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H Douglas Goff

Showing results (1-10 of 50) with videos related to

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Journal of Food Protection|May 11, 2019
Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding TubesH Douglas Goff, Valerie J Davidson
Cryo Letters|May 12, 2012
A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetryMajid Hassa-Roudsari, H Douglas Goff
Journal of Food Science|May 25, 2010
Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oilKristine K Sung, H Douglas Goff
Journal of Food Science|July 22, 2014
Effect of okra cell wall and polysaccharide on physical properties and stability of ice creamPilapa Yuennan, Tanaboon Sajjaanantakul, H Douglas Goff
Biomacromolecules|March 8, 2007
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networksVassilis Kontogiorgos, H Douglas Goff, Stefan Kasapis
Journal of Food Science|July 16, 2010
Heat stability of aggregated particles of casein micelles and kappa-carrageenanKelly L Flett, Milena Corredig, H Douglas Goff
Food & Function|October 23, 2014
Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satietyKirstyn Logan, Amanda J Wright, H Douglas Goff
Journal of Food Science|August 21, 2010
Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiberWenpu Chen, Lisa Duizer, Milena Corredig, et al.
Food Chemistry|January 16, 2019
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blendsCuihong Yang, Fang Zhong, H Douglas Goff, et al.
Journal of Food Science|July 16, 2010
Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenanKelly L Flett, Lisa M Duizer, H Douglas Goff
Pageof 5

Showing results (1-10 of 50) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|May 11, 2019
Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding TubesH Douglas Goff, Valerie J Davidson
Cryo Letters|May 12, 2012
A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetryMajid Hassa-Roudsari, H Douglas Goff
Journal of Food Science|May 25, 2010
Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oilKristine K Sung, H Douglas Goff
Journal of Food Science|July 22, 2014
Effect of okra cell wall and polysaccharide on physical properties and stability of ice creamPilapa Yuennan, Tanaboon Sajjaanantakul, H Douglas Goff
Biomacromolecules|March 8, 2007
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networksVassilis Kontogiorgos, H Douglas Goff, Stefan Kasapis
Journal of Food Science|July 16, 2010
Heat stability of aggregated particles of casein micelles and kappa-carrageenanKelly L Flett, Milena Corredig, H Douglas Goff
Food & Function|October 23, 2014
Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satietyKirstyn Logan, Amanda J Wright, H Douglas Goff
Journal of Food Science|August 21, 2010
Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiberWenpu Chen, Lisa Duizer, Milena Corredig, et al.
Food Chemistry|January 16, 2019
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blendsCuihong Yang, Fang Zhong, H Douglas Goff, et al.
Journal of Food Science|July 16, 2010
Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenanKelly L Flett, Lisa M Duizer, H Douglas Goff
Pageof 5