Prof. Peter A. Williams - Recent Publications

Publications since 2000

Books

"Gums and Stabilisers for the Food Industry 10" (eds Williams, P. A. and Phillips G.O.) Royal Society of Chemistry, Cambridge UK (2000).

“Handbook of  Hydrocolloids” (eds Phillips G.O. and Williams P.A.) Woodhead Publishing Ltd. Cambridge (2000)

‘Cellulosic pulps, fibres, and materials’ eds Kennedy J.F., Phillips, G.O., Williams, P.A. and Lonnberg, B. woodhead Publishing Ltd (2000)

"Gums and Stabilisers for the Food Industry 11" (eds Williams, P. A. and Phillips G.O.) Royal Society of Chemistry, Cambridge UK (2002).

“Hyaluronan” Vol 1 Chemical Biochemical and Biological Aspects (eds Keenedy, J.F., Phillips, G.O., Williams, P.A. and Hascall, V.C.) Woodhead Publishing Ltd (2002)

“Hyaluronan” Vol 2 Biomedical, Medical and Clinical Aspects (eds Keenedy, J.F., Phillips, G.O., Williams, P.A. and Hascall, V.C.) Woodhead Publishing Ltd (2002)

"Gums and Stabilisers for the Food Industry 12" (eds Williams, P. A. and Phillips G.O.) Royal Society of Chemistry, Cambridge UK (2004).

"Gums and Stabilisers for the Food Industry 13" (eds Williams, P. A. and Phillips G.O.) Royal Society of Chemistry, Cambridge UK (2006).

‘Food Polysaccharides and their applications’ 2nd edition eds Stephen, A.M., Phillips, G.O. and Williams, P.A. CRC Press Taylor and Francis Group Boca Raton (2006)

‘Handbook of industrial water soluble polymers’ ed Williams, P.A. , Blackwell Publishing Ltd, Oxford (2007)

"Gums and Stabilisers for the Food Industry 1" (eds Williams, P. A. and Phillips G.O.) Royal Society of Chemistry, Cambridge UK (2008).

Papers

Williams, P.A. and Phillips, G.O., “Gum arabic: production, structure and physico-chemical properties, physiological effects, safety and food applications” Handbook of dietary Fibre in Functional Food Development” ed S. Sungsoo Cho, Marcel Dekker pp675-694 (2001).

Williams,P.A., Idris, O.H.M. and Phillips, G.O., “Structural evaluation of gum from Acacia senegal (gum arabic)” in “Cell development biology of arabinogalactan proteins” eds. Nothnagel, E.A., Bacic, A., and Clarke, A.E. Elsevier Academic/Plenum Press Publishers NY pp241 – 252 (2000)

Williams,P.A.and Ahmad, F.B. “Effect of dextran on the thermal and rheological properties of sago starch” in “Hydrocolloids 2. Fundamentals and applications in food, biology and medicine” ed Nishinari, K. Plenum Press pp165-175 (2000).

Williams, P.A. and Phillips G.O. “Introduction to hydrocolloids” in “Handbook of hydrocolloids” Phillips G.O. and Williams P.A. eds Woodhead Publishing Ltd Cambridge pp 1-19 (2000).

Williams, P.A. and Phillips G.O. “Gum arabic” in “Handbook of hydrocolloids” Phillips G.O. and Williams P.A. eds Woodhead Publishing Ltd Cambridge  pp 155-168 (2000).

Williams, P.A. and Phillips, G.O “ Gums: properties of individual gums” in “Encyclpaedia of Food Sciences and Nutrition” Caballero B., Trugo L.C. and Finglas P.M. eds Academic Press pp2992-3002 (2003).

Williams, P.A. and Phillips, G.O “ Gums: food uses” in “Encyclpaedia of Food Sciences and Nutrition” Caballero B., Trugo L.C. and Finglas P.M. eds Academic Press pp3001-3008 (2003).

Milas M., Rinaudo M., Roure, I., Al-Assaf, S. Phillips, G.O. and Williams, P.A. “ Comparative rheological behaviour of hyaluronan from bacterial sources with cross-linked hyaluronan (Hylan) in aqueous solution” Biopolymers 59 191-204 (2001).

