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Prof Matt Golding

Professor in Food Colloids

Massey Institute of Food Science and Technology

Matt Golding is Professor of Food Colloids and Fonterra-PGP Chair in Food Materials Science within the Massey Institute of Food Science and Technology. He also has additional roles as a Principal Investigator within the Riddet Institute and as a Principal Investigator for the Fonterra-PGP in Food Structure Design.

His teaching interests currently include the application and characterisation ingredients and additives relative to manufactured food structures, material properties and product properties. His research interests are in the fields of food structure design in relation to product performance, with particular focus on colloidal systems, and he is also interested in the behaviour of food systems during digestion and the application of novel ingredient systems in foods.

Prior to joining Massey University he was a programme leader with Food Science Australia managing research activities in the reduction and regulation of energy content within foods. He has also worked for Unilever R&D in the UK and the Netherlands, managing its emulsions science base which was primarily concerned with the structuring of colloids such as emulsions and foams in a range of soft solid food systems. He currently serves on three editorial boards, and is a member of both the New Zealand Institute of Food Science and Technology, and the Royal Society of Chemistry.

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Research Expertise

Research Interests

Food Science and Technology

Food Structure and Breakdown

Food Colloids

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Sciences (090800):
Physical Chemistry (incl. Structural (030600):
Technology (100000)

Keywords

Food Structure and Food Ingredient Functionality; Food Colloids, Emulsions and Interfaces

