An investigation of four commercial galactomannans on their emulsion and rheological properties von Wu, Y., Cui, W., Eskin, N.A.M., Goff, H.D.

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Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass von Regand, A, Goff, H. D

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A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios von Wu, Y., Li, W., Cui, W., Eskin, N.A.M., Goff, H.D.

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Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy von Ayala-Hernandez, I., Goff, H.D., Corredig, M.

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Instability and Partial Coalescence in Whippable Dairy Emulsions von Goff, H.D.

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Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers von Spagnuolo, P.A., Dalgleish, D.G., Goff, H.D., Morris, E.R.

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Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk von Ji, S., Corredig, M., Goff, H.D.

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Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage von Wu, Y., Cui, W., Eskin, N.A.M., Goff, H.D.

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On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride von Zhang, Z., Goff, H.D.

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Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris von Ayala-Hernández, I., Hassan, A.N., Goff, H.D., Corredig, M.

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Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and medi... von Ayala-Hernández, I., Hassan, A., Goff, H.D., Mira de Orduña, R., Corredig, M.

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NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage von Wu, Y., Cui, W., Eskin, N.A.M., Goff, H.D., Nikiforuk, J.

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Phase separation in soft-serve ice cream mixes: rheology and microstructure von Vega, C., Goff, H.D.

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Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers von Flores, A.A., Goff, H.D.

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Effect of κ-carrageenan on milk protein polysaccharide mixtures von Thaiudom, S., Goff, H.D.

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Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage von Wu, Y., Cui, W., Eskin, N.A.M., Goff, H.D.

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Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage von Wu, Y., Cui, W., Eskin, N.A.M., Goff, H.D.

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Effect of Calcium Chloride Addition on Ice Cream Structure and Quality von Costa, F.F., Resende, J.V., Abreu, L.R., Goff, H.D.

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A study of fat and air structures in ice cream von Goff, H.D., Verespej, E., Smith, A.K.

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Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization von Xu, Ming, Qi, Mingyue, Goff, H.D., Cui, S.W.

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