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Journal of Dairy Science|December 19, 2002
Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systemsA Regand, H D GoffJournal of Dairy Science|December 17, 2005
Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grassA Regand, H D GoffJournal of Dairy Science|March 16, 2006
Major advances in fresh milk and milk products: fluid milk products and frozen dessertsH D Goff, M W GriffithsColloids and Surfaces. B, Biointerfaces|July 21, 2004
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteinsZ Zhang, D G Dalgleish, H D GoffJournal of Dairy Science|June 21, 2008
Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopyI Ayala-Hernandez, H D Goff, M CorredigJournal of Food Science|November 22, 2008
Ice recrystallization inhibition in ice cream by propylene glycol monostearateJ M Aleong, S Frochot, H D GoffCritical Reviews in Food Science and Nutrition|June 11, 2014
The role of alginates in regulation of food intake and glycemia: a gastroenterological perspectiveD El Khoury, H D Goff, G H AndersonJournal of Microscopy|December 18, 2003
Freeze-substitution and low-temperature embedding of dairy products for transmission electron microscopyA K Smith, H D Goff, B D SunJournal of Dairy Science|May 20, 2008
Effect of calcium chloride addition on ice cream structure and qualityF F Costa, J V Resende, L R Abreu, et al.European Journal of Clinical Nutrition|March 27, 2014
Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult menD El Khoury, H D Goff, S Berengut, et al.Pageof 2