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.
Food Hydrocolloids – Elsevier
Published: May 1, 2018
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
All the latest content is available, no embargo periods.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud