Ian T. Norton - Search Results

Year	Number of Results
2002	1
2004	1
2009	1
2010	2
2011	2
2012	3
2013	3
2014	2
2016	3
2017	3
2018	2
2019	5
2020	5
2021	2
2024	0

1

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

Aditya NP, Espinosa YG, Norton IT. Aditya NP, et al. Among authors: norton it. Biotechnol Adv. 2017 Jul;35(4):450-457. doi: 10.1016/j.biotechadv.2017.03.012. Epub 2017 Apr 1. Biotechnol Adv. 2017. PMID: 28377276 Free article. Review.

2

Designing food structures for nutrition and health benefits.

Norton JE, Wallis GA, Spyropoulos F, Lillford PJ, Norton IT. Norton JE, et al. Among authors: norton it. Annu Rev Food Sci Technol. 2014;5:177-95. doi: 10.1146/annurev-food-030713-092315. Epub 2014 Jan 2. Annu Rev Food Sci Technol. 2014. PMID: 24387609 Review.

3

Phospholipids at the interface: current trends and challenges.

Pichot R, Watson RL, Norton IT. Pichot R, et al. Among authors: norton it. Int J Mol Sci. 2013 Jun 3;14(6):11767-94. doi: 10.3390/ijms140611767. Int J Mol Sci. 2013. PMID: 23736688 Free PMC article. Review.

4

Designer colloids in structured food for the future.

Douaire M, Norton IT. Douaire M, et al. Among authors: norton it. J Sci Food Agric. 2013 Oct;93(13):3147-54. doi: 10.1002/jsfa.6246. Epub 2013 Jul 8. J Sci Food Agric. 2013. PMID: 23716173 Review.

5

Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing.

Gholamipour-Shirazi A, Norton IT, Mills T. Gholamipour-Shirazi A, et al. Among authors: norton it. Int J Biol Macromol. 2021 Oct 31;189:370-379. doi: 10.1016/j.ijbiomac.2021.08.127. Epub 2021 Aug 24. Int J Biol Macromol. 2021. PMID: 34450141

6

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review.

Gholamipour-Shirazi A, Kamlow MA, T Norton I, Mills T. Gholamipour-Shirazi A, et al. Among authors: t norton i. Foods. 2020 Apr 15;9(4):497. doi: 10.3390/foods9040497. Foods. 2020. PMID: 32326451 Free PMC article. Review.

7

Oil-in-water emulsification using confined impinging jets.

Siddiqui SW, Norton IT. Siddiqui SW, et al. Among authors: norton it. J Colloid Interface Sci. 2012 Jul 1;377(1):213-21. doi: 10.1016/j.jcis.2012.03.062. Epub 2012 Mar 29. J Colloid Interface Sci. 2012. PMID: 22533995

8

Impact of Pickering Intervention on the Stability of W₁/O/W₂ Double Emulsions of Relevance to Foods.

Spyropoulos F, Duffus LJ, Smith P, Norton IT. Spyropoulos F, et al. Among authors: norton it. Langmuir. 2019 Nov 26;35(47):15137-15150. doi: 10.1021/acs.langmuir.9b01995. Epub 2019 Nov 14. Langmuir. 2019. PMID: 31663341

9

Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization.

Aditya NP, Hamilton IE, Norton IT. Aditya NP, et al. Among authors: norton it. Food Chem. 2017 Jun 1;224:191-200. doi: 10.1016/j.foodchem.2016.12.082. Epub 2016 Dec 23. Food Chem. 2017. PMID: 28159255

10

Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants.

Ferreira AC, Sullo A, Winston S, Norton IT, Norton-Welch AB. Ferreira AC, et al. Among authors: norton it. J Food Sci. 2020 Jan;85(1):28-35. doi: 10.1111/1750-3841.14947. Epub 2019 Dec 16. J Food Sci. 2020. PMID: 31840826 Free PMC article.

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