1. Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity. Issue 1 (1st January 2019) Authors: Qi, Jing; Li, Yue; Majeed, Hamid; Goff, H. Douglas; Rahman, Md Ramim Tanver; Zhong, Fang Journal: International journal of food properties Issue: Volume 22:Issue 1(2019) Page Start: 1397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. Issue 5 (15th May 2020) Authors: Nsor-Atindana, John; Yu, Meihui; Goff, H. Douglas; Chen, Maoshen; Zhong, Fang Journal: Food & function Issue: Volume 11:Issue 5(2020) Page Start: 4719 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Arabinan-rich rhamnogalacturonan-I from flaxseed kernel cell wall. (May 2015) Authors: Ding, Huihuang H.; Cui, Steve W.; Goff, H. Douglas; Chen, Jie; Wang, Qi; Han, Nam Fong Journal: Food hydrocolloids Issue: Volume 47(2015:May) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan. (November 2022) Authors: Wang, Xinya; Goff, H. Douglas; Cui, Steve W. Journal: Food hydrocolloids Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials. Issue 12 (20th November 2019) Authors: Kung, Bonnie; Turgeon, Sylvie L.; Rioux, Laurie-Eve; Anderson, G. Harvey; Wright, Amanda J.; Goff, H. Douglas Journal: Food & function Issue: Volume 10:Issue 12(2019) Page Start: 7687 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. Issue 1 (22nd October 2014) Authors: Logan, Kirstyn; Wright, Amanda J.; Goff, H. Douglas Journal: Food & function Issue: Volume 6:Issue 1(2015) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream. Issue 12 (4th November 2013) Authors: Zulim Botega, Daniele C.; Marangoni, Alejandro G.; Smith, Alexandra K.; Goff, H. Douglas Journal: Journal of food science Issue: Volume 78:Issue 12(2017) Page Start: C1845 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Dietary fibre for glycaemia control: Towards a mechanistic understanding. (April 2018) Authors: Goff, H. Douglas; Repin, Nikolay; Fabek, Hrvoje; El Khoury, Dalia; Gidley, Michael J. Journal: Bioactive carbohydrates and dietary fibre Issue: Volume 14(2018) Page Start: 39 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. (November 2018) Authors: Liu, Wei; Li, Yue; Goff, H. Douglas; Nsor-Atindana, John; Zhong, Fang Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of aging treatment on the physicochemical properties of collagen films. (February 2019) Authors: Shi, Donghui; Liu, Fei; Yu, Zhe; Chang, Bingyu; Goff, H. Douglas; Zhong, Fang Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 436 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