Matt Golding

Queen Mary University of London — United Kingdom

Agricultural and Biological Sciences · Life Sciences

52h-index22.4kcitations173works4.02yr avg
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Research Topics

Proteins in Food Systems(72), Pickering emulsions and particle stabilization(24), Food Chemistry and Fat Analysis(22), Food composition and properties(21), Liver physiology and pathology(17)

Publications173 total

Force sensing by Piezo1 regulates endothelial secretory granule exocytosis
2025· 1 citedOpen Access
Open-air spray deposition of PCBM/BCP electron transport layer for inverted perovskite solar cells
Matter·2025· 5 citedOpen Access
The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses
International Journal of Food Science & Technology·2024
Author response for "The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses"
2024
Senescent endothelial cells promote pathogenic neutrophil trafficking in inflamed tissues
EMBO Reports·2024· 15 citedOpen Access
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System
Food Biophysics·2024· 3 citedOpen Access
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
Foods·2023· 4 citedOpen Access
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
Preprints.org·2023· 1 citedOpen Access
Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization
Chemistry and Physics of Lipids·2023· 9 cited
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility
Food Biophysics·2022· 4 citedOpen Access
Evaluation of formulation design on the physical and structural properties of commercial cream cheeses
International Journal of Food Science & Technology·2022· 6 citedOpen Access
Author response for "Evaluation of formulation design on the physical and structural properties of commercial cream cheeses"
2022
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
Food Biophysics·2022· 10 citedOpen Access
Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges
Food Hydrocolloids·2022· 61 cited
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion
Food Reviews International·2022· 8 cited
The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions
Journal of Colloid and Interface Science·2021· 14 cited
Autophagy modulates endothelial junctions to restrain neutrophil diapedesis during inflammation
Immunity·2021· 96 citedOpen Access
Efficacy information influences intention to take COVID‐19 vaccine
British Journal of Health Psychology·2021· 89 citedOpen Access
Age-related changes in the local milieu of inflamed tissues cause aberrant neutrophil trafficking and subsequent remote organ damage
Immunity·2021· 151 citedOpen Access
Cholesterol-phospholipid interactions resist the detergent effect of bovine bile
Colloids and Surfaces B Biointerfaces·2021· 5 cited
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Frequent Co-authors

Tim J. Wooster(9), Eric Dickinson(7), Alan R. Mackie(6), Li Day(6), Peter Clifton(6), Frédéric Carrière(5), Didier Dupont(5), Lotti Egger(5), Steven Le Feunteun(5), Olivia Ménard(5), Isidra Recio(5), Mans Minekus(4), Torsten Bohn(4), Uri Lesmes(4), Adam Macierzanka(4), Sébastien Marze(4), André Brodkorb(4), Jennifer Keogh(4), Malcolm Alison(4), Lara Matia‐Merino(4)