Publications

2019

Arkoumanis, P. G., Norton, I. T., & Spyropoulos, F. (2019). “Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification”. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 568, 481-492.

Cassanelli, M., Prosapio, V., Norton, I., & Mills, T. (2019). “Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations”. Food and Bioprocess Technology, 12(2), 313-324.

di Bari, V., Sullo, A., Norton, J., & Norton, I. (2019). “Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response”. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 575, 292-298.

Ellis, A., Mills, T., Norton, I., & Norton-Welch, A. (2019a). “The effect of sugars on agar fluid gels and the stabilisation of their foams”. Food Hydrocolloids, 87, 371-381.

Ellis, A., Mills, T., Norton, I., & Norton-Welch, A. (2019b). “The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams”. Journal of colloid and interface science, 538, 165-173.

Lopez-Quiroga, E., Prosapio, V., Fryer, P. J., Norton, I. T., & Bakalis, S. (2019). “A model-based study of rehydration kinetics in freeze-dried tomatoes”. Energy Procedia,161, 75-82.

Prosapio, V., & Norton, I. T. (2019). “Development of fat-reduced chocolate by using water-in-cocoa butter emulsions”. Journal of Food Engineering, 261, 165-170.

Tavernier, I., Norton, I. T., Rimaux, T., Lazidis, A., & Dewettinck, K. (2019). “Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin”. Journal of Food Engineering, 246, 141-152.

Warner, E., Norton, I., & Mills, T. (2019). “Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications”. Journal of Food Engineering, 246, 58-66.

2018

Cassanelli, M., Norton, I., & Mills, T. (2018a). “Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems”. Food Biophysics, 1-12.

Cassanelli, M., Norton, I., & Mills, T. (2018b). “Role of gellan gum microstructure in freeze drying and rehydration mechanisms”. Food Hydrocolloids, 75, 51-61.

Cassanelli, M., Prosapio, V., Norton, I., & Mills, T. (2018a). “Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms”. Food Hydrocolloids, 82, 346-354.

Cassanelli, M., Prosapio, V., Norton, I., & Mills, T. (2018b). “Design of a cost‐reduced flexible plant for supercritical‐fluid‐assisted applications”. Chemical Engineering & Technology.

Lazidis, A., de Almeida Parizotto, L., Spyropoulos, F., & Norton, I. T. (2018). “Reprint of: Microstructural design of aerated food systems by soft-solid materials”. Food Hydrocolloids, 78, 26-35.

Pérez-Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F., & Sobral, P. J. A. (2018). “Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds”. Food Hydrocolloids, 79, 544-559.

Prosapio, V., & Norton, I. (2018). “Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods”. LWT, 96, 402-410.

Rolls, E. T., Mills, T., Norton, A. B., Lazidis, A., & Norton, I. T. (2018). “The Neuronal Encoding of Oral Fat by the Coefficient of Sliding Friction in the Cerebral Cortex and Amygdala”. Cerebral Cortex, 28(11), 4080-4089.

Voong, K., Norton, A., Mills, T., & Norton, I. (2018). “Characterisation of deep-fried batter and breaded coatings”. Food Structure, 16, 43-49.

2017

Aditya, N. P., Y. G. Espinosa and I. T. Norton (2017). "Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application." Biotechnology Advances 35(4): 450-457

Aditya, N. P., I. E. Hamilton and I. T. Norton (2017). "Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization." Food Chemistry 224: 191-200.

Cassanelli, M., I. Norton and T. Mills (2017). "Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network." Food Structure 14: 112-120

Ellis, A., A. Norton, T. Mills and I. Norton (2017). "Stabilisation of foams by agar gel particles." Food Hydrocolloids 73: 222-228

Lazidis, A., L. D. Parizotto, F. Spyropoulos and I. T. Norton (2017). "Microstructural design of aerated food systems by soft-solid materials." Food Hydrocolloids 73: 110-119.

O'Sullivan, J. J., D. Kurukji, I. T. Norton and F. Spyropoulos (2017). "Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/kappa-carrageenan electrostatic complexes." Food Hydrocolloids 71: 282-289.

O'Sullivan, J. J., M. Park, J. Beevers, R. W. Greenwood and I. T. Norton (2017). "Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review." Food Hydrocolloids 71: 299-310.

Siddiqui, S. W., W. Mohamad, M. F. M. Rozi and I. T. Norton (2017). "Continuous, High-Throughput Flash-Synthesis of Submicron Food Emulsions Using a Confined Impinging Jet Mixer: Effect of in Situ Turbulence, Sonication, and Small Surfactants." Industrial & Engineering Chemistry Research 56(44): 12833-12847. 

