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Chemistry

D-Index
78
Citations
16045
World Ranking
3913
National Ranking
222

Overview

Ian T. Norton is affiliated with the University of Birmingham in the United Kingdom and has a research portfolio primarily focused on Agricultural and Biological Sciences as well as Engineering. Their work spans subfields including Food Science, Materials Chemistry, Automotive Engineering, Biomedical Engineering, and Organic Chemistry.

The scientist's research centers around several main topics such as:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Pickering Emulsions and Particle Stabilization
  • Additive Manufacturing and 3D Printing Technologies
  • Microencapsulation and Drying Processes
  • 3D Printing in Biomedical Research
  • Polysaccharides and Plant Cell Walls

Ian T. Norton has contributed to a number of publications in prominent venues, frequently publishing in:

  • Food Hydrocolloids
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Foods
  • Carbohydrate Polymers
  • Journal of Colloid and Interface Science

Selected recent papers authored or co-authored by Ian T. Norton include:

  • How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review, 2020, Foods
  • The use of natural antioxidants to combat lipid oxidation in O/W emulsions, 2020, Journal of Food Engineering
  • Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release, 2021, Carbohydrate Polymers
  • Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing, 2020, Food Hydrocolloids
  • Mechanical properties of starch-filled alginate gel particles, 2020, Carbohydrate Polymers

The collaboration network of the scientist includes frequent co-authors such as:

  • Tom Mills
  • Fotis Spyropoulos
  • Saumil Sudhir Vadodaria
  • Ioanna Zafeiri
  • Kelsey Kanyuck

The scope of Ian T. Norton's research reflects a multidisciplinary approach combining food science with advanced manufacturing and engineering methods. This includes focus areas such as protein and polysaccharide interactions in food systems, stabilization mechanisms in emulsions, and the incorporation of 3D printing technologies for food texture and structure design. Their work extends into biomedical research through exploration of 3D printing applications.

Best Publications

  • The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

    Jonathan O'Sullivan;Brian Murray;Cal Flynn;Ian Norton

  • Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations

    M.E Malone;I.A.M Appelqvist;I.T Norton

  • Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

    Maryam Kargar;Khorshid Fayazmanesh;Mina Alavi;Fotios Spyropoulos

  • Microstructure design in mixed biopolymer composites

    I.T. Norton;W.J. Frith

  • Mechanism and dynamics of conformational ordering in xanthan polysaccharide.

    I.T. Norton;D.M. Goodall;S.A. Frangou;E.R. Morris

  • Phospholipids at the Interface: Current Trends and Challenges

    Roman Pichot;Richard L. Watson;Ian T. Norton

  • Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application.

    N.P. Aditya;Yadira Gonzalez Espinosa;Ian T. Norton

  • Influence of thermal history on the structural and mechanical properties of agarose gels.

    Pierre Aymard;David R. Martin;Kevin Plucknett;Tim J. Foster

  • Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

    M.E. Malone;I.A.M. Appelqvist;I.T. Norton

  • Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

    Luis J. Pérez-Córdoba;Luis J. Pérez-Córdoba;Ian T. Norton;Hannah K. Batchelor;Konstantinos Gkatzionis

  • Gelation behaviour of konjac glucomannan with different molecular weights

    H. Zhang;M. Yoshimura;K. Nishinari;M. A. K. Williams

  • O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

    R. Pichot;F. Spyropoulos;I.T. Norton

  • A molecular model for the formation and properties of fluid gels.

    I.T Norton;D.A Jarvis;T.J Foster

  • Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

    Jonathan J. O’Sullivan;Michael Park;Jack Beevers;Richard W. Greenwood

  • Competitive adsorption of surfactants and hydrophilic silica particles at the oil–water interface: Interfacial tension and contact angle studies

    R. Pichot;F. Spyropoulos;I.T. Norton

  • The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

    Jonathan O'Sullivan;Marcela Arellano;Roman Pichot;Ian Norton

  • Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release

    I. Fernández Farrés;I.T. Norton

  • A molecular description of the gelation mechanism of konjac mannan

    Martin A. K. Williams;Tim J. Foster;Dave R. Martin;Ian T. Norton

  • Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions

    Laura Lee;Ian T. Norton

  • Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation

    C Schorsch;H Carrie;I.T Norton

  • Mass transfer and nutrient absorption in a simulated model of small intestine.

    A. Tharakan;I.T. Norton;P.J. Fryer;S. Bakalis

  • The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.

    Maryam Kargar;Fotios Spyropoulos;Ian.T. Norton

  • Modern Biopolymer Science

    Stefan Kasapis;Ian T. Norton;Johan B. Ubbink

Frequent Co-Authors

Timothy J. Foster
Timothy J. Foster Campden BRI (United Kingdom)
Peter J. Fryer
Peter J. Fryer University of Birmingham
Andrzej W. Pacek
Andrzej W. Pacek University of Birmingham
Edwin R. Morris
Edwin R. Morris University College Cork
Stefan Kasapis
Stefan Kasapis RMIT University
Vladimir I. Lozinsky
Vladimir I. Lozinsky A. N. Nesmeyanov Institute of Organoelement Compounds
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
Eric Dickinson
Eric Dickinson University of Leeds

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