Glyn Phillips & Peter Williams 
Gums and Stabilisers for the Food Industry 17 [PDF ebook] 
The Changing Face of Food Manufacture: The Role of Hydrocolloids

Protein functional properties; Milk proteins; Gelatins – physicochemical properties, source dependence and applications; Properties and applications of soy proteins; Securing food proteins: From by-products to functional ingredient; Protein-polysaccharide interactions: Phase behaviour and applications; Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels; Physicochemical characterisation of inulin and ryegrass fructan; A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity; Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation; Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume; Solution properties of Brachystegia Eurycoma seed polysaccharide; Studies on pomelo pectin: Characterisation and rheological properties; Influence of storage on the water binding of pectin: Determination by DSC; Effects of ball milling on the properties of colored rice bran; Thickening properties of corn fiber gum with other carbohydrate polymers; Non-linear dynamic viscoelasticity of xanthan gum solutions; Effect of guar gum on ‘weak gel’ rheology of microdispersed oxidised cellulose (MDOC); Properties of weak LMA-pectin and alginate – gels; Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels; Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels; Compression test of food gels on an artificial tongue and its comparison with sensory tests; Protein stabilised submicron emulsions; The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods; Okra extracts as emulsifiers for acidic emulsions; Functional properties of hydrophobically modified inulin; Stabilisation of foams by whey protein gel particles; Ethocel for oil structuring in food applications; Use of polysaccharides as stabilisers for specialised oxygen cocktails; Hydrocolloids as edible or active packaging materials; Design of colloidal foods for healthier diets; Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities; Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods; Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion; Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions; Interactions between hydrocolloids and bile salts during human digestion of emulsions; Synergistic roles of alginates and -glucans in gastric raft formulations; Comparison of two tests used for the classification of food thickeners in the management of dysphagia; Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies; Development of a dairy dessert with functional properties

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.