Zafeiri, I., C. Horridge, E. Tripodi and F. Spyropoulos (2017). "Emulsions Co-Stabilised by Edible Pickering Particles and Surfactants: The Effect of HLB Value." Colloid and Interface Science Communications 17: 5-9.

Zafeiri, I., J. E. Norton, P. Smith, I. T. Norton and F. Spyropoulos (2017). "The role of surface active species in the fabrication and functionality of edible solid lipid particles." Journal of Colloid and Interface Science 500: 228-240.

Zafeiri, I., P. Smith, I. T. Norton and F. Spyropoulos (2017). "Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality." Food & Function 8(7): 2583-2591. 

2016

Asghari, A. K., I. Norton, T. Mills, P. Sadd and F. Spyropoulos (2016). "Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications." Food Hydrocolloids 53: 311-319

Duffus, L. J., J. E. Norton, P. Smith, I. T. Norton and F. Spyropoulos (2016). "A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions." Journal of Colloid and Interface Science 473: 9-21.

Hamilton, I. E. and I. T. Norton (2016). "lModification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition." Food Hydrocolloids 55: 220-227.

Hancocks, R. D., F. Spyropoulos and I. T. Norton (2016). "The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions." Journal of Membrane Science 497: 29-35. 

Horniblow, R. D., G. O. Latunde-Dada, S. E. Harding, M. Schneider, F. M. Almutairi, M. Sahni, A. Bhatti, C. Ludwig, I. T. Norton, T. H. Iqbal and C. Tselepis (2016). "The chelation of colonic luminal iron by a unique sodium alginate for the improvement of gastrointestinal health." Molecular Nutrition & Food Research 60(9): 2098-2108.

Lazidis, A., R. D. Hancocks, F. Spyropoulos, M. Kreuss, R. Berrocal and I. T. Norton (2016). "Whey protein fluid gels for the stabilisation of foams." Food Hydrocolloids 53: 209-217.

Lett, A. M., M. R. Yeomans, I. T. Norton and J. E. Norton (2016). "Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour." Food Quality and Preference 47: 148-155.

Mahdi, M. H., B. R. Conway, T. Mills and A. M. Smith (2016). "Gellan gum fluid gels for topical administration of diclofenac." International Journal of Pharmaceutics 515(1): 535-542 

Nayak, P., T. Mills and I. Norton (2016). "Lipid based nanosystems for curcumin: Past, present and future." Current Pharmaceutical Design 22(27): 4247-4256

Norton, A. B., R. D. Hancocks, F. Spyropoulos and L. M. Grover (2016). "Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures." Food Hydrocolloids 53: 93-97.

2015

Batchelor, H., R. Venables, J. Marriott and T. Mills (2015). "The application of tribology in assessing texture perception of oral liquid medicines." International Journal of Pharmaceutics 479(2): 277-281.http://www.sciencedirect.com/science/article/pii/S037851731500006X

Bradbeer, J. F., R. Hancocks, F. Spyropoulos and I. T. Norton (2015). "Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety." Food Hydrocolloids 43(0): 501-509.http://www.sciencedirect.com/science/article/pii/S0268005X14002495

Fernández Farrés, I. and I. T. Norton (2015). "The influence of co-solutes on tribology of agar fluid gels." Food Hydrocolloids 45(0): 186-195.http://www.sciencedirect.com/science/article/pii/S0268005X1400424X

Kurukji, D., I. Norton and F. Spyropoulos (2015). "Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds." Food Hydrocolloids

Lazidis, A., R. D. Hancocks, F. Spyropoulos, M. Kreuß, R. Berrocal and I. T. Norton (2015). "Whey protein fluid gels for the stabilisation of foams." Food Hydrocolloids(0).http://www.sciencedirect.com/science/article/pii/S0268005X15000831

Lett, A. M., M. R. Yeomans, I. T. Norton and J. E. Norton (2015). "Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour." Food Quality and Preference

Moakes, R. J. A., A. Sullo and I. T. Norton (2015). "Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history." Food Hydrocolloids 45(0): 227-235.http://www.sciencedirect.com/science/article/pii/S0268005X14004342

Norton, J., Y. G. Espinosa, R. Watson, F. Spyropoulos and I. Norton (2015). "Functional food microstructures for macronutrient release and delivery." Food & function

O'Sullivan, J., B. Murray, C. Flynn and I. Norton (2015). "The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins." Food Hydrocolloids

O’Sullivan, J., B. Murray, C. Flynn and I. Norton (2015). "Comparison of batch and continuous ultrasonic emulsification processes." Journal of Food Engineering

Rizzo, G., J. E. Norton and I. T. Norton (2015). "Emulsifier effects on fat crystallisation." Food Structure(0).http://www.sciencedirect.com/science/article/pii/S2213329114000318

