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H. Douglas Goff

University of Guelph

Guelph

Canada

  • University of Guelph

SCHOLARLY PAPERS

4

DOWNLOADS

395

TOTAL CITATIONS

2

Scholarly Papers (4)

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1.

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

Downloads 222 (345,205)
Citation 1

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

Number of pages: 21 Posted: 30 Nov 2021
Zhitong Zhou, Pedram Nasr, Arianna Sultani, H. Douglas Goff, Maria G. Corradini, Iris J. Joye and Michael A. Rogers
University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph and University of Guelph
Downloads 131 (559,525)
Citation 1

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potato chips, ultra-processed foods, fatty acid bioaccessibility, food microstructure, TIM-1 in-vitro model, lipid digestion, formulated foods, ultra-processed food

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

Number of pages: 21 Posted: 30 Nov 2021
Zhitong Zhou, Pedram Nasr, Arianna Sultani, H. Douglas Goff, Maria G. Corradini, Iris J. Joye and Michael A. Rogers
University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph, University of Guelph and University of Guelph
Downloads 91 (743,299)

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potato chips, ultra-processed foods, fatty acid bioaccessibility, food microstructure, TIM-1 in-vitro model, lipid digestion, formulated foods, ultra-processed food

2.

Blending Pectin and Κ-Carrageenan Converted the Liquid Yogurt Induced by Pectin into the Solid Yogurt

Number of pages: 31 Posted: 23 Jul 2024
Hongkai Zhang, H. Douglas Goff, Luo Shunjing, Chengmei Liu and Xiuting Hu
Nanchang University, University of Guelph, Nanchang University, Nanchang University and Nanchang University
Downloads 73 (852,604)

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yogurt, casein micelles, Pectin, κ-carrageenan, depletion interaction

3.

Modulating Fat Crystallization Behavior at the Fat Globule Interface in Ice Cream with Mono- and Diglycerides: Influence on Structure and Shrinkage

Number of pages: 33 Posted: 29 Nov 2023
Lijun Li, Ling Chen, Yixun Xia, H. Douglas Goff and Fang Zhong
Jiangnan University, Jiangnan University, Jiangnan University, University of Guelph and Jiangnan University
Downloads 71 (867,774)
Citation 1

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crystallization behavior, fat destabilization, structural elements, Freeze-thaw cycles, shrinkage

4.

Drying process distinctly modulates the chemical composition, structural & functional properties and molecular morphology of wheat bran arabinoxylan

Number of pages: 46 Posted: 04 Dec 2025
Meng Xiao, Xing Jia, Siyu Tian, Huanhuan Liu, Qiaomei Zhu, Rui Liu, Yuanlin Sun, H. Douglas Goff and Qingbin Guo
Tianjin University of Science & Technology, Tianjin University of Science & Technology, affiliation not provided to SSRN, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Yuncheng University, Yuncheng University, University of Guelph and Tianjin University of Science & Technology
Downloads 29 (1,332,057)

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Arabinoxylan, Drying method, Solubility properties, Morphological characteristics, Rheological properties