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 5 22
Team Member 0 1

Research Outputs

Journal

Kindleysides, S., Beck, KL., Walsh, DCI., Henderson, L., Jayasinghe, SN., Golding, M., . . . Breier, BH. (2017). Fat sensation: Fatty acid taste and olfaction sensitivity and the link with disinhibited eating behaviour. Nutrients. 9(8)
[Journal article]Authored by: Beck, K., Breier, B., Golding, M.
Smith, JR., Hindmarsh, JP., Carr, AJ., Golding, MD., & Reid, D. (2017). Molecular drivers of structural development in Mozzarella cheese. Journal of Food Engineering. 214, 257-265
[Journal article]Authored by: Carr, A., Golding, M., Hindmarsh, J., Smith, J.
Sofian-Seng, NS., Golding, M., Goh, K., Janssen, P., & Lee, SJ. (2017). In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions. Food Biophysics. 12(3), 323-338
[Journal article]Authored by: Goh, K., Golding, M., Janssen, P., Lee, S.
Bohn, T., Carriere, F., Day, L., Deglaire, A., Egger, L., Freitas, D., . . . Dupont, D. (2017). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?. Crit Rev Food Sci Nutr. , 1-23
[Journal article]Authored by: Golding, M.
Liang, Y., Matia-Merino, L., Gillies, G., Patel, H., Ye, A., & Golding, M. (2017). The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Current Opinion in Colloid and Interface Science. 28, 63-73
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Liang, Y., Gillies, G., Matia-Merino, L., Ye, A., Patel, H., & Golding, M. (2017). Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food Hydrocolloids. 66, 307-317
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Thionnet, O., Havea, P., Gillies, G., Lad, M., & Golding, M. (2017). Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese. Food Biophysics. 12(1), 33-44
[Journal article]Authored by: Golding, M.
Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2016). Surfactant stabilisation of colloidal lignin microparticulates produced through a solvent attrition process. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 498, 194-205
[Journal article]Authored by: Archer, R., Davies, C., Golding, M., Matia-Merino, M.
Khanipour, E., Flint, SH., McCarthy, OJ., Palmer, J., Golding, M., Ratkowsky, DA., . . . Tamplin, M. (2016). Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue. International Dairy Journal. 57, 62-71
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.
Khanipour, E., Flint, SH., McCarthy, OJ., Golding, M., Palmer, J., Ratkowsky, DA., . . . Tamplin, M. (2016). Modelling the combined effects of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in a controlled environment (nutrient broth). Food Control. 62, 32-43
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.
Sharma, P., Dessev, TT., Munro, PA., Wiles, PG., Gillies, G., Golding, MD., . . . Janssen, PW. (2015). Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal. 47, 102-108
[Journal article]Authored by: Golding, M., Janssen, P.
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., & MacGibbon, A. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part II - Effect of solid fat content and interfacial film composition on quiescent and shear stability. Food Hydrocolloids. 51, 23-32
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Sharma, P., Dessev, TT., Munro, PA., Wiles, PG., Gillies, G., Golding, M., . . . Janssen, P. (2015). Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal. 47, 102-108
[Journal article]Authored by: Golding, M.
Vogt, SJ., Smith, JR., Seymour, JD., Carr, AJ., Golding, MD., & Codd, SL. (2015). Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating. Journal of Food Engineering. 150, 35-43
[Journal article]Authored by: Carr, A., Golding, M., Smith, J.
Newton, AE., Fairbanks, AJ., Golding, M., Andrewes, P., & Gerrard, JA. (2015). The influence of emulsion structure on the Maillard reaction of ghee. Food Chemistry. 173, 1243-1249
[Journal article]Authored by: Golding, M.
Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids. 43, 557-567
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2015). The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal invitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?. Food Hydrocolloids. 43, 785-793
[Journal article]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids. 43, 521-528
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Fuller, GT., Considine, T., Golding, M., Matia-Merino, L., MacGibbon, A., & Gillies, G. (2015). Aggregation behavior of partially crystalline oil-in-water emulsions: Part I - Characterization under steady shear. Food Hydrocolloids. 43, 521-528
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2014). The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?. Food Hydrocolloids.
[Journal article]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2014). Manufacture of lignin microparticles by anti-solvent precipitation: Effect of preparation temperature and presence of sodium dodecyl sulfate. Food Research International. 66, 93-99
[Journal article]Authored by: Archer, R., Davies, C., Golding, M., Matia-Merino, M.
Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids.
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Liang, Y., Matia-Merino, L., Patel, H., Ye, A., Gillies, G., & Golding, M. (2014). Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocolloids. 41, 332-342
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Khanipour, E., Flint, SH., McCarthy, OJ., Golding, M., Palmer, J., & Tamplin, M. (2014). Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes. International Journal of Food Science and Technology. 49(6), 1506-1512
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.
Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., . . . Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food-an international consensus. Food and Function. 5(6), 1113-1124
[Journal article]Authored by: Golding, M.
Xuexin, W., & Golding, M. (2014). Effects of urea addition on the structural and material properties of sodium caseinate solutions and emulsions. Food Hydrocolloids.
[Journal article]Authored by: Golding, M.
Nor-Khaizura, MAR., Flint, SH., McCarthy, OJ., Palmer, JS., Golding, M., & Jaworska, A. (2014). Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product. Journal of Food Process Engineering. 37(1), 19-26
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.
Osano, JP., Hosseini-Parvar, SH., Matia-Merino, L., & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids. 37, 40-48
[Journal article]Authored by: Golding, M., Matia-Merino, M.
Liang, Y., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2014). Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocolloids. 36, 245-255
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Lueamsaisuk, C., Lentle, RG., MacGibbon, AKH., Matia-Merino, L., & Golding, M. (2014). Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an invitro model. Food Hydrocolloids. 36, 162-172
[Journal article]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Day, L., Golding, M., Xu, M., Keogh, J., Clifton, P., & Wooster, TJ. (2014). Tailoring the digestion of structured emulsions using mixed monoglyceride-caseinate interfaces. Food Hydrocolloids. 36, 151-161
[Journal article]Authored by: Golding, M.
Wooster, TJ., Day, L., Xu, M., Golding, M., Oiseth, S., Keogh, J., . . . Clifton, P. (2014). Impact of different biopolymer networks on the digestion of gastric structured emulsions. Food Hydrocolloids. 36, 102-114
[Journal article]Authored by: Golding, M.
Golding, M. (2013). Utilizing Dairy Protein Functionality in Food Microstructure Design. , 229-267
[Journal article]Authored by: Golding, M.
Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. International Dairy Journal. 32(2), 184-191
