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  1. Article › Research › Peer-reviewed
  2. Publications content icon
    Published

    Comparisons between membranes for use in cross flow membrane emulsification

    Robin Hancocks, Fotis Spyropoulos & Ian Norton, 2013, In: Journal of Food Engineering. 116, 2, p. 382-389 8 p.

    Research output: Contribution to journal › Article › peer-review

  3. Publications content icon
    Published

    Competitive adsorption of lecithin and saliva at the O/W interface in relation to the oral processing of lipid continuous foods

    Bettina Wolf, 22 Jun 2014, In: Food Biophysics. 9, 3, p. 285-291 7 p.

    Research output: Contribution to journal › Article › peer-review

  4. Publications content icon
    Published

    Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

    Jennifer Norton, Antonio Sullo & Ian Norton, Apr 2017, In: Food Structure. 12, p. 82-93 12 p.

    Research output: Contribution to journal › Article › peer-review

  5. Publications content icon
    Published

    Designing hydrocolloid based food-ink formulations for extrusion 3D printing

    Azarmidokht Gholamipour Shirazi, Ian Norton & Tom Mills, Oct 2019, In: Food Hydrocolloids. 95, p. 161-167 7 p.

    Research output: Contribution to journal › Article › peer-review

  6. Publications content icon
    Published

    Detection of tobacco mosaic tobamovirus in cigarettes through RT-PCR

    Robert Jackson, Sep 2015, In: Pakistan Journal of Agricultural Sciences. 52, 3, p. 667-670 4 p.

    Research output: Contribution to journal › Article › peer-review

  7. Publications content icon
    Published

    Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules

    Bettina Wolf, 1 May 2011, In: Food Hydrocolloids. 25, 3, p. 495-502 8 p.

    Research output: Contribution to journal › Article › peer-review

  8. Publications content icon
    Published

    Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network

    Ian Norton & Tom Mills, Oct 2017, In: Food Structure. 14, p. 112-120

    Research output: Contribution to journal › Article › peer-review

  9. Publications content icon
    Published

    Effect of high-methoxy pectin on properties of casein-stabilized emulsions

    Edward Pelan, 1 Jan 1998, In: Food Hydrocolloids. 12, 4, p. 425-432 8 p.

    Research output: Contribution to journal › Article › peer-review

  10. Publications content icon
    Published

    Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

    Ian Norton & Ian Hamilton, 5 Dec 2014, In: Food Hydrocolloids. 42, P3, p. 355-361 7 p.

    Research output: Contribution to journal › Article › peer-review

  11. Publications content icon
    Published

    Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

    Jennifer Norton & Ian Norton, Feb 2014, In: Journal of Food Engineering. 122, p. 8-14 7 p.

    Research output: Contribution to journal › Article › peer-review

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