Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
Author:   Peter A Williams (Glyndwr University, UK) ,  Glyn O Phillips (Phillips Hydrocolloids Research Ltd, UK)
Publisher:   Royal Society of Chemistry
Volume:   Volume 353
ISBN:  

9781782623274


Pages:   366
Publication Date:   14 April 2016
Format:   Hardback
Availability:   In Print   Availability explained
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Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions


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Author:   Peter A Williams (Glyndwr University, UK) ,  Glyn O Phillips (Phillips Hydrocolloids Research Ltd, UK)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 353
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.711kg
ISBN:  

9781782623274


ISBN 10:   1782623272
Pages:   366
Publication Date:   14 April 2016
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Chemical and Physiochemical Characterisation; Emulsions, Foams and Films; Encapsulation and Controlled Release; Health Aspects; Product Formulation;

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Author Information

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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