Glyn O. Phillips

Utilization of bacterial cellulose in food

Zhijun Shi, Yue Zhang, Glyn O. Phillips et al. · Food Hydrocolloids · 2013 · 579 citations

Agriculture, Biotechnology, Food Science +12

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 · 421 citations

Natural Sciences, Biochemistry, Biophysics +13

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 · 304 citations

Agriculture, Food Science, Food Chemistry +16

Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

Huiling Kong, Jixin Yang, Yifeng Zhang et al. · International Journal of Biological Macromolecules · 2014 · 294 citations

Natural Sciences, Chemistry, Food Chemistry +11

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

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · Carbohydrate Polymers · 2007 · 289 citations

Natural Sciences, Biochemistry, Biophysics +5