Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on ‘New developments in Acacia Gums Research and Products’, this book covers the production, identification, classification and application of these important carbohydrate polymers. Written by the world’s leading experts in the field, it will be an essential reference for researchers in industry and academia interested in the continued advances in this area.
表中的内容
Overview; Commerical Development; Harvesting and Yield; Processing; Structure and Physicochemistry; Rheology and Emulsification; Health Benefits; Applications.
关于作者
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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