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H Douglas Goff

Showing results (11-20 of 50) with videos related to

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Journal of the Science of Food and Agriculture|February 9, 2024
Yellow mustard gum: pilot-scale production and characterizationXinya Wang, Ruoyan Liu, H Douglas Goff, et al.
Carbohydrate Polymers|November 19, 2024
Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurtHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.
Carbohydrate Research|October 20, 2012
Structural elucidation of rhamnogalacturonans from flaxseed hullsKe-Ying Qian, Steve W Cui, John Nikiforuk, et al.
Carbohydrate Polymers|March 17, 2020
Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelationHongxiang Liu, Fei Liu, Yun Ma, et al.
Food Chemistry|May 9, 2024
Preparation of liquid yogurt in the presence of pectin and its formation mechanismHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.
Dysphagia|September 26, 2003
The rheology of liquids: a comparison of clinicians' subjective impressions and objective measurementCatriona M Steele, Pascal H H M Van Lieshout, H Douglas Goff
Food & Function|May 16, 2020
Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starchJohn Nsor-Atindana, Meihui Yu, H Douglas Goff, et al.
Carbohydrate Polymers|September 5, 2018
The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusionJohn Nsor-Atindana, H Douglas Goff, Wei Liu, et al.
Journal of Food Science|September 13, 2013
The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice creamDaniele C Zulim Botega, Alejandro G Marangoni, Alexandra K Smith, et al.
Journal of Food Science|December 17, 2013
Development of formulations and processes to incorporate wax oleogels in ice creamDaniele C Zulim Botega, Alejandro G Marangoni, Alexandra K Smith, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Journal of the Science of Food and Agriculture|February 9, 2024
Yellow mustard gum: pilot-scale production and characterizationXinya Wang, Ruoyan Liu, H Douglas Goff, et al.
Carbohydrate Polymers|November 19, 2024
Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurtHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.
Carbohydrate Research|October 20, 2012
Structural elucidation of rhamnogalacturonans from flaxseed hullsKe-Ying Qian, Steve W Cui, John Nikiforuk, et al.
Carbohydrate Polymers|March 17, 2020
Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelationHongxiang Liu, Fei Liu, Yun Ma, et al.
Food Chemistry|May 9, 2024
Preparation of liquid yogurt in the presence of pectin and its formation mechanismHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.
Dysphagia|September 26, 2003
The rheology of liquids: a comparison of clinicians' subjective impressions and objective measurementCatriona M Steele, Pascal H H M Van Lieshout, H Douglas Goff
Food & Function|May 16, 2020
Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starchJohn Nsor-Atindana, Meihui Yu, H Douglas Goff, et al.
Carbohydrate Polymers|September 5, 2018
The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusionJohn Nsor-Atindana, H Douglas Goff, Wei Liu, et al.
Journal of Food Science|September 13, 2013
The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice creamDaniele C Zulim Botega, Alejandro G Marangoni, Alexandra K Smith, et al.
Journal of Food Science|December 17, 2013
Development of formulations and processes to incorporate wax oleogels in ice creamDaniele C Zulim Botega, Alejandro G Marangoni, Alexandra K Smith, et al.
Pageof 5