Glyn O. Phillips - Concepedia

Author

Glyn O. Phillips

Also Known As

Fatang Jiang, GLYN O. PHILLIPS, Glyn O Phillips, Glyn O. PHILLIPS, Glyn O. Phillips, Glyn Owen Phillips, Glyn Phillips, Glyn. O. Phillips, Glyn.O. Phillips, Katsuyoshi Nishinari

457

Publications

16.6K

Citations

H-Index

186

Concepts

All Affiliations

Wrexham University Hubei University of Technology Philips (United Kingdom)Agriculture and Agri-Food Canada State Key Laboratory of Food Science and Technology

About

Glyn O. Phillips is an author at Wrexham University specializing in engineering, biochemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	38	85	4.1K
2	Medicine	30	49	3.4K
3	Health Sciences	25	34	2.1K
4	Natural Sciences	21	35	1.8K
5	Public Health	5	5	351

Glyn O. Phillips

210

Publications

12.2K

Citations

H-Index

Page 1

	Year	Citations
Utilization of bacterial cellulose in food Zhijun Shi, Yue Zhang, Glyn O. Phillips, Food Hydrocolloids Bacterial CelluloseFood MicrobiologyMicrobial EcologyFood BioprocessingMicrobiology	2013	568
Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips, The Journal of Physical Chemistry B Critical BehaviorsEgg-box DimersBiochemistryNatural SciencesBiomineralization	2007	415
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, Food Hydrocolloids Food ChemistrySoybean Soluble PolysaccharideFood ColloidBiomanufacturingSugar Beet Pectin	2007	300
Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles Huiling Kong, Jixin Yang, Yifeng Zhang, International Journal of Biological Macromolecules Chemical EngineeringAntioxidant PropertiesChemistrySelenium Deficiency	2014	288
Binding behavior of calcium to polyuronates: Comparison of pectin with alginate Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips, Carbohydrate Polymers MedicineBiophysicsBiomolecular EngineeringExtracellular Matrix	2007	288
Structural modifications of sugar beet pectin and the relationship of structure to functionality Takahiro Funami, Makoto Nakauma, Sayaka Ishihara, Food Hydrocolloids Food ChemistryBiosynthesisSugar Beet PectinEngineeringBiochemistry	2009	237
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin Takahiro Funami, Guoyan Zhang, Mika Hiroe, Food Hydrocolloids Food ChemistryFood ColloidSugar Beet PectinBiochemistryGlycobiology	2006	219
Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology Hojjat Karazhiyan, Seyed Mohammad Ali Razavi, Glyn O. Phillips Food Hydrocolloids Solvent ExtractionExtractive MetallurgyEngineeringSeparation ScienceEnvironmental Engineering	2010	209
Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time Hojjat Karazhiyan, Seyed Mohammad Ali Razavi, Glyn O. Phillips, Food Hydrocolloids Food ColloidBotanyRheological PropertiesSeed ExtractRheological Property	2009	171
New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum Ji Young Kang, Steve W. Cui, Jie Chen, Food Hydrocolloids Food ChemistryGum GhattiBotanyNew StudiesPolysaccharide	2011	153

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