Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions von Spyropoulos, Fotis, Kurukji, Daniel, Taylor, Phil, Norton, Ian. T

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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review von Gholamipour-Shirazi, Azarmidokht, Kamlow, Michael-Alex, Norton, Ian T., Mills, Tom

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Phospholipids at the interface: current trends and challenges von Pichot, Roman, Watson, Richard L, Norton, Ian T

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The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions von Kargar, Maryam, Spyropoulos, Fotios, Norton, Ian.T.

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Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms von Prosapio, Valentina, Norton, Ian T., Lopez-Quiroga, Estefania

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Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system von Clarke, Christopher, Lazidis, Aris, Spyropoulos, Fotis, Norton, Ian T

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Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings von Voong, Kha Yiu, Norton‐Welch, Abigail, Mills, Thomas B., Norton, Ian T.

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Designing Food Structures for Nutrition and Health Benefits von Norton, Jennifer E, Wallis, Gareth A, Spyropoulos, Fotis, Lillford, Peter J, Norton, Ian T

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Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions von Lee, Laura, Norton, Ian T.

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Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions von Kargar, Maryam, Fayazmanesh, Khorshid, Alavi, Mina, Spyropoulos, Fotios, Norton, Ian T.

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Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application von Aditya, N.P., Espinosa, Yadira Gonzalez, Norton, Ian T.

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A flow velocity dependence of dynamic surface tension in Plateau borders of foam von Clarke, Christopher, Spyropoulos, Fotis, Norton, Ian T.

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Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application von Kasapis, Stefan, Norton, Ian T, Ubbink, Johan B

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Impact of Pickering Intervention on the Stability of W 1 /O/W 2 Double Emulsions of Relevance to Foods von Spyropoulos, Fotis, Duffus, Laudina J, Smith, Paul, Norton, Ian T

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Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods von Spyropoulos, Fotis, Duffus, Laudina J, Smith, Paul, Norton, Ian T

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Formulation Engineering of Foods von Norton, Jennifer E, Fryer, Peter, Norton, Ian T

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A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions von Duffus, Laudina J., Norton, Jennifer E., Smith, Paul, Norton, Ian T., Spyropoulos, Fotios

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Handbook of Food Structure Development von Fotis Spyropoulos, Aris Lazidis, Ian Norton, Fotis Spyropoulos, Aris Lazidis, Ian Norton

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Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing von Gholamipour-Shirazi, Azarmidokht, Norton, Ian T., Mills, Tom

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The role of surface active species in the fabrication and functionality of edible solid lipid particles von Zafeiri, Ioanna, Norton, Jennifer E., Smith, Paul, Norton, Ian T., Spyropoulos, Fotis

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