Ian Norton

Prof

Accepting PhD Students

PhD projects

Ian Norton’s principal research areas span soft solid microstructural engineering, the science and engineering of biopolymers, fat physical chemistry, kinetics, emulsions, rheology and material science.

Current research interests include:

Emulsions/emulsification
Interfacial design
Biopolymer solutions and gels
Physical chemical aspects of nutrition and health
Encapsulation and release - targeted delivery
Colloids at surfaces and bio-surfaces
Crystallisation/control of crystal morphology and networks
Material properties of soft solids (including rheology and fracture and flow)

20012024

Research activity per year

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  • 2019

    Preface

    Spyropoulos, F., Lazidis, A. & Norton, I. T., 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. V-VI (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

  • 2010

    Preface

    Norton, I. T., Spyropoulos, F. & Cox, P., 1 Dec 2010, Practical Food Rheology: An Interpretive Approach. Blackwell-Wiley

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

    1 Citation (Scopus)