Ahmad, F.B. and Williams, P.A. “Effect of galactomannans on the thermal and rheological properties of sago starch” J.Fd Sci and Agriculture 49 3 1578-1586 (2001).

Viebke, C and Williams, P.A.’Determination of molecular mass distribution of kappa carrageenan and xanthan using asymmetrical flow field flow fractionation’ Food Hydrocolloids 14 265-270 (2000)

Viebke C. and Williams, P.A. ‘The influence of temperature on the characterisation of water soluble polymers using asymmetric flow field flow fractionation coupled to mutiangle laser light scattering’ Analytical Chemistry 72 3896-3901 (2000)

Sato, T., Narita, T., Mikawa, Y. Dobashi, T, Takigami, S. and Williams, P.A. ‘ Effect of hydroxypropylmethylcellulose on lower critical solution temperature’ Trans Materials Research Soc. Japan. 25 755-756 (2000)

Al Assaf S. Meadows J. Phillips G.O. Williams P.A. and parsons B.J. ‘The effect of hydroxyl radicals on the performance of hylan and hyaluronan’ Int. J. Biol. Macromol. 27 337-348 (2000)

Pelletier E. Viebke C. Meadows J. and Williams P.A. ‘Solution rheology of kappa carrageean in the ordered and disordered conformations’ Biomacromolecules 2 946-951 (2001)

Pelletier E. Viebke C. Meadows J. and Williams P.A. ‘A rheological study of the order-disorder conformational transition of xanthan gum’ Biopolymers 59 339-346 (2001)

Al Assaf S., . Williams P.A. and Phillips G.O. ‘Molecular characterisation of hyaluronan and Hylan using GPC – MALLS and asymmetrical flow field flow fractionation’ in Hyaluronan 2000 eds Kennedy J.F., Phillips, G.O. and Williams P.A. Woodhead Publishing Ltd. Vol 1 55-66 (2002)

Ahmad, F.B. and Williams, P.A. “Effect of galactomannans on the thermal and rheological properties of sago starch” J.Fd Sci and Agriculture 49 3 1578-1586 (2001)

Williams P.A. and Mitchell D. “ Konjac mannan; a new soft option” Soap, Perfumary Cosmetics April (2001)

Ahmad, F.B. and Williams, P.A “Gelatinisation properties of sago starch in the presence of salts” in ‘Gums and Stabilisers for the Food Industry 11’ eds Williams, P.A. and Phillips, G.O. Royal Society of Chemistry Cambrige UK pp145-157 (2002)

Williams, P.A. and Phillips G.O., ‘The use of hydrocolloids to improve food texture’ in ‘Texture in Food’ Vol 1 Semi-solid foods ed McKenna B.M. Woodhead Publushing Ltd pp 251-274 (2003)

Takahashi R., Al Assaf, S.,  Williams, P.A., Okamoto A. and Kubota K. “Asymmetrical flow field flow fractionation with on-line MALLS with application to wormlike chain analysis of weakly stiff polymer chains” Biomacromolecules 4 404-409 (2003).

Velez G, Fernandez, M.A., Munoz J., Williams, P.A. and English RJ “The role of hydrocolloids on the creaming of oil-in-water emulsions” J.Agric. & Fd Chem.51 265-269 (2003)

Robinson S. and Williams, P.A. “Inhibition of protein adsorption onto silica by PVP” Langmuir 18 8743-8748 (2002)

Pelletier, E., Viebke C. Meadows J. and Williams, P.A. “Dilute polyacrylamide solutions under uniaxial extensional flow” Langmuir 19 559-565 (2003)

Williams, P. A. ‘Surfactant – water borne polymer interactions in coating applications’ in ‘Surfactants in polymers, coatings, inks and adhesives’ ed Karsa, D.R., Sheffield Academic Press (2003).

