Thermogleation of water-soluble chemically derivatised celluloses
Peter Anthony Williams
Properties and applications of a new, novel xanthan gum
Peter Anthony Williams
Thermal and Gelation Behaviour of Selectively Modified Celluloses
Peter Anthony Williams
Modification of soybean protein to improve functionality
Effect of ozonation on physicochemical, thermal and structural properties of wheat starches
Plenary Lecture:Texture design of dysphagia diets using polysaccharides
Peter Anthony Williams
Rheological, textural and sensory characteristics of Asian noodles containing oat meals
Acetylated gluetnins and their functional properties
The electrostatic interaction and complex formation between gum Arabic and bovine serum albumin
Optimization of Aqueous Extraction of Durian Seed Gum
Physical properties of hydrocolloid patches incorporating essential oils of Pinus sylvestris (pine) or Rosmarinus officinalis (rosemary)
Antioxidant properties of soya peptides
Rheological and physicochemical properties of chicken skin gelatin
Characterisation and Control of Fluid Gel Properties
Controlling the kinetics of phase separation in milk containing nutritionally significant beta-glucan concentrations
Structure as Related to Rheological, Textural Properties and Waterbinding of ?-Lactoglobulin/Xanthan Gum Electrostatic Gels in Associative Conditions
Pectin-Zein Hydrogel for delivery of Drug and Nutrient.
Hydrocolloid-wax coating of red pepper
Ability of Arabic and Tragacanth gums to stabilize orange oil-in-water beverage emulsions
Evaluating the potential of Nigeria food thickeners as sources of industrial hydrocolloids
Louis Nwokocha