Norton, Ian - University of Birmingham - School of Chemical Engineering

研究领域

Emulsions/Emulsification Interfacial design - chemical composition, material properties and rheology Biopolymer solutions and gels - single systems and mixtures, processing control of structures Physical chemical aspects of nutrition and health - in particular how food microstructure can be used to impact on food consumption and the dynamics of macronutrient release Encapsulation and release - targeted delivery Colloids at surfaces and bio-surfaces Crystallisation / Control of crystal morphology and networks - by the chemistry and the processes Material properties of soft solids (including rheology and fracture and flow) In use properties - oral processing, skin applications, cooking, surface behaviour etc

近期论文

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Lloyd, D.M., I.T. Norton, and F. Spyropoulos, Processing effects during rotating membrane emulsification.Journal of Membrane Science, 2014. 466(0): p. 8-17. Lee, L., et al., Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up.Journal of Food Engineering, 2014. 131: p. 33-37. Fernández Farrés, I. and I.T. Norton, Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release.Food Hydrocolloids, 2014. 40(0): p. 76-84. Douaire, M., et al., Fat crystallisation at oil-water interfaces.Advances in Colloid and Interface Science, 2014. 203: p. 1-10. di Bari, V., J.E. Norton, and I.T. Norton, Effect of processing on the microstructural properties of water-in-cocoa butter emulsions.Journal of Food Engineering, 2014. 122(0): p. 8-14. Cooper, C., et al., The acoustics of friction and microstructure of model and apparel fabrics.Textile Research Journal, 2014. 84(6): p. 626-637. Bradbeer, J.F., et al., Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.Food Hydrocolloids, 2014. 35(0): p. 522-530. Beri, A., R. Pichot, and I.T. Norton, Physical and material properties of an emulsion-based lipstick produced via a continuous process.International Journal of Cosmetic Science, 2014. 36(2): p. 148-158. Pichot, R., R.L. Watson, and I.T. Norton, Phospholipids at the interface: current trends and challenges.Int J Mol Sci, 2013. 14(6): p. 11767-94. Pawlik, A.K. and I.T. Norton, Bridging benchtop research and industrial processed foods: Structuring of model food emulsions.Food Structure, 2013(0). Pawlik, A.K. and I.T. Norton, SPG rotating membrane technique for production of food grade emulsions.Journal of Food Engineering, 2013. 114(4): p. 530-537. Norton, J.E., P. Fryer, and I.T. Norton, Formulation Engineering of Foods. 2013: Wiley. Niknafs, N., R.D. Hancocks, and I.T. Norton, Measurement Techniques Applicable to the Investigation of Emulsion Formation during Processing, in Emulsion Formation and Stability. 2013, Wiley-VCH Verlag GmbH & Co. KGaA. p. 109-126. Mills, T., I.T. Norton, and S. Bakalis, Development of tribology equipment to study dynamic processes.Journal of Food Engineering, 2013. 114(3): p. 384-390. Mills, T. and I. Norton, Salt Reduction in Food, in Formulation Engineering of Foods. 2013. p. 163. Mills, T., A. Koay, and I.T. Norton, Fluid gel lubrication as a function of solvent quality.Food Hydrocolloids, 2013. 32(1): p. 172-177. Lee, L.L., et al., Emulsification: Mechanistic understanding.Trends in Food Science & Technology, 2013. 31(1): p. 72-78. Lee, L. and I.T. Norton, Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions.Journal of Food Engineering, 2013. 114(2): p. 158-163. Le Reverend, B.J., I.T. Norton, and S. Bakalis, Modelling the human response to saltiness.Food Funct, 2013. 4(6): p. 880-8. Kurukji, D., et al., Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser.J Colloid Interface Sci, 2013. 409(0): p. 88-97.