Author

Martin A. K. Williams

Observed names: M A K Williams, M. A. K. Williams, M.A. K. WILLIAMS, M.A.K. Williams, Martin A K Williams, Martin A.K Williams, Martin A.K. WILLIAMS, Martin A.K. Williams, Martin Williams, Martin A.K. Williams, Williams, M.A.K., Williams, Martin, Williams, Martin (Bill) A. K., Williams, Martin A.K., Williams, Martin Alexander Keith

Institution: Massey University

Observed institutions: Commonwealth Scientific and Industrial Research Organisation, Unilever (United Kingdom), The Open University, University College Cork, University of Manchester, Victoria University of Wellington, Biopolymères Interactions Assemblages, Unilever (Netherlands), Riddet Institute, Massey University, University of York, University of Birmingham, Wageningen University & Research, MacDiarmid Institute for Advanced Materials and Nanotechnology

ORCID: 0000-0002-7707-4871

Observed ORCID: 0000-0002-7707-4871

OpenAlex ID: A5055773574

Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

2012 · Davide Mercadante, Laurence D. Melton, et al. · Biophysical Journal · 176

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Gelation behaviour of konjac glucomannan with different molecular weights

2001 · H. Zhang, M. Yoshimura, et al. · Biopolymers · 173

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

2009 · Abdenor Fellah, Padmesh Anjukandi, et al. · Carbohydrate Polymers · 166

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

2015 · Zhi Yang, Yacine Hemar, et al. · Biomacromolecules · 138

A Molecular Description of the Gelation Mechanism of Konjac Mannan

2000 · Martin A. K. Williams, Tim J. Foster, et al. · Biomacromolecules · 138

Influence of Pectin Fine Structure on the Mechanical Properties of Calcium−Pectin and Acid−Pectin Gels

2007 · Anna Ström, Pascual Ribelles, et al. · Biomacromolecules · 135

A molecular description of the gelation mechanism of curdlan

2002 · Hongbin Zhang, Katsuyoshi Nishinari, et al. · International Journal of Biological Macromolecules · 130

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

2017 · S. Ravindran, M.A.K. Williams, et al. · Food Hydrocolloids · 116

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

2014 · Oni Yuliarti, Lara Matia-Merino, et al. · Food Chemistry · 115

Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures

2000 · N. Lorén, A-M. Hermansson, et al. · Macromolecules · 80

Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions

2015 · Amy Y. Xu, Laurence D. Melton, et al. · Soft Matter · 78

Versatile multi-functionalization of protein nanofibrils for biosensor applications

2013 · L. Sasso, S. Suei, et al. · Nanoscale · 76

Demethylation of a model homogalacturonan with a salt-independent pectin methylesterase from citrus: I. Effect of pH on demethylated block size, block number and enzyme mode of action

2007 · Randall G. Cameron, Gary A. Luzio, et al. · Carbohydrate Polymers · 76

Innovative Enzymatic Approach to Resolve Homogalacturonans Based on their Methylesterification Pattern

2012 · Marie-Christine Ralet, Martin A. K. Williams, et al. · Biomacromolecules · 68

Resolution of the structural isomers of partially methylesterified oligogalacturonides by polysaccharide analysis using carbohydrate gel electrophoresis

2005 · Florence Goubet, Anna Ström, et al. · Glycobiology · 62

Stretching Single Molecules of Connective Tissue Glycans to Characterize Their Shape-Maintaining Elasticity

2005 · Richard G. Haverkamp, Martin A. K. Williams, et al. · Biomacromolecules · 60

Revealing the structure of high-water content biopolymer networks: Diminishing freezing artefacts in cryo-SEM images

2017 · Christina Efthymiou, Martin A.K. Williams, et al. · Food Hydrocolloids · 56

Effects of polysaccharide charge pattern on the microstructures of β-lactoglobulin-pectin complex coacervates, studied by SAXS and SANS

2017 · Amy Y. Xu, Laurence D. Melton, et al. · Food Hydrocolloids · 54

Microrheological investigations give insights into the microstructure and functionality of pectin gels

2008 · Romaric R. Vincent, Martin A.K. Williams · Carbohydrate Research · 47

Elucidation of Pectin Methylester Distributions by Capillary Electrophoresis

2003 · Martin A. K. Williams, Tim J. Foster, et al. · Journal of Agricultural and Food Chemistry · 44

Lubrication by biomacromolecules: mechanisms and biomimetic strategies

2019 · Clementine Pradal, Gleb E Yakubov, et al. · Bioinspiration & Biomimetics · 43

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Enzymatic Modification of a Model Homogalacturonan with the Thermally Tolerant Pectin Methylesterase from Citrus: 1. Nanostructural Characterization, Enzyme Mode of Action, and Effect of pH

2011 · Randall G. Cameron, Gary A. Luzio, et al. · Journal of Agricultural and Food Chemistry · 42

Viscosity, Swelling and Starch Leaching During the Early Stages of Pasting of Normal and Waxy Rice Starch Suspensions Containing Different Milk Protein Ingredients

2007 · Angkana Noisuwan, Yacine Hemar, et al. · Starch - Stärke · 42

Water T2 relaxation in sugar solutions

2005 · Deborah Fabri, Martin A.K. Williams, et al. · Carbohydrate Research · 42

Structure and Properties of a Non-processive, Salt-requiring, and Acidophilic Pectin Methylesterase from Aspergillus niger Provide Insights into the Key Determinants of Processivity Control

2015 · Lisa M. Kent, Trevor S. Loo, et al. · Journal of Biological Chemistry · 41

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Works count: 164

Citation count: 3,936

H-index: 34

I10-index: 95