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
Dipl. Agr. (1980), Nova Scotia
Agricultural College, Truro, NS, Canada
B.Sc. (1982), University of Guelph,
ON, Canada
M.S. (1984), Ph.D. (1987),
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
Doug's research interests are focused in a few different areas. Most recently, his long-standing interest in polysaccharide structure and functionality, particularly their effect on ice recrystallization, combined with his interests in nutrition (he has taught Nutritional Sciences for 15 years), has led him to look more closely at polysaccharides as dietary fibre. 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: glycemic response, colonic fermentation and satiety (through collaborations with colleagues in Human Health and Nutritional Sciences). Correlating physiological functionality to molecular structure (as with physical functionality) would also be a mechanistic goal to understand.
Other research interests in Goff's lab include 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.
There
are many examples of food products for each
research area, but ice cream is a product that 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 and fluorescence (Linkam cold-
stage) 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) techniques, force-deformation mechanical analysis, light scattering (Malvern) and spectrophotometric analysis techniques for particle size distribution analysis. The majority of these instruments are available within the
laboratory. Other analytical techniques are available through collaborations.
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
2010 and will be repeated in Feb., 2012 (see http://www.foodsci.uoguelph.ca/dairyedu/icecream.html).
2011, Visiting Professor at the University of Queensland, Brisbane, working in the group of Dr. Michael Gidley, Centre for Nutrition and Food Sciences. Doug focused on stomach and small intestinal physiology in the context of the physiological functionality of dietary fibre. Doug also taught an Ice Cream Science and Technology course through the Dairy Industry Association of Australia in Melbourne, which will be repeated again in May, 2012 (see http://www.foodsci.uoguelph.ca/dairyedu/icecream.html).
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.
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.)
40) Goff, H. D. 2012. Dairy product processing equipment. In "Handbook of Farm, Dairy and Food Machinery", 2nd ed., M. Kutz, ed. Elsevier, New York. In press.
39) Goff, H. D. 2012. Fibre-enriched dairy products. Ch. 21 in "Wholegrain and fibre-enriched foods: improving quality." Delcour, J. A. and Poutanen, K, eds. Woodhead Publishing Ltd., Cambridge, UK. In press.
38) Goff, H.D. 2012. Glass transition in frozen foods. In "Encyclopedia of Agricultural, Food and Biological Engineering". D. R. Heldman and C. I. Moraru. eds. Taylor & Francis, New York. In press.
37) Eskin, N. A. M. and H. D. Goff. 2012. Biochemical Changes in Raw Foods: Milk. In "Biochemistry of Foods", N. A. M. Eskin, ed. Elsevier. In press.
36) Goff, H. D. 2012. Quality and Safety of Frozen Dairy Products. In "Handbook of Frozen Food Processing and Packaging", 2nd ed." D. W. Sun, ed. New York: Taylor & Francis. pp. 461-477.
35) Goff, H. D. 2011. Ice cream and frozen desserts: Product Types. In "Encyclopedia of Dairy Sciences, 2nd Edn. " J. W. Fuquay, P. F. Fox and P. L. H. McSweeney, eds. Academic Press, San Diego. Vol. 2, pp. 893-898.
34) Goff, H. D. 2011. Ice cream and frozen desserts: Manufacture. In "Encyclopedia of Dairy Sciences, 2nd Edn. " J. W. Fuquay, P. F. Fox and P. L. H. McSweeney, eds. Academic Press, San Diego. Vol. 2, pp. 899-904.
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.
124) Hassas-Roudsari, M. and H. D. Goff. 2012. A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetry. Cryo-Letters. In press.
123) Qian, K.Y., S.W. Cui, Y. Wu and H.D. Goff. 2012. Flaxseed gum from flaxseed hulls: extraction, fractionation and characterization. Food Hydrocolloids. 28: 275-283.
122) Mendez-Velasco, C. and H. D. Goff. 2012. Fat aggregation in ice cream: a study on the types of fat interactions. Food Hydrocolloids. 29: 152-159.
121) Mendez-Velasco, C. and H. D. Goff. 2012. Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Internat. Dairy J. 24: 33-39.
120) Hassas-Roudsari, M. and H. D. Goff. 2012. Review-Ice Structuring Proteins from Plants: Mechanism of Action and Food Application. Food Research International. 46:425-436.
119) Wu, Y., W. Li, S. W. Cui, N.A.M. Eskin and H.D. Goff. 2012. A molecular modeling approach to understand conformation-functionality relationships of galactomannans with different mannose/galactose ratios. Food Hydrocolloids. 26: 359-364.
118) Mendez-Velasco, C. and H. D. Goff. 2011. Enhancement of fat colloidal interactions for the preparation of ice creams high in unsaturated fat. Internat. Dairy J. 21: 540-547.
117) Huppertz, T., M. A. Smiddy, H. D. Goff and A. L. Kelly. 2011. Effect of high pressure treatment of mix on ice cream manufacture. Internat. Dairy J. 21: 718-726.
116) Wu, Y., S. W. Cui, N.A.M. Eskin and H.D. Goff. 2011. Stress relaxation in synergistically associated polysaccharides: galactomannans and a non-pectic polysaccharide faction from yellow mustard mucilage. Carbohydrate Polymers 84(3), 984-989.
115) Wu, Y., S. W. Cui, N.A.M. Eskin, H.D. Goff and J. Nikiforuk. 2011. NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage. Carbohydrate Polymers. 84(1), 69-75.
