Gums and Stabilisers for the Food Industry 9

  • ID: 4579912
  • Book
  • 434 Pages
  • Elsevier Science and Technology
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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.

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Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments.
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Williams, P APeter A. Williams is a director of the Centre for Water Soluble Polymers.
Phillips, Glyn O.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.
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