Williams P.A., Phillips G.O. (Eds.) Gums and Stabilisers for the Food Industry

The Royal Society of Chemistry, 2008. — 599 p. — ISBN: 0854044612A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
The preparation of this Preface to the Proceedings of the 14th Gums and Stabilisers for the Food Industry Conference is this time a poignant undertaking. This Conference was special for me since I was awarded the Food Hydrocolloids Trust Medal after a session when many of my colleagues and my son Aled gave presentations. These were both personal and recalled work of by-gone days. So it is only fitting that I here thank all those who were involved in organising this session and for the Trustees in giving me this very special honour.
The high standard of the presentations is evident once again in this volume. There is no better way to learn about new developments in food hydrocolloids research than to brows in these volumes as they appear every two years. As I travel from country to country and lab to lab it is gratifying to see these volumes on the shelves, and to note the constant references to the papers published. This volume will again take the subject forward.
From the Contents
The Food Hydrocolloids Trust Medal Lecture
Novel Hydrocolloid Functionality
Sensory-Texture Relationships
Hydrocolloid Emulsifiers
Hydrocolloid and Health
Interactions in mixed hydrocolloid systems
Innovative Applications