About: Matt Golding

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

New Zealand food researcher

Attributes	Values
rdf:type	Item
field of work	wds:Q61651902-53ab3b6f-7696-4f43-9c8d-ba0f9c435d3e wds:Q61651902-f007324c-39a3-4a6c-a051-777f28249243
field of work	human nutrition food industry
description	wetenschapper (nl) дослідник (uk) New Zealand food researcher (en)
rdfs:label	Matt Golding (cs) Matt Golding (en) Matt Golding (es) Matt Golding (nl) Matt Golding (ast)
skos:prefLabel	Matt Golding (cs) Matt Golding (en) Matt Golding (es) Matt Golding (nl) Matt Golding (ast)
name	Matt Golding (cs) Matt Golding (en) Matt Golding (es) Matt Golding (nl) Matt Golding (ast)
Scopus author ID	wds:Q61651902-6A8A5E96-5B10-435A-8398-C244715A1AE3
Scopus author ID	35507843200
given name	wds:Q61651902-6D016CBA-A084-4554-96AE-BFC6CB186263
given name	Matt
image	wds:Q61651902-f27a3ee0-44d4-4f07-b378-50185c97fa4b
instance of	wds:Q61651902-0926A594-C37A-4F85-B8A2-C085306897FB
NL CR AUT ID	wds:Q61651902-71B86B11-6523-4A43-A685-388BC17B9AA1
image
instance of	Homo sapiens
NL CR AUT ID	utb2015868178
award received	wds:Q61651902-709DE4CE-DA9B-4625-8B26-D1A914B38A2C
award received	Fellow of the New Zealand Institute of Food Science and Technology
Commons category	wds:Q61651902-641356fb-74f8-466c-b8a9-3d1964e32cb4
Commons category	Matt Golding
skos:altLabel	M. Golding (en)
occupation	wds:Q61651902-462220db-aea7-4d9b-87f4-7b8e0437ba8e wds:Q61651902-866d1ff3-49de-0e55-0e08-32745729649a
employer	wds:Q61651902-54311bd8-43c6-f980-5fbc-fdba7d64c8a4 wds:Q61651902-7f602a38-44b7-fc44-b315-e22153c70bde wds:Q61651902-ACCC0A59-5358-4E5E-8483-E5F8513B0E71
languages spoken, written or signed	wds:Q61651902-816a5fbe-dc68-4b86-ae29-7e0d3f24fec8
sex or gender	wds:Q61651902-61c68009-451d-6a12-0d8a-de86455f0e39
VIAF ID	wds:Q61651902-f0ba21d0-424f-4fed-9f47-bdaf74271eab
IdRef ID	wds:Q61651902-04ba5778-8ea3-4a95-89ef-3e76236fd837
on focus list of Wikimedia project	wds:Q61651902-5190EC47-F44A-482A-B0F9-A62AFCE61D14
academic degree	wds:Q61651902-4a947cfa-46ea-acc7-f561-af9e98298a49
educated at	wds:Q61651902-69BB3CB5-5A7C-4212-A694-1FC5B5724EB7
family name	wds:Q61651902-05db6565-4b97-f25e-82bb-feec9ae40f6a
National Library of Israel J9U ID	wds:Q61651902-3A77D913-6FA2-4DE4-9259-D7CD2DA4D699
VIAF ID	http://viaf.org/viaf/92831983
IdRef ID	http://www.idref.fr/251652122/id
occupation	university teacher food scientist
employer	Fonterra Massey University Riddet Institute
languages spoken, written or signed	English
sex or gender	male
VIAF ID	92831983
IdRef ID	251652122
on focus list of Wikimedia project	NZThesisProject
academic degree	doctorate
educated at	University of Leeds
family name	Golding
National Library of Israel J9U ID	987009624584305171
ORCID iD	wds:Q61651902-29436F20-44FF-4422-A752-A17541063B4F
Dimensions author ID	wds:Q61651902-50991A77-C9CC-4A4A-AE0A-1727E09C658B
ORCID iD	https://orcid.org/0000-0001-9383-7157
ORCID iD	0000-0001-9383-7157
Dimensions author ID	011007124445.54
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q61651902 Category:Matt Golding
is author of	Impact of gastric structuring on the lipolysis of emulsified lipids A standardised static in vitro digestion method suitable for food - an international consensus Impact of oil type on nanoemulsion formation and Ostwald ripening stability. A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig 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 Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions Slowly and Rapidly Digested Fat Emulsions Are Equally Satiating but Their Triglycerides Are Differentially Absorbed and Metabolized in Humans The droplet size of intraduodenal fat emulsions influences antropyloroduodenal motility, hormone release, and appetite in healthy males. 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. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate Ultrasonic spectroscopy studies of casein in water Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant INFOGEST static in vitro simulation of gastrointestinal food digestion An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate Impact of different biopolymer networks on the digestion of gastric structured emulsions Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus 137 The Particle Size of Intraduodenal (ID) Fat Emulsions Modifies Antropyloroduodenal (APD) Motility, Hormone Release and Appetite in Healthy Males In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions The influence of emulsion structure on the Maillard reaction of ghee.

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