Giving Nature a Helping Hand
Swelling Behaviour of Calcium Pectin Gel Beads
Processing-Structure-Property Relationships in Biopolymer Gel Particles
Performance of a Resistant Starch Type 3 in Non Pre-Fried Battered Food
2S Soy Protein: A Misnomer Hence Forgotten but Funtional Nevertheless
Adhesive Interactions Between Gelatinised Starch Granules
Physically Modified Xanthan Gum Prepared by Extrusion Processing
Gelling Temperature Determination in Pectin-Based Systems
High Pressure-Induced Rheological Transitions in Egg Protein Dispersions
Effect of Texture on Flavour Release in Fruit Spread Applications
Impact of the Microstructure on Flavour Diffusion and Release in Fruit Preparations
Sensory and Rheological Properties of a Flaxseed Gum-Fortified Dairy Beverage
Controlling Emulsion Stability: Microstructural and Microrheological Origins of Flocculating Systems
Emulsification and Stabilisation with Protein-Polysaccharide Complexes
Hydroxypropyl Cellulose as a Stabilizing Agent of Emulsions
Mannans and Xylans as Stabilisers of a Model Oil-In-Water Beverage System
Emulsification Properties of Sugar Beet Pectin
Characterisation of Gum Ghatti and Comparison with Gum Arabic
The Role of Hydrocolloids in the Formulation of Healthy Foods
Hydrocolloids in Health
The Effect of Hydrocolloids on Satiety, and Weight Loss: A Review
Calcium Alginate as a Gastro-Activated Dietary Fibre
Rheological Behaviour of Carboxymethyl Cellulose Dairy Desserts with Different Fat Content
The Role of Hydrocolloids in the Management of Dysphagia
Antioxidant Activity of Soy Protein Hydrolysate and Peptides
Complex Coacervation between β-lactoglobulin and κ-carrageenan
Interaction of Different Gelling Carrageenans with Milk Proteins
AFM and DSC Studies on Gelation of Methylcellulose Mixed with Sodium Cellulose Sulfate
The Effect of Filler Orientation on the Mechanical Properties of Gelatin-MCC Composites
Pectin-Protien Complexes-New Roles for Pectin Extracts
Microalgae Biomass as a Novel Functional Ingredient in Mixed Gel Systems
Cellulose Gum as Protective Colloid in the Stabilization of Acidified Protien Drinks
Nanostructures and Nanofoods
High-Pressure-Induced Yuzu Marmalade
Physicochemical Properties of Starch Isolated from Sago Palm (Metroxylon Sagu ) at Different Palm Heights
AFM, Microstructure and Function
Physicochemical Characterisation of Psyllium Fibre
Subject Index
Publication details
https://doi.org/10.1039/9781847558312About this book
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Author information
Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers. Professor Glyn O. Phillips is Chairman of Research Transfer Ltd and Phillips Hydrocolloids Research Ltd. and a Consultant to numerous industrial companies and research institutes. He was Technical Adviser to the International Atomic Energy Agency. Formerly Executive Principal of the North East Wales Institute of Higher Education (NEWI), he was Professor of Chemistry at the University of Salford and is Visiting Professor at NEWI where the "Glyn O. Phillips Hydrocolloids Research Centre" is located. He is Chairman of The Cellucon Trust, the Gum and Stabilisers Conference Organising Committee and is editor of the journals: Food Hydrocolloids, Advances in Tissue Banking and the International Journal of Cell and Tissue Banking.