Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends von Yang, Cuihong, Zhong, Fang, Douglas Goff, H., Li, Yue

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Fractionation of polysaccharides by gradient non-solvent precipitation: A review von Hu, Xiuting, Goff, H. Douglas

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The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion von Nsor-Atindana, John, Douglas Goff, H., Liu, Wei, Chen, Maoshen, Zhong, Fang

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Functionality and nutritional aspects of microcrystalline cellulose in food von Nsor-Atindana, John, Chen, Maoshen, Goff, H. Douglas, Zhong, Fang, Sharif, Hafiz Rizwan, Li, Yue

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Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating von Chen, Chi, Liu, Fei, Yu, Zhe, Ma, Yun, Goff, H. Douglas, Zhong, Fang

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Guiding the Immune Response against Influenza Virus Hemagglutinin toward the Conserved Stalk Domain by Hyperglycosylation of the Globular Head Domain von Eggink, Dirk, Goff, Peter H, Palese, Peter

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The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream von Zulim Botega, Daniele C., Marangoni, Alejandro G., Smith, Alexandra K., Goff, H. Douglas

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Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation von Nsor-Atindana, John, Zhou, Ya Xing, Saqib, Md Nazmus, Chen, Maoshen, Douglas Goff, H., Ma, Jianguo, Zhong, Fang

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Preparation of liquid yogurt in the presence of pectin and its formation mechanism von Zhang, Hongkai, Goff, H. Douglas, Liu, Chengmei, Luo, Shunjing, Hu, Xiuting

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Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment von Qie, Xuejiao, Chen, Wenpu, Wu, Yaru, Yang, Tian, Wang, Zhaojun, Zeng, Maomao, Chen, Jie, Douglas Goff, H., He, Zhiyong

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The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion von Fabek, Hrvoje, Messerschmidt, Stefanie, Brulport, Valentin, Goff, H. Douglas

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Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization von Qian, K.Y., Cui, S.W., Wu, Y., Goff, H.D.

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Structural and conformational characterization of arabinoxylans from flaxseed mucilage von Ding, Huihuang H., Qian, Keying, Goff, H. Douglas, Wang, Qi, Cui, Steve W.

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Polyphenol-Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health von Guo, Qingbin, Xiao, Xingyue, Lu, Laifeng, Ai, Lianzhong, Xu, Meigui, Liu, Yan, Goff, H. Douglas

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Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt von Zhang, Hongkai, Goff, H. Douglas, Liu, Chengmei, Luo, Shunjing, Hu, Xiuting

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Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation von Liu, Hongxiang, Liu, Fei, Ma, Yun, Goff, H. Douglas, Zhong, Fang

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Yellow mustard gum: pilot‐scale production and characterization von Wang, Xinya, Liu, Ruoyan, Goff, H. Douglas, Cui, Steve W.

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Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability von Chen, Wenpu, Liang, Guijiang, Li, Xiang, He, Zhiyong, Zeng, Maomao, Gao, Daming, Qin, Fang, Goff, H. Douglas, Chen, Jie

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Structural characterization and immunomodulatory activity of mycelium polysaccharide from liquid fermentation of Monascus purpureus (Hong Qu) von Wang, Nifei, Wu, Yan, Jia, Gege, Wang, Changlu, Xiao, Dongguang, Goff, H. Douglas, Guo, Qingbin

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Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream von BahramParvar, Maryam, Goff, H. Douglas

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