Professor H. Douglas Goff, Ph.D.










Doug is the author of the Dairy Science and Technology Education Series and Ice Cream on the internet.

Contact Information

Academic Background

Research Interests

Teaching Responsibilities

Research Staff

Personal Stuff

Publications

Contact Information

Mailing address: Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
Fax: 519-824-6631
Tel.: 519-824-4120, ext. 53878 (office) or 52280 (secretary)
Email to: dgoff@uoguelph.ca

Academic Background

Dipl. Agr. (1980), Nova Scotia Agricultural College, Truro, NS, Canada
B.Sc. (1982), University of Guelph, ON, Canada
M.S. (1984), Ph.D. (1988), Cornell University, Ithaca, NY, USA
Assistant Professor, University of Guelph, 1987-1992
Associate Professor, University of Guelph, 1992-1998
Professor, University of Guelph, 1998- present

Research Interests

Doug's research interests are focused on the physical chemistry, formation, and structure of complex food systems, particularly dairy products and frozen foods. This interest includes control of ice recrystallization through polysaccharides and ice structuring proteins, polysaccharide functionality in dairy systems (a lot of interest in carrageenan and its interaction in milk), polysaccharides as food ingredients to deliver health benefits (as soluble fibre), and a long-time interest in stability and structure food emulsions and foamed emulsions.

The soluble fibre area is one in which we have considerable recent interest, through collaborations. We are interested in pre-product development related to soluble fibre fortification in dairy products, and in the effect of the added fibre on health: both glycemic response, colonic fermentation and satiety (through collaborations with colleages in Human Health and Nutritional Sciences).

There are many examples of food products for each research area, but ice cream is a product which has received the most research attention by our group. Indeed, Goff's laboratory has achieved an international reputation for such.

Laboratory techniques frequently used by this research group include differential scanning calorimetry (subzero temperature and modulated temperature capability, TA Instruments: Q1000 and TA2910), light, fluorescence (Linkam cold- stage), and confocal laser scanning microscopy, low-temperature scanning electron microscopy (cryo-SEM, Hitachi S570 SEM, EMScope Cryo-preparation Unit), transmission electron microscopy (Hitachi 7700 TEM), various rotational and oscillational rheometry (TA AR2000), force-deformation mechanical analysis, light scattering (Malvern) and spectrophotometric analysis techniques for particle size distribution analysis, ultracentrifugation and polyacrylamide gel electrophoresis (PAGE). The majority of these instruments are available within the laboratory.

Doug is an active member of the Centre for Food and Soft Materials Science at the University of Guelph. Please have a look at our capabilities!

Teaching Responsibilities, 2009-10

Introduction to Food and Nutritional Sciences - NUTR/FOOD*2150
Food Science and Human Nutrition - FOOD*3090
Food Carbohydrates - FOOD*6210 (not offered until Fall 2010)
F ood Engineering Principles - FOOD*2620
Dairy Processing - FOOD*4400
Continuing Education Ice Cream Science and Technology. See also Ice Cream course.

Research Staff

Recent and Continuing Ph.D. Students

Keying Qian - started her program in Fall 2008, beginning her work on the structure of flaxseed gum, collaboratively with Dr. Steve Cui, AAFC.
Joseph Katongole - began his program in Fall 2008, starting on the use of beta-glucans as fibre supplements in dairy products.
Majid Roudsari - began his program in 2008, working on the structure and interaction with ice of ice structuring proteins from winter wheat, collaboratively with Dr. Steffen Graether, Molecular and Cellular Biology.
Vassilis Kontogiorgos - completed his program in 2007, working on gluten structures in the frozen state and ice structuring proteins from winter wheat as a novel food ingredient for frozen dough applications. He is now a professor in the UK.
Song Ji - Completed his studies in 2006, now employed in the US food industry. Song worked collaboratively with Prof. Sylvie Turgeon, Universite Laval, and Prof. Milena Corredig, U of Guelph, on new food ingredients derived from milk protein/polysaccharide mixtures. He is now working in the food industry in the USA.
Alejandra Regand - completed her Ph.D. dissertation in 2005, entitled "Partial characterization of ice structuring proteins from winter wheat and their functionality in frozen foods." She is now working for the Canadian government.
Zhiwu (Jane) Zhang - began her program in May, 2000, studying the functional role of proteins in ice cream, specifically at the air interface. Successfully defended her dissertation in August, 2003. She is now employed in the food industry in China.
Mike Sahagian - was studying the glass transitions in frozen sucrose/polysaccharide systems using primarily modulated temperature - DSC and dielectric analysis. Mike is now employed in the food industry in Canada.
Sukrit Thaiudom - defended his dissertation, entitled "Effect of kappa-carrageenan on phase separation of milk proteins and plysaccharide stabilizer in sucrose solution simulating ice cream mix system", in November, 2001. He has now returned to his position as an Assistant Professor, School of Food Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
Kevin Segall - completed his Ph.D. in April, 2000. Kevin was studying the functional role of proteins in ice cream, specifically at the fat interface. He is now employed in the food industry in Canada.
Sandy Smith - completed her Ph.D. in Nov., 1999 on the effects of heat treatment and polysaccharide addition on the whippability of dairy cream, primarily using electron microscopy and rheological techniques. Sandy is employed in the Department of Food Science as a microscopy and physical properties research specialist.

