Browse Publications

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    Free-standing thin film interactions with small particles

    Georgina Zimbitas, Peter Fryer, Zhibing Zhang & , Apr 2017, In: Innovative Food Science and Emerging Technologies. 40, p. 18-26 9 p.

    Research output: Contribution to journalArticlepeer-review

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    Physico-chemical properties of sugar beet pectin-sodium caseinate conjugates via different interaction mechanisms

    Bettina Wolf, 3 Jun 2019, In: Foods. 8, 6, 15 p., 192.

    Research output: Contribution to journalArticlepeer-review

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    Mechanical characterization of fish oil microcapsules by a micromanipulation technique

    Zhibing Zhang, Jun 2021, In: LWT - Food Science and Technology. 144, 8 p., 111194.

    Research output: Contribution to journalArticlepeer-review

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    Influence of pH on fluid gels produced from egg and whey protein isolate

    Tom Mills & Ian Norton, Feb 2021, In: Food Hydrocolloids. 111, 9 p., 106108.

    Research output: Contribution to journalArticlepeer-review

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    Characterisation of deep-fried batter and breaded coatings

    Abigail Norton-Welch, Tom Mills & Ian Norton, 1 Apr 2018, In: Food Structure. 16, p. 43-49 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Understanding consumer perception of deep-fried battered and breaded coatings

    Abigail Norton-Welch & Tom Mills, Dec 2020, In: Journal of Texture Studies. 51, 6, p. 891-901 11 p.

    Research output: Contribution to journalArticlepeer-review

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    Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins

    Edward Pelan & , 30 Jun 2020, In: Food Chemistry. 316, 126365.

    Research output: Contribution to journalArticlepeer-review

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    Food structure development in emulsion systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. 59-92 34 p. (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    Encapsulation of health-promoting ingredients: applications in foodstuffs

    Fideline Tchuenbou-Magaia, , & Zhibing Zhang, 16 Nov 2016, In: International Journal of Food Sciences and Nutrition. 67, 8, p. 888-918 31 p.

    Research output: Contribution to journalArticlepeer-review

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    Omega-3 Fatty Acids for Sport Performance—Are They Equally Beneficial for Athletes and Amateurs? A Narrative Review

    Andrew Blannin, 30 Nov 2020, In: Nutrients. 12, 12, 28 p., 3712.

    Research output: Contribution to journalArticlepeer-review

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    Toxicological effect of single contaminants and contaminant mixtures associated with plant ingredients in novel salmon feeds

    Jennifer Kirwan, , , Ulf Sommer, , Mark Viant, , , , & , 1 Nov 2014, In: Food and Chemical Toxicology. 73, p. 157-174 18 p.

    Research output: Contribution to journalArticlepeer-review

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    Low temperature stability of surfactant systems

    Georgina Zimbitas, Melanie Britton & Serafim Bakalis, 1 Feb 2017, In: Trends in Food Science and Technology. 60, p. 23-30 8 p.

    Research output: Contribution to journalReview articlepeer-review

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    Design of colloidal foods for healthier diets

    Antonio Sullo, Richard Watson & Ian Norton, 1 Jan 2014, p. 289-302. 14 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 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

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    An analytical framework for spatially targeted management of natural capital

    Laura Graham, , , , , , & , 11 Feb 2019, In: Nature Sustainability. 2, 2, p. 90-97 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Amount, source and pattern of dietary protein Intake across the adult lifespan: a cross-sectional study

    Benoit Smeuninx, Carolyn Greig & Leigh Breen, 16 Mar 2020, In: Frontiers in Nutrition. 7, p. 1-9 9 p., 25.

    Research output: Contribution to journalArticlepeer-review

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    Freeze drying and rehydration of alginate fluid gels

    Fabio Smaniotto, Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In: Food Hydrocolloids. 99, 105352.

    Research output: Contribution to journalArticlepeer-review

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    Challenges facing food engineering

    Peter Fryer & , 11 Jul 2013, In: Journal of Food Engineering. 119, 2, p. 332-342 11 p.

    Research output: Contribution to journalReview articlepeer-review

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    The influence of recent tasting experience on expected liking for foods

    Eric Robinson, Jacqueline Blissett & Suzanne Higgs, 1 Jan 2013, In: Food Quality and Preference. 27, 1, p. 101-106 6 p.

    Research output: Contribution to journalArticlepeer-review

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    Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

    Valentina Prosapio & Ian Norton, 1 Jul 2017, In: LWT - Food Science and Technology. 80, p. 401-408 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

    Valentina Prosapio & Ian Norton, 1 Oct 2018, In: LWT. 96, p. 402-410 9 p.

    Research output: Contribution to journalArticlepeer-review

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    The effect of electrical processing on mass transfer in beetroot and model gels

    Taghi Miri, Serafim Bakalis & Peter Fryer, 1 Oct 2012, In: Journal of Food Engineering. 112, 3, p. 208-217 10 p.

    Research output: Contribution to journalArticlepeer-review

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    Impact of post-exercise fructose-maltodextrin ingestion on subsequent endurance performance

    Gareth Wallis, 5 Jun 2020, In: Frontiers in Nutrition. 7, 82.

    Research output: Contribution to journalArticlepeer-review

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    Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 1, p. 9-15 7 p.

    Research output: Contribution to journalArticlepeer-review

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    Some molecular and colloidal aspects of tea cream formation

    Edward Pelan & , 1 Jan 1998, In: Food Hydrocolloids. 12, 4, p. 443-450 8 p.

    Research output: Contribution to journalArticlepeer-review

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    Bridging benchtop research and industrial processed foods: Structuring of model food emulsions

    Aleksandra Pawlik & Ian Norton, Jan 2014, In: Food Structure. 1, 1, p. 24-38 15 p.

    Research output: Contribution to journalArticlepeer-review

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    Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study

    Michael Tausz, & , Nov 2014, In: Journal of Cereal Science. 60, 3, p. 461-470 10 p.

    Research output: Contribution to journalArticlepeer-review

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    The effect of a food addiction explanation model for weight control and obesity on weight stigma

    Ayoub Bouguettaya & , 22 Jan 2020, In: Nutrients. 12, 2, p. 1-10 10 p., 294.

    Research output: Contribution to journalArticlepeer-review

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    Novel ultrasonic emulsification technologies

    Ian Norton, 14 Apr 2016, Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P. & Phillips, G. (eds.). Royal Society of Chemistry, p. 87-98 12 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

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    Protein stabilised submicron emulsions

    Roman Pichot & Ian Norton, 1 Jan 2014, p. 223-229. 7 p.

    Research output: Contribution to conference (unpublished)Paperpeer-review

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    Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration

    Abigail Norton-Welch, Robin Hancocks & Liam Grover, 5 Dec 2014, In: Food Hydrocolloids. 42, P3, p. 373-377 5 p.

    Research output: Contribution to journalArticlepeer-review

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    The effect of reduced-fat labelling on chocolate expectations

    Jennifer Norton, Peter Fryer & , 1 Apr 2013, In: Food Quality and Preference. 28, 1, p. 101-105 5 p.

    Research output: Contribution to journalArticlepeer-review

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    The role of hydrocolloids in the formation of health foods

    Ian Norton, Philip Cox & Fotis Spyropoulos, 2008, Gums and Stabilisers for the Food Industry 14. Royal Society of Chemistry, p. 293-305 13 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

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    Wolbachia modulates lipid metabolism in Aedes albopictus mosquito cells

    Ulf Sommer, Mark Viant & , May 2016, In: Applied and Environmental Microbiology. 82, 10, p. 3109-3120 12 p.

    Research output: Contribution to journalArticlepeer-review

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    Water sustainability and watershed storage

    J. J. McDonnell, , , , , , , , , , , , , , & , 14 Aug 2018, In: Nature Sustainability. 1, 8, p. 378-379 2 p.

    Research output: Contribution to journalComment/debatepeer-review

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    Inflammatory bowel diseases and food additives: to add fuel on the flames!

    Subrata Ghosh, 18 May 2019, In: Nutrients. 11, 5, 12 p., 1111.

    Research output: Contribution to journalReview articlepeer-review

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    Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

    Robin Hancocks, & Ian Norton, Jun 2014, In: Journal of Food Engineering. 131, p. 33-37 5 p.

    Research output: Contribution to journalArticlepeer-review

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