Douglas Goff

Professor Douglas Goff
Professor
Email: 
dgoff@uoguelph.ca
Phone number: 
519 824 4120 extension 53878
Office: 
Food Science Building - Room 216

Professor and Departmental Undergraduate Faculty Advisor

 

 

Academic Background and Experience

•    Professor, University of Guelph, 1998- present
•    Associate Professor, University of Guelph, 1992-1998
•    Assistant Professor, University of Guelph, 1987-1992
•    M.S. (1984), Ph.D. (1987), Cornell University, Ithaca, NY, USA
•    B.Sc. (1982), University of Guelph, ON, Canada
•    Dipl. Agr. (1980), Nova Scotia Agricultural College, Truro, NS, Canada

Awards

• 2017 Food Hydrocolloids Trust Medal, https://www.uoguelph.ca/oac/news/food-science-prof-receives-international-award

• Ontario Agricultural College Distinguished Faculty Teaching Award in 2004.

• G.P. McRostie Faculty Award for student mentoring in 2003

• Kraft Foods Teaching Award from the American Dairy Science Association, at their annual meeting in Baltimore, MD, July, 2000.

• Ontario Agricultural College Distinguished Faculty Extension Award in 1997

 

Research Interests

Doug's research interests are focused in a few different areas. He is best known for his ice cream work, where he has maintained a research interest for more than 30 years, having looked at ingredients, structure, manufacturing and quality issues. He is also interested in polysaccharides, their structure and functionality in food systems. 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 particularly interested in the effect of the added fibre on glycemic response and understanding the relationship between molecular structure and this physiological functionality of dietary fibre.

 

Graduate Student Information

Recent PhD Students

Bonnie Kung - began her M.Sc. project in January, 2014 and transferred to the Ph.D program in May 2015, collaboratively with Dr. Amanda Wright, HHNS and in a project collaborative with Dr. Harvey Anderson, Nutritional Sciences, University of Toronto. Bonne is looking at the effect of milk products and novel (fibre and protein fortified) milk products on glycemia and satiety. 

Nikolay Repin - completed his Ph.D. program In Jan., 2017. Nick worked collaboratively with Drs. Amanda Wright and Alison Duncan, HHNS and Steve Cui, AAFC, on the effect of novel dietary fibres on glycemia control.

Hrvoje Fabek – completed his Ph.D. program in April, 2015, working on in vitro digestion of dietary fibre to explore the relationship between molecular structure and physiological functionality.

Huihuang Ding - completed his Ph.D. program in April, 2015, working collaboratively with Dr. Steve Cui, AAFC on structure and functional properties of dietary fibre polysaccharides from flaxseed kernels.

Xiaohui Xing - completed his Ph.D. in January, 2014. Xiaohui worked collaboratively with Dr. Steve Cui, AAFC, to determine the structure and functional properties of Dendrobium officinale polysaccharides.

Keying Qian - completed her Ph.D. in January, 2014. Keying studied the structure and functional properties of flaxseed gum extracted from hulls (mucilage), collaboratively with Dr. Steve Cui, AAFC.

Madzlan Kasran - Completed his program in Jan., 2013, collaboratively with Dr. Steve Cui, AAFC, on the development of fenugreek gum-soy whey protein complexes as stabilizers for oil-in-water emulsions.

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.

Recent MSc Students

David Aylward. In vitro digestion of novel dietary fibres.

Mingyue Qi. Completed her program in August, 2017, working collaboratively with Dr. Steve Cui, AAFC, to characterize polysaccharides from sunflower pith; Investigation on Oil Holding Capacity, Oil-Fibre Interaction, and Related Application in Food.

Yikai Ren. Completed his program in August, 2017 on gelation of polysaccharides from wheat bran, corn fibre and soybean wastes. Thesis title: "Development of Natural Binders based on Agricultural By-Products to be Applied in the Landscaping Industry."

Jiawen Wang. Completed her program in August, 2017, working collaboratively with Dr. Steve Cui, AAFC. "Physicochemical Properties of Rice noodles as Affected by Addition of Canadian Lentil and Chickpea Flours".

Ming Xu. Completed his program in April, 2016, working collaboratively with Dr. Steve Cui, AAFC, to characterize polysaccharides from sunflower pith.

Kirstyn Logan - Completed her program in January, 2014, working collaboratively with Dr. Amanda Wright, HHNS, on satiety of pectin fibres and the coorelatin of moleculat structure of pectin with physiological functionality. She is now working in the food industry in the USA.

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. She is now working in the food industry in Brazil.

 

Recent Visiting Students

•     Xiuting Hu, Nanchang University, China, Visiting Post-doc, 2017

•    Jorge Valesquez, 2017, Medellin Columbia, working on cellulose nanofibrils and their application in ice cream

•     Cathrine Osterberg, 2014/15 – a Visiting Student from Copenhagen University, Denmark, working on ice cream formulation variables.

•     Audrey Gilbert, 2013 - a Visiting Student from AgroParisTech, France, looking at the effects of the treatment of casein micelles with citrate on protein functionality in ice cream.

•     Julie Prost, 2013 - a Visiting Student from Agrosup Dijon, France, looking at the effects of the treatment of casein micelles with citrate on protein functionality in ice cream.

•     Valentin Brulport, 2012 - a Visiting Student from Agrosup Dijon, France, looking at the effects of dietary fibres on glucose migration in an in vitro digestion model.

•     Claire Froehlicher, 2012 - a Visiting Student from AgroParisTech, France, looking at the effects of high pressure homogenization and emulsifiers on lowfat ice cream structure.

•     Maryam BahramParvar, 2012 - a visiting Ph.D. student from Iran, looking at the effects of basil seed gum on ice recrystallization in ice cream.

•     Stefanie Messerschmidt, 2011-12, from Hohenheim, Germany.

 

Recent Publications (see also http://orcid.org/0000-0002-0724-4484)

Books

Goff, H. D. and R. W. Hartel. 2013. Ice Cream, 7th ed. New York: Springer. https://www.springer.com/us/book/9781461460954

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.

Book Chapters

Euston, S. R. and H. D. Goff. 2017. Emulsifiers in dairy products and dairy substitutes. In “Food Emulsifiers and Their Applications – 3rd ed.”, G.L. Hasenhuettl and R.W. Hartel, eds. Springer. Invited.

Goff, H. D. 2016. Milk Proteins in Ice Cream. In “Advanced Dairy Chemistry – 1B – Proteins. Applied Aspects, 4th edn.” P.L.H. McSweeney and J. A. O’Mahony, eds. Springer, New York. pp. 329-345. Invited. 

Goff, H. D. 2015. Ice cream and frozen desserts. Ullmann’s Encyclopedia of Industrial Chemistry, Weinheim, Germany.

Goff, H. D. 2015. Ice cream and frozen desserts: Product Types. In “Reference Module in Food Sciences” Elsevier, Oxford, UK. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.00833-7

Goff, H. D. 2015. Ice cream and frozen desserts: Manufacture. In “Reference Module in Food Sciences” Elsevier, Oxford, UK. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.00832-5

Goff, H. D. 2013. Dairy product processing equipment. In “Handbook of Farm, Dairy and Food Machinery Engineering”, 2nd ed., M. Kutz, ed. Elsevier, New York. pp. 199-221. Invited.

Goff, H. D. 2013. Fibre-enriched dairy products. Ch. 15 in “Wholegrain and fibreenriched foods: improving quality.” Delcour, J. A. and Poutanen, K, eds. Woodhead Publishing Ltd., Cambridge, UK. pp. 311-328. Invited.

Eskin, N. A. M. and H. D. Goff. 2013. Biochemical Changes in Raw Foods: Milk. In "Biochemistry of Foods", N. A. M. Eskin and F. Shahidi, eds. Elsevier Academic Press, New York. pp. 187-214.

Goff, H.D. 2012. Glass transition in frozen foods. “Encyclopedia of Agricultural, Food and Biological Engineering”, D. R. Heldman and C. I. Moraru. eds. Taylor & Francis, New York. Online and in press for print publication.

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.

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.

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.

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.