Recent and Continuing M.Sc. Students

Daniele Zulim Botega - Began her program in Fall 2009, working collaboratively with Prof. Alejandro Marangoni on the use of structured oils in ice cream.
Hrvoje Fabek - Began his program in Fall 2009, on the relationship between physical functionality (or molecular structure) of dietary fibres and physiological functionality, focused on rheological properties and glucose mobility in in vitro systems.
Xin Ying - Began her program in Fall 2008, working on the effect of soy soluble polysaccharide and flaxseed gum in dairy products on in vitro colonic fermentation and volatile fatty acid production.
Marco Au - Began his program in Fall 2008, working on the effect of soy soluble polysaccharide and flaxseed gum in dairy products on in vivo glycemic response, collaboratively with Amanda Wright, Human Health and Nutritional Sciences.
Carlos Mendez - Began his program in fall 2008, working on fat crystallization and partial coalescence in ice cream.
Kristine Sung - Completed her program in Sept., 2009, thesis title Fat crystallization and structural partial coalescence in ice creams containing palm kernel oil and high oleic sunflower oil.
Kelly Flett - Completed her program in Sept., 2009, thesis title Aggregated particles of casein micelles and kappa-carrageenan as a value-added functional food ingredient. .
Abelardo Gutierrez - Began and completed his program in 2007, working with non-dairy fats for ice cream.
Martin (Wenpu) Chen - Completed his program in Sept., 2009, thesis title Water soluble soybean polysaccharides: application in dairy products. Presently working in the food industry in China.
Jonathan Aleong - Completed his thesis, entitled Novel ice recrystallization inhibition agents in ice cream, in August, 2008. His work was primarily focused on propylene glyceol monostearate.
Mike Rogers - Completed his program in 2004, working in the area of glass transitions and polysaccharide functionality in frozen carbohydrate systems. Mike worked collaboratively with Prof. Yrjo Roos, UCC, Ireland. Currently a faculty member at the University of Saskatchewan.
Paul Spagnuolo - Completed his program in 2004, working in the area of carrageenan casein interactions. Paul worked collaboratively with Prof. Ed Morris, UCC, Ireland. Currently a Ph.D. student at the University of Waterloo, Canada.
Cesar Vega - Completed his program in August, 2003, working in the area of serum separation in dairy mix formulations. Currently employed in the food industry in the US.
Richard Andrew - began his program in September, 2000, studying the problem of serum separation in dairy mix formulations. Richard idefended his thesis, entitled "Biopolymer interactions: implications in ice cream mix", in January, 2003. He is currently working in the food industry in Canada.
Shawn Campbell - completed his degree program in the summer of 2002. Shawn was co-supervised by Derick Rousseau, Ryerson University, and looked at the effects of fat crystallization on emulsion stability. Currently working in the food industry in the United States.
Jamie Patmore - successfully defended her thesis in October, 2001, "Ingredient interactions and their effects on rheological, foaming and emulsifying properties of ice cream model systems. " She spent 4 months in 2000 in ENSIA, France, working with Prof. P. Relkin. She is now working in the food industry in Canada.
Alejandra Regand - completed her M.Sc. thesis in August, 2001, "Effects of biopolymers and freezing methods on ice recrystallization studied by microscopy techniques." She continued on for a Ph.D. in this lab.
Karla Montoya - completed her M.Sc. studies in January, 2001, studying the effects of freezing methods and polysaccharide addition on the structure and thermal properties of frozen systems. She is now employed in the food industry in Mexico.
Moira Cockburn - completed her M.Sc. studies in January, 2001, studying the process of whey protein aggregation during heating. She is now employed in the food industry in Canada.
Margaret deJonge - completed her M.Sc. studies in April, 2000, working collaboratively with Howard Swatland on the effect of Vitamin E supplementation to the diet of beef cows on the shelf-life and quality of meat. She is currently employed in the food industry in the US.
Beibei Luan - completed her M.Sc. studies in January, 2000 studying the effects of heat on protein adsorption in fat emulsions. She is currently employed in the food industry in Canada.
Natalie Hotrum - completed her M.Sc. studies in June, 1999 collaboratively in New Zealand with Harjinder Singh on the interactions of milk proteins and polysaccharides. Natalie completed her Ph.D. at Wageningen University in the Netherlands and is currently employed in the food industry in the Netherlands.
Andres Flores - completed his M.Sc. in August, 1998, on the effects of polysaccharides on ice recrystallization in ice cream. Presently employed in University research in Chile.

Post-Doctoral Fellows

Francois Capel - Completed in 2006, studying the functional properties of nutritionally-significant food polysaccharides (soluble fibre) with a view to higher-level additions through control of over-texturing.
Johanne Lacasse - Completed in October, 1999. Was studying the effects of transglutaminase on ice cream properties.
Stephan Bolliger - Completed in December, 1998. Stephan was studying the relationships between ice cream mix and ice cream physico-chemical properties as affected by stabilizers and emulsifiers. Stephan is currently employed in the food industry in Germany.
Alain Baniel - completed his research in February, 1998 on the interaction of milk proteins and fat globules at air interfaces. He is currently employed in the food industry in France.

Visiting Students

Guillaume Marieu - 2007, a visiting student from ENSBANA, Dijon, France, working on non-dairy fats for ice cream.
Fabiano Costa - 2007, a visiting student from Brazil, working on carragenan functionality and ice recrystallization in ice cream.
Sylvain Frochot - 2006, a visiting student from ENSBANA, Dijon, France, working on ice recrystallization in ice cream.
Antonie Mueller - 2006, a visiting student from Hohenheim, Germany, working on fibre supplementation in dairy products.
Isabelle Cartou - 2005, a visiting student from ENSBANA, Dijon, France, working on the effect of homogenization conditions on the colloidal properties of ice cream.
Anthony Whelan - 2005, a visiting M.Sc. student from University College Cork, Ireland, working on different sweetener sources for low glycemic index ice cream formulations.
Cesar Vega - 2005, a visiting Ph.D. student from University College Cork, Ireland, working on spray dried ice cream mixes.
Jittra Singthong - 2002/03, a Ph.D. student at SUT, Nakhon Ratchasima, Thailand. Worked collaboratively at Guelph with Dr. Steve Cui to extract and characteize a polysaccharide from krao ma noy, a native Thai plant.
Doris Jermann - 2001/02, from ETH, Zurich, Switzerland; studied the glass transition in frozen sucrose solutions as a function of freezing method by modulated-temperature DSC.
Christine Epp - 2000/01, from Technical University of Munich, Weihenstephan, Germany; worked on ice recrystallization as a function of polysaccharide:protein interactions in dynamically frozen sucrose solutions.
Miryam Ah Chong - 2000, from ENSIA, Massy, France; worked on the foaming properties of proteins in emulsions.
Torben Slots - 2000, from Copenhagen, Denmark; was continuing the work on rheology of protein polysaccharide mixtures.
Silvia Fernandes - 1999/2000, from Porto, Portugal; was working on rheology of protein polysaccharide mixtures.
Claire Guibert - 1999, from ENSIA, Massy, France; was working on the effects of fat crystallization and freezing of the aqueous phase on emulsion stability.
Bussayarat Maikhunthod - 1998, from Suranaree University of Technology, Nakhon Ratchasima, Thailand; was working on fat partial coalescence in ice cream.
Magali Morin - 1998, from ENSIA, Massy, France; was working on fat partial coalescence as affected by protein load and heating of emulsions.
Beate Kornbrust - from Technical University Munich, Weihenstephan, Germany; completed her studies in 1998 on low temperature extrusion in ice cream, collaborative with Eric Windhab, ETH, Zurich, Switzerland.
Hans Wildosmer - from Technical University Munich, Weihenstephan, Germany; completed his studies in 1998 on recrystallization in ice cream as affected by polysaccharide stabilizer.
Olivier Bincaz - from ENSIA, Massy, France; completed his studies in 1997 on sucrose freezing point depression in ice cream.

