World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
87
Citations
27411
World Ranking
2407
National Ranking
120

Peter A. Williams publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Peter A. Williams sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 474 publications — 87th percentile

87% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Peter A. Williams D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Peter A. Williams sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 87 D-Index — 87th percentile

87% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Peter A. Williams is affiliated with Glyndŵr University in the United Kingdom. Their work spans multiple areas within Agricultural and Biological Sciences and Materials Science, with a significant focus on Food Science, Materials Chemistry, and Plant Science among other subfields.

Their research topics include:

  • Polysaccharides Composition and Applications
  • Proteins in Food Systems
  • Polysaccharides and Plant Cell Walls
  • Food composition and properties
  • Seaweed-derived Bioactive Compounds
  • Crystallization and Solubility Studies
  • X-ray Diffraction in Crystallography

Frequent coauthors in their publications are:

  • Lingyu Han
  • Jixin Yang
  • Ruiyi Zhai
  • Bing Hu
  • Nuo Dong

Peter A. Williams has contributed extensively to several scientific journals. Their frequent publication venues include:

  • Food Hydrocolloids
  • The Cambridge Structural Database
  • International Journal of Biological Macromolecules
  • Medical Research Archives
  • Trends in Food Science & Technology

Among recent papers, key titles include:

  • Oilseeds beyond oil: Press cakes and meals supplying global protein requirements, 2020, published in Trends in Food Science & Technology
  • Pathways to sustaining tuna-dependent Pacific Island economies during climate change, 2021, published in Nature Sustainability
  • Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk, 2020, published in Food Hydrocolloids
  • The influence of pH and monovalent ions on the gelation of pectin from the fruit seeds of the creeping fig plant, 2020, published in Food Hydrocolloids
  • Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties, 2022, published in Food Hydrocolloids

Best Publications

  • Food Polysaccharides and Their Applications

    Alistair M. Stephen;Glyn O. Phillips;Peter A. Williams

  • Handbook of hydrocolloids.

    Glyn O. Phillips;Peter A. Williams

  • Gums and stabilisers for the food industry

    Glyn O. Phillips;Peter A. Williams;David J. Wedlock

  • Clay swelling — A challenge in the oilfield

    R.L. Anderson;I. Ratcliffe;H.C. Greenwell;P.A. Williams

  • Metabolism of toluene and xylenes by Pseudomonas (putida (arvilla) mt-2: evidence for a new function of the TOL plasmid

    Unknown

  • A review of recent developments on the regulatory, structural and functional aspects of gum arabic.

    A.M. Islam;G.O. Phillips;A. Sljivo;M.J. Snowden

  • The role of the proteinaceous component on the emulsifying properties of gum arabic

    R.C. Randall;G.O. Phillips;P.A. Williams

  • Metabolism of Benzoate and the Methylbenzoates by <i>Pseudomonas putida</i> ( <i>arvilla</i> ) mt-2: Evidence for the Existence of a TOL Plasmid

    Unknown

  • Multiple steps and critical behaviors of the binding of calcium to alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O Phillips;Katsuyoshi Nishinari

  • Emulsion stabilization using polysaccharide-protein complexes

    M Evans;Ian Ratcliffe;Peter A Williams

  • Antimony in the environment: knowns and unknowns

    Montserrat Filella;Peter A. Williams;Nelson Belzile

  • Physico-chemical characterisation of sago starch

    Fasihuddin B Ahmad;Peter A Williams;Jean-Louis Doublier;Sylvie Durand

  • Fractionation and characterization of gum from Acacia senegal

    R.C. Randall;G.O. Phillips;P.A. Williams

  • Introduction to food hydrocolloids.

    Peter A. Williams;Glyn O. Phillips

  • Review of the physico-chemical characteristics and properties of konjac mannan

    K. Nishinari;P.A. Williams;G.O. Phillips

  • Binding behavior of calcium to polyuronates : Comparison of pectin with alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O. Phillips;Katsuyoshi Nishinari

  • Hybrid density functional theory for π-stacking interactions : application to benzenes, pyridines, and DNA bases

    Mark P. Waller;Arturo Robertazzi;James A. Platts;David E. Hibbs

  • Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus).

    Mohammad Amin Mohammadifar;Seyed Mohammad Musavi;Amir Kiumarsi;Peter A. Williams

  • Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin

    C.L.O. Petkowicz;C.L.O. Petkowicz;L.C. Vriesmann;P.A. Williams

  • Extraction of chitin from prawn shells and conversion to low molecular mass chitosan

    Musarrat H. Mohammed;Peter A. Williams;Olga Tverezovskaya

  • Role of protein and ferulic acid in the emulsification properties of sugar beet pectin.

    Chee Kiong Siew;Peter A. Williams

  • Handbook of Food Proteins

    Glyn O. Phillips;Peter A. Williams

  • Elucidation of the Emulsification Properties of Sugar Beet Pectin

    Williams Pa;Sayers C;Viebke C;Senan C

  • Interaction of hydrophobically modified hydroxyethyl cellulose with various added surfactants

    R. Tanaka;J. Meadows;P. A. Williams;G. O. Phillips

  • Food Emulsions: Principles, Practice, and Techniques

    P. A. Williams

Frequent Co-Authors

Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
John F. Kennedy
John F. Kennedy University of Birmingham
Fang Zhong
Fang Zhong Jiangnan University
Peter V. Coveney
Peter V. Coveney University College London
John R. Mitchell
John R. Mitchell University of Nottingham
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Ian T. Norton
Ian T. Norton University of Birmingham
Dave E. Dunstan
Dave E. Dunstan University of Melbourne
Timothy J. Foster
Timothy J. Foster Campden BRI (United Kingdom)

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