Douglas Goff

Instructor of the annual University of Guelph Ice Cream Technology Course

 

Academic Background and Experience

•    Professor Emeritus, University of Guelph, 2023 -

•    Professor, University of Guelph, 1998-2022

•    Associate Professor, University of Guelph, 1992-1998

•    Assistant Professor, University of Guelph, 1987-1992

•    M.S. (1984), Ph.D. (1987), Cornell University, Ithaca, NY, USA

•    B.Sc. (1982), University of Guelph, ON, Canada

•    Dipl. Agr. (1980), Nova Scotia Agricultural College, Truro, NS, Canada

Awards

• 2018, Excellence in Undergraduate Advising Medallion, University of Guelph

• 2017, Food Hydrocolloids Trust Medal, https://www.foodhydrocolloidstrust.org.uk/trust-medal-winners

• 2004, Ontario Agricultural College Distinguished Faculty Teaching Award.

• 2003, G.P. McRostie Faculty Award for student mentoring.

• 2000, Kraft Foods Teaching Award from the American Dairy Science Association.

• 1997, Ontario Agricultural College Distinguished Faculty Extension Award.

Expertise

Prof. Goff is best known for his expertise in ice cream and frozen dairy and non-dairy desserts, having taught the University of Guelph ice cream course since 1987 and ice cream technology courses regularly at University College Cork in Ireland and for the Dairy Industry Association of Australia in Melbourne. He is the co-author of "Ice Cream", 7th ed., available from Springer and has completed many research projects on the structure of ice cream and functionality of its ingredients.

Prof. Goff also has broad expertise related to dairy chemistry and processing.

Prof. Goff is also well-known for his expertise in the field of food hydrocolloids and was awarded the Food Hydrocolloids Trust medal in 2017. He is particularly interested in the structure and food functionality of non-starch polysaccharides, and their role inhuman nutrition as dietary fibre related to glycemia control.

 

Graduate Student Information

Prof. Goff has now retired from active research and is not accepting new graduate students or research associates.

Recent PhD Students

Xinya Wang - 2019-2023, co-supervised with Dr. Steve Cui, AAFC, "Synergistic interactions of yellow mustard gum with kappa-carrageenan". Currently at the Riddett Institure, Massey University, New Zealand.

Bonnie Kung - began her M.Sc. project in January, 2014 and transferred to the Ph.D program in May 2015, collaboratively with Dr. Amanda Wright, HHNS and in a project collaborative with Dr. Harvey Anderson, Nutritional Sciences, University of Toronto. Bonnie successfully defended her PhD dissertation in Feb., 2019. "The effect of co-consumption of enhanced protein concentration and modified casein:whey ratio milk beverages with breakfast cereal on satiety, food intake and postprandial glycemic response in healthy adults and the elucidation of possible mechanisms throgh in vitro digestion experiments." Currently employed in the food industry in Canada.

Nikolay Repin - completed his Ph.D. program In Jan., 2017. Nick worked collaboratively with Drs. Amanda Wright and Alison Duncan, HHNS and Steve Cui, AAFC, on the effect of novel dietary fibres on glycemia control. Currently at the Guelph Food Innovation Centre.

Hrvoje Fabek – completed his Ph.D. program in April, 2015, working on in vitro digestion of dietary fibre to explore the relationship between molecular structure and physiological functionality. Currently at the University of Toronto.

Huihuang Ding - completed his Ph.D. program in April, 2015, working collaboratively with Dr. Steve Cui, AAFC on structure and functional properties of dietary fibre polysaccharides from flaxseed kernels. Currently employed in the food industry in the United States.

 

Recent MSc Students

Ruoyan Liu. Completed her program in Summer, 2022, collaboratively with Dr. Steve Cui, AAFC, on yellow mustard gum applications in food products: egg-free mayonnaise and non-dairy whipping cream.

Zhouyilin Liu. Completed her program in 2019, working collaboratively with Dr. Steve Cui, AAFC, on sunflower stalk pith polysaccharides and application of dietary fibre in bread.