Technicians

Edita Verespej. Edita does work related to electron microscopy, differential scanning calorimetry, keeps the lab running smoothly and helps everyone!
Talia Livney (2002/03). Talia was working on projects related to the characterization of freezing curves in frozen carbohydrate systems. Now she has moved with her family to Israel.

Personal Stuff

Sabbatical leaves: 1997, Visiting Professor at Suranaree University of Technology (SUT), Nakhon Ratchasima, Thailand. Taught two undergraduate courses, Dairy Technology, and the milk section of Post-Harvest Technology; advised on several curriculum development issues; offered two continuing education courses in Bangkok to food industry personnel from throughout the country, Dairy Technology and Ice Cream Technology; and, visited and lectured at five universities in Thailand and one in Australia.

1998, Senior Visiting Scientist at Unilever Research Colworth Laboratory in Sharnbrook, Bedfordshire, UK. Also, presented seminars at several European universities and research institutions, including ENSIA, Massy, France, University of Leeds and Reading University in England, University College Cork in Ireland, the Hannah Research Institute in Ayr, Scotland, and the Royal Agricultural and Veterinary University in Copenhagen, Denmark.

2003/4, Visiting Professor, Department of Food and Nutritional Sciences, University College Cork, Ireland. Conducted collaborative research with Profs. Ed Morris, Yrjo Roos and Alan Kelly. Also taught a 3-day ice cream technology course in Feb., 2004, which was taught again in 2006 and will be repeated again in Feb. 2010.

Doug received the Kraft Foods Teaching Award from the American Dairy Science Association, at their annual meeting in Baltimore, MD, July, 2000. He also received the Ontario Agricultural College Distinguished Faculty Extension Award in 1997, the G. P. McRostie Faculty Award for student mentoring in 2003 and the Ontario Agricultural College Distinguished Faculty Teaching Award in 2004.

Publications

Books

2) Goff, H. D. and B. W. Tharp, eds. 2004. Ice Cream: Proceedings of the 2nd International Ice Cream Symposium in Thessaloniki, Greece, sponsored by the International Dairy Federation, Brussels. Available from the IDF.

1) Marshall, R. T., H. D. Goff and R. W. Hartel. 2003. Ice Cream, 6th Edn. New York: Kluwer Academic. ISBN 0-306-47700-9, 366 pp. (The newest edition of the Arbuckle Ice Cream text.)

Book Chapters

(Please don't ask for reprint requests of these book chapters - I don't have any available. You'll either have to buy the book or borrow it from your library and copy the chapter yourself. Sorry.)

33) Goff, H. D. 2009. Significance of Lactose in Ice cream. In: "Advanced Dairy Chemistry. 3. Lactose, Water and Minor Constituents, 3rd Edn. " P. F. Fox and P. L. H. McSweeney, eds. Springer, New York, pp. 69-79.

32) LeBail, A. and H. D. Goff. 2008. Freezing of bakery and dessert products. In "Frozen Food Science and Technology." J. A. Evans, ed. Blackwell Publishing Ltd., Ames, IA. pp. 184-204.

31) Goff, H. D. and C. Vega. 2007. Structure-engineering of ice-cream and foam-based foods. In "Understanding and Controlling the Microstructure of Complex Foods", D. J. McClements, ed. CRC Press, Boca Raton, FL, pp. 557-574.

30) Goff, H. D. 2007. Dairy product processing equipment. Chap. 8 in "Handbook of Farm, Dairy and Food Machinery", M. Kutz, ed. William Andrew Publishers, Inc. pp 193-214.

29) Goff, H. D. 2006. Hydrocolloid applications in frozen foods: an end-users viewpoint. In Williams, P.A., ed. Gums and Stabilisers for the Food Industry 13, Royal Society of Chemistry. pp. 403-412.

28) Goff, H. D. 2006. Ice cream. Chap. 12 in: "Advanced Dairy Chemistry - 2. Lipids, 3rd Edn." P. F. Fox and P. L. H. McSweeney, eds. New York: Kluwer Academic, pp. 441-450.

27) Goff, H. D. 2006. Quality and Safety of Frozen Dairy Products. In "Handbook of Frozen Food Processing and Packaging " D. W. Sun, ed. New York: Marcel Dekker, Inc. pp. 441-457.

26) Goff, H. D. and R. W. Hartel. 2006. Ice cream and frozen desserts. In "Handbook of Food Science, Technology and Engineering." Y. H. Hui, ed. Boca Raton. FL: CRC/Taylor & Francis. Vol. 4, pp. 154-1 to 154- 48.

25) Goff, H. D. 2005. Foods at Subzero Temperatures. In: "Soft Materials: Structure and Dynamics" J. Dutcher and A. Marangoni, eds. New York: Marcel Dekker. pp. 299-320.

