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List of works by H. Douglas Goff

65 Years of ice cream science

A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier

A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios

A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy

A review of isolation process, structural characteristics, and bioactivities of water-soluble polysaccharides from Dendrobium plants

article

A study of fat and air structures in ice cream

Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber ⬇️

scientific article published on August 1, 2010

Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk

An investigation of four commercial galactomannans on their emulsion and rheological properties

Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch

scientific article published on 15 May 2020

Arabinan-rich rhamnogalacturonan-I from flaxseed kernel cell wall

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Caloric beverages consumed freely at meal-time add calories to an ad libitum meal

scientific article published on 10 February 2013

Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten

article published in 2006

Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices

Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials

scientific article published on 01 December 2019

Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety.

scientific article published on 22 October 2014

Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability

Dairy Product Processing Equipment

Dairy Product Processing Equipment

Development of formulations and processes to incorporate wax oleogels in ice cream

scientific article published on 4 November 2013

Dietary fibre for glycaemia control: Towards a mechanistic understanding

Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level

Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

article

Effect of Okra Cell Wall and Polysaccharide on Physical Properties and Stability of Ice Cream

scientific article published on 17 July 2014

Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil

Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks.

scientific article

Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

Effect of aging treatment on the physicochemical properties of collagen films

Effect of freezing rate on the thermal, mechanical and physical aging properties of the glassy state in frozen sucrose solutions

Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake

scientific article published on 20 August 2018

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

scientific article published on 01 March 2004

Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

article published in 2009

Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men.

scientific article published on 26 March 2014

Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

article

Effect of κ-carrageenan on milk protein polysaccharide mixtures

article by S. Thaiudom et al published January 2003 in International Dairy Journal

Effects of high pressure treatment of mix on ice cream manufacture

Effects of pig colonic digesta and dietary fibres on in vitro microbial fermentation profiles

Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males

scientific article published in January 2013

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system

article

Energy and macronutrient content of familiar beverages interact with pre-meal intervals to determine later food intake, appetite and glycemic response in young adults.

scientific article

Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat

Extraction and physicochemical characterization of Krueo Ma Noy pectin

Facile preparation of collagen fiber-glycerol-carboxymethyl cellulose composite film by immersing method

scientific article published on 03 October 2019

Fat structure in ice cream: A study on the types of fat interactions

Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability

Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

article by Y. Wu et al published August 2009 in Food Hydrocolloids

Fractionation of polysaccharides by gradient non-solvent precipitation: A review

article

Freezing of Bakery and Dessert Products

Functionality and nutritional aspects of microcrystalline cellulose in food.

scientific article

Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability

Heat Stability of Aggregated Particles of Casein Micelles and κ-Carrageenan

Ice Cream

Ice Cream

scientific article

Ice Cream

article

Ice structuring proteins from plants: Mechanism of action and food application

article

Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)

Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect

Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions

article by K.I. Segall & H. Douglas Goff published October 1999 in International Dairy Journal

Influence of cellulose nanofibrils on the structural elements of ice cream

article published in 2019

Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing

article published in 2000

Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

article by I. Ayala-Hernandez et al published July 2008 in Journal of Dairy Science

Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption

scientific article published on 5 June 2017

Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants

scientific article published on 01 December 2019

Low-temperature stability and the glassy state in frozen foods

Measuring and interpreting the glass transition in frozen foods and model systems

article

Mechanism of action of whole milk and its components on glycemic control in healthy young men

scholarly article by Shirin Panahi published in November 2014

Microstructure and rheological properties of psyllium polysaccharide gel

Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

article

Milk

scholarly article published 2013

Milk Proteins in Ice Cream

scholarly article published 2016

NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage

article by Y. Wu et al published February 2011 in Carbohydrate Polymers

On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

article

Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan

Phase separation in soft-serve ice cream mixes: rheology and microstructure

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH

Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material

Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier and antioxidant

article published in 2017

Production and functional properties of micellar casein/κ-carrageenan aggregates

article

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

article

Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber

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

article by Brittney A. Kay et al published October 2017 in Journal of Functional Foods

Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

Rheological behavior of dietary fibre in simulated small intestinal conditions

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage

article by Y. Wu et al published August 2009 in Carbohydrate Polymers

Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: Structure–function relationship

article published in 2015

Simulated intestinal hydrolysis of native tapioca starch: Understanding the effect of soluble fibre

Soluble polysaccharides from flaxseed kernel as a new source of dietary fibres: Extraction and physicochemical characterization

Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage

article by Y. Wu et al published March 2011 in Carbohydrate Polymers

Structural Characterization and In Vitro Fermentation Profiles of Flaxseed Kernel Dietary Fibres

Structural and conformational characterization of arabinoxylans from flaxseed mucilage

scientific article published on 16 February 2018

Structural characterisation of galacto-oligosaccharides (VITAGOS™) sythesized by transgalactosylation of lactose

Structural elucidation of rhamnogalacturonans from flaxseed hulls ⬇️

scientific article published on August 19, 2012

Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide

Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions

Structure-engineering of ice-cream and foam-based foods

Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part I. Extraction, purification, and partial structural characterization

scholarly article published July 2014

Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part V. Fractionation and structural heterogeneity of different fractions

Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): part II. Fine structures of O-acetylated residues.

scientific article

Texture-structure relationships in foamed dairy emulsions

The Effects of Soluble Dietary Fibres on Starch Hydrolysis and Sugar Release During Simulated Human Digestion

scholarly article

The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system

The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion

The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream

scientific article published on September 2013

The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion

The role of alginates in regulation of food intake and glycemia: a gastroenterological perspective.

scientific article

The use of thermal analysis in the development of a better understanding of frozen food stability

article

Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures

Xyloglucans from flaxseed kernel cell wall: Structural and conformational characterisation

scientific article published on 27 May 2016

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