 

Recent Publications - Refereed journals

Goff, H. D., N. Repin, H. Fabek, D. El Khoury and M. J. Gidley. 2017. Dietary fibre for glycemia control: towards a mechanistic understanding. Bioactive Carbohydrates and Dietary Fibre. In press. doi.org/10.1016/j.bcdf.2017.07.005.

Repin, N., B. Kay, S. W. Cui, A. J. Wright, A. M. Duncan and H. D. Goff. 2017. Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption. Food and Function. 8: 2142 – 2154. DOI: 10.1039/C7FO00331E

Sharif, H. R., H. D. Goff, H.  Majeed, F. Liu, J. Nsor-Atindana, J. Haider, and F. Zhong. 2017. Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier, and antioxidant. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 529: 550-559.

Sharif, H. R., H. D. Goff, H.  Majeed, M. Shamoon, F. Liu, J. Nsor-Atindana, J. Haider, and F. Zhong. 2017. Physicochemical properties of <beta>-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocolloids, submitted.

Nsor-Atindana, J., H. D. Goff, M. Chen, F. Zhong  and J. M. Y. Li. 2017. Functionality and Nutritional Aspects of Microcrystalline Cellulose in Food. Carbohydrate Polymers, accepted April 10.

Ding, H. H., Qian, K., Cui, W. S., Goff, H. D. 2017. Structural and Conformational Characterization of Arabinoxylans from Flaxseed Mucilage. Food Hydrocolloids, submitted.

Adams, V., Ragaee, S., Goff, H. D. and Abdel-Aal, E.-S. M. 2017. Properties of arabinoxylans in frozen dough enriched with wheat fiber. Cereal Chemistry. 94(2) 242-250.

Repin, N., S. W. Cui and H. D. Goff. 2017. Impact of Dietary Fibre on in vitro Digestibility of Modified Tapioca Starch: Viscosity Effect. Bioactive Carbohydrates and Dietary Fibre, dx.doi.org/10.1016/j.bcdf.2016.11.002.

Repin, N., S. W. Cui and H. D. Goff. 2017. Rheological behavior of dietary fibre in simulated intestinal conditions. Food Hydrocolloids, dx.doi.org/10.1016/j.foodhyd.2016.10.033.

Ding, H. H., Cui, W. S., Goff, H. D., Chen, J., Guo, Q. and Wang, Q. 2016. Xyloglucans from flaxseed kernel cell wall: Structural and conformational characterization. Carbohydrate Polymers. 151: 538–545.

Ding, H. H., Cui, W. S., Goff, H. D., and Gong, J. 2015. Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: structure-function relationship. Bioactive Carbohydrates and Dietary Fibre. 6: 62-68.

Fabek, H. and H. D. Goff. 2015. Simulated intestinal hydrolysis of native tapioca starch: understanding the effect of soluble fibre. Bioactive Carbohydrates and Dietary Fibre. 6:83-98.

El Khoury D, Panahi S, Luhovyy BL, Goff HD, Anderson GH. 2015. Interaction of mealtime ad libitum beverage and food intake with meal advancement in healthy young men and women. Physiology and Behavior. 143:39-44.

El Khoury, D., H. D. Goff and G. H. Anderson. 2015. The role of alginates in regulation of food intake and glycemia: a gastroenterological perspective. Critical Reviews in Food Science and Nutrition. 55:1406–1424.

Ding, H. H., Cui, W. S., Goff, H. D., Chen, J., Wang, Q. and Han, N.F. 2015. Arabinan-rich rhamnogalacturonan-1 from flaxseed kernel cell wall. Food Hydrocolloids. 47:158-167.

Logan, K., A. J. Wright and H. D. Goff. 2015. Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. Food and Function. 6: 63-71.

Xing, X., S. W. Cui, S. Nie, G. O. Phillips, H. D. Goff and Q. Wang. 2015. Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part V. Fractionation and structural heterogeneity of different fractions. Bioactive Carbohydrates and Dietary Fibre. 5: 106-115.

Xing, X., S. W. Cui, S. Nie, G. O. Phillips, H. D. Goff and Q. Wang. 2015. Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part II. Fine structures of O-acetylated residues. Carbohydrate Polymers. 117: 422-433.

