Functional food microstructures for macronutrient release and delivery JE Norton, YG Espinosa, RL Watson, F Spyropoulos, IT Norton Food Funct., 2015 | 138 | 2015 |
Fat crystallisation at oil–water interfaces M Douaire, V di Bari, JE Norton, A Sullo, P Lillford, IT Norton Advances in colloid and interface science 203, 1-10, 2014 | 122 | 2014 |
Designing Food Structures for Nutrition and Health Benefits JE Norton, GA Wallis, F Spyropoulos, PJ Lillford, IT Norton Annual review of food science and technology 5, 177-195, 2014 | 89 | 2014 |
Development and characterisation of tempered cocoa butter emulsions containing up to 60% water JE Norton, PJ Fryer, J Parkinson, PW Cox Journal of food engineering 95 (1), 172-178, 2009 | 84 | 2009 |
The effect of reduced-fat labelling on chocolate expectations JE Norton, PJ Fryer, JA Parkinson Food Quality and Preference 28 (1), 101-105, 2013 | 65 | 2013 |
Designer colloids—towards healthy everyday foods? JE Norton, IT Norton Soft Matter 6 (16), 3735-3742, 2010 | 64 | 2010 |
Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions JE Norton, PJ Fryer Journal of Food Engineering 113 (2), 329-336, 2012 | 63 | 2012 |
Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour AM Lett, MR Yeomans, IT Norton, JE Norton Food Quality and Preference, 2015 | 41 | 2015 |
Emulsifier effects on fat crystallisation G Rizzo, JE Norton, IT Norton Food Structure, 2014 | 39 | 2014 |
Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks A Beri, JE Norton, IT Norton International journal of cosmetic science 35 (6), 613-621, 2013 | 35 | 2013 |
Effect of processing on the microstructural properties of water-in-cocoa butter emulsions V di Bari, JE Norton, IT Norton Journal of Food Engineering 122, 8-14, 2014 | 32 | 2014 |
Formulation Engineering of Foods JE Norton, P Fryer, IT Norton John Wiley & Sons, 2013 | 15 | 2013 |
The acoustics of friction and microstructure of model and apparel fabrics C Cooper, J Norton, C Marshman, I Norton Textile Research Journal, 0040517513495948, 2013 | 6 | 2013 |
Low fat chocolate PW Cox, BJD Le Reverend, JE Norton, IT Norton US Patent App. 13/261,084, 2010 | 5* | 2010 |
12 Design of Food Structures for Consumer Acceptability JE Norton Formulation Engineering of Foods, 253, 2013 | 4 | 2013 |
Introduction to Food Formulation Engineering JE Norton, PJ Fryer, IT Norton Formulation Engineering of Foods, 1-8, 2013 | 1 | 2013 |
Low Fat Bakery Product IT Norton, JE Norton US Patent App. 13/660,241, 2012 | | 2012 |
Effect of processing and formulation on the microstructural properties of water-in-cocoa butter emulsions V di Bari, JE Norton, IT Norton | | |
Engineered Healthy Indulgence: development and characterisation of cocoa butter emulsions J Norton, J Parkinsonz, P Cox, P Fryer | | |