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Matt Golding

Massey University

103

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Salmon food matrix influences digestion and bioavailability of long-chain omega-3 polyunsaturated fatty acids.

2021 Food & Function
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The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions

2021 Journal of Colloid and Interface Science
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A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus

2020 Food & Function
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INFOGEST static in vitro simulation of gastrointestinal food digestion

2019 Nature Protocols
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Exploring and Exploiting the Role of Food Structure in Digestion

2019
- Matt Golding
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The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese

2018 Food Biophysics
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Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour

2017 Nutrients
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Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese

2017 Food Biophysics
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The heat stability of milk protein-stabilized oil-in-water emulsions: A review

2017 Current Opinion in Colloid and Interface Science
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Molecular drivers of structural development in Mozzarella cheese

2017 Journal of Food Engineering
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Citations (9)