David Aylward. Completed his program in May, 2018. Thesis title: "Investigating the attenuation of starch hydrolysis by synergistic interaction of xanthan and guar gum fortification during in vitro digestion."

Mingyue Qi. Completed her program in August, 2017, working collaboratively with Dr. Steve Cui, AAFC, to characterize polysaccharides from sunflower pith; Investigation on Oil Holding Capacity, Oil-Fibre Interaction, and Related Application in Food.

Yikai Ren. Completed his program in August, 2017 on gelation of polysaccharides from wheat bran, corn fibre and soybean wastes. Thesis title: "Development of Natural Binders based on Agricultural By-Products to be Applied in the Landscaping Industry."

Jiawen Wang. Completed her program in August, 2017, working collaboratively with Dr. Steve Cui, AAFC. "Physicochemical Properties of Rice noodles as Affected by Addition of Canadian Lentil and Chickpea Flours".

Ming Xu. Completed his program in April, 2016, working collaboratively with Dr. Steve Cui, AAFC, to characterize polysaccharides from sunflower pith.

 

 

Recent Publications

(see also http://orcid.org/0000-0002-0724-4484)

Books

Goff, H. D. and R. W. Hartel. 2013. Ice Cream, 7th ed. New York: Springer. https://www.springer.com/us/book/9781461460954

Marshall, R. T., H. D. Goff and R. W. Hartel. 2003. Ice Cream, 6th Edn. New York: 
Kluwer Academic. ISBN 0-306-47700-9, 366 pp.

Book Chapters

Goff, H.D., 2022. Ice Cream and Frozen Desserts: Product Types. In: McSweeney, P.L.H., McNamara, J.P. (Eds.), Encyclopedia of Dairy Sciences, vol. 5. Elsevier, Academic Press, pp. 498–503. https://dx.doi.org/10.1016/B978-0-12-818766-1.00033-7.

Goff, H. D. 2022. Significance of lactose in dairy products: Ice cream. In Advanced Dairy Chemistry-3. Lactose, water, salts and minor constituents. 4th Edition. P.L.H. McSweeney, J.A. O’Mahony and A.L. Kelly (eds.). Springer Academic, New York. pp. 39-104.

Goff, H. D. 2020. Role of milk fat in dairy products: Ice cream. In Advanced Dairy Chemistry-2. Lipids. 4^thEdition. P.L.H. McSweeney, P.F. Fox and J.A. O’Mahony (eds.). Springer Academic, New York. pp. 245-306.

Goff, H. D. and Q. Guo. 2020. The role of hydrocolloids in the development of food structure. In “Handbook of Food Structure Development”. F. Spyropoulos, A. Lazidis, and I. T. Norton, eds. Royal Society of Chemistry, Oxford, UK, pp. 1-28.

Euston, S. R. and H. D. Goff. 2019. Emulsifiers in dairy products and dairy substitutes. In “Food Emulsifiers and Their Applications – 3^rd ed.”, G.L. Hasenhuettl and R.W. Hartel, eds. Springer. pp. 217-254.

Wang,Y., Q. Guo, H. D. Goff and G. LaPointe. 2019. Oligosaccharides: structure, function and application. In: Varelis, P., Melton, L., Shahidi, F., (Eds.), Encyclopedia of Food Chemistry. Elsevier, Oxford, UK. Vol. 1, pp. 202-207.

Goff, H. D. 2019. The structure and properties of ice cream and frozen desserts. In: Varelis, P., Melton, L., Shahidi, F., (Eds.), Encyclopedia of Food Chemistry. Elsevier, Oxford, UK. Vol. 3, pp. 47-54.

Goff, H. D. 2019. Dairy product processing equipment. In “Handbook of Farm, Dairy and Food Machinery Engineering”, 3^rded., M. Kutz, ed. Elsevier, New York. Chap. 11, pp. 245-265.

Goff, H. D. 2018. Ice cream and frozen desserts: Product Types. In “Reference Module in Food Sciences” Elsevier, Oxford, UK. http://dx.doi.org/10.1016/B978-0-08-100596-5.00833-7

Goff, H. D. 2016. Milk Proteins in Ice Cream. In “Advanced Dairy Chemistry – 1B – Proteins. Applied Aspects, 4th edn.” P.L.H. McSweeney and J. A. O’Mahony, eds. Springer, New York. pp. 329-345. Invited. 