24) Goff, H. D. 2004. Modified starches and the stability of frozen foods. In: "Starch in Food: Structure, Function and Applications." A.- C. Eliasson, ed. Woodhead Publishing, Cambridge, UK. pp. 425-440.

23) Goff, H. D. and R. W. Hartel. 2004. Ice cream and frozen desserts. In "Handbook of Frozen Foods." Y. H. Hui, ed. Marcel Dekker, Inc. pp. 499-570.

22) Zhang, Z. and H. D. Goff. 2004. Studying the composition of the air interface in ice cream. In H. D. Goff and B. W. Tharp, eds. Ice Cream II. Special Issue 401, International Dairy Federation, Brussels. pp. 209-222.

21) Smith, A. and H. D. Goff. 2004. Advanced microscopy techniques for ice cream research. In H. D. Goff and B. W. Tharp, eds. Ice Cream II. Special Issue 401, International Dairy Federation, Brussels. pp. 197- 208.

20) Vega, C., R. Andrew and H. D. Goff. 2004. Functionality of carrageenan in ice cream mix formulations. In H. D. Goff and B. W. Tharp, eds. Ice Cream II. Special Issue 401, International Dairy Federation, Brussels. pp. 78-87.

19) Regand, A., E. Verespej and H. D. Goff. 2004. Ice structuring proteins from winter wheat, a novel ice cream ingredient. In H. D. Goff and B. W. Tharp, eds. Ice Cream II. Special Issue 401, International Dairy Federation, Brussels. pp. 65-77.

18) Goff, H. D. 2004. Present and future trends in ice cream science and technology. In H. D. Goff and B. W. Tharp, eds. Ice Cream II. Special Issue 401, International Dairy Federation, Brussels. pp. 21- 32.

17) Goff, H. D. 2003. Ice cream. Chap. 24 in: "Advanced Dairy Chemistry - 1. Proteins, 3rd Edn." P. F. Fox and P. L. H. McSweeney, eds. New York: Kluwer Academic. pp. 1063-1082.

16) Campbell, S. D., H. D. Goff and D. Rousseau. 2002. Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems. In Dickinson, E., ed. Royal Society of Chemistry. pp. 133- 142.

15) Goff, H. D., K. Montoya and M. E. Sahagian 2002. The effect of microstructure on the complex glass transition occurring in frozen sucrose model systems and foods. In "Progress in Amorphous Food and Pharmaceutical Systems", H. Levine, ed. Royal Society of Chemistry, pp. 145-157.

14) Goff, H. D. 2002. Ice cream and frozen desserts: (b) Manufacture. In "Encyclopedia of Dairy Sciences." H. Roginski, J. W. Fuquay and P. F. Fox, eds. Academic Press, London. pp 1374-1380.

13) Goff, H. D. 2001. Emulsion partial coalescence and structure formation in dairy systems. In: "Crystallization and Solidification Properties of Lipids." N. Widlak, R. Hartel and S. Narine, eds. AOCS Press, Champaign, IL. pp. 200-214.

12) Campbell, S. D., H. D. Goff, and D. Rousseau. 2001. Relating bulk fat properties to emulsified systems: Characterization of emulsion destabilization by crystallizing fats. In: "Crystallization and Solidification Properties of Lipids." N. Widlak, R. Hartel and S. Narine, eds. AOCS Press, Champaign, IL. pp. 176-189.

11) Smith, A. K., H. D. Goff, and Y. Kakuda. 1999. Quantitative stereology used to measure the effect of heat treatment and stabilizer on whipped cream structure. Pages 197-205 in "Bubbles in Food", edited by G. M. Campbell, C. Webb, S. S. Pandiella, and K. Niranjan. Eagen Press, St. Paul, MN.

10) Goff, H. D. 1999. Food Preservation. In "Encyclopedia of Food Science and Technology, 2nd Edition", F. J. Francis, ed. John Wiley and Sons, Inc., New York, NY. pp. 953-959.

9) Goff, H. D. 1999. Water crystallization and recrystallization in ice cream. Rencontres AGORAL 1999, TEC and DOC, Paris, pp. 147-160.

8) Goff, H. D. 1997. Measurement and interpretation of the glass transition in frozen foods. Chap. 3 in: "Quality in Frozen Foods", M. C. Erickson and Y. C. Hung, eds. Chapman and Hall, Inc. pp. 29-50.

7) Goff, H. D. 1997. Partial coalescence and structure formation in dairy emulsions. In: Food Proteins and Lipids, Amer. Chem. Soc. John E. Kinsella Memorial. S. Damodaran, ed. Plenum Press, NY, pp. 137-148.

6) Goff, H. D. 1997. Ice cream. Chap. 12 in: "Lipid Technologies and Applications", F. D. Gunstone and F. B. Padley, eds. Marcel Dekker, Inc., New York. pp. 329-354.

5) Sahagian, M. E. and H. D. Goff. 1996. Fundamental Aspects of the Freezing Process. Chap 1 in: "Freezing Effects on Food Quality", L. E. Jeremiah, ed. Marcel Dekker, Inc., New York. pp. 1-50.

4) Goff, H. D. and M. E. Sahagian. 1996. Freezing of Dairy Products. Chap. 8 in: "Freezing Effects on Food Quality", L. E. Jeremiah, ed. Marcel Dekker, Inc., New York. pp. 299-335.

3) Goff, H. D. and A. R. Hill. 1993. Dairy Chemistry and Physics. Chap. 1. in: "Dairy Science and Technology Handbook, Vol. 1, Principles and Properties", Y. H. Hui, ed., VCH Publishers, New York. pp. 1-81.

2) Goff, H.D. 1993. Interactions and contributions of stabilizers and emulsifiers to development of structure in ice cream. in Food Colloids and Polymers: Stability and Mechanical Properties. E. Dickinson and P. Walstra, eds. Royal Society of Chemistry, Cambridge, UK. pp. 70-74.

1) Goff, H. D. 1991. Food Preservation. In "Encyclopedia of Food Science and Technology", Y. H. Hui, ed. John Wiley and Sons, Inc., New York, NY. Vol. 2. pp. 1120 - 1124.

