Professional Hydrocolloids Book from C.H.I.P.S.

Gums and Stabilisers for the
Food Industry 15

edited by P.A. Williams

Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Some of the key topics covered in the book include:

  • formulating biofunctionality into foods
  • the impact of physical and chemical structures on biofunctionality
  • technofunctionality of hydrocolloids and theory impact on food structure
  • innovations and future opportunities
  • emulsification, encapsulation and controlled delivery and crossing the food/non-food divide


Structure and Characterisation

  • Pectic oligosaccharides
  • Tailoring pectin with specific shape, composition and esterification pattern
  • Flaxseed gum from flaxseed hulls: Extraction, fractionation, physicochemical and functional characterisation
  • Thermal characterisation of fish gelatine extracted from surimi processing by-products
  • Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties
  • Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch
  • Freezing bound water restrained by gum Arabic
  • Polysaccharide ultrasonication - beyond depolymerisation
  • Application of the coupling model to the relaxation dynamics of polysaccharide/co-solute systems
  • Numerical computation of relaxation spectra from mechanical measurements in biopolymers


  • Technofunctionality of hydrocolloids and their impact on food structure
  • Microbubbles with protein coats for healthy food: Air filled emulsions
  • Viscosity development during competitive hydration of starch and hydrocolloids
  • Evidence of inerations between whey proteins and mucin
  • Rheological properties of ozonated pectin dispersions
  • Production and rheological properties of low-acyl gellan gum fluid gels induced by sodium and calcium ions
  • Effect of sugars on low acyl gellan gels
  • The effect of K+, Ca2+ and their mixtures on low acyl gellan gels
  • Rheological properties of Plantago Ovata L. as a function of concentration, temperature and pH
  • Effect of NaCl, CaCl2 and Na2HPO4 on rheological properties of seed husk of Plantago ovata L.
  • Rheology of Balangu Sharazi seed gum
  • Formation of "weak gel" networks by konjac glucomannan in mixtures with sucrose, glucose or fructose

Mixed Hydrocolloid Systems

  • Protein-polysaccharide complexes: from basics to food applications
  • Milk proteins and pectins - compatibility and conjugation
  • Effect of whey protein type and xanthan gum on the rheological properties and emulsion stability of the final mixtures
  • Phase equilibria and rheological behaviour of polysaccharide aqueous solutions with sugar
  • Influence of preparation method on the quality of xanthan-locust bean gum mixed gels

Food Applications

  • Industry requirements for hydrocolloids in beverage emulsions
  • Dynamic rheological study on O/W emulsions as affected by polysaccharide interactions using a mixture design approach
  • Impact of water on flavour delivery systems
  • Stability of low fat starch-based dairy desserts with inulin addition
  • Physical and antimicrobial properties of enzyme-modified starch-based films incorporated with garlic oil
  • Effects of ultraviolet treatment on the mechanical and physical properties of edible film from sago and mung bean flour
  • Application of sugar beet pulp as dough and bread improver
  • Improving the quality of pasta using hydroxypropylmethyl cellulose, gluten and blended wheat flour
  • An investigation on the functional properties of carboxymethyl cellulose produced from sugar beet pulp

Hydrocolloids and Health

  • Dietary fibre and satiety - not all fibre is alike
  • Physico-chemical properties of hydrocolloids determine its appetite effects
  • The impact of prebiotic fructans on health with a focus on appetite and body weight
  • Engineering interfacial structures to moderate satiety
  • Modelling of physical processes in the small intestine
  • Characterising the effects on interfacial structures during simulated human digestion of emulsions
  • Pectin-galectin 3 interactions: molecular origins of bioactivity
  • A comparataive study of iota carrageenan, kappa carrageenan and alginate as tissue engineering scaffolds
  • Structural properties of non aqueous ethyl cellulose systems used in topical drug delivery
  • Physically cross-linked hydrogel from carboxymethylated curdlan prepared by freeze-thaw techniques
  • Preparation of CMC acid gel and its applications


click here to see books of related interest


Gums and Stabilisers for the Food Industry 14
edited by P.A. Williams
2010 • 440 pages • $208.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2015 Culinary and Hospitality Industry Publications Services