 

 

Recent Publications - Refereed journals (Career Total: 220)

Wang, Xinya, Ruoyan Liu, H. Douglas Goff and Steve W. Cui. 2024. Yellow Mustard Gum: Pilot-scale Production and Characterization. Journal of the Science of Food and Agriculture. https://doi: 10.1002/jsfa.13374

Li, Lijun, Ling Chen, Yixun Xia, H. Douglas Goff and Fang Zhong. 2024. Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage. Food Bioscience. 58 (103839): 1-10.

Liang, Guijiang, Yuxiu Wen, Wenpu Chen, Xin Li, Maomao Zeng, Zhiyong He, H. Douglas Goff, Jie Chen, Zhaojun Wang. 2024. Enhancing Soy Protein Isolate Gels: Combined Control of pH and Surface Charge for Improved Structural Integrity and Gel Strength. Food Bioscience. 59 (103934): 1-10.

Liang, Guijiang, Wenpu Chen, Maomao Zeng, Fang Qin, Zhiyong He, H. Douglas Goff, Jie Chen*, Zhaojun Wang. 2024. Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake. Food Bioscience, 57: 103574.

Wang, Xinya, H. Douglas Goff and Steve W. Cui. 2024. Synergism between yellow mustard gum and k-carrageenan studied by structural and rheological methods. Food Hydrocolloids. 148 (109401): 1-10.

Xiao, Meng, Xing Jia, Nifei Wang, Ji Kang, Xinzhong Hu, H. Douglas Goff, Steve W. Cui, Huihuang Ding and Qingbin Guo. 2024. Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials. Crit. Rev. Food Sci. Nutr. 64(4): 1177-1210.  https://doi.org/10.1080/10408398.2022.2113366

Zhou, Zhitong; Amer, Hala; Sultani, Arianna; Nasr, Pedram; Wang, Yan; Corradini, Maria G.; Goff, H. Douglas; LaPointe, Gisèle; Rogers, Michael A. 2023. The digestive fate of beef versus plant-based burgers from bolus to stool. Food Research International. 167 (112688): 1-13.

Qie, Xuejiao, Wenpu Chen, Maomao Zeng, Zhaojun Wang, Jie Chen, H. Douglas Goff, Zhiyong He. 2023. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chemistry. 398 (133832) 1-9.

Qie, Xuejiao, Wenpu Chen, Renyi Wu, Zhaojun Wang, Maomao Zeng, Jie Chen, H. Douglas Goff, & Zhiyong He. (2022). The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Research International, 157, 111494.

Sharqawy, Mostafa H. and H. Douglas Goff. 2022. Effect of Temperature Variation on Ice Cream Recrystallization during Freezer Defrost Cycles. J. Food Engineering. 335 (111188): 1-8. 

Guo, Qingbin, Zhengxin Shan, Yanhui Shao, Nifei Wang, Keying Qian, H. Douglas Goff, Qi Wang, Steve W. Cui, Huihuang H. Ding. 2022. Conformational properties of flaxseed rhamnogalacturonan-I and correlation between primary structure and conformation. Polymers. 14, 2667, 1-19

Wang, Xinya, H. Douglas Goff and Steve W. Cui. 2022. Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan. Food Hydrocolloids. 132 (107804): 1-9.

Zhou, Zhitong, Pedram Nasr, Arianna Sultani, H. Douglas Goff, Maria G. Corradini, Iris J. Joye and Michael A. Rogers. 2022. Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion? Food Structure. 32 (100272): 1-11.

Wang, Zhaojun, Guijiang Liang, Wenpu Chen, Xuejiao Qie, Liwei Fu, Xiang Li, Zhiyong He, Maomao Zeng, H. Douglas Goff and Jie Chen. 2022. Effects of soy proteins and hydrolysates on fat globule coalescence and whipping properties of recombined low-fat whipped cream. Food Biophysics. 17: 324-334.

Zhu, Xiangwei, Peipei Yuan, Ting Zhang, Zhike Wang, Dongna Cai, Xi Chen, Yanting Shen, Jianteng Xu, Changyuan Song and H. Douglas Goff. 2022. Effect of carboxymethyl chitosan on the storage stability of frozen dough: state of water, protein structures and textural properties. Food Research International. 151 (110863): 1-9.

Guo, Qingbin, Xingyue Xiao, Laifeng Lu, Lianzhong Ai, Meigui Xu, Yan Liu and H. Douglas Goff. 2022. Polyphenol-polysaccharide complex: preparation, characterization and their potential utilization in food and health. Annual Review of Food Science and Technology. 13: 59-87.

Guo, Liping, H. Douglas Goff, Maoshen Chen and Fang Zhong. 2022. The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics. Food Hydrocolloids. 122 (107102): 1-11.

Qie, Xuejiao, Wenpu Chen, Maomao Zeng, H. Douglas Goff, Jie Chen and Zhiyong He. 2021. Interaction between  β-lactoglobulin  and  chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocolloids. 121 (107059) 1-12.

Guerra, Angélica Serpa, Catalina Gómez Hoyos, Carlos Molina-Ramírez, Jorge Velásquez-Cock, Lina Vélez, Piedad Gañán, Arantxa Eceiza, H. Douglas Goff and Robin Zuluaga. 2021. Extraction and preservation of lycopene: a review of the advances offered by the value chain of nanotechnology. Trends in Food Science and Technology. 116: 1120-1140. 

Liu, Yan, Meng Xiao, Juan Zhao, Xiumin Zhang, Xinzhong Hu, H. Douglas Goff and Qingbin Guo. 2021. Fluorescent labeling affected the structural/ conformational properties of arabinoxylans. Carbohydrate Polymers. 265 (118064): 1-9.

Guo, Qingbin, Xingyue Xiao, Chunrong Li, Ji Kang, Guorong Liu, H. Douglas Goff and Changlu Wang. 2021. Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation. International Journal of Biological Macromolecules. 182: 796-805.

Wang, Nifei, Yan Wu, Gege Jia, Changlu Wang, Dongguang Xiao, H. Douglas Goff and. 2021. Structural characterization and immunomodulatory activity of mycelium polysaccharide from liquid fermentation of Monascus purpureus(Hong Qu). Carbohydrate Polymers. 262 (117945): 1-11.

Guo, Qingbin, Xingyue Xiao, Ji Kang, Yuling Wang, Shujun Wang, Changlu Wang, Lianzhong Ai and H. Douglas Goff. 2021. Polyphenol-polysaccharide complex: preparation, characterization and their potential utilization in food and health. Annual Review of Food Science and Technology. Accepted.

Noe Khin, Myat, H. Douglas Goff, John Nsor-Atindana, Shabbir Ahammed and Fang Zhong. 2021.  Effect of Texture and Structure of Polysaccharide Hydrogels Containing Maltose on Diffusion and Hydrolysis of Maltose: In Vitro Study. Food Hydrocolloids, 112 (106326): 1-10.

Chen, Xiaodong, Rong Liang, Fang Zhong, Jianguo Ma, John Nsor-Atindana, H. Douglas Goff, Wallace H.Yokoyama. 2021.  Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules. Food Hydrocolloids. 113 (105472): 1-8.

Kung, B., S. L. Turgeon, S. Vien, R. Kubant, D. El Khoury, A. J. Wright, H. D. Goff and G. H. Anderson. 2020. Role of amino acids in blood glucose changes in young adults consuming cereal with milks varying in casein and whey concentrations and their ratio. J. Nutrition. 150(12): 3103-3113.

Nsor-Atindana, John, Meihui Yu, H. Douglas Goff, Maoshen Chen and Fang Zhong. 2020. Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of a-amylase and a-glucosidase in simulated digestion of starch. Food and Function. 11: 4719-4731.

Kuai, Lingyun, Fei Liu, Yun Ma, H. Douglas Goff and Fang Zhong. 2020. Regulation of nano-encapsulated tea polyphenol release from films by preparing with different Bloom value gelatins. Food Hydrocolloids. 108 (106045): 1-10.

Xu, Jinlong, Fei Liu, H. Douglas Goff and Fang Zhong. 2020. Fabrication of films with tailored properties by regulating the swelling of collagen fiber through pH adjustment. Food Hydrocolloids. 108 (106016): 1-8.

Chen, Maoshen, Liping Guo, John Nsor-Atindana, H. Douglas Goff, Wenxi Zhang and Fang Zhong. 2020. The effect of soluble viscous dietary fiber on nutrient digestion and metabolic responses. Ⅰ: in vitro digestion process. Food Hydrocolloids, 107 (105971): 1-7.

Chen, Maoshen, Liping Guo, John Nsor-Atindana, H. Douglas Goff, Wenxi Zhang and Fang Zhong. 2020. The effect of soluble viscous dietary fiber on nutrient digestion and metabolic responses. IⅠ: in vivo digestion process. Food Hydrocolloids. 107 (105908): 1-8.

Xu, Jinlong, Fei Liu, H. Douglas Goff and Fang Zhong. 2020. Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions. Food Hydrocolloids. 107 (105326): 1-11.

Guo, Liping, H. Douglas Goff, Feifei Xu, Fei Liu, Jianguo Ma, Maoshen Chen and Fang Zhong. 2020. The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process. Food Hydrocolloids. 107 (105304): 1-9.

Chen, Chi, Fei Liu, Zhe Yu, Yun Ma, H. Douglas Goff and Fang Zhong. 2020. Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating. Food Chemistry, 318 (126404): 1-9.

Liu, Hongxiang, Fei Liu, Yun Ma, H. Douglas Goff and Fang Zhong. 2020. Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation. Carbohydrate Polymers. 236, 115980, 1-11.

Nsor-Atindana, John, Ya Xing Zhou, Md Nazmus Saqib, Maoshen Chen, H. Douglas Goff, Jianguo Ma and Fang Zhong. 2020. Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. Food Research International. 131(108935): 1-11.

Wang, Nifei, Gege Jia, Changlu Wang, Mianhua Chen, Fengjiao Xie, N.V. Nepovinnykh, H. Douglas Goff and Qingbin Guo. 2020. Structural characterisation and immunomodulatory activity of exopolysaccharides from liquid fermentation of Monascus purpureus (Hong Qu). Food Hydrocolloids, 103 (105636): 1-10.

Wu, Jingmin, Fei Liu, Zhe Yu, Bingyu Chang, H. Douglas Goff, Jianguo Ma and Fang Zhong. 2020. Facile preparation of collagen fiber–glycerol-carboxymethyl cellulose composite film by immersing method. Carbohydrate Polymers. 229, 115429, 1-11.

Xu, Ming, Mingyue Qi, H. D. Goff and S. W. Cui. 2020.  Polysaccharides from Sunflower Stalk Pith: Chemical, Structural and Functional Characterization. Food Hydrocolloids, 100, 105082, 1-12.

Ng, Natalie, Peter X. Chen, Saeed M. Ghazani, Alejandro Marangoni, H. Douglas Goff, Iris J. Joye and Michael A. Rogers. 2019. Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. Food & Function. 10: 8195-8207.

Kung, B., S. L. Turgeon, L.-E. Rioux, G. H. Anderson, A. J. Wright and H. D. Goff. 2019. Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trial. Food & Function. 10:7687-7696.

El Khoury, Dalia, Shirley Vien, Diana Sanchez-Hernandez, Bonnie Kung, Amanda Wright, H. Douglas Goff, G. Harvey Anderson. 2019. Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action. J. Dairy Sci. 102: 6766-6780.

Qi, Jing, Yue Li, Hamid Majeed, H. Douglas Goff, Md Ramim Tanver Rahman & Fang Zhong. 2019. Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity. International Journal of Food Properties. 22(1): 1397-1410.

Li, Bo, Wei Yang, Yuanyang Nie, Fangfang Kang, H. Douglas Goff and Steve W. Cui. 2019. Effect of steam explosion on dietary fibre, protein and physiochemical properties of okara. Food Hydrocolloids. 94:48-56.

