOI: 10.1016/J.Foodres.2009.05.015  0.31
2009 Wu Y, Cui W, Eskin N, Goff H. Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage Food Hydrocolloids. 23: 1535-1541. DOI: 10.1016/J.Foodhyd.2008.10.010  0.342
2009 Wu Y, Cui W, Eskin N, Goff H. Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage Carbohydrate Polymers. 78: 112-116. DOI: 10.1016/J.Carbpol.2009.03.024  0.334
2008 Aleong JM, Frochot S, Goff HD. Ice recrystallization inhibition in ice cream by propylene glycol monostearate. Journal of Food Science. 73: E463-8. PMID 19021802 DOI: 10.1111/J.1750-3841.2008.00954.X  0.422
2008 Ayala-Hernandez I, Goff HD, Corredig M. Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy. Journal of Dairy Science. 91: 2583-90. PMID 18565916 DOI: 10.3168/Jds.2007-0876  0.325
2008 Costa FF, Resende JV, Abreu LR, Goff HD. Effect of calcium chloride addition on ice cream structure and quality. Journal of Dairy Science. 91: 2165-74. PMID 18487638 DOI: 10.3168/Jds.2007-0932  0.39
2008 Ayala-Hernández I, Hassan A, Goff H, Mira de Orduña R, Corredig M. 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 International Dairy Journal. 18: 1109-1118. DOI: 10.1016/J.Idairyj.2008.06.008  0.34
2008 Ji S, Corredig M, Goff H. Production and functional properties of micellar casein/κ-carrageenan aggregates International Dairy Journal. 18: 64-71. DOI: 10.1016/J.Idairyj.2007.07.001  0.343
2008 Ji S, Corredig M, Goff H. Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk Food Hydrocolloids. 22: 56-64. DOI: 10.1016/J.Foodhyd.2007.04.005  0.38
2007 Kontogiorgos V, Goff HD, Kasapis S. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules. 8: 1293-9. PMID 17341113 DOI: 10.1021/bm0610471  0.318
2006 Regand A, Goff HD. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. Journal of Dairy Science. 89: 49-57. PMID 16357267 DOI: 10.3168/Jds.S0022-0302(06)72068-9  0.43
2006 Regand A, Goff HD. Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract Journal of Food Science. 70: E552-E556. DOI: 10.1111/j.1365-2621.2005.tb08318.x  0.331
2006 Relkin P, Sourdet S, Smith A, Goff H, Cuvelier G. Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions Food Hydrocolloids. 20: 1050-1056. DOI: 10.1016/J.Foodhyd.2005.11.007  0.405
2006 Rogers M, Roos Y, Goff H. Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide Food Hydrocolloids. 20: 774-779. DOI: 10.1016/J.Foodhyd.2005.07.006  0.393
2005 Zhang Z, Goff H. On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride International Dairy Journal. 15: 495-500. DOI: 10.1016/J.Idairyj.2004.08.014  0.377
2005 Vega C, Goff HD. Phase separation in soft-serve ice cream mixes: Rheology and microstructure International Dairy Journal. 15: 249-254. DOI: 10.1016/J.Idairyj.2004.07.007  0.398
2005 SPAGNUOLO P, DALGLEISH D, GOFF H, MORRIS E. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers Food Hydrocolloids. 19: 371-377. DOI: 10.1016/J.Foodhyd.2004.10.003  0.366
2005 Vega C, Dalgleish D, Goff H. Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum Food Hydrocolloids. 19: 187-195. DOI: 10.1016/J.Foodhyd.2004.05.003  0.406
2004 Zhang Z, Dalgleish DG, Goff HD. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. Colloids and Surfaces. B, Biointerfaces. 34: 113-21. PMID 15261081 DOI: 10.1016/j.colsurfb.2003.11.009  0.562
2004 Zhang Z, Goff H. Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers International Dairy Journal. 14: 647-657. DOI: 10.1016/J.Idairyj.2003.12.007  0.467
2003 Thaiudom S, Goff H. Effect of κ-carrageenan on milk protein polysaccharide mixtures International Dairy Journal. 13: 763-771. DOI: 10.1016/S0958-6946(03)00097-9  0.395
2003 Patmore J, Goff H, Fernandes S. Cryo-gelation of galactomannans in ice cream model systems Food Hydrocolloids. 17: 161-169. DOI: 10.1016/S0268-005X(02)00048-6  0.462
2003 Goff H, Verespej E, Jermann D. Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals Thermochimica Acta. 399: 43-55. DOI: 10.1016/S0040-6031(02)00399-4  0.372
2002 Regand A, Goff HD. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. Journal of Dairy Science. 85: 2722-32. PMID 12487439 DOI: 10.3168/Jds.S0022-0302(02)74359-2  0.474
2002 Segall K, Goff H. A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier International Dairy Journal. 12: 1013-1018. DOI: 10.1016/S0958-6946(02)00117-6  0.44
2002 Segall K, Goff H. Secondary adsorption of milk proteins from the continuous phase to the oil–water interface in dairy emulsions International Dairy Journal. 12: 889-897. DOI: 10.1016/S0958-6946(02)00116-4  0.437
2000 Smith A, Kakuda Y, Goff H. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream Food Research International. 33: 697-706. DOI: 10.1016/S0963-9969(00)00115-0  0.376
2000 Bolliger S, Wildmoser H, Goff HD, Tharp BW. Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream International Dairy Journal. 10: 791-797. DOI: 10.1016/S0958-6946(00)00108-4  0.423
