Phillips, Glyn O.

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Nakauma, M., Funami, T., Noda, S., Ishihara, S., Al-Assaf, S., Nishinari, K., & Phillips, G. O. (2008) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

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Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Funami, T., Zhang, G., Hiroe, M., Noda, S., Nakauma, M., Asai, I., Cowman, M. K., Al-Assaf, S., & Phillips, G. O. (2007) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

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Hydrocolloid-food component interactions

Gao, Z., Fang, Y., Cao, Y., Liao, H., Nishinari, K., & Phillips, G. O. (2017) · Food Hydrocolloids

Polysaccharides Composition and ApplicationsProteins in Food Systems

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