| 1 |
Interfacial Activity and Self-Assembly Behavior of Dissolved and Granular Octenyl Succinate Anhydride Starches
Liu W, Li Y, Goff HD, Nsor-Atindana J, Ma JG, Zhong F
Langmuir, 35(13), 4702, 2019 |
| 2 |
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
Jiang B, Kontogiorgos V, Kasapis S, Goff HD
Journal of Food Engineering, 89(1), 42, 2008 |
| 3 |
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks
Kontogiorgos V, Goff HD, Kasapis S
Biomacromolecules, 8(4), 1293, 2007 |
| 4 |
Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals
Goff HD, Verspej E, Jermann D
Thermochimica Acta, 399(1-2), 43, 2003 |
| 5 |
Glass Transitions in Aqueous Carbohydrate Solutions and Their Relevance to Frozen Food Stability
Goff HD, Sahagian ME
Thermochimica Acta, 280-281, 449, 1996 |
| 6 |
Effect of Freezing Rate on the Thermal, Mechanical and Physical Aging Properties of the Glassy State in Frozen Sucrose Solutions
Sahagian ME, Goff HD
Thermochimica Acta, 246(2), 271, 1994 |
