H. Douglas Goff
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View article: Application of yellow mustard gum-fenugreek mixed gum in preparation of non-dairy fat whipping cream
Application of yellow mustard gum-fenugreek mixed gum in preparation of non-dairy fat whipping cream Open
Yellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG…
View article: Application of yellow mustard gum in preparation of egg-free mayonnaise
Application of yellow mustard gum in preparation of egg-free mayonnaise Open
Yellow mustard gum (YMG) is a natural hydrocolloid extracted from the viscous fraction of the seed coat, a by-product of mustard seeds, and possesses superior emulsifying capacity in emulsions. However, there is no application of YMG for c…
View article: 2196. Private Practice Dentists Answer the Dental Antibiotic Stewardship "Call to Action" with a Grassroots Initiative
2196. Private Practice Dentists Answer the Dental Antibiotic Stewardship "Call to Action" with a Grassroots Initiative Open
Background In the US, 90% of dentists work in private practice (PP). We aim to describe how infectious diseases (ID) antibiotic stewardship (AS) experts collaborated with dentists to provide dental AS education. Methods Fifteen PP dentists…
View article: Contents list
Contents list Open
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View article: Conformational Properties of Flaxseed Rhamnogalacturonan-I and Correlation between Primary Structure and Conformation
Conformational Properties of Flaxseed Rhamnogalacturonan-I and Correlation between Primary Structure and Conformation Open
The pectic polysaccharides extracted from flaxseed (Linum usitatissiumum L.) mucilage and kernel were characterized as rhamnogalacturonan-I (RG-I). In this study, the conformational characteristics of RG-I fractions from flaxseed mucilage …
View article: Private practice dentists improve antibiotic use after dental antibiotic stewardship from infectious diseases experts
Private practice dentists improve antibiotic use after dental antibiotic stewardship from infectious diseases experts Open
Background: Dentists prescribe ~25.7 million antibiotic prescriptions annually. Private practice dentists (PPDs) represent 80% of US dentists who need to implement dental antimicrobial stewardship. We conducted a prospective cohort study o…
View article: Handbook of Food Structure Development
Handbook of Food Structure Development Open
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and proc…
View article: The Role of Hydrocolloids in the Development of Food Structure
The Role of Hydrocolloids in the Development of Food Structure Open
Hydrocolloids are a class of food ingredients (mainly polysaccharides and some proteins) that are widely applied in various food products. Their role as thickeners, water retention agents, stabilizers, emulsifiers, gel-forming agents, and …
View article: Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action
Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action Open
This study describes the effects on glycemic response and the underlying mechanisms of action of increasing the protein concentration and decreasing the casein-to-whey ratio in milk when consumed with a high glycemic breakfast cereal. Twel…
View article: Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity
Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity Open
The binding capacity of Pb on modified rice bran-insoluble fibers RBIF-0.2, RBIF-1.25, and RBIF-2.0 (0.2%, 1.25%, and 2.0% H2SO4 with 1.25% KOH) having the variable specific surface area and cation-exchange capacity was evaluated. The Pb b…
View article: Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake
Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake Open
Whey and casein proteins differentially affect postprandial blood glucose and satiety mechanisms, with relevance for type 2 diabetes and obesity. Therefore, the purpose of this work was to investigate the effect of the casein-to-whey prote…