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Kim, HJ., Bot, A., de Vries, ICM., Golding, M., & Pelan, EG. (2013). Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions. Food Research International. 53(1), 342-351
[Journal article]Authored by: Golding, M.
Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability mapcharacterisation approach. Food Hydrocolloids. 33(2), 297-308
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.
Newton, AE., Fairbanks, AJ., Golding, M., Andrewes, P., & Gerrard, JA. (2012). The role of the Maillard reaction in the formation of flavour compounds in dairy products - Not only a deleterious reaction but also a rich source of flavour compounds. Food and Function. 3(12), 1231-1241
[Journal article]Authored by: Golding, M.
Wegrzyn, TF., Golding, M., & Archer, RH. (2012). Food Layered Manufacture: A new process for constructing solid foods. Trends in Food Science and Technology. 27(2), 66-72
[Journal article]Authored by: Archer, R., Golding, M., Wegrzyn, T.
Lentle, RG., De Loubens, C., Hulls, C., Janssen, PWM., Golding, MD., & Chambers, JP. (2012). A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig. Neurogastroenterology and Motility. 24(7)
[Journal article]Authored by: Chambers, J., Golding, M., Lentle, R.
Kim, S., Golding, M., & Archer, RH. (2012). The Application of Computer Color Matching Techniques to the Matching of Target Colors in a Food Substrate: A First Step in the Development of Foods with Customized Appearance. Journal of Food Science. 77(6)
[Journal article]Authored by: Archer, R., Golding, M.
Lentle, RG., De Loubens, C., Hulls, C., Janssen, PWM., Golding, MD., & Chambers, JP. (2012). A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig. Neurogastroenterology and Motility.
[Journal article]Authored by: Chambers, J., Golding, M., Hulls, C., Janssen, P., Lentle, R.
Cochrane, SA., Salt, LJ., Wantling, E., Rogers, A., Coutts, J., Ballmer-Weber, BK., . . . MacKie, AR. (2012). Development of a standardized low-dose double-blind placebo-controlled challenge vehicle for the EuroPrevall project. Allergy: European Journal of Allergy and Clinical Immunology. 67(1), 107-113
[Journal article]Authored by: Golding, M.
Dupont, D., Bordoni, A., Brodkorb, A., Capozzi, F., Cirkovic Velickovic, T., Corredig, M., . . . Wickham, M. (2011). An international network for improving health properties of food by sharing our knowledge on the digestive process. Food Digestion. 2(1-3), 23-25
[Journal article]Authored by: Golding, M.
Nor-Khaizura, MAR., Flint, SH., Mccarthy, OJ., Palmer, JS., Golding, M., & Jaworska, A. (2012). Development of made-in-transit set culture yoghurt: Effect of increasing the concentration of reconstituted skim milk as the milk base. International Journal of Food Science and Technology. 47(3), 579-584
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.
Richards, A., Golding, M., Wijesundera, C., & Lundin, L. (2011). The influence of secondary emulsifiers on lipid oxidation within sodium caseinate-stabilized oil-in-water emulsions. JAOCS, Journal of the American Oil Chemists' Society. 88(1), 65-73
[Journal article]Authored by: Golding, M.
Golding, M., Wooster, TJ., Day, L., Xu, M., Lundin, L., Keogh, J., . . . Cliftonx, P. (2011). Impact of gastric structuring on the lipolysis of emulsified lipids. Soft Matter. 7(7), 3513-3523
[Journal article]Authored by: Golding, M.
Keogh, JB., Wooster, TJ., Golding, M., Day, L., Otto, B., & Clifton, PM. (2011). Slowly and rapidly digested fat emulsions are equally satiating but their triglycerides are differentially absorbed and metabolized in humans. Journal of Nutrition. 141(5), 809-815
[Journal article]Authored by: Golding, M.
Golding, M., & Wooster, TJ. (2010). The influence of emulsion structure and stability on lipid digestion. Current Opinion in Colloid and Interface Science. 15(1-2), 90-101
[Journal article]Authored by: Golding, M.
Stewart, JE., Feinle-Bisset, C., Golding, M., Delahunty, C., Clifton, PM., & Keast, RSJ. (2010). Oral sensitivity to fatty acids, food consumption and BMI in human subjects. British Journal of Nutrition. 104(1), 145-152
[Journal article]Authored by: Golding, M.
Mellema, M., de Groot, P., & Golding, MD. (2009). Impaired or accelerated aggregation of proteins in sterilised milk by adding surfactants. International Dairy Journal. 19, 728-736
[Journal article]Authored by: Golding, M.
Golding, MD. (2009). International journal of food science and technology. International Journal of Food Science and Technology. 44
[Journal article]Authored by: Golding, M.
Lundin, L., & Golding, M. (2009). Structure design for healthy food. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. 64(1), 68-74
[Journal article]Authored by: Golding, M.
Seimon, RV., Wooster, T., Otto, B., Golding, M., Day, L., Little, TJ., . . . Feinle-Bisset, C. (2009). The droplet size of intraduodenal fat emulsions influences antropyloroduodenal motility, hormone release, and appetite in healthy males. AMERICAN JOURNAL OF CLINICAL NUTRITION. 89(6), 1729-1736
[Journal article]Authored by: Golding, M.
Mellema, M., de Groot, PWN., & Golding, M. (2009). Impaired or accelerated aggregation of proteins in sterilised milk by adding surfactants. International Dairy Journal. 19(12), 728-736
[Journal article]Authored by: Golding, M.
Lundin, L., Golding, M., & Wooster, TJ. (2008). Understanding food structure and function in developing food for appetite control. NUTRITION & DIETETICS. 65, S79-S85
[Journal article]Authored by: Golding, M.
Wooster, TJ., Golding, M., & Sanguansri, P. (2008). Impact of oil type on nanoemulsion formation and ostwald ripening stability. Langmuir. 24(22), 12758-12765
[Journal article]Authored by: Golding, M.
Paunov, VN., Cayre, OJ., Noble, PF., Stoyanov, SD., Velikov, KP., & Golding, M. (2007). Emulsions stabilised by food colloid particles: Role of particle adsorption and wettability at the liquid interface. Journal of Colloid and Interface Science. 312(2), 381-389
[Journal article]Authored by: Golding, M.
Golding, M., & Sein, A. (2004). Surface rheology of aqueous casein-monoglyceride dispersions. Food Hydrocolloids. 18(3), 451-461
[Journal article]Authored by: Golding, M.
Radford, SJ., Dickinson, E., & Golding, M. (2004). Stability and rheology of emulsions containing sodium caseinate: Combined effects of ionic calcium and alcohol. Journal of Colloid and Interface Science. 274(2), 673-686
[Journal article]Authored by: Golding, M.
Dickinson, E., Radford, SJ., & Golding, M. (2003). Stability and rheology of emulsions containing sodium caseinate: Combined effects of ionic calcium and non-ionic surfactant. Food Hydrocolloids. 17(2), 211-220
[Journal article]Authored by: Golding, M.
Golding, M, ., Povey, MJW, ., Higgs, D, ., & Wang, YT, . (1999). Ultrasonic spectroscopy studies of casein in water. International Dairy Journal. 9(3-6), 299-303 Retrieved from http://www.sciencedirect.com/science/article/pii/S0958694699000783
[Journal article]Authored by: Golding, M.
Dickinson, E., & Golding, M. (1998). Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 144(1-3), 167-177
[Journal article]Authored by: Golding, M.
Dickinson, E., & Golding, M. (1998). Influence of alcohol on stability of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science. 197(1), 133-141
[Journal article]Authored by: Golding, M.
Dickinson, E., & Golding, M. (1997). Rheology of sodium caseinate stabilized oil-in-water emulsions. Journal of Colloid and Interface Science. 191(1), 166-176
[Journal article]Authored by: Golding, M.
Dickinson, E., Golding, M., & Povey, MJW. (1997). Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science. 185(2), 515-529
[Journal article]Authored by: Golding, M.

Book

Appelqvist, IAM., Golding, M., Vreeker, R., & Zuidam, NJ. (2016). Emulsions as delivery systems in foods. In Encapsulation and Controlled Release Technologies in Food Systems: Second Edition. (pp. 129 - 172).
[Chapter]Authored by: Golding, M.
Carr, A., & Golding, M. (2016). Functional milk proteins production and utilization: Casein-based ingredients. In Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition. (pp. 35 - 66).
[Chapter]Authored by: Carr, A., Golding, M.
Golding, M. (2014). Exploring the Relationship between Fat Surface Area and Lipid Digestibility. In Food Structures, Digestion and Health. (pp. 145 - 167).
[Chapter]Authored by: Golding, M.
Golding, MD. (2014). The relationship between surface area and digestibility of fats and oils. In M. Boland, M. Golding, & H. Singh (Eds.) Food Structures, Digestion and Health. (pp. 149 - 149). : Academic Press
[Chapter]Authored by: Golding, M.Contributed to by: Golding, M.
Boland, M., Golding, M., & Singh, H.(2014). Food Structures, Digestion and Health. : Academic Press
[Authored Book]Authored by: Golding, M.
(2014). Food Structures, Digestion and Health.
[Edited Book]Authored by: Boland, M., Golding, M., Singh, H.Edited by: Boland, M., Golding, M., Singh, H.
Golding, M. (2013). The colloidal state and its relationship to lipid digestion. In Formulation Engineering of Foods. (pp. 196 - 232).
[Chapter]Authored by: Golding, M.
Golding, MD. (2012). Utilizing Dairy Protein Functionality in Food Microstructure Design. In GW. Smithers, & MA. Augustin (Eds.) Advances in Dairy Ingredients. (pp. 229 - 268). : Wiley-Blackwell
[Chapter]Authored by: Golding, M.
Golding, M. (2012). Interfacial Phenomena in Structured Foods. In Food Materials Science and Engineering. (pp. 94 - 135).
[Chapter]Authored by: Golding, M.
Golding, MD. (2011). Gastronomic engineering: Where science meets food. In Floreat Scientia: Celebrating New Zealand's Agrifood Innovation. (pp. 228 - 234). : Wairau Press
[Chapter]Authored by: Golding, M.
Golding, MD. (2011). The role of gases in the culinary experience. In C. Vega, & EVD. Linden (Eds.) Kitchen As Laboratory: Reflections on the science of food & cooking. (pp. 100 - 107).
[Chapter]Authored by: Golding, M.
Lentle, R., & Janssen, P. (2011). Colloidal dynamics and lipid digestive efficiency. In RG. Lentle, & PWM. Janssen (Eds.) The Physical Processes of Digestion. (pp. 63 - 90). : Springer Verlag
[Chapter]Authored by: Golding, M.
Faeron, AM., & Golding, MD. (2008). Butter and spreads: Manufacture and quality assurance. In RC. Chandon, A. Kilara, & NP. Shah (Eds.) Dairy Processing and Quality Assurance. (pp. 253 - 273). USA: Wiley-Blackwell
[Chapter]Authored by: Golding, M.
Golding, M., & Pelan, E. (2008). Application of emulsifiers to reduce fat and enhance nutritional quality. In Food Emulsifiers and Their Applications: Second Edition. (pp. 327 - 348).
[Chapter]Authored by: Golding, M.
Appelqvist, IAM., Golding, M., Vreeker, R., & Zuidam, NJ. (2007). Emulsions as Delivery Systems in Foods. In Encapsulation and Controlled Release Technologies in Food Systems. (pp. 41 - 81).
[Chapter]Authored by: Golding, M.
Foster, T., Russell, A., Farrer, D., Golding, M., Finlayson, R., Thomas, A., . . . Pelan, E. (2007). Instant emulsions. (pp. 413 - 422). : ROYAL SOC CHEMISTRY
[Chapter]Authored by: Golding, M.
Golding, MD.Gastronomic Engineering - Where Science Meets Food. In Floreat Scientia. : Random House
[Chapter]Authored by: Golding, M.