2000 Bolliger S, Kornbrust B, Goff HD, Tharp BW, Windhab EJ. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing International Dairy Journal. 10: 497-504. DOI: 10.1016/S0958-6946(00)00071-6  0.445
2000 Bolliger S, Goff HD, Tharp BW. Correlation between colloidal properties of ice cream mix and ice cream International Dairy Journal. 10: 303-309. DOI: 10.1016/S0958-6946(00)00044-3  0.435
2000 Smith A, Goff H, Kakuda Y. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer International Dairy Journal. 10: 295-301. DOI: 10.1016/S0958-6946(00)00043-1  0.326
1999 Smith A, Goff H, Kakuda Y. Whipped Cream Structure Measured by Quantitative Stereology Journal of Dairy Science. 82: 1635-1642. DOI: 10.3168/Jds.S0022-0302(99)75392-0  0.356
1999 Flores A, Goff H. Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers Journal of Dairy Science. 82: 1408-1415. DOI: 10.3168/Jds.S0022-0302(99)75367-1  0.41
1999 Flores A, Goff H. Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers Journal of Dairy Science. 82: 1399-1407. DOI: 10.3168/Jds.S0022-0302(99)75366-X  0.417
1999 Goff H, Verespej E, Smith A. A study of fat and air structures in ice cream International Dairy Journal. 9: 817-829. DOI: 10.1016/S0958-6946(99)00149-1  0.415
1999 Segall K, Goff H. Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions International Dairy Journal. 9: 683-691. DOI: 10.1016/S0958-6946(99)00143-0  0.441
1999 Goff H, Ferdinando D, Schorsch C. Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions Food Hydrocolloids. 13: 353-362. DOI: 10.1016/S0268-005X(99)00017-X  0.457
1999 Segall K, Goff H. Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase Food Hydrocolloids. 13: 291-297. DOI: 10.1016/S0268-005X(99)00011-9  0.405
1997 Goff HD. Instability and Partial Coalescence in Whippable Dairy Emulsions Journal of Dairy Science. 80: 2620-2630. DOI: 10.3168/Jds.S0022-0302(97)76219-2  0.419
1996 Tregunno N, Goff H. Osmodehydrofreezing of apples: structural and textural effects Food Research International. 29: 471-479. DOI: 10.1016/S0963-9969(96)00056-7  0.34
1996 Carrington AK, Goff HD, Stanley DW. Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions Food Research International. 29: 207-213. DOI: 10.1016/0963-9969(95)00064-X  0.405
1996 Stanley D, Goff H, Smith A. Texture-structure relationships in foamed dairy emulsions Food Research International. 29: 1-13. DOI: 10.1016/0963-9969(95)00063-1  0.451
1996 Goff HD, Sahagian ME. Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability Thermochimica Acta. 280: 449-464. DOI: 10.1016/0040-6031(95)02656-8  0.422
1995 GOFF HD, FRESLON B, SAHAGIAN ME, HAUBER TD, STONE AP, STANLEY DW. STRUCTURAL DEVELOPMENT IN ICE CREAM—DYNAMIC RHEOLOGICAL MEASUREMENTS Journal of Texture Studies. 26: 517-536. DOI: 10.1111/J.1745-4603.1995.Tb00801.X  0.438
1995 Sahagian M, Goff H. Influence of stabilizers and freezing rate on the stress relaxation behaviour of freeze-concentrated sucrose solutions at different temperatures Food Hydrocolloids. 9: 181-188. DOI: 10.1016/S0268-005X(09)80214-2  0.386
1995 Sahagian ME, Goff HD. Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures Food Research International. 28: 1-8. DOI: 10.1016/0963-9969(95)93324-N  0.365
1994 Goff H, Davidson V, Cappi E. Viscosity of Ice Cream Mix at Pasteurization Temperatures Journal of Dairy Science. 77: 2207-2213. DOI: 10.3168/Jds.S0022-0302(94)77163-0  0.402
1994 McCurdy R, Goff H, Stanley D. Properties of dextran as a cryoprotectant in ice cream Food Hydrocolloids. 8: 625-633. DOI: 10.1016/S0268-005X(09)80069-6  0.448
1994 McCurdy R, Goff H, Stanley D, Stone A. Rheological properties of dextran related to food applications Food Hydrocolloids. 8: 609-623. DOI: 10.1016/S0268-005X(09)80068-4  0.366
1994 Goff H. Measuring and interpreting the glass transition in frozen foods and model systems Food Research International. 27: 187-189. DOI: 10.1016/0963-9969(94)90160-0  0.38
1994 Sahagian ME, Goff HD. Effect of freezing rate on the thermal, mechanical and physical aging properties of the glassy state in frozen sucrose solutions Thermochimica Acta. 246: 271-283. DOI: 10.1016/0040-6031(94)80095-2  0.327
1993 Goff H, Caldwell K, Stanley D, Maurice T. The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream Journal of Dairy Science. 76: 1268-1277. DOI: 10.3168/Jds.S0022-0302(93)77456-1  0.449
1989 Goff H, Kinsella J, Jordan W. Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability Journal of Dairy Science. 72: 385-397. DOI: 10.3168/Jds.S0022-0302(89)79120-7  0.469
1989 Goff H, Jordan W. Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream Journal of Dairy Science. 72: 18-29. DOI: 10.3168/Jds.S0022-0302(89)79075-5  0.426
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