Williams, P.A., Hickey, M. and Mitchell, D. ‘Fluid gels based on natural polymers for cosmetic applications’ Cosmetics and Toiletries 118 8 51-58 (2003)

Al Assaf, S., Katayama, T. , Phillips, G.O., Sasaki, Y. and Williams, P.A. ‘Quality control of gum arabic’ Foods and Food Ingredients Journal of Japan 208 10 771-780 (2003).

Al-Assaf, S., Phillips, G.O., Williams, P.A. Takigami, S., Dettmar, P. and Havler, M. ‘ Molecular weight, tertiary structure, water binding and coloin behaviour of isaghula hust fibre’ Proceedings of the Nutrition Society 52 1-6 (2003)

Al Assaf, S. Phillips, G.O. and Williams, P.A. ‘Studies on acacia exudate gums. Part I: the molecular weight of Acacia gum exudate. Food Hydrocolloids 19 647-660 (2005)

Al Assaf, S. Phillips, G.O. and Williams, P.A. ‘Studies on acacia exudate gums. Part II: Molecular weight comparison of the Vulgares and Gummiferae series of Acacia gums’, Food Hydrocolloids 19 661-668 (2005)

Hassan, E. A., Al Assaf, S. Phillips, G.O. and Williams, P.A. ‘Studies on acacia gums. Part III: Molecular weight characteristics of Acacia seyal var. seyal and Acacia seyal var. fistula’ Food Hydrocolloids 19 669-678 (2005)

Siddig, N. E., Osman, M.E., Al Assaf, S. Phillips, G.O. and Williams, P.A. ‘Studies on acacia gums. Part IV: Distribution of milecular components in Acacia seyal in relation to Acacia senegal’, Food Hydrocolloids 19 679-686 (2005)

Flindt, C., Osman, M.E., Al Assaf, S. Phillips, G.O. and Williams, P.A. ‘Studies on acacia gums. Part V: Structural featurescof Acacia seyal’, Food Hydrocolloids 19 687-702 (2005)

Middleton, H., English, R.J., Williams, P.A. and Broze, G. ‘Interaction of sodium dodecyl sulphate with methylacrylate-PEG comb copolymers’ Langmuir, 21 5174-5179 (2005)

Ratcliffe, I., Williams, P.A., English, R.J. and Meadows, J., ,Small deformation measurements of transient gels using vane rherometry’ Gums and Stabilisers for the Food Industry 12 eds Williams, P.A. and Phillips, G.O. Royal Society of Chemistry Special Publication No. 294 pp360 (2004)

Williams, P.A., Sayers, C., Viebke, C., Senan,C., Mazoyer, J. and Boulenguer, P. ‘Elucidation of the emulsification properties of sugar beet pectin’ J. Agric. and Food Chem. 53 3592-3597 (2005)

Williams, P.A. ‘Gelling agents’ in Handbook of water soluble polymers’ ed. Williams,P.A. Blackwell Publishing Ltd, pp 73-97 (2007)

Williams, P.A. ‘Introduction to water soluble polymers’ in Handbook of water soluble polymers’ ed. Williams, P.A.,  Blackwell Publishing Ltd, pp 73-97 (2007)

Chee Kiong Siew, Williams, P.A. and Young, N.W.G., ‘New insights into the mechanism of gelation of alginate and pectin: charge annihilation and reversal mechanism’ Biomacromolecules 6 963-969 (2005)

Ratcliffe, I., Williams, P.A., Viebke,C. and Meadows, J. ‘Physicochemical characterization of konjac glucomannan’ Biomacromolecules 6 1977-1986 (2005)

Williams, P.A., Phillips, G.O., Stephen, A.M. and Churms, S.C. ‘Gums and mucilages’ in Food Polysaccharides and their applications eds  Stephen, A.M., Phillips, G.O. and Williams, P.A. CRC Press Taylor and Francis Group pp 455 -495 (2006)

Williams, P.A. and Mitchell, D. ‘Thickening cosmetic formulations naturally’  Peronal Care, pp21-25 November (2004)

Williams, P.A. and Phillips, G.O. ‘Physicochemical Characterisation of gum Arabic arabinogalactan protein complex’ Foods and Food Ingredients Journal of Japan 211 3 181- 188 (2006).

