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Chemistry

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

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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