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

个人简介

Abigail Norton graduated from the University of Kent, Canterbury, in 2012, with a masters in Forensic Science (MSci). During this time, Abigail had multiple summer placements at the University of Birmingham, researching acid gelation of low acyl gellan, and the resultant impact on satiety. Having gained a passion for research, she went on to study for a PhD at the University of Birmingham, in the Tissue Regeneration and Interface Lab (TRAILab) in September 2012. Funded by the EPSRC, her research included the manipulation of hydrocolloid gels and complex emulsions for uses in the personal care, and tissue regeneration sectors. Abigail joined the Microstructure Engineering Research Group at the University of Birmingham in 2015, working within the EPSRC Centre for Innovative Manufacturing in Foods (CIM).

近期论文

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Norton, A. B., Hancocks, R. D., Spyropoulos, F., & Grover, L. M. (2015). Development of 5-(4, 6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures. Food Hydrocolloids. Norton, A. B., Hancocks, R. D., & Grover, L. M. (2014). Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration. Food Hydrocolloids, 42, 373-377. Norton, A. B., Cox, P. W., & Spyropoulos, F. (2011). Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach. Food Hydrocolloids, 25(5), 1105-1111. Spyropoulos, F., Norton, A. B., & Norton, I. T. (2011). Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety. Procedia Food Science, 1, 1487-1493. Norton, I. T., Norton, A. B., Spyropoulos, F., Le Révérend, B. J., & Cox, P. (2010). 10 Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods. Practical Food Rheology: An Interpretive Approach, 219. Spyropoulos, F., Norton, A. B., & Norton, I. T. (2011). U.S. Patent Application 13/641,817