Get started
Author

Kelvin K.T. Goh

Observed names: K K T Goh, K. K. T. Goh, K.K.T. Goh, Kelvin Goh, Kelvin K. T. Goh, Kelvin Kim Tha Goh, Kelvin T. Goh
Institution: Massey University
ORCID: 0000-0002-3453-3468
Observed ORCID: 0000-0002-3453-3468
OpenAlex ID: A5089610146
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
2008 · Anwesha Sarkar, Kelvin K.T. Goh, et al. · Food Hydrocolloids · 378
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
2008 · Anwesha Sarkar, Kelvin K.T. Goh, et al. · Food Hydrocolloids · 349
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
2010 · S.H. Hosseini-Parvar, L. Matia-Merino, et al. · Journal of Food Engineering · 296
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
2015 · Anges Teo, Kelvin K.T. Goh, et al. · Food Chemistry · 177
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)
2015 · Oni Yuliarti, Kelvin K.T. Goh, et al. · Food Chemistry · 159
The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology
2016 · Kelvin Kim Tha Goh, Lara Matia-Merino, et al. · Carbohydrate Polymers · 156
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
2009 · Anwesha Sarkar, Kelvin K.T. Goh, et al. · Food Hydrocolloids · 137
Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods
2014 · Oni Yuliarti, Lara Matia-Merino, et al. · Food Chemistry · 115
Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions
2015 · Anges Teo, Simone Dimartino, et al. · Food Hydrocolloids · 98
Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method
2016 · Anges Teo, Sung Je Lee, et al. · Food Chemistry · 83
Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties
2017 · Anynda Yuris, Lara Matia-Merino, et al. · Food Hydrocolloids · 78
Milk protein–polysaccharide interactions
2008 · Kelvin K.T. Goh, Anwesha Sarkar, et al. · Elsevier eBooks · 77
Rheological and Light Scattering Properties of Flaxseed Polysaccharide Aqueous Solutions
2006 · Kelvin K. T. Goh, D. Neil Pinder, et al. · Biomacromolecules · 68
Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals
2019 · Myeongsu Jo, Choongjin Ban, et al. · Food Hydrocolloids · 66
Understanding the interaction between wheat starch and Mesona chinensis polysaccharide
2017 · Anynda Yuris, Kelvin Kim Tha Goh, et al. · LWT · 65
Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate
2014 · May S.M. Wee, Salleh Nurhazwani, et al. · Food Hydrocolloids · 64
Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology
2015 · Aditya Jaishankar, May Wee, et al. · Carbohydrate Polymers · 62
Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains
2007 · Jian Cui, Kelvin Kim Tha Goh, et al. · Journal of Industrial Microbiology & Biotechnology · 58
PDF
Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions
2020 · Myeongsu Jo, Choongjin Ban, et al. · Food Hydrocolloids · 56
Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose
2020 · Anges Teo, Yishi Lam, et al. · LWT · 53
Effect of chia seed mucilage as stabiliser in ice cream
2021 · Reihaneh Feizi, Kelvin K.T. Goh, et al. · International Dairy Journal · 52
Characterisation of ice cream containing flaxseed oil
2006 · Kelvin K.T. Goh, Aiqian Ye, et al. · International Journal of Food Science & Technology · 52
Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris
2014 · May S.M. Wee, Lara Matia-Merino, et al. · International Journal of Biological Macromolecules · 45
Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism
2021 · Cai Ling Ang, Kelvin Kim Tha Goh, et al. · Food Hydrocolloids · 43
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches
2021 · Kai Ting Wong, Glenna Yu Ya Poh, et al. · International Journal of Food Properties · 42
Works count: 93
Citation count: 4,052
H-index: 35
I10-index: 73
Year
Topic
Type