Lista de obras - Kelvin Goh - Dominio Público Uruguay

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

scholarly article

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

article

Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains

artículo científico publicado en 2007

Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques

scholarly article

Characterisation of de-structured starch and its shear-thickening mechanism

scholarly article

Characterisation of ice cream containing flaxseed oil

scholarly article

Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant ( Ribes nigrum ) Juice

scholarly article

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

artículo científico publicado en 2014

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

article by Anwesha Sarkar et al published July 2009 in Food Hydrocolloids

Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches

Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate

scholarly article

Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

scientific article published on 16 October 2007

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Continuous low-temperature spray drying approach for efficient production of high quality native rice starch

Correlation between instrumental and sensory properties of texture‐modified carrot puree

Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483.

artículo científico publicado en 2004

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

artículo científico publicado en 2011

Effect of chia seed mucilage as stabiliser in ice cream

scholarly article

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

scholarly article

Effect of ultrasonication on low-acetylated gellan gum gel properties

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

Effects of Spray-Drying Inlet Temperature on the Production of High-Quality Native Rice Starch

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

scholarly article

Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions

scholarly article

Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media

scholarly article

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

scholarly article

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

artículo científico publicado en 2015

Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

scholarly article

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

scholarly article

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

artículo científico publicado en 2022

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels

scholarly article

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Isolation and characterisation of bacterial exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483 and Sphingomonas elodea ATCC 31461

2004 doctoral thesis by Kelvin Kim Tha Goh at Massey University

Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

scholarly article

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.

artículo científico publicado en 2016

Lipid droplet size and emulsification on postprandial glycemia, insulinemia and lipidemia.

artículo científico publicado en 2016

Milk Protein–Polysaccharide Interactions

scholarly article published 2014

Milk protein–polysaccharide interactions

scholarly article published 2008

Molecular and physico-chemical characterization of de-structured waxy potato starch

scholarly article

Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)

scholarly article

Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

scholarly article

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

artículo científico publicado en 2019

Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures

artículo científico publicado en 2013

Physico-Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures

scholarly article

Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers).

artículo científico publicado en 2017

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

artículo científico publicado en 2015

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology.

artículo científico publicado en 2015

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

article published in 2010

Rheological and light scattering properties of flaxseed polysaccharide aqueous solutions

artículo científico publicado en 2006

Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

scholarly article

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

scholarly article

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

scholarly article

Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris.

artículo científico publicado en 2014

The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide

artículo científico publicado en 2015

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

artículo científico publicado en 2019

The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

scholarly article

The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats.

artículo científico publicado en 2016

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

scholarly article

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

scientific article published on 22 January 2019

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology.

artículo científico publicado en 2016

The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

scholarly article

Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

scholarly article

Understanding the interaction between wheat starch and Mesona chinensis polysaccharide

scholarly article

Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483.

artículo científico publicado en 2005

Lista de obras de Kelvin Goh

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains

Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques

Characterisation of de-structured starch and its shear-thickening mechanism

Characterisation of ice cream containing flaxseed oil

Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant ( Ribes nigrum ) Juice

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches

Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate

Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Continuous low-temperature spray drying approach for efficient production of high quality native rice starch

Correlation between instrumental and sensory properties of texture‐modified carrot puree

Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483.

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

Effect of chia seed mucilage as stabiliser in ice cream

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

Effect of ultrasonication on low-acetylated gellan gum gel properties

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

Effects of Spray-Drying Inlet Temperature on the Production of High-Quality Native Rice Starch

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions

Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Isolation and characterisation of bacterial exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483 and Sphingomonas elodea ATCC 31461

Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.

Lipid droplet size and emulsification on postprandial glycemia, insulinemia and lipidemia.

Milk Protein–Polysaccharide Interactions

Milk protein–polysaccharide interactions

Molecular and physico-chemical characterization of de-structured waxy potato starch

Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)

Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures

Physico-Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures

Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers).

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology.

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

Rheological and light scattering properties of flaxseed polysaccharide aqueous solutions

Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris.

The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats.

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology.

The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

Understanding the interaction between wheat starch and Mesona chinensis polysaccharide

Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483.