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Results:
1-23
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Results: 23
Authors:
GOFF HD
Citation: Hd. Goff, COLLOIDAL ASPECTS OF ICE-CREAM - A REVIEW, International dairy journal, 7(6-7), 1997, pp. 363-373
Authors:
ROJAS SA
GOFF HD
SENARATNE V
DALGLEISH DG
FLORES A
Citation: Sa. Rojas et al., GELATION OF COMMERCIAL FRACTIONS OF BETA-LACTOGLOBULIN AND ALPHA-LACTALBUMIN, International dairy journal, 7(1), 1997, pp. 79-85
Authors:
GOFF HD
Citation: Hd. Goff, INSTABILITY AND PARTIAL COALESCENCE IN WHIPPABLE DAIRY EMULSIONS, Journal of dairy science, 80(10), 1997, pp. 2620-2630
Authors:
TREGUNNO NB
GOFF HD
Citation: Nb. Tregunno et Hd. Goff, OSMODEHYDROFREEZING OF APPLES - STRUCTURAL AND TEXTURAL EFFECTS, Food research international, 29(5-6), 1996, pp. 471-479
Authors:
CARRINGTON AK
GOFF HD
STANLEY DW
Citation: Ak. Carrington et al., STRUCTURE AND STABILITY OF THE GLASSY STATE IN RAPIDLY AND SLOWLY COOLED CARBOHYDRATE SOLUTIONS, Food research international, 29(2), 1996, pp. 207-213
Authors:
STANLEY DW
GOFF HD
SMITH AK
Citation: Dw. Stanley et al., TEXTURE-STRUCTURE RELATIONSHIPS IN FOAMED DAIRY EMULSIONS, Food research international, 29(1), 1996, pp. 1-13
Authors:
GOFF HD
SAHAGIAN ME
Citation: Hd. Goff et Me. Sahagian, GLASS TRANSITIONS IN AQUEOUS CARBOHYDRATE SOLUTIONS AND THEIR RELEVANCE TO FROZEN FOOD STABILITY, Thermochimica acta, 280, 1996, pp. 449-464
Authors:
JACKMAN RL
TREGUNNO NB
GOFF HD
STANLEY DW
Citation: Rl. Jackman et al., TOMATO PERICARP TISSUE RESONANCE AND ITS USE IN TEXTURE EVALUATION, Journal of texture studies, 27(6), 1996, pp. 643-654
Authors:
DAVIDSON VJ
GOFF HD
FLORES A
Citation: Vj. Davidson et al., FLOW CHARACTERISTICS OF VISCOUS, NON-NEWTONIAN FLUIDS IN HOLDING TUBES OF HTST PASTEURIZERS, Journal of food science, 61(3), 1996, pp. 573-576
Authors:
SAHAGIAN ME
GOFF HD
Citation: Me. Sahagian et Hd. Goff, THERMAL, MECHANICAL SAND MOLECULAR RELAXATION PROPERTIES OF STABILIZED SUCROSE SOLUTIONS AT SUBZERO TEMPERATURES, Food research international, 28(1), 1995, pp. 1-8
Authors:
SAHAGIAN ME
GOFF HD
Citation: Me. Sahagian et Hd. Goff, INFLUENCE OF STABILIZERS AND FREEZING RATE ON THE STRESS-RELAXATION BEHAVIOR OF FREEZE-CONCENTRATED SUCROSE SOLUTIONS AT DIFFERENT TEMPERATURES, Food hydrocolloids, 9(3), 1995, pp. 181-188
Authors:
GOFF HD
Citation: Hd. Goff, THE USE OF THERMAL-ANALYSIS IN THE DEVELOPMENT OF A BETTER UNDERSTANDING OF FROZEN FOOD STABILITY, Pure and applied chemistry, 67(11), 1995, pp. 1801-1808
Authors:
GOFF HD
FRESLON B
SAHAGIAN ME
HAUBER TD
STONE AP
STANLEY DW
Citation: Hd. Goff et al., STRUCTURAL DEVELOPMENT IN ICE-CREAM - DYNAMIC RHEOLOGICAL MEASUREMENTS, Journal of texture studies, 26(5), 1995, pp. 517-536
Authors:
GOFF HD
Citation: Hd. Goff, MEASURING AND INTERPRETING THE GLASS-TRANSITION IN FROZEN FOODS AND MODEL SYSTEMS, Food research international, 27(2), 1994, pp. 187-189
Authors:
MCCURDY RD
GOFF HD
STANLEY DW
STONE AP
Citation: Rd. Mccurdy et al., RHEOLOGICAL PROPERTIES OF DEXTRAN RELATED TO FOOD APPLICATIONS, Food hydrocolloids, 8(6), 1994, pp. 609-623
Authors:
MCCURDY RD
GOFF HD
STANLEY DW
Citation: Rd. Mccurdy et al., PROPERTIES OF DEXTRAN AS A CRYOPROTECTANT IN ICE-CREAM, Food hydrocolloids, 8(6), 1994, pp. 625-633
Authors:
CARRINGTON AK
SAHAGIAN ME
GOFF HD
STANLEY DW
Citation: Ak. Carrington et al., ICE CRYSTALLIZATION TEMPERATURES OF SUGAR POLYSACCHARIDE SOLUTIONS AND THEIR RELATIONSHIP TO THERMAL EVENTS DURING WARMING/, Cryo-letters, 15(4), 1994, pp. 235-244
Authors:
SAHAGIAN ME
GOFF HD
Citation: Me. Sahagian et Hd. Goff, EFFECT OF FREEZING RATE ON THE THERMAL, MECHANICAL AND PHYSICAL AGINGPROPERTIES OF THE GLASSY STATE IN FROZEN SUCROSE SOLUTIONS, Thermochimica acta, 246(2), 1994, pp. 271-283
Authors:
GOFF HD
DAVIDSON VJ
CAPPI E
Citation: Hd. Goff et al., VISCOSITY OF ICE-CREAM MIX AT PASTEURIZATION TEMPERATURES, Journal of dairy science, 77(8), 1994, pp. 2207-2213
Authors:
KIELY LJ
KINDSTEDT PS
HENDRICKS GM
LEVIS JE
YUN JJ
BARBANO DM
GOFF HD
OBERG CJ
ROSENBERG M
KALAB M
Citation: Lj. Kiely et al., AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE, Food structure, 12(1), 1993, pp. 13-20
Authors:
ALLEYNE MC
MCMAHON DJ
YOUSSEF NN
HEKMAT S
ROSENBERG M
ARMBRUSTER BL
GOFF HD
Citation: Mc. Alleyne et al., AN APPARATUS FOR A NEW MICROCUBE ENCAPSULATION OF FLUID MILK IN PREPARATION FOR TRANSMISSION ELECTRON-MICROSCOPY, Food structure, 12(1), 1993, pp. 21-30
Authors:
GOFF HD
CALDWELL KB
STANLEY DW
MAURICE TJ
Citation: Hd. Goff et al., THE INFLUENCE OF POLYSACCHARIDES ON THE GLASS-TRANSITION IN FROZEN SUCROSE SOLUTIONS AND ICE-CREAM, Journal of dairy science, 76(5), 1993, pp. 1268-1277
Authors:
TAMIME AY
KALAB M
DAVIES G
MARTIN RW
GOFF HD
OLSEN R
Citation: Ay. Tamime et al., THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION, Food structure, 10(4), 1991, pp. 345-352
Risultati:
1-23
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