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Ian T. Norton

University of Birmingham

73H-index
419Paper Count
1.5WCitation Count
Published Papers 136
Publication Date
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Effects of processing conditions on the release of sodium chloride from fat crystal 'shell' stabilised water-in-oil emulsions
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2024-03-01
err1
errOAAI
errWatson, R. L.; Norton, I. T.; Linter, B. R.; Beri, A.; Spyropoulos, F.
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Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure
errFOOD HYDROCOLLOIDS
IF12.4
err2022-01-01
err1
errOAAI
errKanyuck, K. M.; Mills, T. B.; Norton, I. T.; Norton-Welch, A. B.
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errSave
Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2021-10-01
err10
errOAAI
errGholamipour-Shirazi, Azarmidokht; Norton, Ian T.; Mills, Tom
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Understanding the mechanical performance of raw and cooked potato cells
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-09-01
err2
PREAI
errZafeiri, Ioanna; Beri, Akash; Linter, Bruce; Norton, Ian
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errSave
Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release
errCARBOHYDRATE POLYMERS
IF12.5
err2021-05-01
err30
errOAAI
errKanyuck, K. M.; Mills, T. B.; Norton, I. T.; Norton-Welch, A. B.
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errSave
Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study
errJOURNAL OF COLLOID AND INTERFACE SCIENCE
IF9.7
err2021-04-01
err18
errOAAI
errSakellari, Georgia I.; Zafeiri, Ioanna; Pawlik, Aleksandra; Kurukji, Daniel; Taylor, Phil; Norton, Ian T.; Spyropoulos, Fotis
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errSave
Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing
errFOOD HYDROCOLLOIDS
IF12.4
err2021-03-01
err26
errOAAI
errDaffner, Kilian; Vadodaria, Saumil; Ong, Lydia; Nobel, Stefan; Gras, Sally; Norton, Ian; Mills, Tom
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errSave
Mechanical properties of starch-filled alginate gel particles
errCARBOHYDRATE POLYMERS
IF12.5
err2021-03-01
err21
PREAI
errZafeiri, Ioanna; Beri, Akash; Linter, Bruce; Norton, Ian
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errSave
Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels
errFOOD HYDROCOLLOIDS
IF12.4
err2021-03-01
err11
errOAAI
errKanyuck, K. M.; Norton-Welch, A. B.; Mills, T. B.; Norton, I. T.
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errSave
Influence of pH on fluid gels produced from egg and whey protein isolate
errFOOD HYDROCOLLOIDS
IF12.4
err2021-02-01
err13
errOAAI
errYoung, P. W.; Mills, T. B.; Norton, I. T.
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errSave
The use of natural antioxidants to combat lipid oxidation in O/W emulsions
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2020-09-01
err62
errOAAI
errNoon, John; Mills, Tom B.; Norton, Ian T.
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errSave
A flow velocity dependence of dynamic surface tension in Plateau borders of foam
errJOURNAL OF COLLOID AND INTERFACE SCIENCE
IF9.7
err2020-08-01
err6
errOAAI
errClarke, Christopher; Spyropoulos, Fotis; Norton, Ian T.
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errSave
The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2020-06-01
err16
PREAI
errNoon, John; Mills, Tom B.; Norton, Ian T.
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errSave
Formation of Pickering and mixed emulsifier systems stabilised O/W emulsions via Confined Impinging Jets processing
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2020-01-01
err4
errOAAI
errTripodi, Ernesto; Norton, I. T.; Spyropoulos, F.
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errSave
Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
errJOURNAL OF FOOD SCIENCE
IF3.4
err2019-12-16
err30
errOAAI
errFerreira, Ana C.; Sullo, Antonio; Winston, Scott; Norton, Ian T.; Norton-Welch, Abigail B.
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errSave
Development of fat-reduced chocolate by using water-in-cocoa butter emulsions
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2019-11-01
err25
PREAI
errProsapio, V.; Norton, I. T.
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errSave
Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods
errLANGMUIR
IF3.9
err2019-10-30
err25
errOAAI
errSpyropoulos, Fotis; Duffus, Laudina J.; Smith, Paul; Norton, Ian T.
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errSave
Designing hydrocolloid based food-ink formulations for extrusion 3D printing
errFOOD HYDROCOLLOIDS
IF12.4
err2019-10-01
err112
errOAAI
errGholamipour-Shirazi, Azarmidokht; Norton, Ian T.; Mills, Tom
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errSave
Surface rheological measurements of isolated food foam systems
errPHYSICS OF FLUIDS
IF4.3
err2019-09-20
err8
errOAAI
errClarke, Christopher; Spyropoulos, Fotis; Norton, Ian T.
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errSave
Temperature influences on network formation of low DE maltodextrin gels
errCARBOHYDRATE POLYMERS
IF12.5
err2019-08-01
err15
errOAAI
errKanyuck, K. M.; Mills, T. B.; Norton, I. T.; Norton-Welch, A. B.
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errSave

Research Directions

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