The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field ofhydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterization of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information. TOC:Market Overview / Structure, Characterization and Interactions /Rheological Aspects / Hydrocolloids in Real Food Systems / InterfacialBehaviour and Gelation of Proteins / New Materials / Hydrocolloids andHealth / Subject Index.

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.

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.