Thesis

Smith, JR. (2013). Assessment of structure and component mobility within Mozzarella cheese. (Doctoral Thesis)
[Doctoral Thesis]Authored by: Smith, J.Edited by: Golding, M.

IP

Golding, MD., Paunov, VN., & Stoyanov, S.(2008). . WO/2008/006691: World Intellectual Property Organization: Surface active material and its applications
[Patent]Authored by: Golding, M.
Bialek, JM., Golding, MD., Groot, D., Regismond, ST., & Stoyanov, S.(2007). . WO/2007/071405: World Intellectual Property Organization: An aerated food product and a process for preparing the same
[Patent]Authored by: Golding, M.
Cai, Y., Cao, J., Golding, MD., Liu, W., Paunov, VN., Pelan, E., . . . Zhou, W.(2007). . WO/2007/068344: World Intellectual Property Organization: Surface active material and its application (ii)
[Patent]Authored by: Golding, M.
Bialek, JM., Golding, MD., & Regismond, ST.(2007). . WO/2007/071403: World Intellectual Property Organization: Food product and a process for the preparation thereof
[Patent]Authored by: Golding, M.
Aldred, DL., Berry, MJ., Cebula, DJ., Cox, AR., Golding, MD., Golding, S., . . . Twigg, S.(2006). . WO/2006/010426: World Intellectual Property Organization -: Aerated food products containing hydrophobin (ii)
[Patent]Authored by: Golding, M.
Berry, MJ., Cebula, DJ., Cox, AR., Golding, MD., Keenan, RD., Malone, ME., . . . Twigg, S.(2006). . WO/2006/010425: World Intellectual Property Organization -: Aerated food products containing hydrophobin
[Patent]Authored by: Golding, M.
Golding, MD., Groot, D., Koppert, RJ., Melnikov, SM., & Pelan, E.(2006). . WO/2006/117069: World Intellectual Property Organization: Satiety emulsions and food compositions
[Patent]Authored by: Golding, M.