Mohammadifar, M.A., Musavi, S.M., Kiumarsi, A. and Williams,P.A. ‘Solution properties of tragacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus)’ Int J. Biol. Macromols. 38 31-39 (2006)

Hough, R.L., English, R., Williams, P.A. and Heaton, J. ‘Extensional rheology of poly(acrylamide) and hydroxypropyl cellulose studied using capillary break-up’ in Gums and Stabilsers for the food Industry 13 eds Williams, P.A. and Phillips, G.O. Royal Society of Chemistry Special Publication No. 303 pp132-143 (2006)

Fang, Y. Al-Assaf, S., Phillips, G.O., Nishinari, K., Funami T., Williams, P.A. and L. Li ‘Multiple steps and critical behaviours of the binding of calcium to alginate’ J. Phys. Chem. B 111 2456-2462 (2007)

Mahendran, T., Williams, P.A., Phillips, G.O. and Al-Assaf, S. ‘Soluble polysaccharide – protein complexes as novel emulsifiers’ Foods and Food Ingredients Journal of Japan 213 271-274 (2008).

Elmanan, M., Al-Assaf, S. Phillips, G.O. and Williams, P.A., ‘Studies on exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal.’ Food Hydrocolloids 22 682-689 (2008).

Fasihuddin, B.A. and Williams, P.A. ‘Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights. In Gums and Stabilisers for the Food Industry 14 eds Williams, P.A. and Phillips, G.O. Royal Society of Chemistry Special Publication (2008)

Mohammadifar, M.A., Musavi, S.M. and Williams, P.A. ‘Study of complex coacervation between beta lactoglobulin and tragacanthin (soluble part of gum tragacanth)’ Milchwissenschaft 62 (4) 389-393 (2007)

Blanchard, R.-L., Williams, P.A., English, R.J., Rose, S.A., Lyons, L. and Whitehead, M. ‘The influence of the extensional viscosity of very low concentrations of high molecular mass water-soluble polkymers on atomization and droplet impact’ Pest Management Science 64 497-504 (2008)

Siew, Chee Kiong and Williams, P.A. ‘Role of protein and ferulic acid in the emulsification properties of sugar beet pectin’ J. Agric and Food Chemistry 56 4164-4171 (2008)

Mahendran, T., Williams, P.A., Phillips, G.O. and Al-Assaf, S. ‘New insights into the structural characteristics of gum arabic’ J. Agric. and Food Chemistry 56 9269-9276 (2008)

Siew, Chee Kiong and Williams, P.A. ‘Emulsification properties of sugar beet pectin’ in Gums and Stabilisers for the Food Industry 14’ Williams, P.A. and Phillips, G.O. eds Royal Society of Chemistry Publishers Cambridge  (2008) p257-263

Siew, Chee Kiong, Williams, P.A., Cui, S.W. and Wang, Q. ‘ Characterisation of the surface-active components of sugar beet pectin and the hydrodynamic thickness of the adsorbed pectin layer’ J. Agric. and Fd Chem. 56 17 8111-8120 (2008)

Williams, P.A. and Phillips G.O. “Introduction to food hydrocolloids” in “Handbook of hydrocolloids” Phillips G.O. and Williams P.A. eds Woodhead Publishing Ltd Cambridge  (in press).

Williams, P.A. and Phillips G.O. “Gum arabic” in “Handbook of hydrocolloids” Phillips G.O. and Williams P.A. eds Woodhead Publishing Ltd Cambridge  (in press).

Nwokocha, L.M. and Williams, P.A., ‘Isolation and rheological characteristion of Mucuna flagellipes seed gum’ Food Hydrocolloids (in press)

Nwokocha, L.M. and Williams, P.A., ‘Some properties of white and yellow plantain (Musa paradisaica, Normalis) starches’ Carbohydrate Polymers (in press).

Nwochka, L.M., Aviara, N.A., Senan, C, and Williams, P.A.   ‘A comparative study of some properties of cassava (Manihot esculents, Crantz) and cocoyam (Colocasia esculenta, Linn ) starches’ Carbohydrate Polymers (in press)