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H

H. Douglas Goff

university of guelph

71H指数
380论文数
1.6W被引数
收录论文 174
发表时间
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Protein source-dependent effects of deamidated proteins on TGase-mediated crosslinking and thermal gelation of soy protein脱酰胺蛋白对转谷氨酰胺酶介导的大豆蛋白交联和热凝胶化的蛋白质来源依赖性效应
errFood Research International
IF8
err2026-09-01
err0
PREAI
errGuijiang Liang; Wenpu Chen; Siyuan Deng; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Zhiyong He; Douglas Goff; Jie Chen
err分享
err收藏
Effect of gallic acid and laccase on the thermal gel properties of soy protein gels incorporated with egg white protein没食子酸和漆酶对添加蛋清蛋白的大豆蛋白凝胶热凝胶性质的影响
errFood Bioscience
IF5.9
err2026-07-13
err0
PREAI
errGuijiang Liang; Wenpu Chen; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Zhiyong He; Douglas Goff; Jie Chen
err分享
err收藏
Enhancement of soy protein isolate–based emulsion gels via transglutaminase pre-crosslinking with deamidated proteins通过转谷氨酰胺酶预交联脱酰胺蛋白增强大豆分离蛋白基乳液凝胶
errFood Hydrocolloids
IF12.4
err2026-05-04
err0
PREAI
errGuijiang Liang; Wenpu Chen; Qian Deng; Zhaojun Wang; Maomao Zeng; Zhiyong He; Douglas Goff; Qiuming Chen; Jie Chen
err分享
err收藏
The impact of pH-shifting and heat treatment on soy protein isolates: Structural changes and foaming propertiespH-shifting和热处理对大豆蛋白分离物的影响：结构变化和起泡性质
errFood Bioscience
IF5.9
err2025-10-28
err0
PREAI
errGuijiang Liang; Wenpu Chen; Kehui Guo; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Zhiyong He; H. Douglas Goff; Tianyou Xin; Jie Chen
err分享
err收藏
Structural and rheological properties of four pectins and their application in yogurt四种果胶的结构和流变特性及其在酸奶中的应用
errFood Hydrocolloids
IF12.4
err2025-10-09
err0
PREAI
errXing Jia; Xinxue Li; Yanhui Shao; Meng Xiao; Xinru Li; Yuanlin Sun; Yan Liu; Qingbin Guo; H. Douglas Goff
err分享
err收藏
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution大豆蛋白组分与蛋蛋白在气-水界面上的相互作用：对发泡和蛋蛋白替代的影响
errFood Hydrocolloids
IF12.4
err2025-08-26
err0
PREAI
errGuijiang Liang; Wenpu Chen; Xiaomin Zhang; Qiuming Chen; Maomao Zeng; Zhiyong He; H. Douglas Goff; Zhaojun Wang; Jie Chen
err分享
err收藏
Conformational and rheological property comparison for three exudates gums containing type II arabinogalactans三种含有II型阿拉伯半乳聚糖的渗出胶的构象和流变性质比较
errFOOD HYDROCOLLOIDS
IF12.4
err2025-07-01
err0
PREAI
errJia, Xing; Xu, Zhiyuan; Xiao, Meng; Jiang, Yueru; Ma, Lin; Wang, Wan; Zhu, Qiaomei; Kang, Ji; Guo, Qingbin; Goff, H. Douglas
err分享
err收藏
Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes使用黄原胶及其三氟乙酸水解物改善无麸质面团和面包的性能
errFOOD HYDROCOLLOIDS
IF12.4
err2025-07-01
err0
PREAI
errZhang, Jixiang; Zhu, Qiaomei; Cheng, Liting; Kang, Ji; Liu, Huanhuan; Zhang, Lifeng; Li, Hongtao; Li, Qin; Guo, Qingbin; Goff, H. Douglas
err分享
err收藏
Effect of NaCl on gel mechanical behavior of bovine serum albumin–soy protein blendsNaCl对牛血清白蛋白–大豆蛋白复合凝胶力学行为的影响
errFood Bioscience
IF5.9
err2025-06-27
err0
PREAI
errGuijiang Liang; Wenpu Chen; Qiuming Chen; Zhaojun Wang; Zhiyong He; Maomao Zeng; H. Douglas Goff; Jie Chen
