Description

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Readership

Food scientists and technologists

Table of Contents

Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments.

Details

No. of pages:
434
Language:
English
Copyright:
© 1998
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9781845698362
Print ISBN:
9781855737891

About the authors

P A Williams

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

G 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.