Conference

singh, S., Golding, M., Jones, J., Davies, C., Fullard, LA., Waterland, M., . . . Archer, R. (2015). Film Thickness Studies Of Aqueous Polymer And Polymer-surfactant Complex Bubbles In Air. Poster session presented at the meeting of APCCHE2015. Melbourne
[Conference Poster]Authored by: Archer, R., Davies, C., Fullard, L., Golding, M., Jones, J., Waterland, M.
Lim, WS., Ong, TA., Golding, M., Goh, KT., Hindmarsh, J., & Archer, R. (2015, June). Effect of varying insoluble volume fraction on rheological and recovery properties of mixed colloidal suspensions. Presented at 7th International Symposium on Food Rheology and Structure. Zurich, Switzerland.
[Conference Oral Presentation]Authored by: Archer, R., Goh, K., Golding, M., Hindmarsh, J.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2014). "Orthokinetic aggregation behaviour of partially crystalline oil-in-water emulsions under steady shear". Poster session presented at the meeting of 15th Food Colloids Conference. Karlsruhe, Germany
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., MacGibbon, A., & Gillies, G. (2014, March). "Role of solid fat content and interfacial composition on shear-induced aggregation of partially crystalline fat globules". Presented at Food Sctructure and Functionality Forum Symposium. Amsterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Golding, M., Matia-Merino, M.
Sofian-Seng, NS., Golding, M., Goh, KKT., Lee, SJ., & Janssen, P. (2014, March). Potential production of polar lipid in O/W emulsion through lipolysis by Rhizomucor miehei lipase. Presented at Food Structure and Functionality Forum Symposium from Molecules to Functionality. Amsterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Goh, K., Golding, M., Janssen, P., Lee, S.
Lueamsaisuk, C., Lentle, R., Matia-Merino, ML., MacGibbon, A., & Golding, M. (2013, March). Exploration of the factors influencing the digestion of fat emulsions in a formulated infant milk in an in vitro model. Presented at 2nd International Conference of Food Digestion. Madrid, Spain.
[Conference Oral Presentation]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Stewart, H., Golding, M., Matia-Merino, ML., Archer, R., & Davies, C. (2013, May). Development of novel microparticles from a sustainable future biomaterial. Presented at International Conference on Food and Biosystems Engineering
[Conference Oral Presentation]Authored by: Archer, R., Davies, C., Golding, M., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., MacGibbon, A., & Gillies, G. (2013). Role of the depletion force on the quiescent and shear-induced stability of emulsions sensitive to partial coalescence. Poster session presented at the meeting of The NZIFST Annual Conference. Hawke's Bay, New Zealand
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Effect of solid fat content and interfacial film composition on quiescent and shear-induced aggregation of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of IFT Annual Meeting & Food Expo®. Chicago, llinois
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding shear-induced aggregation in partially crystalline oil-in-water emulsions. Poster session presented at the meeting of ADSA-ASAS Joint Annual Meeting. Indianapolis, Indiana
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Fuller, T., Considine, T., Golding, M., Matia-Merino, ML., & MacGibbon, A. (2013). Understanding the shear-induced aggregation mechanism of partially crystalline oil-in-water emulsions. Poster session presented at the meeting of Advances in Molecular Structuring of Food Materials. ESPCA/São Paulo School of Advanced Science, University of Sao Paulo, Pirasununga, Brazil
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.
Lueamsaisuk, C., Golding, M., Lentle, R., Matia-Merino, ML., & MacGibbon, A. (2012). Emulsion Structuring and Digestibility Under Simulated Neonatal Physiological Conditions. Poster session presented at the meeting of 4th World Congress of Pediatric Gastroenterology, Hepatology and Nutrition. Taipei, Taiwan
[Conference Poster]Authored by: Golding, M., Lentle, R., Matia-Merino, M.
Khanipour, E., McCarthy, O., Flint, SH., & Palmer, J.(2012, November). The combined effect of salk, nisin, sorbate and lysozyme on the survival of Clostridium sporogenes in broth. .
[Conference]Authored by: Flint, S., Golding, M.
AB Rashid, N., Flint, SH., McCarthy, O., Palmer, J., & Golding, M.(2012, June). effect of milk base fortification and heat on made-in-transit set yoghurt.. The NZIFST 2012 Conference Handbook - Lets Talk. (pp. 20 - 20).
[Conference]Authored by: Flint, S., Golding, M.
Sofian-Seng, N-S., Golding, M., Goh, K., Jansen, P., & Lee, S-J. (2012). Rhizomucor mieheil lipase-catalysed reactions at interfaces of oil-water systems to produce polar lipid. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Goh, K., Golding, M., Lee, S.
Chalermnon, N., Lee, S-J., Winger, RJ., Golding, M., Hardy, G., Davis, C., . . . Hartel, RW. (2012). Effect of proteins from different fractions of coconut milk on the properties and stability of coconut oil-in-water emulsions.. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Golding, M., Lee, S.
Wegrzyn, T., Golding, MD., & Archer, RH. (2012). Layered manufacturing: A new technology for customised construction of solid food. Poster session presented at the meeting of Science to Reality New Zealand and Beyond NZIFST Conference 2011
[Conference Poster]Authored by: Archer, R., Golding, M.
Golding, MD., Archer, RH., Gupta, S., Wegrzyn, T., Kim, ., Milen, ., . . . Ramsay, . (2011, June). Design and development of a 3-D Food Printer. Presented at Science to Reality New Zealand and Beyond NZIFST Conference 2011. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M.
Wegrzyn, TF., Golding, M., & Archer, RH.Food Layered Manufacture: A new process for constructing solid foods.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M.
Wegrzyn, TF., Golding, MD., & Archer, RH. (2011). Layered manufacturing: A new technology for customised construction of solid foods. Poster session presented at the meeting of “Science and Reality. New Zealand and beyond”. New Zealand Institute of Food Science and Technology Conference, Rotorua
[Conference Poster]Authored by: Archer, R., Golding, M.
Smith, J., Carr, AJ., Golding, M., Zhang, L., & Reid, D. (2011, May). Assessing the use of dielectric spectroscopy to analyse calcium induced compositional and structural changes in a model cheese system.. Presented at Food Process Engineering in a Changing World. Athens, Greece.
[Conference Oral Presentation]Authored by: Carr, A., Golding, M.
Smith, J., Carr, A., Golding, M., Reid, D., & Zhang, L. (2011). Assessing the use of dielectric spectroscopy to analyse calcium induced compositional and structural changes in a model cheese. In G. Saravacos, P. Taoukis, M. Krokida, V. Karathanos, H. Lazarides, N. Stoforos, . . . S. Yanniotis (Eds.) 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11). Vol. 1 (pp. 1833 - 1840). : 11th International Congress on Engineering and Food (ICEF)
[Conference Paper in Published Proceedings]Authored by: Carr, A., Golding, M.
Golding, MD. (2011, July). Food Chemistry, Science and Technology – its role in supporting food industry innovation in response to global food megatrends. Presented at ChemEd Conference. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Golding, M.
Golding, M, ., Archer, RH, ., Kim, S, ., Wegrzyn, T, ., & Sen Gupta, G, . (2011, June). Design and Development of a 3-D Food Printer. Presented at NZIFST Conference 2011. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M., Sen Gupta, G.
