The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry present the latest research from leading experts in the field including:
- biochemical characterization
- the use of antibodies
- immunostaining and enzyme hydrolysis
-chemical and physicochemical characterization including rheological investigation and AFM studies
- engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles
- the role of biopolymers in the formation of emulsions and foams
- influence of hydrocolloids on organoleptic properties
- the application of hydrocolloids in foods and beverages
- health aspects.
The Food Hydrocolloids Trust Medal Lecture; Novel Hydrocolloid Functionality; Sensory-Texture Relationships; Hydrocolloid Emulsifiers; Hydrocolloids and health; Innovative Applications; Developments in Characterisation
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. Professor Glyn O. Phillips is Chairman of Research Transfer Ltd and Phillips Hydrocolloids Research Ltd. and a Consultant to numerous industrial companies and research institutes. He was Technical Adviser to the International Atomic Energy Agency. Formerly Executive Principal of the North East Wales Institute of Higher Education (NEWI), he was Professor of Chemistry at the University of Salford and is Visiting Professor at NEWI where the "Glyn O. Phillips Hydrocolloids Research Centre" is located. He is Chairman of The Cellucon Trust, the Gum and Stabilisers Conference Organising Committee and is editor of the journals: Food Hydrocolloids, Advances in Tissue Banking and the International Journal of Cell and Tissue Banking.