Norton IT - Search Results

1

Fat crystallisation at oil-water interfaces.

Douaire M, di Bari V, Norton JE, Sullo A, Lillford P, Norton IT. Douaire M, et al. Among authors: norton je, norton it. Adv Colloid Interface Sci. 2014 Jan;203:1-10. doi: 10.1016/j.cis.2013.10.022. Epub 2013 Oct 30. Adv Colloid Interface Sci. 2014. PMID: 24238924

2

A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions.

Duffus LJ, Norton JE, Smith P, Norton IT, Spyropoulos F. Duffus LJ, et al. Among authors: norton je, norton it. J Colloid Interface Sci. 2016 Jul 1;473:9-21. doi: 10.1016/j.jcis.2016.03.060. Epub 2016 Mar 30. J Colloid Interface Sci. 2016. PMID: 27042820 Free article.

3

The role of surface active species in the fabrication and functionality of edible solid lipid particles.

Zafeiri I, Norton JE, Smith P, Norton IT, Spyropoulos F. Zafeiri I, et al. Among authors: norton je, norton it. J Colloid Interface Sci. 2017 Aug 15;500:228-240. doi: 10.1016/j.jcis.2017.03.085. Epub 2017 Mar 22. J Colloid Interface Sci. 2017. PMID: 28411430 Free article.

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

Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks.

Beri A, Norton JE, Norton IT. Beri A, et al. Among authors: norton je, norton it. Int J Cosmet Sci. 2013 Dec;35(6):613-21. doi: 10.1111/ics.12085. Epub 2013 Aug 26. Int J Cosmet Sci. 2013. PMID: 23909641

6

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.

7

Functional food microstructures for macronutrient release and delivery.

Norton JE, Gonzalez Espinosa Y, Watson RL, Spyropoulos F, Norton IT. Norton JE, et al. Among authors: norton it. Food Funct. 2015 Mar;6(3):663-78. doi: 10.1039/c4fo00965g. Food Funct. 2015. PMID: 25553863 Review.

8

Competitive adsorption of surfactants and hydrophilic silica particles at the oil-water interface: interfacial tension and contact angle studies.

Pichot R, Spyropoulos F, Norton IT. Pichot R, et al. Among authors: norton it. J Colloid Interface Sci. 2012 Jul 1;377(1):396-405. doi: 10.1016/j.jcis.2012.01.065. Epub 2012 Mar 23. J Colloid Interface Sci. 2012. PMID: 22487228

9

Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser.

Kurukji D, Pichot R, Spyropoulos F, Norton IT. Kurukji D, et al. Among authors: norton it. J Colloid Interface Sci. 2013 Nov 1;409:88-97. doi: 10.1016/j.jcis.2013.07.016. Epub 2013 Aug 2. J Colloid Interface Sci. 2013. PMID: 23972500 Free article.

10

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

Kargar M, Fayazmanesh K, Alavi M, Spyropoulos F, Norton IT. Kargar M, et al. Among authors: norton it. J Colloid Interface Sci. 2012 Jan 15;366(1):209-215. doi: 10.1016/j.jcis.2011.09.073. Epub 2011 Oct 5. J Colloid Interface Sci. 2012. PMID: 22024373

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