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Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2018-05-01 , DOI: 10.1016/j.foodhyd.2017.07.035 Katsuyoshi Nishinari , Yapeng Fang , Nan Yang , Xaolin Yao , Meng Zhao , Ke Zhang , Zhiming Gao
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2018-05-01 , DOI: 10.1016/j.foodhyd.2017.07.035 Katsuyoshi Nishinari , Yapeng Fang , Nan Yang , Xaolin Yao , Meng Zhao , Ke Zhang , Zhiming Gao
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Abstract Some research activities at Phillips Hydrocolloids Research Centre in Wrexham, Wales and in Wuhan, China have been overviewed. Historical development in both laboratories is described. Most extensively studied topics, the relation between structure and physico-chemical properties of gum Arabic, alginates, konjac glucomannan, carrageenans, beta-lactoglobulins, protein-polysaccharide interactions have been highlighted.
更新日期：2018-05-01
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