Douglas Goff, University of Guelph

Research

Read how they describe their research on their University of Guelph profile.

Latest papers

Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein.
Food chemistry · 2026
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.
Food research international (Ottawa, Ont.) · 2022 · senior author

All 2 publications

Latest funding

Multisizer 3 coulter counter
NSERC · 2009 · Co-investigator
$57,319
Understanding and Innovation in Dairy for the Management of Body Weight and Metabolic Disease
NSERC · 2009 · Co-investigator
$400,840
Ultrasonics for characterizing interactions in colloidal systems
NSERC · 2007 · Co-investigator
$93,397

All 20 grants and awards

2 publications.

01

Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein.

Liang G, Chen W, Wang Z, Chen Q, Zeng M, He Z, Goff D, Chen J

Food chemistry2026

DOI: 10.1016/j.foodchem.2026.148280 PMID: 41662800

02

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.

Zhu X, Yuan P, Zhang T, Wang Z, Cai D, Chen X, Shen Y, Xu J, Song C, Goff D

Food research international (Ottawa, Ont.)2022Senior author

DOI: 10.1016/j.foodres.2021.110863 PMID: 34980399

Multisizer 3 coulter counter

Co-investigatorNSERC2009Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Wood, Janet

$57,319

Understanding and Innovation in Dairy for the Management of Body Weight and Metabolic Disease

Co-investigatorNSERC2009Collaborative Research and Development Grants

Principal investigators: Anderson, GeraldHarvey

$400,840

Ultrasonics for characterizing interactions in colloidal systems

Co-investigatorNSERC2007Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Corredig, Milena

$93,397

Structuring dairy products for health

Co-investigatorNSERC2006Collaborative Research and Development Grants

Principal investigators: Corredig, Milena

$277,788

Service contracts for transmission electron microscopes in NSERC Guelph regional integrated imaging facility (GRIIF)

Co-investigatorNSERC2006Major Facilities Access Grants

Principal investigators: Mullen, Robert

$193,754

Food materials at subzero temperatures

Principal investigatorNSERC2005Discovery Grants Program - Individual

Principal investigators: Goff, Douglas

$245,000

Purchase of equipment for particle size analysis

Co-investigatorNSERC2005Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Dalgleish, Douglas

$73,250

Emitek K-1250x turbo cryogenic system

Principal investigatorNSERC2004Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Goff, Douglas

$138,150

Cryo-system (high pressure freezer plus cryo-ultramicrotome) for the NSERC guelph regional STEM facility (GRSF)

Co-investigatorNSERC2003Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Beveridge, Terrance

$72,643

Food materials at subzero temperatures

Principal investigatorNSERC2001Discovery Grants Program - Individual

Principal investigators: Goff, Douglas

$156,000

From public funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998 with their latest competition results, the Canada Foundation for Innovation, Genome Canada, the Canadian Space Agency, Canada Research Chairs, the Fonds de recherche du Québec, Ontario research funding, Michael Smith Health Research BC, the Canadian Cancer Society, Heart & Stroke and Brain Canada.

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Paper to mention

Subject: Prospective PhD student Dear Professor Goff, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein." (2026), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]