| Foreword | Phillips Hydrocolloids Research Ltd. and San-Ei Gen F.F.I., Inc. International Hydrocolloids Forum - Natural Hydrocolloid Emulsifiers Part I | Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |  |
| Feature Articles: Natural Hydrocolloid Emulsifiers (1) | Evolving Microstructure of Emulsions Containing Hydrocolloids:
Emulsion Breakdown Processes | Eric Dickinson | Procter Department of Food Science, University of Leeds |  |
| Kinetically Trapped Food Grade Nano-Emulsions | John V. Henry a)
William J. Frith b)
Peter J. Fryer a)
Ian T. Norton a) | a) Department of Chemical Engineering, University of Birmingham
b) Unilever R&D Colworth |  |
| Functionality of Natural Hydrocolloid Emulsifiers | Victor J. Morris | Institute of Food Research |  |
| Emulsifying Flavours into Beverages | Matthias Schultz
Rudolf Ringgenberg | Givaudan Schweiz AG, Science & Technology, Flavor Delivery |  |
| Hydrocolloids in Relation to Their Emulsification Activity - WPI/Hydrocolloid Complexes | Rachel Lutz
Hagit Pikarek
Abraham Aserin
Nissim Garti | Casali Institute of Applied Chemistry, Institute of Chemistry, Faculty of Science, The Hebrew University of Jerusalem |  |
| Surface and Interfacial Properties of Natural Hydrocolloid Emulsifiers | Oscar F. Castellani a)
Saphwan Al-Assaf b)
Monique Axelos a)
Glyn O. Phillips b,c)
Marc Anton a) | a) UR1268, Biopolymers Interactions Assemblies, INRA
b) Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
c) Phillips Hydrocolloids Research Ltd. |  |
| Emulsifying Properties of Mesquite Gum | Margyuerite Rinaudo a)
Francisco M. Goycoolea b)
Miguel A. Valdez c) | a) Centre de recherches sur les Macromolecules vegetales, CNRS
b) Laboratory of Biopolymers, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (C.I.A.D.,A.C.)
c) Departamento de Fisica and Posgrado en Materiales, Universidad de Sonora |  |
| Effect of Gum Arabic on the Gelation of Methylcellulose | Hyoe Hatakeyama a)
Tatsuko Hatakeyama b)
Glyn O. Phinips c,d) | a) Department of Environment and Biotechnology, Graduate School of Fukui University of Technology
b) Lignocel Research Ltd.
c) Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
d) Phillips Hydrocolloids Research Ltd. |  |
| Microencapsulating Properties of Acacia (sen) SUPER GUMTM | John Flanagan a,b)
Jiahong Su, Colm O'Brien b)
Brid O'Riordan b)
Harjinder Singh a)
Colum Dunne b) | a) Riddet Centre, Massey University
b) Glanbia Innovation Centre, Glanbia Nutritionals |  |
| Manufacture of Uniform Emulsions Using Membrane Emulsification Methods | Richard A. Williams
Qingchun Yuan
Nita Aryanti | Institute of Particle Science and Engineering, School of Process, Environmental and Materials Engineering, University of Leeds |  |
| Soluble Polysaccharide - Protein Electrostatic Complexes as Novel Emulsifiers | Tharshini Mahendran a)
Peter A. Williams a)
Glyn O. Phillips b,c)
Saphwan Al-Assaf b) | a) Centre for Water Soluble Polymers, North East Wales Institute
b) Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
c) Phillips Hydrocolloids Research Ltd. |  |
| Transglutaminase-Induced Cross-Linking of Sodium Caseinate and Gum Arabic | John Flanagan a,b)
Aiqian Ye b)
Harjinder Singh b) | a) Glanbia Innovation Centre, Glanbia Nutritionals
b) Riddet Centre, Massey University |  |
| Interaction of Pectin with Casein | C. G. (Kees) de Kruif a,b)
R. Hans Tromp a) | a) NIZO food research
b) Van't Hoff Laboratory, Debye Research Institute, Utrecht University |  |