Publications - Refereed journals.

If you would like to have a copy of any of these articles, after they are published, just email me with your mailing address (not your email address - these are paper publications to be sent by regular post to the address at which you receive your regular mail), specifying which article(s) you would like, specifying the Refereed Journal list, and I will be happy to send them out.

110) Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage. Carbohydrate Polymers. 78: 112-116.

109) Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Research International. 42: 1141-1146.

108) Guo, Q., S. W. Cui, Q. Wang, H. D. Goff and A. Smith. 2009. Microstructure and rheological properties of psyllium polysaccharide gel. Food Hydrocolloids. 23:1542-1547.

107) Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocolloids. 23:1535-1541.

106) Jiang, B., V. Kontogiorgos, S. Kasapis, and H. D. Goff. 2009. Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. J. Food Engineering. In press.

105) Rogers, M. A., Y. H. Roos and H. D. Goff. 2009. The effect of phase separation on enzyme kinetics in frozen sugar solutions containing protein and polysaccharide J. Food Biochemistry. In press.

104) Ayala-Hernandez, I., Hassan, A., Goff, H.D., and Corredig, M. 2009. Effect of protein supplementation on the rheological characteristics of milk permeates fermented with EPS producing Lactococcus lactis subsp. cremoris. Food Hydrocolloids. 23:1299-1304.

103) Khalloufi, S., M. Corredig, H. D. Goff and M. Alexander. 2009. Flaxseed gums and their adsorption on whey protein stabilized oil-in-water emulsions. Food Hydrocolloids. 23: 611-618.

102) Khalloufi, S., M. Alexander, H. D. Goff and M. Corredig. 2008. Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH. Food Research International. 41: 964-972.

101) Aleong, J., Frochot, S. and H. D. Goff. 2008. Ice recrystallization inhibition in ice cream by propylene glycol monostearate. J. Food Science. 73(9): E463-E468.

100) Costa, F. F., J. V. Resende, L. R. Abreu and H. D. Goff. 2008. Effect of calcium chloride addition on ice cream structure and quality. Journal of Dairy Science. 91:2165-2174.

99) Ayala-Hernandez, I., Hassan, A., Goff, H.D., Mira de Orduna, R., Corredig, M. 2008. Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: effect of pH and media composition. International Dairy Journal. 18: 1109-1118.

98) Ayala-Hernandez, I., Goff, H.D., and Corredig, M. 2008. Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy. Journal of Dairy Science, 91: 2583-2590.

97) Goff, H. D. 2008. 65 Years of ice cream science. Internat. Dairy J. 18: 754-758.

96) Kontogiorgos, V., H. D. Goff and S. Kasapis. 2008. Effect of aging and ice structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids. 22: 1135-1147.

95) Ji, S., M. Corredig and H. D. Goff. 2008. Production and functional properties of micellar casein/k-carrageenan aggregates Internat. Dairy J. 18: 64-71.

94) Ji, S., M. Corredig and H. D. Goff. 2008. Aggregation of casein micelles and k-carrageenan in reconstituted skim milk. Food Hydrocolloids. 22: 56-64.

93) Whelan, A. P., Kerry, J. P. and Goff, H. D. 2008. Physicochemical and sensory optimization of a low glycemic index ice cream formulation. International Journal of Food Science and Technology. 48: 1520-1527.

92) Whelan, A. P., Regand, A., Vega, C., Kerry, J. P. and Goff, H. D. 2008. Effect of trehalose on the glass transition and ice crystal growth in ice cream. International Journal of Food Science and Technology. 43: 510-516.

91) Kontogiorgos, V., H. D. Goff and S. Kasapis. 2007. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules. 8: 1293-1299.

90) Vega, C., H. D. Goff and Y. H. Roos. 2007. Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices. Internat. Dairy J. 17: 683-695.

89) Kontogiorgos, V., Regand, A., Yada, R. Y., and Goff, H. D. 2007. Isolation and characterization of ice structuring proteins from cold- acclimated winter wheat grass extract for recrystallization inhibition in frozen foods. J. Food Biochem. 31:139-160

88) Kontogiorgos, V. and H. D. Goff. 2006. Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics. 1: 202-215.

87) Goff, H. D., D. G. Dalgleish, M. W. Griffiths, Y. Ouliot, S. L. Turgeon and P. Jelen. 2006. Focus on dairy research: Dairy research in Canadian universities. Internat. J. Dairy Technol. 59: 159-165.

86) Rogers, M. A., Y. H. Roos and H. D. Goff. 2006. Structural heterogeneity and its effect on the glass transition in sucrose solutions containing protein and polysaccharide. Food Hydrocolloids. 20: 774-779.

85) Relkin, P., S. Sourdet, A. K. Smith, H. D. Goff and G. Cuvelier. 2006. Effects of whey protein aggregation on fat globule microstructure in whipped frozen emulsions. Food Hydrocolloids. 20: 1050-1056.

84) Goff, H.D. and H. Weenan. 2006. Which physico-chemical properties do we need to know, to better understand the sensory perception of emulsions? Food Hydrocolloids. 20: 439-440.

83) Goff, H. D. and A.-M. Hermansson. 2006. The effect of freeze/thaw cycles on food structures. Food Hydrocolloids 20: 435.

82) Martin, A., H. D. Goff, A. Smith and D. G. Dalgleish. 2006. Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy. Food Hydrocolloids. 20: 817-824.

81) Goff, H. D. and M. W. Griffiths. 2006. Major Advances in Fresh Milk and Milk Products: Fluid Milk Products and Frozen Desserts. Journal of Dairy Science. 89: 1163-1173.

80) Regand, A. and H. D. Goff. 2006. Ice recrystallization inhibition of ice structuring proteins from winter wheat grass in model solutions and ice cream. Journal of Dairy Science. 89:49-57.

79) Regand, A. and. H. D. Goff. 2005. Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins from cold-acclimated winter wheat grass extract. J. Food Sci. 70(9): E552-556.

