Kelvin K.T. Goh

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Anwesha Sarkar, Kelvin K.T. Goh, R. Paul Singh et al. · Food Hydrocolloids · 2008 · 359 citations

Food Chemistry, Food Colloid, Medicine +8

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh · Food Hydrocolloids · 2008 · 335 citations

Food Colloid, Milk-protein-stabilized Emulsions, Artificial Saliva +5

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Kelvin K.T. Goh et al. · Journal of Food Engineering · 2010 · 287 citations

Engineering, Botany, Rheology +2

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Anges Teo, Kelvin K.T. Goh, Jingyuan Wen et al. · Food Chemistry · 2015 · 167 citations

Food Chemistry, Nanomedicine, Food Colloid +8

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Oni Yuliarti, Kelvin K.T. Goh, Lara Matia‐Merino et al. · Food Chemistry · 2015 · 143 citations

Engineering, Gold Kiwifruit, Bioanalysis +7