Kim, S., Golding, MD., & Archer, RH. (2010, June). Developing a rapid colour matching food for a novel printed food application. Presented at Inspiration - Prosperity 2010 NZIFST Conference. Auckland NZ.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M.
Kim, S., Golding, MD., & Archer, RH. (2010, October). Matching target colours in a food system using the Allen colorimetric algorithm. Presented at AIC 2010: 'Color & Food: From the Farm to the Table'. Argentina.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M.
Kim, S., Golding, MD., & Archer, RH. (2010, June). Developing a rapid colour matching tool for a novel printed food application. Presented at NZIFST Annual Conference. Auckland.
[Conference Oral Presentation]Authored by: Archer, R., Golding, M.
Chalermnon, N., Lee, S-J., Winger, RJ., Golding, M., Hartel, RW., & Davis, CR. (2010). Factors affecting partial coalescence in non-dairy, coconut ice cream made from coconut milk. Poster session presented at the meeting of 10th Annual Functional Foods Symposium: Brains, Bounce and Baby Boomers. Auckland, New Zealand
[Conference Poster]Authored by: Golding, M., Lee, S.
Chalermnon, N., Lee, SJ., Winger, RJ., Golding, M., Hartel, RW., & Davis, CR. (2010). Factors affecting partial coalescence in non-dairy, coconut ice cream made from coconut milk. In Proceedings of 10th Annual Functional Foods Symposium Brains, Bounce & Baby Boomers(pp. 58 - 58). , 10th Annual Functional Foods Symposium Brains, Bounce & Baby Boomers New Zealand
[Conference Abstract]Authored by: Golding, M., Lee, S.
Golding, M, . (2010, August). Controlling food structure to reduce energy intake. Presented at IUFoST 15th World Congress of Food Science and Technology. Capetown, South Africa.
[Conference Oral Presentation]Authored by: Golding, M.
Golding, MD. (2010, October). Digestibility of Dietary Lipids as Affected by Emulsion Structure and Stability. Presented at World Congress of Emulsions. Lyon, France.
[Conference Oral Presentation]Authored by: Golding, M.
Ab Rashid, NK., Flint, SH., McCarthy, OJ., Palmer, JS., & Golding, MD. (2010). Screening of yoghurt fermentation condition towards made in transit product. Poster session presented at the meeting of New Zealand Bio Conference 2010. Auckland, NZ
[Conference Poster]Authored by: Flint, S., Golding, M., Palmer, J.
Kim, S., Wegrzyn, TF., Brennan, CS., Archer, RH., & Golding, MD. (2009). Modelling food colour blending for microwave baking. Poster session presented at the meeting of Food Elements Putting the pieces together NZIFST Conference 2009
[Conference Poster]Authored by: Archer, R., Golding, M.
Wegrzyn, TF., Golding, MD., Brennan CS, ., & Archer, RH. (2009). New breads from old: Controlling structure in starch-based solid foams. Poster session presented at the meeting of 3rd Vlag International Symposium “Delivery of Functionality in Complex Food Systems”
[Conference Poster]Authored by: Archer, R., Golding, M.
Wegrzyn, T., Kim, S., Archer, RH., Golding, MD., & Brennan, CS. (2009). Structure and batter properties of idli breads on microwave cooking. Poster session presented at the meeting of The Future of Food: The Inaugural Riddet Institute National Conference.
[Conference Poster]Authored by: Archer, R., Golding, M.
Golding, MD., Kim, S., Brennan, CS., & Archer, RH. (2009). Modelling food colour blending for microwave baking. Poster session presented at the meeting of NZIFST Annual Conference
[Conference Poster]Authored by: Archer, R., Golding, M.
Buckow, R., Kowalski, M., & Golding, MD. (2009). Impact of surfactants on thermal and pressure stability of b-lactoglobulin from bovine milk. Poster session presented at the meeting of Institute of Food Technologists annual meeting. Anaheim USA
[Conference Poster]Authored by: Golding, M.
Wijesundera, C., Shen, Z., Golding, MD., & Oiseth, S. (2009, May). Oxidative stability of natural canola Oil bodies emulsions. Presented at 100th American Oil Chemists Society Annual Meeting & Expo. Orlando Florida, USA.
[Conference Oral Presentation]Authored by: Golding, M.
Stewart, J., Golding, MD., Delahunty, C., & Keast, R. (2009). Determination of taste detection thresholds for saturated and unsaturated free fatty acids. Poster session presented at the meeting of 8th Pangborn Sensory Science Symposium. Florence, Italy
[Conference Poster]Authored by: Golding, M.
Stewart, J., Golding, MD., Delahunty, C., & Keast, R. (2009, July). Oral fatty acid sensitivity determines fat consumption and anthropometry. Presented at 8th Pangborn Sensory Science Symposium. Firenze, Italy.
[Conference Oral Presentation]Authored by: Golding, M.
Lundin, L., Golding, MD., Wooster, T., Day, L., Clifton, PM., & Keogh, J. (2008). Emulsion design for controlled digestion. Poster session presented at the meeting of AIFST. Sydney
[Conference Poster]Authored by: Golding, M.
Lundin, L., Golding, MD., Wooster, T., Day, L., Clifton, PM., & Keogh, J. (2008, June). Designed interfaces for controlled digestion. Presented at 9th International Hydrocolloids Conference. Singapore.
[Conference Oral Presentation]Authored by: Golding, M.
Lundin, L., Golding, MD., Wooster, T., Day, L., Clifton, PM., & Keogh, J. (2008). Designed interfaces for controlled digestion. Poster session presented at the meeting of 9th International Hydrocolloids Conference. Singapore
[Conference Poster]Authored by: Golding, M.
Stewart, J., Golding, MD., Delahunty, C., & Keast, R. (2008, November). Does oral sensitivity to fatty acids predict consumption of fatty foods. Presented at Nutritional Society of Australia. Adelaide, Australia.
[Conference Oral Presentation]Authored by: Golding, M.
Golding, MD., Wooster, T., Day, L., Lundin, L., Clifton, PM., & Keogh, J. (2008, April). The impact of gastro-intestinal structuring of food emulsions on in-vitro lipolysis behaviour. Presented at Food Colloids 2008. Le Mans, France.
[Conference Oral Presentation]Authored by: Golding, M.
Ijpma, G., Oiseth, S., Day, L., Golding, MD., Wooster, T., & Lundin, L. (2008). Structural behaviour of food emulsions during digestion. Poster session presented at the meeting of Food Colloids 2008. Le Mans, France
[Conference Poster]Authored by: Golding, M.
Kim, H., Vries, D., Golding, MD., Dobonesque, M., Pelan, E., & Bot, A. (2008). Relationship between interfacial properties and whipping cream properties based on different emulsifiers. Poster session presented at the meeting of Food Colloids 2008. Le Mans, France
[Conference Poster]Authored by: Golding, M.
Stewart, J., Golding, MD., Delahunty, C., & Keast, R. (2008). The role of fatty acids in satiation and satiety. Poster session presented at the meeting of Nutrition Society of Australia 32nd Annual Scientific Meeting. Adelaide, Australia
[Conference Poster]Authored by: Golding, M.
Golding, MD. (2008, November). The impact of gastric structuring on the digestion of lipid emulsions. Presented at Nutrition Society of Australia 32nd Annual Scientific Meeting. Adelaide, Australia.
[Conference Oral Presentation]Authored by: Golding, M.
Blijdenstein, T., Golding, MD., Versluis, P., Stoyanov, S., & Kim, H. (2006). Interfacial shear rheometry - what can we get out of this powerful methodology. Poster session presented at the meeting of International Conference Bubbles in Food 2: Novelty, Health and Luxury. Windermere, UK
[Conference Poster]Authored by: Golding, M.
Povey, MJW., Golding, M., Higgs, D., & Wang, Y.Ultrasonic spectroscopy studies of casein in water. International Dairy Journal. 9 (3-6)(pp. 299 - 303). 0958-6946.
[Conference]Authored by: Golding, M.
Dickinson, E., & Golding, M.Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloids. 11 (1)(pp. 13 - 18). 0268-005X.
[Conference]Authored by: Golding, M.

