H. Douglas Goff
H. Douglas Goff
Food Science, University of Guelph
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Ice cream
RT Marshall, HD Goff, RW Hartel
Springer Science & Business Media, 2003
Ice cream
HD Goff
Advanced dairy chemistry volume 2 lipids, 441-450, 2013
Colloidal aspects of ice cream—a review
HD Goff
International dairy journal 7 (6-7), 363-373, 1997
A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy
DG Dalgleish, PA Spagnuolo, HD Goff
International Dairy Journal 14 (12), 1025-1031, 2004
Instability and partial coalescence in whippable dairy emulsions
HD Goff
Journal of Dairy Science 80 (10), 2620-2630, 1997
Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin
J Singthong, SW Cui, S Ningsanond, HD Goff
Carbohydrate polymers 58 (4), 391-400, 2004
Structure and ice recrystallization in frozen stabilized ice cream model systems
A Regand, HD Goff
Food hydrocolloids 17 (1), 95-102, 2003
Action of emulsifers in promoting fat destabilization during the manufacture of ice cream
HD Goff, WK Jordan
Journal of dairy science 72 (1), 18-29, 1989
Formation and stabilisation of structure in ice-cream and related products
HD Goff
Current Opinion in Colloid & Interface Science 7 (5-6), 432-437, 2002
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers
PA Spagnuolo, DG Dalgleish, HD Goff, ER Morris
Food Hydrocolloids 19 (3), 371-377, 2005
Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers
AA Flores, HD Goff
Journal of dairy science 82 (7), 1399-1407, 1999
Correlation between colloidal properties of ice cream mix and ice cream
S Bolliger, HD Goff, BW Tharp
International Dairy Journal 10 (4), 303-309, 2000
Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization
KY Qian, SW Cui, Y Wu, HD Goff
Food Hydrocolloids 28 (2), 275-283, 2012
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
C Yang, F Zhong, HD Goff, Y Li
Food chemistry 280, 51-58, 2019
The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream
HD Goff, KB Caldwell, DW Stanley, TJ Maurice
Journal of Dairy Science 76 (5), 1268-1277, 1993
A study of fat and air structures in ice cream
HD Goff, E Verespej, AK Smith
International Dairy Journal 9 (11), 817-829, 1999
Functionality and nutritional aspects of microcrystalline cellulose in food
J Nsor-Atindana, M Chen, HD Goff, F Zhong, HR Sharif, Y Li
Carbohydrate polymers 172, 159-174, 2017
An investigation of four commercial galactomannans on their emulsion and rheological properties
Y Wu, W Cui, NAM Eskin, HD Goff
Food Research International 42 (8), 1141-1146, 2009
Texture-structure relationships in foamed dairy emulsions
DW Stanley, HD Goff, AK Smith
Food Research International 29 (1), 1-13, 1996
The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion
H Fabek, S Messerschmidt, V Brulport, HD Goff
Food Hydrocolloids 35, 718-726, 2014
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