H. Douglas Goff

Professor

University of Guelph

Canada

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H. Douglas Goff is a Professor at the University of Guelph in Canada. His research focuses on food science, specifically interactions of proteins and their functional properties in various applications such as gel formation and foaming. Recent publications include studies on the behavior of soy protein and its blends, as well as enhancing properties of gluten-free products and emulsions.

Articles (20)

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2020

Collaborators (1)

A. J. Wright

University of Guelph

CANADA

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H. Douglas Goff

Research Interests

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Articles (20)

Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution

Effect of NaCl on gel mechanical behavior of bovine serum albumin–soy protein blends

Conformational and rheological property comparison for three exudates gums containing type II arabinogalactans

Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes

Hydrogel structure of soy protein and gelatin dual network based on TGase cross-linking

Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate

Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength

Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage

Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake

Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, chlorogenic acid bioaccessibility, and antioxidant capacity

Effect of temperature variation on ice cream recrystallization during freezer defrost cycles

The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics

Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability

Fluorescent labeling affected the structural/conformational properties of arabinoxylans

Structural characterization and immunomodulatory activity of mycelium polysaccharide from liquid fermentation of Monascus purpureus (Hong Qu)

Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio

Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions

Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation

Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization

Facile preparation of collagen fiber–glycerol-carboxymethyl cellulose composite film by immersing method

Collaborators (1)

A. J. Wright

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