Glyn O. Phillips Hydrocolloids Research Centre

Publications

A major objective is to contribute to the scientific literature in the subjects under investigation. A selection of the publications which have emerged from the Centre and its academic associates is available below:

1. Xiaobei Li, Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari, Saphwan Al-Assaf, Glyn O. Phillips. "Rheological properties of gum arabic solution: From Newtonianism to thixotropic". Food Hydrocolloids, 2011, 25, 293-298.

2. S. Gulrez, S. Al-Assaf, G. O. Phillips. Characterisation and Radiation Modification of Carrageenan in the Solid State. In “ Radiation Processing Technology Applications”, Khandal, R.K., Niyogi, U.Uk, Eds. SRI Publication, 1^st Edition 2010, pp 519-532.

3. Zainon Othman, S. Al-Assaf, Osman Hassan (2010). Molecular characterization of sago starch using GPC-MALS.  Sains Malaysiana 39, 969-973.

4. Oscar Castellani, Dominique Guibert, Saphwan Al-Assaf , Monique Axelos, Glyn  O. Phillips, Marc Anton^. Emulsifying properties and interfacial characteristics of conventional  Acacia senegal (Acacia senegal (L.) Willd. var. senegal and after maturation (Acacia (sen) SUPER GUM^TM). Food Hydrocolloids 2010, 193-199.

5. Oscar Castellani, Saphwan Al-Assaf , Monique Axelos, Glyn O. Phillips, Marc Anton. Natural Hydrocolloids with Emulsifying Capacity. Part 2 – Adsorption Properties at n-Hexadecane – Water Interface. Food Hydrocolloids 2010, 24, 121-130.

6. Oscar Castellani, Cédric Gaillard, Véronique Vié, Saphwan Al-Assaf, Monique Axelos, Glyn O. Phillips, Marc Anton. Natural Hydrocolloids with Emulsifying Capacity. Part 3 – Adsorption and Structural Properties at the Air – Water Surface. Food Hydrocolloids 2010, 24, 131-141.

7. Yapeng Fang, Saphwan Al-Assaf, Glyn O. Phillips, Katsuyoshi Nishinari, Peter A. Williams. "Interaction of Gum Arabic with Fatty Acid Studied Using Electron Paramagnetic Resonance". Biomacromolecules, 2010, 11, 1398-1405.

8. Al-Assaf, S. Sakata, M., McKenna, C., Aoki, H. and Phillips, G.O. (2009), ’Molecular associations in acacia gums’, Structural Chemistry Vol.20, pp.325-336.

9. Fang, Y., Al-Assaf, S., Phillips, G.O., Nishinari, K., Funami, T. and Williams, P.A. (2009), ‘Participation of Ions in Promoting Intermolecular Associations of Cell Wall Polysaccharides’, Structural Chemistry, Vol.20, pp.317-324.

10. Li, X., Fang, Y., Al-Assaf, S, Phillips, G.O., Nishinari, K. and Zhang, H. (2009), ‘Rheological Studies of Gum Arabic Solutions: Interpretation Based on Molecular Self-association’, Food Hydrocolloids, Vol.23, pp.2394-2402.

11. Karazhiyan, H., Razavi, S., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K. and Farhoosh, R., (2009) ‘Rheological Properties of Lepidium Sativum Seed Exact as a Function of Concentration, Temperature, and Time’. Food Hydrocolloids, Vol.23, pp.2062-2068.

12. Funami, T., Fang, Y., Noda, S., Nakamura, M., Ishihara, S., Draget, K.I., Al-Assaf, S., Nishinari, K. and Phillips, G.O. (2009), ‘Rheological Properties of Sodium Alginate in an Aqueous System during Gelation in Relation to Calcium Binding and Microscopic Super-Molecular Structure’. Food Hydrocolloids, Vol.23, pp.1746-1755.

13. Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K. and Phillips, G.O. (2009), 'Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behaviour in aqueous systems in the presence of sodium chloride'. Food Hydrocolloids , Vol.23, pp.548-554.

14. Mona Elmanan, Saphwan Al-Assaf, Glyn.O. Phillips, Peter.A. Williams. Studies on Acacia exudate gums: Part VI Interfacial rheology of Acacia senegal and Acacia seyal. Food Hydrocolloids 22 (2008) 682–689.

15. Al-Assaf, S. and Phillips, G. O. (2008). Characterization and prediction of emulsification performance of Acacia gums. Liquid Chromatography Gas Chromatography North America 26(2), 196-200.

16. Yapeng Fang, Saphwan Al-Assaf, Glyn O. Phillips, Katsuyoshi Nishinari, Takahiro Funami, and Peter A. Williams. "Binding Behavior of Calcium to Polyuronates. Part II. Comparison of Pectin with Alginate". Carbohydrate Polymers, 2008, 72, 334-341.

17. Yapeng Fang, Saphwan Al-Assaf, Makoto Sakata, Glyn O. Phillips, Matthias Schultz, and Vivianne Monnier. "Origin and Thermodynamic Properties of the Instability of Synthetic Azo Colorants in Gum Arabic Solutions". Journal of Agricultural and Food Chemistry, 2007, 55, 9274-9282.

18. S. Al-Assaf, Jesus Cirre, Marina Andres, G.O.Phillips. Correlation of Acacia gum characteristics with functional properties. Foods & Food Ingredients Journal of Japan Vol 3, 337-381 (2008).

19. T. Funami, M. Nakauma, S. Noda, S. Ishihara, I. Asai, S. Al-Assaf, and G. O. Phillips. Enhancement of the performance of sugar beet pectin as an emulsifier. Foods & Food Ingredients Journal of Japan Vol 3, 347-355 (2008).

20. M. Sakata, T. Katayama, T. Ogasawara, Y. Sasaki, S. Al-Assaf, G. O. Phillips. Factors effecting the emulsification of gum arabic. Foods & Food Ingredients Journal of Japan Vol 3, 384-389 (2008).

21. Mahendran, T., Williams, P.A., Phillips, G.O. and Al-Assaf, S. ‘Soluble polysaccharide – protein complexes as novel emulsifiers’ Foods & Food Ingredients Journal of Japan Vol 3, 271-274. (2008).

22. Y.Sasaki, T.Ido, T.Katayama, T.Takai, T.Ogasawara, S. Al-Assaf, and G.O.Phillips. Emulsification Properties of GATIFOLIA (Gum Ghatti) Used for Emulsions in Food Products. Foods & Food Ingredients Journal of Japan Vol 3, 365-370 (2008).

23.   Tsuyoshi Katayama, Takao Ido Yasushi Sasaki, Takeshi Ogasawara, Saphwan Al-Assaf, Glyn O. Phillips. Characteristics of the Adsorbed Component of Gum Ghatti Responsible for Its Oil-Water Interface Advantages. Foods & Food Ingredients Journal of Japan Vol 3, 372-375 (2008).

24. T.Ogasawara, T.Ido, T.Katayama, T.Takai, Y.Sasaki, S. Al-Assaf, G.O.Phillips. GATIFOLIA: Old and new gum for food flavour and emulsification of coloring agents. Foods & Food Ingredients Journal of Japan Vol 3,  (2008).

25. S. Al-Assaf, V. Amar, G.O. Phillips, Characterisation of Gum Ghatti and comparison with Gum Arabic. In Gums and Stabilisers for the Food Industry 14 eds Williams, P.A. and Phillips, G.O. Royal Society of Chemistry Special Publication, pp 280-290, 2008.

26. Yapeng Fang, Saphwan Al-Assaf, Glyn O. Phillips,Katsuyoshi Nishinari, Takahiro Funami, and Peter A. Williams (2007). Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate. J. Phys. Chem. B, 111, 2456-2462.

27. Saphwan Al-Assaf, Glyn O. Phillips, Hiromitsu Aoki and Yasushi Sasaki

28. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia(sen) SUPER GUM™) Part 1:   Controlled maturation of  Acacia senegal var. senegal   to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier. (2007) Food Hydrocolloids 21, 319-328.

29. Hiromitsu Aoki, Takeshi Katayama,  Saphwan Al-Assaf , Glyn O. Phillips. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia Supergum™) Part 2.  The molecular aggregation arising from the maturation process. (2007) Food Hydrocolloids 21, 329-337.

30. Neil A. Pickles, Hiromitsu Aoki, Makoto Sakata, Takeshi Ogasawara, Saphwan Al-Assaf, John H. H. Williams, Glyn O. Phillips. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia(sen) SUPER GUM™). Part 3.  Immunological characterization of Acacia Senegal. (2007) Food Hydrocolloids 21, 338-346

31. Hiromitsu Aoki, Takeshi Katayama,  Saphwan Al-Assaf, Glyn O. Phillips. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia Supergum™). Characterisation and properties of Acacia SupergumTM. Part 5. The factors affecting emulsification effectiveness of  Acacia senegal  and  Acacia SupergumTM.  (2007) Food Hydrocolloids 21, 353-358.

32. S. Al-Assaf, B. J. Parsons, S. Navaratnam, G. O. Phillips. Chain scission of hyaluronan by carbonate and dichloride radical anions: Potential reactive oxidative species in inflammation ?   (2006)   Free Radical Biology and Medicine , 40 (11), pp. 2018-2027.

33. S. Al-Assaf, G. O. Phillips, P.A Williams Controlling the molecular structure of food hydrocolloids. (2006) Food Hydrocolloids, 20, 369-377.   

34. Matsumoto, N., Riley, S., Fraser, D., Al-Assaf, S., Ishimura, E., Wolever, T., Phillips, G.O., Phillips, A.O.

35. Butyrate modulates TGF-β1 generation and function: Potential renal benefit for Acacia(sen) SUPERGUM™ (gum arabic)?  (2006) Kidney International, 69 (2), pp. 257-265.   

36. S. Al-Assaf, G.O. Phillips. Characterisation of AGPs  in Acacia gums. (2006) Foods & Food Ingredients Journal of Japan Vol 3, 189-197.

37. Vineet Amar, Saphwan Al-Assaf and Glyn O. Phillips. An introduction to gum ghatti. (2006)Foods & Food Ingredients Journal of Japan Vol 3, 275-279.

38. Neil A. Pickles, H. Elyse Ireland, Saphwan Al-Assaf & John H. H. Williams. Chemical and immunoassay methods to identify the AGP in acacia gum. (2006) Foods & Food Ingredients Journal of Japan Vol 1, 48-54.

39. Mary K. Cowman, Takahiro Funami, Saphwan Al-Assaf, Dina S. Kudasheva, Dindial Mohan, Glyn O. Phillips. Use of Atomic Force Microscopy to Investigate the Structure of Arabinogalactan Proteins. (2006) Foods & Food Ingredients Journal of Japan Vol 3, 207-212.

40. C.McKenna, S. Al-Assaf , G. O. Phillips, T. Funami. (2006). The protein component in pectin – is it an AGP? (2006) Foods & Food Ingredients Journal of Japan Vol 3, 264-271.

41. Takahiro Funami, Guoyan Zhang, Sakie Noda, Makoto Nakauma, Iwao Asai, Mary k. Cowman, Saphwan Al-Asaaf, and Glyn O. Phillips. Does pectin emulsification mechanism operate via an AGP (Arabinogalactan protein)?. (2006) Foods & Food Ingredients Journal of Japan Vol 3, 225-263.

42. M. Sakata, T. Katayama, Y. Hirose, T. Ogasawara, Y. Sasaki, M. Nakamura, S. Al-Assaf, G. O. Phillips. Effect of pressure homogenisation in emulsification with AGP (2006) Food Ingredients Journal of Japan Vol 3, 222-236.

43. C. Flindt, S. Al-Assaf, G.O. Phillips, P.A. Williams. Studies on Acacia Exudate Gums: Part V. Structural Features of Acacia Seyal. (2005) Food Hydrocolloids 19, 687-701.

44. N. E. Siddig, M.E. Osman, S. Al-Assaf, G.O. Phillips and P.A. Williams. Studies on Acacia Exudate Gums Part IV.  Distribution of Molecular Components in Acacia seyal in relation to Acacia Senegal. (2005) Food Hydrocolloids 19, 679-686.

45. E. A. Hassan, S. Al-Assaf, G.O. Phillips and P.A. Williams. Studies on Acacia Gums: Part III Molecular Weight  Characteristics of Acacia seyal var.  seyal and  Acacia seyal var  fistula. (2005) Food Hydrocolloids 19, 669-677 .

46. S. Al-Assaf,  G. O. Phillips and P. A. Williams Studies on Acacia Exudate Gums: Part II.  Molecular Weight Comparison of the Vulgares and Gummiferae Series of Acacia Gums. (2005) Food Hydrocolloids 19, 661-667.

47. S. Al-Assaf,  G. O. Phillips and P. A. Williams Studies on Acacia Exudate Gums. Part I: The Molecular Weight of Acacia senegal Gum Exudate. (2005) Food Hydrocolloids 19, 647-660.

48. T. Ito, J.D. Williams, S. Al-Assaf, G. O Phillips, and A.O. Phillips . Hyaluronan and proximal tubular epithelial cell migration: Implications for ischaemic injury . (2004) Kidney International 65, 823-833.

49. S. Al-Assaf, S.Navaratnam, B.J. Parsons  and G.O.Phillips (2004). The chain scission of hyaluronan by peroxynitrite and other reactive oxidative species. Hyaluronan 2003 Proceedings, Chapter 3, Article 11; http:/www.matrixbiologyinstitute.org/HA2003/.

50. N. A. Pickles, E. Ireland, S. Al-Assaf  & John H.H. Williams. Applications of Immunoassays in Hydrocolloid Research. P.A. Williams & G.O. Phillips Eds., Royal Society of Chemistry. (2004) Gum and Stabilizers for the Food Industry, Volume 12, pp 371-381.

51. S. Al-Assaf, T. Katayama, Glyn O. Phillips, Yasushi Sasaki and Peter A. Williams. Quality Control of Gum Arabic.  (2003) Food Ingredients Journal of Japan Vol. 208, No. 10, 771-780.

52. R. Takahashi, S. Al-Assaf, P.A. Williams & A. Akamoto, K. Kubota Determination of chain stiffness of sodium hyaluronan by Asymmetrical field flow fractionation coupled to a multi angle laser light scattering detector. (2003) Biomacromolecules 4, 404-409.

53. S. Al-Assaf, G.O. Phillips, S. Takigami. Molecular Weight, Tertiary Structure, Water Binding and Colon Behaviour of Plantago ovata fibre. (2003) Proceeding of the Nutrition Society 62, 1-6.

54. S. Al-Assaf, S. Navaratnam, B.J. Parsons, G.O. Phillips. The chain scission of hyaluronan by peroxynitrite. (2003) Arch Biochem. Biophys. 411, 73-82.