err分享
err收藏
Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-02-01
err1
PREAI
errLiang, Guijiang; Chen, Wenpu; Zeng, Maomao; He, Zhiyong; Goff, H. Douglas; Chen, Jie; Wang, Zhaojun
err分享
err收藏
Blending pectin and x-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt
errCARBOHYDRATE POLYMERS
IF12.5
err2025-01-01
err0
PREAI
errZhang, Hongkai; Goff, H. Douglas; Liu, Chengmei; Luo, Shunjing; Hu, Xiuting
err分享
err收藏
Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, chlorogenic acid bioaccessibility, and antioxidant capacity热诱导和浓度依赖性的β-伴球蛋白与绿原酸相互作用：对蛋白质稳定性、绿原酸生物可及性和抗氧化能力的影响
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errQie, Xuejiao; Wu, Yaru; Chen, Wenpu; Bu, Xiaotong; Wang, Zhaojun; Chen, Qiuming; Zeng, Maomao; Chen, Jie; Goff, H. Douglas
err分享
err收藏
The galactomannan-EGCG physical complex: Effect of branching degree and molecular weight on structural and physiological properties
errCARBOHYDRATE POLYMERS
IF12.5
err2024-11-01
err1
PREAI
errWang, Wan; Chang, Junhui; Zhang, Zhihui; Liu, Haijing; He, Li; Liu, Yan; Kang, Ji; Goff, H. Douglas; Li, Zhenjing; Guo, Qingbin
err分享
err收藏
Application of yellow mustard gum-fenugreek mixed gum in preparation of non-dairy fat whipping cream黄色芥末胶-葫芦巴胶混合胶在非乳脂搅打奶油制备中的应用
errinternational journal of transportation science and technology
IF0
err2024-10-24
err0
errOAAI
errRuoyan Liu; Xinya Wang; H. Douglas Goff; Steve W. Cui
err分享
err收藏
Preparation of liquid yogurt in the presence of pectin and its formation mechanism果胶存在下液体酸奶的制备及其形成机理
errFOOD CHEMISTRY
IF9.8
err2024-09-01
err6
PREAI
errZhang, Hongkai; Goff, H. Douglas; Liu, Chengmei; Luo, Shunjing; Hu, Xiuting
err分享
err收藏
Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength
errFOOD BIOSCIENCE
IF5.9
err2024-06-01
err1
PREAI
errLiang, Guijiang; Wen, Yuxiu; Chen, Wenpu; Li, Xin; Zeng, Maomao; He, Zhiyong; Goff, H. Douglas; Chen, Jie; Wang, Zhaojun
err分享
err收藏
Yellow mustard gum: pilot-scale production and characterization
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-05-22
err2
PREAI
errWang, Xinya; Liu, Ruoyan; Goff, H. Douglas; Cui, Steve W.
err分享
err收藏
Enhanced hypoglycemic effects of konjac glucomannan combined with Polygonatum cyrtonema Hua polysaccharide in complete nutritional liquid diet fed type 2 diabetes mice魔芋葡甘聚糖联合黄精多糖对全营养流质膳食喂养2型糖尿病小鼠的增强降血糖作用
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-05-01
err5
PREAI
errChang, Le; Goff, H. Douglas; Ding, Chao; Liu, Qiang; Zhao, Siqi; Tao, Tingting; Lu, Rongxin; Gao, Ying; Wu, Haijing; Guo, Liping
err分享
err收藏
Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage
errFOOD BIOSCIENCE
IF5.9
err2024-04-01
err4
PREAI
errLi, Lijun; Chen, Ling; Xia, Yixun; Goff, H. Douglas; Zhong, Fang
err分享
err收藏
Synergism between yellow mustard gum and κ-carrageenan studied by structural and rheological methods
errFOOD HYDROCOLLOIDS
IF12.4
err2024-03-01
err0
PREAI
errWang, Xinya; Goff, H. Douglas; Cui, Steve W.
err分享
err收藏

研究方向

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