78) Vega, C., H. D. Goff and Y. H. Roos. 2005. Spray Drying of high- sucrose dairy emulsions: feasibility and physicochemical properties. J. Food Sci. 70(3): E244-251.

77) Zhang, Z. and H. D. Goff. 2005. On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride. Internat. Dairy J. 15: 495-500.

76) Singthong, J., Ningsanond, S., Cui, S. W., and H. D. Goff. 2005. Extraction and physicochemical characterization of Krueo Ma Noy Pectin. Food Hydrocolloids. 19: 793-801.

75) Spagnuolo, P., D. G. Dalgleish, H. D. Goff and E. R. Morris. 2005. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids. 19: 371-377.

74) Vega, C. and H. D. Goff. 2005. Phase separation in soft-serve ice cream mixes: rheology and microstructure. Internat. Dairy J. 15: 249- 254.

73) Vega, C., D. G. Dalgleish and H. D. Goff. 2005. Effect of k- carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum. Food Hydrocolloids. 19: 187-195.

72) Singthong, J., Ningsanond, S., Cui, S. W., and H. D. Goff. 2004. Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy Pectin. Carbohydrate Polymers. 58: 391- 400.

71) Dalgleish, D. G., P. Spagnuolo and H. D. Goff. 2004. A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. International Dairy Journal. 14: 1025- 1031.

70) Zhang, Z. and H. D. Goff. 2004. Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers. Internat. Dairy J. 14: 647-657.

69) Vega, C., R. A. Andrew and H. D. Goff. 2004. Serum separation in soft serve ice cream mixes. Milchwissenschaft. 59: 284-287.

68) Campbell, S. D., H. D. Goff and D. Rousseau. 2004. Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form. J. Amer. Oil Chemists Society. 81: 213-219.

67) Zhang, Z., D. G. Dalgleish and H. D. Goff. 2004. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. Colloids and Surfaces B: Biointerfaces. 34: 113-121.

66) Smith, A. K., H. D. Goff and B. D. Sun. 2004. Freeze-substitution and low temperature embedding of dairy products for electron microscopy. J. Microscopy. 213: 63-69.

65) Livney, T., E. Verespej and H. D. Goff. 2003. On the calculation of ice cream freezing curves. Milchwissenschaft. 58: 640-642.

64) Hayes, M. G., A. C. Lefrancois, D. S. Waldron, H. D. Goff and A. L. Kelly. 2003. Influence of high pressure homogenisation on some characteristics of ice cream. Milchwissenschaft. 58: 519-523.

63) Thaiudom, S. and H. D. Goff. 2003. Effect of k-carrageenan on milk protein polysaccharide mixtures. Internat. Dairy J. 13: 763-771.

62) Goff, H. D., E. Verespej and D. Jermann. 2003. Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals. Thermochimica Acta. 399: 43-55.

61) Patmore, J. V., H. D. Goff and S. Fernandes. 2003. Cry-gelation of galactomannans in ice cream model systems. Food Hydrocolloids. 17: 161- 169.

60) Steele, C. M., P. H. H. M. Van Lieshout, and H. D. Goff. 2003. The rheology of liquids: A comparison of clinicians' subjective impressions and objective measurement. Dysphagia. 18: 182-195.

59) Regand, A. and H. D. Goff. 2003. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloids. 17: 95-102.

58) Regand, A. and H. D. Goff. 2002. Effect of biopolymers on structure and ice recrystallization in dynamically-frozen ice cream model sytems. J. Dairy Sci. 85: 2722-2732.

57) Segall, K. I. and H. D. Goff. 2002. A modified processing routine for ice cream that promotes fat destabilization in the absence of added emulsifier. Internat. Dairy J. 12:1013-1018.

56) Segall, K. I. and H. D. Goff. 2002. Secondary adsorption of milk protein from the continuous phase to the oil-water interface in dairy emulsions. Internat. Dairy J. 12: 889-897.

55) Goff, H. D. 2002. Formation and stabilization of structure in ice cream and related products. Current Opinion in Colloid and Interface Science. 7: 432-437.

54) Campbell, S. D., H. D. Goff and D. Rousseau. 2002. Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form. Food Research Internat. 35: 935-944.

53) Dalgleish, D. G., H. D. Goff, J. M. Brun and B. Luan. 2002. Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems - overall aspects of the reaction. Food Hydrocolloids.16:303-311.

52) Dalgleish, D. G., H. D. Goff, and B. Luan. 2002. Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems - behaviour of individual proteins. Food Hydrocolloids. 16:295- 302.

51) Goff, H. D and P. Spagnuolo. 2001. Effect of stabilizers on fat destabilization measurements in ice cream. Milchwissenschaft. 56: 450- 453.

50) Bolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. 2000. Relationships between ice cream mix visco-elasticity and ice crystal growth in ice cream. Internat. Dairy J. 10: 791-797.

49) Goff, H.D. 2000. Controlling ice cream structure by examining fat protein interactions. Australian J. Dairy Technol. 55: 78-81.

48) Smith, A. K., H. D. Goff, and Y. Kakuda. 2000. Microstructure and rheological properties of whipped cream as affected by the heat treatment and addition of stabilizer to the cream. Internat. Dairy J. 10: 295-301.

47) Smith, A. K., H. D. Goff, and Y. Kakuda. 2000. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Research Internat. 33: 697- 706.

46) Bolliger, S., B. Kornbrust, H. D. Goff, B. W. Tharp, and E. J. Windhab. 2000. Influence of emulsifiers on ice cream produced by conventional freezing and low temperature extrusion processing. Internat. Dairy J. 10: 497-504.

45) Bolliger, S., H. D. Goff, and B. W. Tharp. 2000. Correlation between colloidal properties of ice cream mix and ice cream. Internat. Dairy J. 10: 303-309.

44) Goff, H. D., E. Verespej, and A. K. Smith. 1999. A study of fat and air structures in ice cream. Internat. Dairy J. 9: 817-829.

43) Segall, K. I. and H. D. Goff. 1999. Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions. Internat. Dairy J. 9: 683-691.