Xing, X., S. W. Cui, S. Nie, G. O. Phillips, H. D. Goff and Q. Wang. 2014. Study on Dendrobium officinale O-acetyl-glucomannan (Dendronan®): Part I. Extraction, purification and partial structural characterization. Bioactive Carbohydrates and Dietary Fibre. 4: 74-83.

Panahi S, El Khoury D, Kubant R, Akhavan T, Luhovyy BL, Goff HD, Anderson GH. 2014. Mechanism of action of whole milk and its components on glycemic control in healthy young men.  J Nutr. Biochem. 25:1124-1131.

Yuennan, P., Goff, H. D., Sajjaanantakul, T. 2014. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. J. Food Sci. 79(8): E1522-E1527.

El Khoury, D., H. D. Goff, S. Berengut, R. Kubant and G. H. Anderson. 2014. Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men. Eur. J. Clin. Nutr. 68: 613-618.

Ding, H. H., Cui, W. S., Goff, H. D., Wang, Q., Chen, J., and Han, N.F. 2014. Soluble polysaccharides from flaxseed kernel as a new source of dietary fibres: extraction and physicochemical characterization. Food Research International. 56: 166-173.

Fabek, H., S. Messerschmidt, V. Brulport and H. D. Goff. 2014. The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion. Food Hydrocolloids. 35:718-726.

Zulim Botega, D. C., A. G. Marangoni, A. K. Smith and H. D. Goff. 2013. Development of formulations and processes to incorporate wax oleogels in ice cream. J. Food Sci. 78(12): C1845-51.

Zulim Botega, D. C., A. G. Marangoni, A. K. Smith and H. D. Goff. 2013. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. J. Food Sci. 78(9): C1334-9.

Xing, X., S. W. Cui, S. Nie, G. O. Phillips, H. D. Goff and Q. Wang. 2013. A review of isolation process, structural characteristics, and bioactivities of water-soluble polysaccharides from Dendrobium plants. Bioactive Carbohydrates and Dietary Fibre. 1: 131-147.

Panahi, S., B. L. Luhovyy, H. D. Goff, G. H. Anderson and D. El Khoury. 2013. Caloric beverages consumed freely at meal-time add calories to an ad libitum meal. Appetite. 65: 75-82.

Ying, X., J. Gong, H. D. Goff, H. Yu, Q. Wang and  S. W. Cui. 2013. Effects of pig colonic digesta and dietary fibres on in vitro microbial fermentation profiles. Bioactive Carbohydrates and Dietary Fibre. 1(2): 120-130.

Au, M. M. C., H. D. Goff, J. A. Kisch, A. Coulson and A. J. Wright. 2013. Effects of soluble fiber on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition. 32(2): 98–110.

BahramParvar, M. and H. D. Goff. 2013. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Science and Technology. 93(3): 273-285.

Panahi, S., B. L. Luhovyy, T. T. Liu, T. Akhavan, D. El Khoury, H. D. Goff and G. H. Anderson. 2013. Energy and macronutrient content of familiar beverages interact with pre-meal intervals to determine later food intake, appetite and glycemic response in young adults. Appetite. 60:154-161.

Kasran, M., S. W. Cui and H. D. Goff, 2013. Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability. Food Hydrocolloids. 30(2): 552-558.

Kasran, M., S. W. Cui and H. D. Goff. 2013. Emulsifying properties of soy whey protein isolate-fenugreek gum conjugates in oil-in-water emulsion model system. Food Hydrocolloids. 30(2): 691-697.

Qian, K.Y., S.W. Cui, J. Nikiforuk and H.D. Goff. 2012. Structural elucidation of rhamnogalacturonans from flaxseed hulls. Carbohydrate Research. 362: 47-55.

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. 33(2): 117-124.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 75: C478-C484.

Flett, K. L., M. Corredig and H. D. Goff. 2010. Heat stability of aggregated particles of casein micelles and κ-carrageenan. J. Food Sci. 75(5):C433-C438.

Flett, K. L., L. Duizer and H. D. Goff. 2010. Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan. J. Food Sci. 75(5):S255-S262.

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.

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.