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Gums and Stabilisers for the Food Industry 11

Gums and Stabilisers for the Food Industry 11

by Peter A. Williams and Glyn O. Phillips
Hardback
Publication Date: 30/04/2002
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The breadth and depth of knowledge of gums and stabilisers has increased tremendously since the 1980s, with researchers in industry and academia collaborating to accelerate the growth.

Bringing together contributions from international experts, this text presents research in the field of hydrocolloids used in food.

The first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis.

Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included.

ISBN:
9780854048366
9780854048366
Category:
Food & beverage technology
Format:
Hardback
Publication Date:
30-04-2002
Language:
English
Publisher:
Royal Society of Chemistry
Country of origin:
United Kingdom
Pages:
380
Dimensions (mm):
234x156x22mm
Weight:
0.85kg
Peter A. Williams

Peter A Williams is 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.

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You can find this item in:

Medicine Preserving & freezing Chemistry Physical chemistry Colloid chemistry Food & beverage technology
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