A. Regand

发表

Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.

H. Goff, A. Regand, 2002, Journal of dairy science.

Effect of trehalose on the glass transition and ice crystal growth in ice cream

J. Kerry, H. Goff, C. Vega, 2008 .

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility.

T. Wolever, S. Tosh, P. Wood, 2011, Food chemistry.

Processing affects the physicochemical properties of beta-glucan in oat bran cereal.

T. Wolever, Y. Brummer, S. Tosh, 2010, Journal of agricultural and food chemistry.

Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract

H. Goff, A. Regand, 2006 .

Structure and ice recrystallization in frozen stabilized ice cream model systems

H. Goff, A. Regand, 2003 .

Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

H. Goff, A. Regand, 2006, Journal of dairy science.

ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD‐ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS

R. Yada, V. Kontogiorgos, H. Goff, 2007 .

Changing the ice in ice cream

Douglas Goff, Alejandra Regand, Bruce Tharp, 2002 .

Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.

T. Wolever, S. Tosh, P. Wood, 2009, Journal of agricultural and food chemistry.