Glyn O. Phillips

Utilization of bacterial cellulose in food

Zhijun Shi, Yue Zhang, Glyn O. Phillips et al. · Food Hydrocolloids · 2013 · 568 citations

Bacterial Cellulose, Food Microbiology, Microbial Ecology +5

Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · The Journal of Physical Chemistry B · 2007 · 415 citations

Critical Behaviors, Egg-box Dimers, Biochemistry +11

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 300 citations

Food Chemistry, Soybean Soluble Polysaccharide, Food Colloid +8

Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

Huiling Kong, Jixin Yang, Yifeng Zhang et al. · International Journal of Biological Macromolecules · 2014 · 288 citations

Chemical Engineering, Antioxidant Properties, Chemistry +1

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

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · Carbohydrate Polymers · 2007 · 288 citations

Medicine, Biophysics, Biomolecular Engineering +1