Matt Golding

photo credits: Wikimedia Commons

languages spoken, written or signed: English

educated at: University of Leeds

occupation: food scientist, university teacher

award received: Fellow of the New Zealand Institute of Food Science and Technology

Series

There is nothing here

Create a new serie

Works

There is nothing here

Create a new work

Articles 28

Date

Title

Authors

2020-02-01

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

Lotti Egger, Myriam M-L Grundy, Frederic Carrière, Matt Golding, Isidra Recio, Reto Portmann, Anwesha Sarkar, Ana-Isabel Mulet-Cabero, Didier Dupont, Alan R Mackie
2019-07-16

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

Mariela R Otazo, Rob Ward, Graeme Gillies, Reuben S Osborne, Matt Golding, Martin A K Williams
2019-07-26

Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

Simon M Loveday, Michael Clarke, Manohar L Garg, Matt Golding, Jane Coad
2019-03-18

INFOGEST static in vitro simulation of gastrointestinal food digestion

André Brodkorb, Lotti Egger, Marie Alminger, Ricardo Assunção, Alfonso Clemente, Milena Corredig, Adam Macierzanka, Carla Martins, Matt Golding, Isidra Recio, Claire Dufour, Reto Portmann, David Julian McClements, Paula Alvito, Olivia Ménard, Steven Le Feunteun, Sibel Karakaya, Uri Lesmes, Alan R Mackie, Gerd E. Vegarud, Didier Dupont
2017-09-12

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

Li Day, Lotti Egger, Daniela Freitas, Matt Golding, Adam Macierzanka, Reto Portmann, Isidra Recio, Didier Rémond
2017-08-15

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

Sophie Kindleysides, Kathryn L Beck, Matt Golding, Bernhard Breier
2017-05-31

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Matt Golding
2015-08

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

Matt Golding, Bryony James
2014-05-07

A standardised static in vitro digestion method suitable for food - an international consensus

David Julian McClements, Paula Alvito, Frederic Carrière, Milena Corredig, Didier Dupont, Claire Dufour, Lotti Egger, Matt Golding, Adam Macierzanka, Isidra Recio, André Brodkorb
2014-11-01

The influence of emulsion structure on the Maillard reaction of ghee.

Antony J. Fairbanks, Matt Golding, Juliet Gerrard
2014-05

Impact of different biopolymer networks on the digestion of gastric structured emulsions

Matt Golding, Li Day, Jennifer Keogh
2014-05

Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces

Matt Golding, Li Day, Jennifer Keogh
2012-12-01

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

Matt Golding, Antony J. Fairbanks, Juliet Gerrard
2012-06-01

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.

Matt Golding
2012-04-29

A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig

Clément de Loubens, Matt Golding, Paul Chambers
2011-04-22

An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

Ivano De Noni, Matt Golding, Tanja Cirkovic Velickovic, Alessandra Bordoni, Francesco Capozzi, Charlotte Bernhard Madsen, Werner Weitschies, Didier Rémond, Isidra Recio
2011

Impact of gastric structuring on the lipolysis of emulsified lipids

Matt Golding, Li Day, Jennifer Keogh
2011-03-16

Slowly and rapidly digested fat emulsions are equally satiating but their triglycerides are differentially absorbed and metabolized in humans

Jennifer Keogh, Matt Golding, Li Day, Peter M. Clifton
2009-04-15

The droplet size of intraduodenal fat emulsions influences antropyloroduodenal motility, hormone release, and appetite in healthy males

Peter M. Clifton, Radhika V Seimon, Matt Golding, Li Day, Tanya J. Little
2009-05

137 The Particle Size of Intraduodenal (ID) Fat Emulsions Modifies Antropyloroduodenal (APD) Motility, Hormone Release and Appetite in Healthy Males

Christine Feinle-Bisset, Matt Golding
2008-10-14

Impact of oil type on nanoemulsion formation and Ostwald ripening stability

Matt Golding
2007-08-15

Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface

Olivier Jean Cayre, Simeon D. Stoyanov, Vesselin Paunov, Matt Golding
2004-06-01

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

Eric Dickinson, Matt Golding
2003-03

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

Eric Dickinson, Matt Golding
1999-03

Ultrasonic spectroscopy studies of casein in water

Megan J Povey, Matt Golding
1998-01-01

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

Eric Dickinson, Matt Golding
1998-12

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Eric Dickinson, Matt Golding
1997-07-01

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Eric Dickinson, Matt Golding

Human - wd:Q61651902

Welcome to Inventaire

the library of your friends and communities

learn more