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Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

Food hydrocolloids, 2012-08, Vol.28 (2), p.275-283

2012

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An investigation of four commercial galactomannans on their emulsion and rheological properties

Food research international, 2009-10, Vol.42 (8), p.1141-1146

2009

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Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

Journal of dairy science, 2006-01, Vol.89 (1), p.49-57

2006

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Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective

Critical reviews in food science and nutrition, 2015-01, Vol.55 (10), p.1406-1424

2015

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A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios

Food hydrocolloids, 2012-03, Vol.26 (2), p.359-364

2012

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Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men

European journal of clinical nutrition, 2014-05, Vol.68 (5), p.613-618

2014

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Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

Journal of dairy science, 2008-07, Vol.91 (7), p.2583-2590

2008

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Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems

Journal of dairy science, 2002-11, Vol.85 (11), p.2722-2732

2002

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Major Advances in Fresh Milk and Milk Products: Fluid Milk Products and Frozen Desserts

Journal of dairy science, 2006-04, Vol.89 (4), p.1163-1173

2006

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Instability and Partial Coalescence in Whippable Dairy Emulsions

Journal of dairy science, 1997-10, Vol.80 (10), p.2620-2630

Goff, H.D.

1997

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Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

Food hydrocolloids, 2009-08, Vol.23 (6), p.1535-1541

2009

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Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

Food hydrocolloids, 2009-07, Vol.23 (5), p.1299-1304

2009

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Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Colloids and surfaces, B, Biointerfaces, 2004-03, Vol.34 (2), p.113-121

2004

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Colloidal aspects of ice cream—A review

International Dairy Journal, 1997, Vol.7 (6), p.363-373

Goff, H.Douglas

1997

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Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate

Journal of food science, 2008-11, Vol.73 (9), p.E463-E468

2008

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Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

Journal of dairy science, 2008-06, Vol.91 (6), p.2165-2174

2008

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Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake

Journal of dairy science, 2018-10, Vol.101 (10), p.8688-8701

2018

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Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers

Journal of dairy science, 1999-07, Vol.82 (7), p.1399-1407

1999

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Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers

International dairy journal, 2004-07, Vol.14 (7), p.647-657

2004

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Effect of κ-carrageenan on milk protein polysaccharide mixtures

International dairy journal, 2003, Vol.13 (9), p.763-771

2003

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Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers

Journal of dairy science, 1999-07, Vol.82 (7), p.1408-1415

1999

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On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

International dairy journal, 2005-05, Vol.15 (5), p.495-500

2005

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Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Food hydrocolloids, 2005, Vol.19 (2), p.187-195

2005

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Phase separation in soft-serve ice cream mixes: rheology and microstructure

International dairy journal, 2005-03, Vol.15 (3), p.249-254

2005

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Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals

Thermochimica acta, 2003-03, Vol.399 (1), p.43-55

2003

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Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

An investigation of four commercial galactomannans on their emulsion and rheological properties

Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective

A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios

Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men

Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems

Major Advances in Fresh Milk and Milk Products: Fluid Milk Products and Frozen Desserts

Instability and Partial Coalescence in Whippable Dairy Emulsions

Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Colloidal aspects of ice cream—A review

Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate

Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake

Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers

Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers

Effect of κ-carrageenan on milk protein polysaccharide mixtures

Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers

On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Phase separation in soft-serve ice cream mixes: rheology and microstructure

Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals

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