Kelvin Goh
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
A Sarkar, KKT Goh, RP Singh, H Singh
Food Hydrocolloids 23 (6), 1563-1569, 2009
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
A Sarkar, KKT Goh, H Singh
Food Hydrocolloids 23 (5), 1270-1278, 2009
Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007
M Uyttendaele, P Busschaert, A Valero, AH Geeraerd, A Vermeulen, ...
International journal of food microbiology 133 (1-2), 94-104, 2009
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
A Sarkar, KKT Goh, H Singh
Food Hydrocolloids 24 (5), 534-541, 2010
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
A Teo, KKT Goh, J Wen, I Oey, S Ko, HS Kwak, SJ Lee
Food chemistry 197, 297-306, 2016
Milk protein-polysaccharide interactions
KKT Goh, A Teo, A Sarkar, H Singh
Milk proteins, 499-535, 2020
Rheological and light scattering properties of flaxseed polysaccharide aqueous solutions
KKT Goh, DN Pinder, CE Hall, Y Hemar
Biomacromolecules 7 (11), 3098-3103, 2006
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)
O Yuliarti, KKT Goh, L Matia-Merino, J Mawson, C Brennan
Food Chemistry 187, 290-296, 2015
The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology
KKT Goh, L Matia-Merino, JH Chiang, R Quek, SJB Soh, RG Lentle
Carbohydrate polymers 149, 297-307, 2016
Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains
J Cui, KKT Goh, R Archer, H Singh
Journal of Industrial Microbiology and Biotechnology 34 (5), 393-402, 2007
Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods
O Yuliarti, L Matia-Merino, KKT Goh, J Mawson, MAK Williams, C Brennan
Food chemistry 166, 479-485, 2015
Fresh‐Cut Lettuce in Modified Atmosphere Packages Stored at Improper Temperatures Supports Enterohemorrhagic E. coli Isolates to Survive Gastric Acid …
D Chua, K Goh, RA Saftner, AA Bhagwat
Journal of food science 73 (3), M148-M153, 2008
Characterisation of ice cream containing flaxseed oil
KKT Goh, A Ye, N Dale
International journal of food science & technology 41 (8), 946-953, 2006
Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media
KKT Goh, DR Haisman, RH Archer, H Singh
Food research international 38 (6), 605-613, 2005
Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)
O Yuliarti, K Goh, L Matia‐Merino, J Mawson, L Drummond, CS Brennan
International journal of food science & technology 43 (12), 2268-2277, 2008
Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method
A Teo, SJ Lee, KKT Goh, FM Wolber
Food chemistry 221, 1269-1276, 2017
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 …
A Teo, S Dimartino, SJ Lee, KKT Goh, J Wen, I Oey, S Ko, HS Kwak
Food Hydrocolloids 56, 150-160, 2016
Effect of Celluclast 1.5 L on the physicochemical characterization of gold kiwifruit pectin
O Yuliarti, L Matia-Merino, KKT Goh, JA Mawson, CS Brennan
International journal of molecular sciences 12 (10), 6407-6417, 2011
Quantification of the effects of the volume and viscosity of gastric contents on antral and fundic activity in the rat stomach maintained ex vivo
RG Lentle, PWM Janssen, K Goh, P Chambers, C Hulls
Digestive diseases and sciences 55 (12), 3349-3360, 2010
Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties
A Yuris, L Matia-Merino, AK Hardacre, J Hindmarsh, KKT Goh
Food Hydrocolloids 79, 1-12, 2018
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학술자료 1–20