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Gums and Stabilisers for the Food Industry 11
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Table of Contents

Market Overview; Structure, Characterization and Interactions; Rheological Aspects; Hydrocolloids in Real Food Systems; Interfacial Behaviour and Gelation of Proteins; New Materials; Hydrocolloids and Health; Subject Index.

About the Author

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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