Journal
Deng, L., Golding, M., Lentle, R., MacGibbon, A., & Matia-Merino, L. (2024). The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System.
Food Biophysics.
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read Online:
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Bravo-Núñez, Á., Golding, M., Gómez, M., & Matia-Merino, L. (2023). Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.
Foods. 12(20)
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read Online:
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Tai, P., Clulow, AJ., Boyd, BJ., Golding, M., Singh, H., & Everett, DW. (2023). Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization.
Chemistry and Physics of Lipids. 252
[Journal article]Authored by: Golding, M., Singh, H.Read Online:
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Marinea, M., Ellis, A., Golding, M., & Loveday, SM. (2023). Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility.
Food Biophysics. 18(2), 218-227
[Journal article]Authored by: Golding, M.Read Online:
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Tai, P., Golding, M., Singh, H., & Everett, D. (2023). The bovine milk fat globule membrane–Liquid ordered domain formation and anticholesteremic effects during digestion.
Food Reviews International. 39(7), 4061-4087
[Journal article]Authored by: Golding, M., Singh, H.Read Online:
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Kim, J., Watkinson, P., Matia-Merino, L., Smith, JR., & Golding, M. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses.
International Journal of Food Science and Technology. 57(10), 6422-6434
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read article at Massey Research Online:
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Kim, J., Watkinson, P., Lad, M., Matia-Merino, L., Smith, JR., & Golding, M. (2022). Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant.
Food Biophysics. 17(2), 273-287
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read article at Massey Research Online:
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Premathilaka, R., Rashidinejad, A., Golding, M., & Singh, J. (2022). Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges.
Food Hydrocolloids. 128
[Journal article]Authored by: Golding, M., Rashidinejad, A., Singh, J.Read Online:
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MacWilliams, SV., Sebben, DA., Clulow, AJ., Ferri, JK., Gillies, G., Golding, M., . . . Krasowska, M. (2022). The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions.
Journal of Colloid and Interface Science. 608, 2839-2848
[Journal article]Authored by: Golding, M.Read Online:
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Ahmed Nasef, N., Zhu, P., Golding, M., Dave, A., Ali, A., Singh, H., . . . Garg, M. (2021). Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids.
Food and Function. 12(14), 6588-6602
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., Golding, M., Singh, H.Read Online:
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Tai, P., Golding, M., Singh, H., Waterland, M., & Everett, DW. (2021). Cholesterol-phospholipid interactions resist the detergent effect of bovine bile.
Colloids and Surfaces B: Biointerfaces. 205
[Journal article]Authored by: Golding, M., Singh, H., Waterland, M.Read Online:
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Marinea, M., Ellis, A., Golding, M., & Loveday, SM. (2021). Soy protein pressed gels: Gelation mechanism affects the in vitro proteolysis and bioaccessibility of added phenolic acids.
Foods. 10(1)
[Journal article]Authored by: Golding, M.Read article at Massey Research Online:
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Mulet-Cabero, AI., Egger, L., Portmann, R., Ménard, O., Marze, S., Minekus, M., . . . Mackie, A. (2020). A standardised semi-dynamic: in vitro digestion method suitable for food-an international consensus.
Food and Function. 11(2), 1702-1720
[Journal article]Authored by: Golding, M.Read Online:
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Nasef, NA., Loveday, SM., Golding, M., Martins, RN., Shah, TM., Clarke, M., . . . Singh, H. (2019). Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans.
Food and Function. 10(8), 4584-4592
[Journal article]Authored by: Ahmed Nasef, N., Coad, J., Golding, M., Singh, H.Read Online:
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Otazo, MR., Ward, R., Gillies, G., Osborne, RS., Golding, M., & Williams, MAK. (2019). Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers.
Soft Matter. 15(31), 6383-6391
[Journal article]Authored by: Golding, M.Read Online:
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Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., . . . Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion.
Nature Protocols. 14(4), 991-1014
[Journal article]Authored by: Golding, M.Read Online:
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Bravo-Núñez, Á., Golding, M., McGhie, TK., Gómez, M., & Matía-Merino, L. (2019). Emulsification properties of garlic aqueous extract.
Food Hydrocolloids. 93, 111-119
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read Online:
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Nor-Khaizura, MAR., Flint, SH., McCarthy, OJ., Palmer, JS., & Golding, M. (2019). Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt.
LWT. 106, 113-121
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.Read Online:
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Nor-Khaizura, MAR., Flint, SH., Mccarthy, OJ., Palmer, JS., Golding, M., & Jaworska, A. (2018). 'Made-in-transit' Yoghurt processing: A review of basic concepts and technological implications.
International Journal of Food Studies. 7(2), 117-135
[Journal article]Authored by: Flint, S., Golding, M., Palmer, J.Read Online:
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Luo, J., Gillies, G., Lad, M., & Golding, M. (2018). The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese.
Food Biophysics. 13(4), 333-342
[Journal article]Authored by: Golding, M.Read Online:
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Fuller, GT., Considine, T., MacGibbon, A., Golding, M., & Matia-Merino, L. (2018). Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate.
Food Biophysics. 13(1), 80-90
[Journal article]Authored by: Golding, M., Matia-Merino, M.Read Online:
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Smith, JR., Carr, AJ., Golding, M., & Reid, D. (2018). Mozzarella Cheese – A Review of the Structural Development During Processing.
Food Biophysics. 13(1)
[Journal article]Authored by: Golding, M.Read Online:
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Bohn, T., Carriere, F., Day, L., Deglaire, A., Egger, L., Freitas, D., . . . Dupont, D. (2018). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?.
Critical Reviews in Food Science and Nutrition. 58(13), 2239-2261
[Journal article]Authored by: Golding, M.Read Online:
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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., Golding, M.Read Online:
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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: Golding, M., Hindmarsh, J.Read Online:
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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., Lee, S.Read Online:
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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.Read Online:
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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.Read Online:
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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., Havea, P.Read Online:
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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: Golding, M., Matia-Merino, M.Read Online:
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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.Read Online:
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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.Read Online:
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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.
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.Read Online:
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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.Read Online:
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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: Golding, M.Read Online:
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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.Read Online:
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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.Read Online:
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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., Matia-Merino, M.Read Online:
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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.Read Online:
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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.Read Online:
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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., Matia-Merino, M.Read Online:
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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: Golding, M., Matia-Merino, M.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read article at Massey Research Online:
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Xuexin, W., & Golding, M. (2014). Effects of urea addition on the structural and material properties of sodium caseinate solutions and emulsions.
Food Hydrocolloids. 42, 162-170
[Journal article]Authored by: Golding, M.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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., Matia-Merino, M.Read Online:
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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.Read Online:
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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.Read Online:
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Golding, M. (2013). Utilizing Dairy Protein Functionality in Food Microstructure Design. , 229-267
[Journal article]Authored by: Golding, M.Read Online:
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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: Golding, M.Read Online:
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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., Hulls, C.Read Online:
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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: Golding, M., Kim, S.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
Lundin, L., Golding, M., & Wooster, TJ. (2008). Understanding food structure and function in developing food for appetite control.
Nutrition and Dietetics. 65(SUPPL. 3)
[Journal article]Authored by: Golding, M.Read Abstract:
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.Read Abstract:
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.Read Abstract:
Golding, M., & Sein, A. (2004). Surface rheology of aqueous casein-monoglyceride dispersions.
Food Hydrocolloids. 18(3), 451-461
[Journal article]Authored by: Golding, M.Read Abstract:
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Conference
Castillo-Fernandez, G., Wolber, F., Matia-Merino, L., Nasef, N., Singh, H., & Golding, M. (2021).
In vitro simulation of curcumin digestion, absorption and postprandial anti-inflammatory function. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology (Inc.) (NZIFST) Annual Conference 'Food-With Care'. Palmerston North
[Conference Poster]Authored by: Golding, M., Matia-Merino, M., Singh, H.Read Abstract:
Castillo-Fernandez, G., Matia-Merino, L., Nasef, N., Singh, H., Wolber, F., & Golding, M. (2019).
Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response. Poster session presented at the meeting of 5th International Conference on Food Structures, Digestion and Health (FSDH2019). Rotorua, New Zealand
[Conference Poster]Authored by: Golding, M., Matia-Merino, M., Singh, H.Read Abstract:
Bravo-Nuñez, A., Golding, M., Manolo, G., & Matia-Merino, L. (2018).
Emulsifying properties of garlic extract. Poster session presented at the meeting of 32nd European Federation of Food Science and Technology (EFFoST) International Conference. Nantes, France
[Conference Poster]Authored by: Golding, M., Matia-Merino, M.Read Abstract:
Archer, RH., & Golding, M. (2017, October). 3D Food Printing - Challenges and Opportunities. Presented at
IDF World Dairy Summit 2017. Belfast.
[Conference Oral Presentation]Authored by: Golding, M.Read Abstract:
Marinea, M., Loveday, S., Ellis, AM., & Golding, M. (2017).
Effect of phenolic acids on rheological and structural characteristics of soy protein gels. Poster session presented at the meeting of 7th International Symposium on Delivery in Functionality in Complex Food Systems. Auckland, New Zealand
[Conference Poster]Authored by: Golding, M.Read Abstract:
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Archer, RH., & Golding, M. (2015, June). 3D food printing. Presented at
17th Food Innovation Asia Conference 2015. Bangkok, Thailand.
[Conference Oral Presentation]Authored by: Golding, M.
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, Australia
[Conference Poster]Authored by: Golding, M., Waterland, M.Read Abstract:
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: 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.Read Abstract:
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., 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., 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: 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.Read Abstract:
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.Read Abstract:
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., 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.
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[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.Read Abstract:
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.Read Abstract:
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: 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: Golding, M.
Wegrzyn, TF., Golding, M., & Archer, RH.Food Layered Manufacture: A new process for constructing solid foods.
[Conference Oral Presentation]Authored by: Golding, M.Read Abstract:
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: 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: Golding, M.Read Abstract:
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: Golding, M.Read Abstract:
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.Read Abstract:
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: Golding, M., Sen Gupta, G.Read Abstract:
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: 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: 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: 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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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: 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: 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: 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: 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.Read Abstract:
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.Read Abstract:
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.Read Online:
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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.Read Online:
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