2014

Bradbeer, J. F., R. Hancocks, F. Spyropoulos and I. T. Norton (2014). "Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety." Food Hydrocolloids 35 (0): 522-530. http://www.sciencedirect.com/science/article/pii/S0268005X13002166

di Bari, V., J. E. Norton and I. T. Norton (2014). "Effect of processing on the microstructural properties of water-in-cocoa butter emulsions." Journal of Food Engineering 122 (0): 8-14. http://www.sciencedirect.com/science/article/pii/S0260877413004494

Douaire, M., V. di Bari, J. E. Norton, A. Sullo, P. Lillford and I. T. Norton (2014). "Fat crystallisation at oil–water interfaces." Advances in Colloid and Interface Science 203 (0): 1-10. http://www.sciencedirect.com/science/article/pii/S0001868613001371

Douaire, M., T. Stephenson and I. T. Norton (2014). "Soft tribology of oil-continuous emulsions." Journal of Food Engineering 139 (0): 24-30. http://www.sciencedirect.com/science/article/pii/S0260877414001678

Fernández Farrés, I., R. J. A. Moakes and I. T. Norton (2014). "Designing biopolymer fluid gels: A microstructural approach." Food Hydrocolloids 42, Part 3 (0): 362-372.http://www.sciencedirect.com/science/article/pii/S0268005X14000873

Fernández Farrés, I. and I. T. Norton (2014). "Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release." Food Hydrocolloids 40 (0): 76-84.http://www.sciencedirect.com/science/article/pii/S0268005X1400054X

Gladkowska-Balewicz, I., I. T. Norton and I. E. Hamilton (2014). "Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels." Food Hydrocolloids 42, Part 3 (0): 355-361.http://www.sciencedirect.com/science/article/pii/S0268005X14000769

Lazidis, A., R. D. Hancocks, F. Spyropoulos, Kreu, R. Berrocal and I. T. Norton (2014). Stabilisation of Foams By Whey Protein Gel Particles. Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, The Royal Society of Chemistry: 252-260. http://dx.doi.org/10.1039/9781782621300-00252

Lloyd, D. M., I. T. Norton and F. Spyropoulos (2014). "Processing effects during rotating membrane emulsification." Journal of Membrane Science 466 (0): 8-17. http://www.sciencedirect.com/science/article/pii/S0376738814003342

Munz, M. and T. Mills (2014). "Size Dependence of Shape and Stiffness of Single Sessile Oil Nanodroplets As Measured by Atomic Force Microscopy." Langmuir 30 (15): 4243-4252. http://dx.doi.org/10.1021/la5001446

Norton, J. E., G. A. Wallis, F. Spyropoulos, P. J. Lillford and I. T. Norton (2014). "Designing Food Structures for Nutrition and Health Benefits." Annual Review of Food Science and Technology 5 (1): 177-195. http://www.annualreviews.org/doi/abs/10.1146/annurev-food-030713-092315

2013

Fernández Farrés, I., M. Douaire and I. T. Norton (2013). "Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method." Food Hydrocolloids 32 (1): 115-122. http://www.sciencedirect.com/science/article/pii/S0268005X12003116

Hancocks, R. D., F. Spyropoulos and I. T. Norton (2013). "Comparisons between membranes for use in cross flow membrane emulsification." Journal of Food Engineering 116 (2): 382-389. http://www.sciencedirect.com/science/article/pii/S026087741200605X

Kurukji, D., R. Pichot, F. Spyropoulos and I. T. Norton (2013). "Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser." Journal of Colloid and Interface Science 409 (0): 88-97. http://www.sciencedirect.com/science/article/pii/S0021979713006577

Mills, T., A. Koay and I. T. Norton (2013). "Fluid gel lubrication as a function of solvent quality." Food Hydrocolloids 32 (1): 172-177. http://www.sciencedirect.com/science/article/pii/S0268005X12003049

Mills, T., I. T. Norton and S. Bakalis (2013). "Development of tribology equipment to study dynamic processes." Journal of Food Engineering 114 (3): 384-390. http://www.sciencedirect.com/science/article/pii/S026087741200413X

Mills, T. B. and I. T. Norton (2013a). 11 - Tribology measurement and analysis: applications to food microstructures. Food Microstructures. V. J. M. Groves, Woodhead Publishing: 292-309. http://www.sciencedirect.com/science/article/pii/B9780857095251500117

Mills, T. B. and I. T. Norton (2013b). Salt Reduction in Food. Formulation Engineering of Foods, John Wiley & Sons, Ltd: 163-173. http://dx.doi.org/10.1002/9781118597651.ch8

Norton, J. E., P. J. Fryer and J. A. Parkinson (2013). "The effect of reduced-fat labelling on chocolate expectations." Food Quality and Preference28 (1): 101-105. http://www.sciencedirect.com/science/article/pii/S0950329312001413