Other

Golding, MD. (2009). Energy regulation in foods - new approaches for controlling lipid digestion. Presented at Turitea Campus, Massey University.
[Oral Presentation]Authored by: Golding, M.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 3 5
CoSupervisor 5 7

Teaching

Food Characterisation and Assessment

Food Formulation Technology

Dairy Ingredients

Current Doctoral Supervision

Supervisor of:

  • Le Deng - PhD
    Studying the relationship between emulsion structure and lipid digestibility for infant milks

CoSupervisor of:

  • Marina Marinea - PhD
    Predictable structural dynamics of proteins
  • Teck Ann Ong - PhD
    The synthesis of chemically substituted starch products using extrusion processing
  • Wensheng Lim - PhD
    Broadening Dynamics of Mixed Colloidal Systems during Flow and Recovery
  • Shakeela Jayasinghe - PhD
    Linking orosensory performance, dietary intake, metabolic regulation and food innovation

Completed Doctoral Supervision

Supervisor of:

  • 2016 - George Thomas Fuller - PhD
    Studies on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions
  • 2016 - Noor Soffalina Binti Sofian Seng - PhD
    Preparation, characterisation and application of naturally derived polar lipids through lipolysis
  • 2015 - Hayley Elizabeth Stewart - PhD
    Development of Food-grade Microparticles from Lignin
  • 2015 - Chalida Lueamsaisuk - PhD
    Dynamic of Emulsion Structure during Simulated Gastric Lipid Digestion in the Neonate
  • 2014 - Yichao Liang - PhD
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions

CoSupervisor of:

  • 2016 - Prateek Sharma - PhD
    Shear work induced changes in the rheology of model Mozzarella cheeses
  • 2016 - Hwee Ming Anges Teo - PhD
    Development of novel nanoemulsions as delivery systems
  • 2016 - Teresa Francis Wegrzyn - PhD
    Design of Food-Inks for 3D printing of food images
  • 2015 - Elham Khani Pour - PhD
    Probability -of-growth modelling to optimize the use of hurdle technology to achieve microbiological stability of high moisture processed cheese
  • 2015 - Sandra Kim - PhD
    Rendering Complex Colour Inside 3D Printed Foods
  • 2013 - Nor Khaizura Binti Ab Rashid - PhD
    Development and predictive modeling of set yoghurt as a made-in-transit (MIT) product
  • 2013 - Naiyawit Chalermnon - PhD
    Properties of oil-in-water emulsions and ice creams made from coconut milk

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