Chen, Wenpu, Guijiang Liang, Xiang Li, Zhiyong He, Maomao Zen, Daming Gao, Fang Qin, H. Douglas Goff and Jie Chen. 2019. Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocolloids. 94: 279-286.

Chen, Wenpu, Guijiang Liang, Xiang Li, Zhiyong He, Maomao Zen, Daming Gao, Fang Qin, H. Douglas Goff and Jie Chen. 2019. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability. Colloids and Surfaces B: Biointerfaces. 177: 550-558.

Liu, Wei, Yue Li, H. Douglas Goff, Jianguo Ma and Fang Zhong. 2019. Interfacial Activity and Self-Assembly Behavior of Dissolved and Granular Octenyl Succinate Anhydride Starches. Langmuir. 35: 4702-4709.

Grossmann, L., J. Hinrichs, H. D. Goff & J. Weiss. 2019. Heat-induced Gel Formation of Water-Soluble Proteins Extracted from the Microalga Chlorella Sorokiniana. Innovative Food Science and Emerging Technologies. 56: 102176 (1-9).

Nsor-Atindana, John, H. Douglas Goff, Md Nazmus Saqib, Maoshen Chen, Wei Liu,  Jianguo Ma and Fang Zhong. 2019. Inhibition of a-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism. Food Hydrocolloids. 90: 341-352.

Yang, Cuihong, Fang Zhong, H. Douglas Goff and Yue Li. 2019. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food Chemistry. 280: 51-58.

Guo, Qingbin, Jinhua Du, Yang Jiang, H. Douglas Goff and Steve W. Cui. 2019. Pectic polysaccharides from hawthorn: physicochemical and partial structural characterization. Food Hydrocolloids. 90: 146-153.

Chang, Wei, Fei Liu, Hafiz Rizwan Sharif, Zhengnong Huang, H. Douglas Goff and Fang Zhong. 2019. Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat. Food Hydrocolloids. 90: 50-61.

Chen, Maoshen, Juhui Lu, Fei Liu, John Nsor-Atindana, Feifei Xu, H.  Douglas Goff, Jianguo Ma and Fang Zhong. 2019. Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocolloids. 88: 247-255.

Shi, Yunqi, Rong Liang, Ling Chen, Huan Liu, H. Douglas Goff, Jianguo Ma and Fang Zhong. 2019. The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system. Food Hydrocolloids. 87: 582-592.

Shi, Donghui, Fei Liu, Zhe Yu, Bingyu Chang, H. Douglas Goff and Fang Zhong. 2019. Effect of aging treatment on the physicochemical properties of collagen films. Food Hydrocolloids. 87: 436-447.

Velásquez-Cock, J., A. Serpa, L. Vélez, P. Gañán, C. Gómez Hoyos, C. Castro, L. Duizer, H. D. Goff and R. Zuluaga. 2019. Influence of cellulose nanofibrils on the structural elements of ice cream. Food Hydrocolloids. 87:204-213.

Hu, Xiuting and H. Douglas Goff. 2018. Fractionation of polysaccharides by gradient non-solvent precipitation: A review. Trends in Food Science and Technology, 81, 108-115.

Liu, W., Y. Li, H. D. Goff, J. Nsor-Atindana and F. Zhong. 2018. Distribution of octenylsuccinic anhydride groups in modified waxy maize starch: an analysis at granular level. Food Hydrocolloids, 84:210-218.

Kung, B., G. H. Anderson, S. Pare, A. J. Tucker, S. Vien, A. J. Wright and H. D. Goff. 2018. Effect of milk protein intake and casein:whey ratio in breakfast meals on postprandial glucose, satiety ratings and subsequent meal intake. J. Dairy Sci. 101(10): 8688–8701.

Nsor-Atindana, J., H. D. Goff, W. Liu, M. Chen and F. Zhong. 2018. The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion: Particle size effect.  Carbohydrate Polymers. 200:436-445.

Ding, H. H., Qian, K., Cui, W. S., Goff, H. D. 2018. Structural and Conformational Characterization of Arabinoxylans from Flaxseed Mucilage. Food Chemistry, 254: 266-271. 

