Peter A. Williams

Bio: Peter A. Williams is an academic researcher from Glyndŵr University. The author has contributed to research in topics: Gum arabic & Starch. The author has an hindex of 57, co-authored 249 publications receiving 13452 citations. Previous affiliations of Peter A. Williams include Osaka City University.

Food Polysaccharides and Their Applications

Abstract: Introduction, Alistair M. Stephen and Shirley C. Churms Starch: Structure, Analysis, and Application, Henry F. Zobel and Alistair M. Stephen Modified Starches, Otto B. Wurzburg Starch Hydrolysates, Paul H. Blanchard and Frances R. Katz Cellulose and Cellulose Derivatives, Donald G. Coffey, David A. Bell, and Alan Henderson Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid Agars, Norman F. Stanley Gelling Carrageenans, Lennart Piculell Alginates, Kurt Ingar Draget, Storker T. Moe, Gudmund Skjak-Braek, and Olav Smidsrod Inulin, Anne Franck Pectins: Structure, Functionality, and Uses, J.A. Lopes da Silva, and M.A. Rao Bacterial Polysaccharides, V.J. Morris Gums and Mucilages, Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms Chitosans, Kjell M. Varum and Olav Smidsrod Polysaccharides in Food Emulsions, George A. van Aken Polysaccharide Rheology and In-Mouth Perception, K. Nishinari Phase Behavior in Mixed Polysaccharide Systems, Vladimir Tolstoguzov Dietary Fiber, Andrew Chesson Genetic Engineering and Food Crops, Jennifer A. Thomson Detection and Determination of Polysaccharides in Foods, Yolanda Brummer and Steve W. Cui Index

Handbook of hydrocolloids.

Abstract: Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates. Frutafit-Inulin. The CRC Emulsifying Biopolymer.

Gums and stabilisers for the food industry

Abstract: 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 microstructural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume Solution properties of Brachystegia Eurycoma seed polysaccharide Studies on pomelo pectin: Characterisation and rheological properties Influence of storage on the water binding of pectin: Determination by DSC Effects of ball milling on the properties of colored rice bran Thickening properties of corn fiber gum with other carbohydrate polymers Non-linear dynamic viscoelasticity of xanthan gum solutions Effect of guar gum on 'weak gel' rheology of microdispersed oxidised cellulose (MDOC) Properties of weak LMA-pectin and alginate - gels Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels Compression test of food gels on an artificial tongue and its comparison with sensory tests Protein stabilised submicron emulsions The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods Okra extracts as emulsifiers for acidic emulsions Functional properties of hydrophobically modified inulin Stabilisation of foams by whey protein gel particles Ethocel for oil structuring in food applications Use of polysaccharides as stabilisers for specialised oxygen cocktails Hydrocolloids as edible or active packaging materials Design of colloidal foods for healthier diets Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions Interactions between hydrocolloids and bile salts during human digestion of emulsions Synergistic roles of alginates and -glucans in gastric raft formulations Comparison of two tests used for the classification of food thickeners in the management of dysphagia Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies Development of a dairy dessert with functional properties

Fast parallel algorithms for short-range molecular dynamics

Abstract: Three parallel algorithms for classical molecular dynamics are presented. The first assigns each processor a fixed subset of atoms; the second assigns each a fixed subset of inter-atomic forces to compute; the third assigns each a fixed spatial region. The algorithms are suitable for molecular dynamics models which can be difficult to parallelize efficiently—those with short-range forces where the neighbors of each atom change rapidly. They can be implemented on any distributed-memory parallel machine which allows for message-passing of data between independently executing processors. The algorithms are tested on a standard Lennard-Jones benchmark problem for system sizes ranging from 500 to 100,000,000 atoms on several parallel supercomputers--the nCUBE 2, Intel iPSC/860 and Paragon, and Cray T3D. Comparing the results to the fastest reported vectorized Cray Y-MP and C90 algorithm shows that the current generation of parallel machines is competitive with conventional vector supercomputers even for small problems. For large problems, the spatial algorithm achieves parallel efficiencies of 90% and a 1840-node Intel Paragon performs up to 165 faster than a single Cray C9O processor. Trade-offs between the three algorithms and guidelines for adapting them to more complex molecular dynamics simulations are also discussed.

Cellulose nanocrystals: chemistry, self-assembly, and applications.

Abstract: Cellulose constitutes the most abundant renewable polymer resource available today. As a chemical raw material, it is generally well-known that it has been used in the form of fibers or derivatives for nearly 150 years for a wide spectrum of products and materials in daily life. What has not been known until relatively recently is that when cellulose fibers are subjected to acid hydrolysis, the fibers yield defect-free, rod-like crystalline residues. Cellulose nanocrystals (CNs) have garnered in the materials community a tremendous level of attention that does not appear to be relenting. These biopolymeric assemblies warrant such attention not only because of their unsurpassed quintessential physical and chemical properties (as will become evident in the review) but also because of their inherent renewability and sustainability in addition to their abundance. They have been the subject of a wide array of research efforts as reinforcing agents in nanocomposites due to their low cost, availability, renewability, light weight, nanoscale dimension, and unique morphology. Indeed, CNs are the fundamental constitutive polymeric motifs of macroscopic cellulosic-based fibers whose sheer volume dwarfs any known natural or synthetic biomaterial. Biopolymers such as cellulose and lignin and † North Carolina State University. ‡ Helsinki University of Technology. Dr. Youssef Habibi is a research assistant professor at the Department of Forest Biomaterials at North Carolina State University. He received his Ph.D. in 2004 in organic chemistry from Joseph Fourier University (Grenoble, France) jointly with CERMAV (Centre de Recherche sur les Macromolecules Vegetales) and Cadi Ayyad University (Marrakesh, Morocco). During his Ph.D., he worked on the structural characterization of cell wall polysaccharides and also performed surface chemical modification, mainly TEMPO-mediated oxidation, of crystalline polysaccharides, as well as their nanocrystals. Prior to joining NCSU, he worked as assistant professor at the French Engineering School of Paper, Printing and Biomaterials (PAGORA, Grenoble Institute of Technology, France) on the development of biodegradable nanocomposites based on nanocrystalline polysaccharides. He also spent two years as postdoctoral fellow at the French Institute for Agricultural Research, INRA, where he developed new nanostructured thin films based on cellulose nanowiskers. Dr. Habibi’s research interests include the sustainable production of materials from biomass, development of high performance nanocomposites from lignocellulosic materials, biomass conversion technologies, and the application of novel analytical tools in biomass research. Chem. Rev. 2010, 110, 3479–3500 3479

Polymer Data Handbook

Abstract: Polymers are the compounds that includes platics, artificial fibers, rubber, cellulose, and many other materials, including coatings and adhesives. This book presents key data on approximately 200 important polymers currently in industrial use or under study in industrial or academic research. No other single source covers so many polymers or offers such a depth of data. The book standardizes and makes accessible a wealth of essential data for students, teachers, researchers, and other professionals in chemistry and chemical engineering.