| Ice cream RT Marshall, HD Goff, RW Hartel Springer Science & Business Media, 2003 | 1131 | 2003 |
| Ice cream HD Goff Advanced dairy chemistry volume 2 lipids, 441-450, 2013 | 663 | 2013 |
| Colloidal aspects of ice cream—a review HD Goff International dairy journal 7 (6-7), 363-373, 1997 | 545 | 1997 |
| A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy DG Dalgleish, PA Spagnuolo, HD Goff International Dairy Journal 14 (12), 1025-1031, 2004 | 296 | 2004 |
| Instability and partial coalescence in whippable dairy emulsions HD Goff Journal of Dairy Science 80 (10), 2620-2630, 1997 | 288 | 1997 |
| Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin J Singthong, SW Cui, S Ningsanond, HD Goff Carbohydrate polymers 58 (4), 391-400, 2004 | 275 | 2004 |
| Structure and ice recrystallization in frozen stabilized ice cream model systems A Regand, HD Goff Food hydrocolloids 17 (1), 95-102, 2003 | 266 | 2003 |
| Action of emulsifers in promoting fat destabilization during the manufacture of ice cream HD Goff, WK Jordan Journal of dairy science 72 (1), 18-29, 1989 | 251 | 1989 |
| Formation and stabilisation of structure in ice-cream and related products HD Goff Current Opinion in Colloid & Interface Science 7 (5-6), 432-437, 2002 | 248 | 2002 |
| Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers PA Spagnuolo, DG Dalgleish, HD Goff, ER Morris Food Hydrocolloids 19 (3), 371-377, 2005 | 243 | 2005 |
| Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends C Yang, F Zhong, HD Goff, Y Li Food chemistry 280, 51-58, 2019 | 237 | 2019 |
| Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers AA Flores, HD Goff Journal of dairy science 82 (7), 1399-1407, 1999 | 235 | 1999 |
| Correlation between colloidal properties of ice cream mix and ice cream S Bolliger, HD Goff, BW Tharp International Dairy Journal 10 (4), 303-309, 2000 | 233 | 2000 |
| Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization KY Qian, SW Cui, Y Wu, HD Goff Food Hydrocolloids 28 (2), 275-283, 2012 | 232 | 2012 |
| The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream HD Goff, KB Caldwell, DW Stanley, TJ Maurice Journal of Dairy Science 76 (5), 1268-1277, 1993 | 220 | 1993 |
| Functionality and nutritional aspects of microcrystalline cellulose in food J Nsor-Atindana, M Chen, HD Goff, F Zhong, HR Sharif, Y Li Carbohydrate polymers 172, 159-174, 2017 | 216 | 2017 |
| A study of fat and air structures in ice cream HD Goff, E Verespej, AK Smith International Dairy Journal 9 (11), 817-829, 1999 | 214 | 1999 |
| An investigation of four commercial galactomannans on their emulsion and rheological properties Y Wu, W Cui, NAM Eskin, HD Goff Food Research International 42 (8), 1141-1146, 2009 | 203 | 2009 |
| Texture-structure relationships in foamed dairy emulsions DW Stanley, HD Goff, AK Smith Food Research International 29 (1), 1-13, 1996 | 203 | 1996 |
| The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream DC Zulim Botega, AG Marangoni, AK Smith, HD Goff Journal of food science 78 (9), C1334-C1339, 2013 | 186 | 2013 |
