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Results:
1-16
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Results: 16
Authors:
Goff, HD
Citation: Hd. Goff, Ice cream under control, DAIRY IND, 66(1), 2001, pp. 26
Authors:
Goff, HD
Spagnuolo, P
Citation: Hd. Goff et P. Spagnuolo, Effect of stabilizers on fat destabilization measurements in ice cream, MILCHWISSEN, 56(8), 2001, pp. 450-453
Authors:
Smith, AK
Kakuda, Y
Goff, HD
Citation: Ak. Smith et al., Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream, FOOD RES IN, 33(8), 2000, pp. 697-706
Authors:
Bolliger, S
Kornbrust, B
Goff, HD
Tharp, BW
Windhab, EJ
Citation: S. Bolliger et al., Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing, INT DAIRY J, 10(7), 2000, pp. 497-504
Authors:
Smith, AK
Goff, HD
Kakuda, Y
Citation: Ak. Smith et al., Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer, INT DAIRY J, 10(4), 2000, pp. 295-301
Authors:
Bolliger, S
Goff, HD
Tharp, BW
Citation: S. Bolliger et al., Correlation between colloidal properties of ice cream mix and ice cream, INT DAIRY J, 10(4), 2000, pp. 303-309
Authors:
Bolliger, S
Wildmoser, H
Goff, HD
Tharp, BW
Citation: S. Bolliger et al., Relationships between ice cream mix viscoelasticity and ice crystal growthin ice cream, INT DAIRY J, 10(11), 2000, pp. 791-797
Authors:
Goff, HD
Citation: Hd. Goff, Controlling ice-cream structure by examining fat: protein interactions, AUST J DAIR, 55(2), 2000, pp. 78-81
Authors:
Goff, HD
Verespej, E
Smith, AK
Citation: Hd. Goff et al., A study of fat and air structures in ice cream, INT DAIRY J, 9(11), 1999, pp. 817-829
Authors:
Segall, KI
Goff, HD
Citation: Ki. Segall et Hd. Goff, Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions, INT DAIRY J, 9(10), 1999, pp. 683-691
Authors:
Segall, KI
Goff, HD
Citation: Ki. Segall et Hd. Goff, Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase, FOOD HYDROC, 13(4), 1999, pp. 291-297
Fluorescence microscopy to study galactomannan structure in frozen sucroseand milk protein solutions
Authors:
Goff, HD
Ferdinando, D
Schorsch, C
Citation: Hd. Goff et al., Fluorescence microscopy to study galactomannan structure in frozen sucroseand milk protein solutions, FOOD HYDROC, 13(4), 1999, pp. 353-362
Authors:
Allan-Wojtas, P
Goff, HD
Stark, R
Carbyn, S
Citation: P. Allan-wojtas et al., The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold-stage scanning electron microscopy, SCANNING, 21(5), 1999, pp. 334-347
Authors:
Smith, AK
Goff, HD
Kakuda, Y
Citation: Ak. Smith et al., Whipped cream structure measured by quantitative stereology, J DAIRY SCI, 82(8), 1999, pp. 1635-1642
Authors:
Flores, AA
Goff, HD
Citation: Aa. Flores et Hd. Goff, Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers, J DAIRY SCI, 82(7), 1999, pp. 1399-1407
Authors:
Flores, AA
Goff, HD
Citation: Aa. Flores et Hd. Goff, Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers, J DAIRY SCI, 82(7), 1999, pp. 1408-1415
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