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Informationen zum Autor 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. Klappentext A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science. Zusammenfassung A useful information source for researchers and other professionals in industry and academia! particularly those involved directly with food science. Inhaltsverzeichnis Part 1: The Food Hydrocolloids Trust Medal Lecture; Probing food structure; Part 2: Overview of Hydrocolloids; An overview of the structure - function relationships of hydrocolloids; Part 3: Biochemical, Chemical and Physicochemical Characterisation; The use of antibodies to characterise complex polysaccharides; Localising pectin in dairy products using direct immunostaining; Enzymatic analysis of - hybrid carrageenan; Distribution of kappa and iota structures in hybrid carrageenans; Another approach to pectin blockiness - use of partial polygalacturonase digestion; Fine structure modification of pectin - analytical characterisation and rheological implications; Characterising heterogeneity of plant polysaccharides using AFM; Influence of molecular structure imaged with AFM on the rheological behaviour of carrageenan in aqueous system in the presence or absence of cations; Interaction of sodium caseinate with kappa carrageenan studied by size exclusion -HPLC / MALS; Solution characteristics of malva nut gum extracted under alkaline conditions; Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied using capillary break-up; A unique method to characterise the suspension properties of gellan stabilised beverages; Vane yield stress of starch - carrageenan - skim milk systems; Part 4: Engineering Microstructure; Microstructure control for ingredient processing; Mixed biopolymer gelation: a route to versatile soft solids and complex gel microstructure; Microstructures designed to control the mechanical properties of mixed biopolymer gels; Effect of molar mass on the synergistic interaction between xanthan and galactomannan; Structural properties of high and low water kappa carragwwnan / gelatine mixtures; Effect of kappa carrageenan on konjac glucomannan gelation; Modification of gelling kinetics and elastic properties by nano structuring of alginate gels exploiting the properties of polyguluronate; The effect of soy protein on the aggregation behaviour of milk proteins during heating and acidification; Altered rheology of skim milk - waxy maize starch dispersions due to high pressure treatment; Effect of co-solutes on drying and rehydration of biopolymer networks; Microgel evaluation in model food systems; Encapsulation of food ingredients: Principles and applications for flavours; Determination of microvoids of maltodextrin with various DE by the dual sorption model; Arabinoxylan gels: structural, rheological and protein release properties; Part 5: Emulsions and Foams; Understanding the structure of adsorbed layers of food proteins in the presence of surfactant; Understanding the stabilising property of casein in heated milk protein emulsions; Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and pectin; Use...
