Gums and Stabilisers for the Food Industry 12
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Gums and Stabilisers for the Food Industry 12 by Glyn O Phillips
With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
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.
| SKU | Unavailable |
| ISBN 13 | 9780854048915 |
| ISBN 10 | 085404891X |
| Title | Gums and Stabilisers for the Food Industry 12 |
| Author | Glyn O Phillips |
| Series | Special Publications |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Royal Society of Chemistry |
| Year published | 2004-05-19 |
| Number of pages | 618 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |