Gums and Stabilisers for the Food Industry 10

1st Edition

Authors: P A Williams Glyn O. Phillips
Hardcover ISBN: 9781855737884
eBook ISBN: 9781845698355
Imprint: Woodhead Publishing
Published Date: 28th April 2000
Page Count: 470
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The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.


The food industry

Table of Contents

Polysaccharide characterisation; Polysaccharide gelation; Mixed biopolymer systems; High solid systems; Proteins and emulsions; Recent developments, future trends.


No. of pages:
© Woodhead Publishing 2000
Woodhead Publishing
eBook ISBN:
Hardcover ISBN:

About the Author

P A Williams

Peter A. Williams is a director of the Centre for Water Soluble Polymers.

Affiliations and Expertise

The North East Wales Institute, UK

Glyn O. Phillips

Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK. Glyn O. Phillips is a internationally renowned expert on hydrocolloids and food proteins. Along with Peter A. Williams he was the founder of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.

Affiliations and Expertise

Phillips Hydrocolloid Research Ltd, UK