114) Chen, W., L. Duizer, M. Corredig and H. D. Goff. 2010. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. J. Food Sci. In press.
113) Flett, K. L., M. Corredig and H. D. Goff. 2010. Heat stability of aggregated particles of casein micelles and ?-carrageenan. J. Food Sci. 75(5):C433-C438.
112) Flett, K. L., L. Duizer and H. D. Goff. 2010. Perceived creaminess and viscosity of aggregated particles of casein micelles and ?-carrageenan. J. Food Sci. 75(5):S255-S262.
111) Sung, K. K. and H. D. Goff. 2010. Effect of solid fat content on structure in ice creams containing palm kernel oil and high oleic sunflower oil. J. Food Sci. 75: C274-C279.
110) Rogers, M. A., Y. H. Roos and H. D. Goff. 2010. The effect of phase separation on enzyme kinetics in frozen sugar solutions containing protein and polysaccharide J. Food Biochemistry. 34: 283-294.
109) 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.
108) 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.
107) 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.
106) 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.
105) 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.
104) 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.
103) Jiang, B., V. Kontogiorgos, S. Kasapis, and H. D. Goff. 2008. Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. J. Food Engineering. 89: 42-48.
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.
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.
Teaching
Responsibilities, 2011 - 2013
Functional Foods and Nutraceuticals -
NUTR/FOOD*4090 (W12, W13)Introduction to Food and Nutritional Sciences -
NUTR/FOOD*2150 (F11, F12)
Food Science and Human Nutrition - FOOD*3090 (F11, F12)
Food Carbohydrates - FOOD*6210 (offered every other year, F12)
F
ood Engineering Principles - FOOD*2620 (W10, but no longer)
Dairy Processing - FOOD*4400 (W12, W13)
Continuing Education Ice
Cream Science and Technology. See also Ice Cream
course.
Recent and Continuing Ph.D. Students
Hrvoje Fabek - began his Ph.D. program in the Fall of 2011, working on in vitro digestion of dietary fibre to explore the relationship between molecular structure and physiological functionality.
Huihuang Ding - began his program in Fall, 2010, working collaboratively with Dr.
Steve Cui, AAFC.
Madzlan Kasran - working collaboratively with Dr. Steve Cui, AAFC, on the development of fenugreek gum-soy whey protein complexes as stabilizers for oil-in-water emulsions.
Xiaohui Xing - working collaboratively with Dr. Steve Cui, AAFC, to determine the structure and functional properties of Dendrobium officinale polysaccharides.
Keying Qian - studying the structure and functional properties of flaxseed gum, collaboratively with Dr.
Steve Cui, AAFC.
Majid Hassas Roudsari - completed his dissertation in August, 2011 on the structure and interaction with ice of ice
structuring proteins from winter wheat, collaboratively with Drs.
Steffen Graether and Ian Tetlow, 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
Kirstyn Logan - Began her program in
Winter 2012.
Daniele Zulim Botega - Defended her thesis "Application of rice bran wax organogel to substitute solid fat and enhance unsaturated fat content in ice cream" in W12, working collaboratively with Prof. Alejandro Marangoni on the use of structured oils in ice cream.
Joseph Katongole - defended his thesis "Aqueous protein based extraction of oat ?-glucan and its physiological effects on satiety and glycaemic responses in healthy adults" in F11, studying the use of beta-glucans from oats as fibre supplements in dairy products and their effects on satiety.
Hrvoje Fabek - Defended his thesis "Effect of in vitro human digestion on the viscosity of hydrocolloids in solution: a dietary fibre study." in 2011. Continuing on in the Ph.D. program.
Xin Ying - Completed her program in the Fall of 2010, on the effect of soy soluble polysaccharide and flaxseed gum in dairy products on in vitro colonic fermentation and volatile fatty acid production, collaboratively with Drs. Joshua Gong and Steve Cui, AAFC.
Marco Au - Completed his program in Fall 2010 working on the effect of soy soluble polysaccharide and flaxseed gum in dairy products on in vivo glycemic response, collaboratively with Prof. Amanda Wright, Human Health and Nutritional Sciences.
Carlos Mendez Velasco- Completed his program in
Fall 2010, 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. Currently working in the food industry in Canada.
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. Currently working in the food industry in Canada.
.
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. Currently working in the food industry in Canada.
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.
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.Visiting Students
Stefanie Messerschmidt, 2011-12, from Hohenheim, Germany.
Pilapa Yuennan - 2010, a visiting
Ph.D. student from Kasetsart University, Bangkok, Thailand, working on okra polysaccharide as a stabilizer for ice
cream.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 has retired as of August 31, 2011! She promises me she will help me with the ice cream course for a few years yet, though! Congratulations to Edita after many years of devoted work in our lab.
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.Books
(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.)Book Chapters
If you would like to have a copy of any of these
articles, just email me with your mailing
address (some of these are paper publications to be
sent by regular post to the address at which you receive your regular
mail, in case I cannot send them by email), specifying which article(s) you would like from the
Refereed Journal list, and I will be happy to send them
out.Publications - Refereed
journals.
If you would like to have a copy of any of these
articles, just email me with your mailing
address (some of these are paper publications to be
sent by regular post to the address at which you receive your regular
mail, in case I cannot send them by email), specifying which article(s) you would like from
the Non-refereed list, and I will be happy to send them
out.Publications - Non-refereed
journals.
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