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Journal of Colloid and Interface Science|April 27, 2012
Oil-in-water emulsification using confined impinging jetsShad W Siddiqui, Ian T NortonJournal of the Science of Food and Agriculture|May 30, 2013
Designer colloids in structured food for the futureMaelle Douaire, Ian T NortonJournal of Colloid and Interface Science|March 11, 2011
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsionsMaryam Kargar, Fotios Spyropoulos, Ian T NortonJournal of Colloid and Interface Science|April 17, 2020
A flow velocity dependence of dynamic surface tension in Plateau borders of foamChristopher Clarke, Fotis Spyropoulos, Ian T NortonInternational Journal of Molecular Sciences|June 6, 2013
Phospholipids at the interface: current trends and challengesRoman Pichot, Richard L Watson, Ian T NortonJournal of Colloid and Interface Science|September 11, 2010
Food grade duplex emulsions designed and stabilised with different osmotic pressuresAleksandra Pawlik, Philip W Cox, Ian T NortonFoods (Basel, Switzerland)|March 15, 2020
Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release MechanismsValentina Prosapio, Ian T Norton, Estefania Lopez-QuirogaInternational Journal of Biological Macromolecules|August 27, 2021
Dual stimuli-sensitive carrageenan-based formulation for additive manufacturingAzarmidokht Gholamipour-Shirazi, Ian T Norton, Tom MillsJournal of Colloid and Interface Science|July 13, 2010
W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt releaseSarah Frasch-Melnik, Fotios Spyropoulos, Ian T NortonBiotechnology Advances|April 6, 2017
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food applicationN P Aditya, Yadira Gonzalez Espinosa, Ian T NortonPageof 4