G
Glyn O. Phillips
Researcher at Hubei University of Technology
Publications - 453
Citations - 19190
Glyn O. Phillips is an academic researcher from Hubei University of Technology. The author has contributed to research in topics: Gum arabic & Flash photolysis. The author has an hindex of 62, co-authored 453 publications receiving 16941 citations. Previous affiliations of Glyn O. Phillips include Cardiff University & Glyndŵr University.
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Reference BookDOI
Food Polysaccharides and Their Applications
TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.
BookDOI
Handbook of hydrocolloids.
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
Book
Gums and stabilisers for the food industry
TL;DR: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and micro-structural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan as mentioned in this paper.
Journal ArticleDOI
Soy proteins: A review on composition, aggregation and emulsification
TL;DR: In this paper, the effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found useful to improve the processing and final product.
Journal ArticleDOI
Utilization of bacterial cellulose in food
TL;DR: Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures as mentioned in this paper.