42) Allan-Wojtas, P., H. D. Goff, R. Stark, and S. Carbyn. 1999. The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold-stage scanning electron microscopy (Cryo-SEM). Scanning. 21: 334-347.

41) Goff, H. D., D. Ferdinando, and C. Schorsch. 1999. Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions. Food Hydrocoll. 13: 353-364.

40) Segall, K. I. and H. D. Goff. 1999. Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase. Food Hydrocoll. 13: 291-297.

39) Smith, A. K., H. D. Goff, and Y. Kakuda. 1999. Whipped cream structure measured by quantitative stereology. J. Dairy Sci. 82: 1635- 1642.

38) Flores, A. A., and H. D. Goff. 1999. Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. J. Dairy Sci. 82: 1408-1415.

37) Flores, A. A., and H. D. Goff. 1999. Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J. Dairy Sci. 82: 1399-1407.

36) Goff, H. D. 1997. Colloidal aspects of ice cream - a review. Int. Dairy J. 7: 363-373.

35) Goff, H. D. 1997. Instability and partial coalescence in dairy emulsions. J. Dairy Sci. 80: 2620-2630.

34) Rojas, S. A., H. D. Goff, V. Senaratne, D. G. Dalgleish and A. Flores. 1997. Gelation of commercial fractions of b-lactoglobulin and a-lactalbumin. Internat. Dairy J. 7: 79-85.

33) Jackman, R. L., N. B. Tregunno, H. D. Goff, and D. W. Stanley. 1996. Tomato pericarp tissue resonance and its use in texture evaluation. J. Texture Studies. 27: 643-654.

32) Tregunno, N. B. and H. D. Goff. 1996. Osmodehydrofreezing of apples: structural and textural effects. Food Research Internat. 29: 471-479.

31) Goff, H. D. and M. E. Sahagian. 1996. Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica Acta. 280: 449-464.

30) Davidson, V. J., H. D. Goff, and A. Flores. 1996. Flow characteristics of viscous, non-Newtonian fluids in holding tubes of HTST pasteurizers. J. Food Sci. 61: 573-576.

29) Carrington, A. K., H. D. Goff and D. W. Stanley. 1996. Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions. Food Research Internat. 29: 207-213.

28) Stanley, D. W., H. D. Goff, and A. S. Smith. 1996. Texture- structure relationships in foamed dairy emulsions. Food Research Internat. 29: 1-13.

27) Goff, H. D. 1995. The use of thermal analysis in the development of a better understanding of frozen food stability. Pure and Appl. Chem. 67: 1801-1808.

26) Goff, H. D., B. Freslon, M. E. Sahagian, T. D. Hauber, A. P. Stone, and D. W. Stanley. 1995. Structure development in ice cream - dynamic rheological measurements. J. Texture Studies. 26: 517-536.

25) Sahagian, M. E., and H. D. Goff. 1995. Influence of stabilizers and freezing rate on the stress relaxation behaviour of freeze-concentrated sucrose solutions at different temperatures. Food Hydrocoll. 9: 181-188.

24) Sahagian, M. E., and H. D. Goff. 1995. Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub- zero temperatures. Food Research International. 28:1-8.

23) McCurdy, R. D., H. D. Goff, D. W. Stanley and A. P. Stone. 1994. Rheological properties of dextran related to food applications. Food Hydrocoll. 8: 609-623.

22) McCurdy, R. D., H. D. Goff and D. W. Stanley. 1994. Properties of dextran as a cryo-protectant in ice cream. Food Hydrocoll. 8: 625- 633.

21) Sahagian, M. E., and H. D. Goff. 1994. Effect of freezing rate on the thermal, mechanical and physical aging properties of the glassy state in frozen sucrose solutions. Thermochimica Acta. 246: 271-283.

20) Carrington, A. K., M. E. Sahagian, H. D. Goff and D. W. Stanley. 1994. Ice crystallization temperatures of sugar/ polysaccharide solutions and their relationship to thermal events during warming. Cryo-Letters. 15: 235-244.

19) Goff, H. D., V. J. Davidson, and E. Cappi. 1994. Viscosity of ice cream mix at pasteurization temperatures. J. Dairy Sci. 77: 2207- 2213.

18) Goff, H. D. 1994. Measuring and interpreting the glass transition in frozen foods and model systems. Food Research International. 27: 187-189.

17) Goff, H. D., K. B. Caldwell, D. W. Stanley and T. J. Maurice. 1993. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. J. Dairy Sci. 76: 1268-1277.

16) Goff, H. D. 1992. Low-temperature stability and the glassy state in frozen foods. Food Research International. 25: 317- 325.

15) Caldwell, K. B., H. D Goff, and D. W. Stanley. 1992. A low - temperature scanning electron microscopy study of ice cream. I. Techniques and general microstructure. Food Structure. 11: 1-9 .

14) Caldwell, K. B., H. D Goff, and D. W. Stanley. 1992. A low - temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes. Food Structure. 11: 11-23.

13) Goff, H. D. and V. J. Davidson. 1992. Flow characteristics and holding time calculations of ice cream mixes in HTST holding tubes. J. Food Prot. 55 (1): 34 - 37.

12) Xu, S. Y., D. W. Stanley, H. D. Goff, V. J. Davidson, and M. Le Maguer. 1992. Formation and properties of a hydrocolloid/ milk gel. J. Food Sci. 57 (1): 96-102.

11) Sharma, S. K., A. R. Hill, and H. D. Goff. 1990. The effect of heat treatment of ultrafiltered milk on its coagulation properties. Milchwissenschaft. 45 (7): 432-435.

10) Modler, H.W., R.C. McKellar, H.D. Goff, and D.A. Mackie. 1990. Using ice cream as a mechanism to incorporate Bifidobacteria and fructooligosaccharides into the human diet. Cultured Dairy Products J. 25 (3): 4-9.

9) Goff, H.D., and P.J. Slade. 1990. Transmission of a Listeria sp. through a cold-air wind tunnel. Dairy, Food, and Environmental Sanitation. 10 (6): 340 - 343.

8) Goff, H.D., R.D. McCurdy, and E.A. Gullett. 1990. Replacement of carbon- refined corn syrups with ion-exchanged corn syrups in ice cream formulations. J. Food Sci. 55 (3): 827 - 829, 840.

7) Sharma, S.K., A.R. Hill, H.D. Goff, and R. Y. Yada. 1989. Measurement of coagulation time and curd firmness of renneted milk using a Nametre viscometer. Milchwissenschaft. 44 (11): 682 - 685.

6) Goff, H.D., J.E. Kinsella, and W.K. Jordan. 1989. Influence of various milk protein isolates on ice cream emulsion stability. J. Dairy Sci. 72: 385 - 397.

5) Goff, H.D. and W.K. Jordan. 1989. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream. J. Dairy Sci. 72: 18 - 29.

4) Liboff, M., H.D. Goff, Z. Haque, W.K. Jordan, and J.E. Kinsella. 1988. Changes in the ultrastructure of emulsions as a result of electron microscopy preparation procedures. Food Microstructure. 7: 67 - 74.

3) Goff, H.D. 1988. Hazard analysis and critical control point identification in ice cream plants. Dairy and Food Sanitation. 8 (3): 131 - 135.

2) Goff, H.D., M. Liboff, W.K. Jordan, and J.E. Kinsella. 1987. The effects of Polysorbate 80 on the fat emulsion in ice cream mix : evidence from transmission electron microscopy studies. Food Microstructure. 6 : 193 - 198.

1) Goff, D. and W.K. Jordan. 1984. Aspartame and polydextrose in a calorie - reduced frozen dairy dessert. J. Food Sci. 49(1): 306.

Publications - Non-refereed journals.

If you would like to have a copy of any of these articles, just email me with your mailing address (not your email address - these are paper publications to be sent by regular post, to the address where you receive regular mail), specifying which article(s) you would like, from the Non-refereed list, and I will be happy to send them out.

35) Goff, H. D. 2009. The impact of dairy ingredient functionality on the properties of ice cream. Agro Food Industry Hi Tech. 20(4): 43-45.

34) Goff, H. D. 2007. Current Global Trends in Ice Cream Research and Technology. China Dairy. 2007(11): 72-73.

33) Goff, H.D. 2005. Ice cream and frozen dairy desserts: What's new in an old product? New Food. 8(3) 54-58.

32) Goff, H. D. 2004. Present and future trends in ice cream science and technology. Indian Dairyman. 56(6): 33-40.

31) Goff, H. D. 2004. Ice cream meltdown. Ice Cream, the official magazine of the Ice Cream Alliance, Derby, UK. 55(8): 330-331.

30) Goff, H. D. 2004. Defining and maintaining ice cream shelf life. Ice Cream, the official magazine of the Ice Cream Alliance, Derby, UK. 55(7): 294-295.

29) Goff, H. D. 2004. Sugars and sugar alternatives for ice cream. Ice Cream, the official magazine of the Ice Cream Alliance, Derby, UK. 55(6): 254-255.

28) Goff, H. D. 2004. Carrageenan functionality in frozen dairy dessert mixes. Dairy Industries International. 69(2): 31-35.

27) Thomas, N. and H. D. Goff. 2003. Ice cream goes global: higher demands on technology. Food Engineering & Ingredients. 28(4): 22-24.

26) Marshall, R. T. and H. D. Goff. 2003. Formulating and manufacturing ice cream and other frozen desserts. Food Technol. 57(5): 32-45.

25) Goff, H.D., A. Regand and B. W. Tharp. 2002. The potential for using natural ice-structuring proteins in ice cream. Dairy Industries International. 67(10): 30-32.

24) Goff, H.D. 2001. Ice cream under control. Dairy Industries International. 66(1): 26-30.

23) Goff, H. D. 1997. How important is fat in ice cream? Canadian Dairy. 76(3): 22-23.

22) Goff, H. D. and H. W. Modler. 1996. Bifidobacteria, fructooligosaccharides, and ice cream. Canadian Dairy. 75(3): 10.

21) Goff, H. D. 1996. Dairy technology education hits the internet. Canadian Dairy. 75(3): 14-15.

20) Goff, H. D., W. Wiegersma, K. Meyer, and S. Crawford. 1995. Volume expansion and shrinkage in ice cream. Canadian Dairy. 74(3): 12-13.

19) Goff, H. D. 1994. Ammonia spill: one ice cream company's experience. Modern Dairy. 73(3): 10-11.

18) Goff, H. D. and V. J. Davidson. 1994. Controlling the viscosity of ice cream mixes at pasteurization temperatures. Modern Dairy. 73(3): 12-14.

17) Goff, H. D. 1993. Heat shock revisited. Modern Dairy. 72(3): 24- 25,28.

16) Goff, H. D. 1992. Examining the milk solids-not-fat in frozen dairy desserts. Modern Dairy. 71(3): 16-17.

14) Goff, H. D. 1991. A frozen dessert made from Ontario white beans? The Emerging Bean. Ontario Bean Producers Marketing Board. Summer, 1991. pp 18-19.

13) Goff, H. D. and K. B. Caldwell. 1991. Stabilizers in ice cream: How do they work? Modern Dairy. 70 (3): 14-15.

11) Goff, H. D. and V. J. Davidson. 1990. Analyzing fluid flow of mixes in HTST pasteurizers. Modern Dairy. 69 (3): 13 - 14.

10) Goff, H. D., R. D. McCurdy, and G. N. Fulford. 1990. Advances in corn sweeteners for ice cream. Modern Dairy. 69 (3): 17 - 18.

9) Goff, H.D. 1989. Current trends in the ice cream industry. Modern Dairy. 68(3): 16 - 19.

5) Goff, H.D. 1988. Emulsifiers in ice cream: How do they work? Modern Dairy. 67 (3): 15.

3) Goff, D. and W.K. Jordan. 1985. Low cal formula tests out well. Dairy Field. 169(9): 98.

1) Goff, D. and A.M. Pearson. 1983. Aspartame and corn syrup solids as sweeteners for ice cream. Modern Dairy. 62 (3):11, (4):14.

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