Evaluating the Potential of Nigerian Plants as a Source of Industrial Hydrocolloids
Production of Corn Fiber Gum under Conditions that Retain its Functional Components
Relationship between the Conformational Structure and Processability of Hydrocolloids
A Comparison of the Rheological Properties of Succinoglycan with Xanthan Gum
Functional Properties of Acetylated Glutenin at Varying pH Values
Optimization for Rapid Separation of Immunostimulatory Chlorella Biopolymers
Phase behavior of β -Glucan/Sodium Caseinate Mixtures Varying in Molecular Weight
The Effect of Polymer Fine Structure on Synergistic Interactions of Xanthan with Konjac Glucomannan
Biopolymer Microgel Suspension Rheology as a Function of Particle Modulus and Effective Phase Volume
Preparation of Stable CMC-ACID Gel
On the Lubricating behaviour of Kappa Carrageenan Gelled Networks
New Parameters for the Examination of the Pectin Gelation Process
Effect of pH on O/W Emulsions Formulated With Potato Proteins and Chitosan
Electrospinning of Fish Gelatin from Black Tilapia (Oreochromis mossambicus) Skins
Encapsulation by Electrospinning of Live Bacteria used in the Food Industry
Effects of Sucrose Palmitate on Physical and Mechanical Properties of Sago Starch-Gelatin Edible Films
Effect of Palm Oil Incorporation on the Properties of Biodegradable Cobia (Rachycentron Canadum) Skin Gelatin Films
Interfacial behaviour of Chitosan and Crayfish Protein Isolate Mixed Films
Potential uses of Hydrocolloids and Gums in Food Texture Studies
Structuring Properties of Plant Particles as a Result of Physical Treatments
The Texture of Low Fat Yoghurt Predicted from its Content of Starch, Pectin and Gelatine
Functionality of Polyols as Sucrose Replacers in Spanish Muffins
Replacing Sucrose in Spanish Muffins with Erythritol and Xanthan Gum
Linear Viscoelastic Properties of Short Dough Enriched with Resistant Starch
The Application of Cellulose Ethers as Rheological Modifiers in a Controlled Droplet Delivery System
Pectin-zein Hydrogels for the Delivery of Drugs and Nutrients
Texture Design of Dysphagia Foods using Polysaccharides
Subject Index
Publication details
https://doi.org/10.1039/9781849734554About this book
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Author information
Professor Williams is the Academic Leader for Material & Analytical Science and is Director of the Centre for Water Soluble Polymers. He is a graduate of the North East Wales Institute and was awarded a PhD from the University of Salford in 1982 and a DSc in 2009. He is a fellow of the Royal Society of Chemistry. He has over 30 years of experience in the synthesis, physicochemical characterisation, solution and interfacial properties of polysaccharides and other water soluble polymers. He has published over 180 research papers and edited over 30 books. Professor Phillips is currently Chairman of Research Transfer Ltd, Phillips Hydocolloids Research Ltd, the Cellucon and Trusts and the Wrexham Gums and Stabilisers Conferences. He is a Professorial Fellow at the North East Wales Institute (University of Wales) and a Consultant to several industrial organisations, including to the Association for the International Promotion of Gums. Professor Phillips graduated from the University of Wales in Chemistry and holds the degrees of Batchelor of Science (B.Sc.), Doctor of Philosophy (Ph.D.) and Doctor of Science (D.Sc)., from this University, and is a Chartered Chemist and Fellow of the Royal Society of Chemistry. The University of Wales conferred upon him (in 1999) the degree of Doctor of Laws (LLD) Honoris Causa for "outstanding contributions to science and education". He has been awarded many other honours. Professor Phillips' research interests have centered upon carbohydrate and biomaterial systems, particularly on food hydrocolloids and medically-related biopolymers of connective tissue. He has published 56 books and (currently) 586 papers in leading scientific journals.