1. Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization. (1st June 2017) Authors: Aditya, N.P.; Hamilton, Ian E.; Norton, Ian T. Journal: Food chemistry Issue: Volume 224(2017) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review. (October 2017) Authors: O'Sullivan, Jonathan J.; Park, Michael; Beevers, Jack; Greenwood, Richard W.; Norton, Ian T. Journal: Food hydrocolloids Issue: Volume 71(2017) Page Start: 299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin. (April 2019) Authors: Tavernier, Iris; Norton, Ian T.; Rimaux, Tom; Lazidis, Aris; Dewettinck, Koen Journal: Journal of food engineering Issue: Volume 246(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour. (January 2016) Authors: Lett, Aaron M.; Yeomans, Martin R.; Norton, Ian T.; Norton, Jennifer E. Journal: Food quality and preference Issue: Volume 47:Part B(2016) Page Start: 148 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants. Issue 1 (16th December 2019) Authors: Ferreira, Ana C.; Sullo, Antonio; Winston, Scott; Norton, Ian T.; Norton‐Welch, Abigail B. Journal: Journal of food science Issue: Volume 85:Issue 1(2020) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes. (October 2017) Authors: O'Sullivan, Jonathan J.; Kurukji, Daniel; Norton, Ian T.; Spyropoulos, Fotis Journal: Food hydrocolloids Issue: Volume 71(2017) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety. (January 2015) Authors: Bradbeer, Jennifer F.; Hancocks, Robin; Spyropoulos, Fotios; Norton, Ian T. Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system. Issue 8 (1st February 2019) Authors: Clarke, Christopher; Lazidis, Aris; Spyropoulos, Fotis; Norton, Ian T. Journal: Soft matter Issue: Volume 15:Issue 8(2019) Page Start: 1879 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. (27th July 2019) Authors: Lopez‐Quiroga, Estefania; Prosapio, Valentina; Fryer, Peter J.; Norton, Ian T.; Bakalis, Serafim Journal: Journal of food process engineering Issue: Volume 43:Number 5(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. (June 2018) Authors: Pérez-Córdoba, Luis J.; Norton, Ian T.; Batchelor, Hannah K.; Gkatzionis, Konstantinos; Spyropoulos, Fotios; Sobral, Paulo J.A. Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 544 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