Repin, N., S. W. Cui and H. D. Goff. 2018. Rheological behavior of dietary fibre in simulated intestinal conditions. Food Hydrocolloids, 76: 216-225.

Repin, N., S. W. Cui and H. D. Goff. 2018. Impact of Dietary Fibre on in vitro Digestibility of Modified Tapioca Starch: Viscosity Effect. Bioactive Carbohydrates and Dietary Fibre. 15: 2-11.

Guo, Q., H. D. Goff and S. W Cui. 2018. Structural characterization of galacto-oligosaccharides (VitaGOS) synthesized by transglycosylation of lactose. Bioactive Carbohydrates and Dietary Fibre. 14:33-38.

Goff, H. D., N. Repin, H. Fabek, D. El Khoury and M. J. Gidley. 2018. Dietary fibre for glycemia control: towards a mechanistic understanding. Bioactive Carbohydrates and Dietary Fibre. 14: 39-53. 

Kay, B. A., K. Trigatti, M. B. MacNeil, S. L. Klingel, N. Repin, H. D. Goff, A. J. Wright, and A. M. Duncan. 2017. Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes. J. Functional Foods. 37:603-611.

Repin, N., B. Kay, S. W. Cui, A. J. Wright, A. M. Duncan and H. D. Goff. 2017. Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption. Food and Function. 8: 2142 – 2154. 

Sharif, H. R., H. D. Goff, H.  Majeed, F. Liu, J. Nsor-Atindana, J. Haider, and F. Zhong. 2017. Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier, and antioxidant. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 529: 550-559.

Sharif, H. R., H. D. Goff, H.  Majeed, M. Shamoon, F. Liu, J. Nsor-Atindana, J. Haider, and F. Zhong. 2017. Physicochemical properties of <beta>-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocolloids, 73: 274-283.

Nsor-Atindana, J., H. D. Goff, M. Chen, F. Zhong  and J. M. Y. Li. 2017. Functionality and Nutritional Aspects of Microcrystalline Cellulose in Food. Carbohydrate Polymers, 172: 159-174. 

Adams, V., Ragaee, S., Goff, H. D. and Abdel-Aal, E.-S. M. 2017. Properties of arabinoxylans in frozen dough enriched with wheat fiber. Cereal Chemistry. 94(2) 242-250.

Ding, H. H., Cui, W. S., Goff, H. D., Chen, J., Guo, Q. and Wang, Q. 2016. Xyloglucans from flaxseed kernel cell wall: Structural and conformational characterization. Carbohydrate Polymers. 151: 538–545.

Ding, H. H., Cui, W. S., Goff, H. D., and Gong, J. 2015. Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: structure-function relationship. Bioactive Carbohydrates and Dietary Fibre. 6: 62-68.

Fabek, H. and H. D. Goff. 2015. Simulated intestinal hydrolysis of native tapioca starch: understanding the effect of soluble fibre. Bioactive Carbohydrates and Dietary Fibre. 6:83-98.

El Khoury D, Panahi S, Luhovyy BL, Goff HD, Anderson GH. 2015. Interaction of mealtime ad libitum beverage and food intake with meal advancement in healthy young men and women. Physiology and Behavior. 143:39-44.

El Khoury, D., H. D. Goff and G. H. Anderson. 2015. The role of alginates in regulation of food intake and glycemia: a gastroenterological perspective. Critical Reviews in Food Science and Nutrition. 55:1406–1424.

Ding, H. H., Cui, W. S., Goff, H. D., Chen, J., Wang, Q. and Han, N.F. 2015. Arabinan-rich rhamnogalacturonan-1 from flaxseed kernel cell wall. Food Hydrocolloids. 47:158-167.

Logan, K., A. J. Wright and H. D. Goff. 2015. Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. Food and Function. 6: 63-71.

Xing, X., S. W. Cui, S. Nie, G. O. Phillips, H. D. Goff and Q. Wang. 2015. Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part V. Fractionation and structural heterogeneity of different fractions. Bioactive Carbohydrates and Dietary Fibre. 5: 106-115.

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