2012

Garrec, D. A., S. Frasch-Melnik, J. V. L. Henry, F. Spyropoulos and I. T. Norton (2012). "Designing colloidal structures for micro and macro nutrient content and release in foods." Faraday Discussions 158 (0): 37-49. http://dx.doi.org/10.1039/C2FD20024D

Garrec, D. A. and I. T. Norton (2012a). "Boundary lubrication by sodium salts: A Hofmeister series effect." Journal of Colloid and Interface Science 379 (1): 33-40. http://www.sciencedirect.com/science/article/pii/S0021979712004535

Garrec, D. A. and I. T. Norton (2012b). "The influence of hydrocolloid hydrodynamics on lubrication." Food Hydrocolloids 26 (2): 389-397. http://www.sciencedirect.com/science/article/pii/S0268005X11000609

Kargar, M., K. Fayazmanesh, M. Alavi, F. Spyropoulos and I. T. Norton (2012). "Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions." Journal of Colloid and Interface Science 366 (1): 209-215. http://www.sciencedirect.com/science/article/pii/S0021979711012185

McCrickerd, K., L. Chambers, J. M. Brunstrom, J. E. Norton, T. Mills and M. R. Yeomans (2012). "Subtle changes in the flavour and texture of a drink enhance expectations of satiety." Appetite 59 (2): 632. http://www.sciencedirect.com/science/article/pii/S019566631200342X

Norton, J. E. and P. J. Fryer (2012). "Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions." Journal of Food Engineering 113 (2): 329-336. http://www.sciencedirect.com/science/article/pii/S0260877412002464

Pichot, R., F. Spyropoulos and I. T. Norton (2012). "Competitive adsorption of surfactants and hydrophilic silica particles at the oil–water interface: Interfacial tension and contact angle studies." Journal of Colloid and Interface Science 377 (1): 396-405. http://www.sciencedirect.com/science/article/pii/S0021979712003177

2011

Kargar, M., F. Spyropoulos and I. T. Norton (2011a). "The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions." Journal of Colloid and Interface Science 357 (2): 527-533. http://www.sciencedirect.com/science/article/pii/S0021979711001792

Kargar, M., F. Spyropoulos and I. T. Norton (2011b). "Microstructural design to reduce lipid oxidation in oil-inwater emulsions." Procedia Food Science 1 (0): 104-108. http://www.sciencedirect.com/science/article/pii/S2211601X11000186

Mills, T., F. Spyropoulos, I. T. Norton and S. Bakalis (2011). "Development of an in-vitro mouth model to quantify salt release from gels." Food Hydrocolloids 25 (1): 107-113. http://www.sciencedirect.com/science/article/pii/S0268005X10001153

Niknafs, N., F. Spyropoulos and I. T. Norton (2011). "Development of a new reflectance technique to investigate the mechanism of emulsification." Journal of Food Engineering104(4): 603-611.http://www.sciencedirect.com/science/article/pii/S0260877411000355

Norton, A. B., P. W. Cox and F. Spyropoulos (2011). "Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach." Food Hydrocolloids 25 (5): 1105-1111. http://www.sciencedirect.com/science/article/pii/S0268005X1000250X

Spyropoulos, F., E. A. K. Heuer, T. B. Mills and S. Bakalis (2011). Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel. Practical Food Rheology, Wiley-Blackwell: 193-218. http://dx.doi.org/10.1002/9781444391060.ch9

Spyropoulos, F., A. B. Norton and I. T. Norton (2011). "Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety." Procedia Food Science 1 (0): 1487-1493. http://www.sciencedirect.com/science/article/pii/S2211601X11002215

Vardhanabhuti, B., P. W. Cox, I. T. Norton and E. A. Foegeding (2011). "Lubricating properties of human whole saliva as affected by β-lactoglobulin." Food Hydrocolloids 25 (6): 1499-1506. http://www.sciencedirect.com/science/article/pii/S0268005X11000646

2010

Brown, Z. K., P. J. Fryer, I. T. Norton and R. H. Bridson (2010). "Drying of agar gels using supercritical carbon dioxide." The Journal of Supercritical Fluids 54 (1): 89-95. http://www.sciencedirect.com/science/article/pii/S0896844610001130

Frasch-Melnik, S., I. T. Norton and F. Spyropoulos (2010). "Fat-crystal stabilised w/o emulsions for controlled salt release." Journal of Food Engineering 98 (4): 437-442. http://www.sciencedirect.com/science/article/pii/S0260877410000415

Frasch-Melnik, S., F. Spyropoulos and I. T. Norton (2010). "W1/O/W2 double emulsions stabilised by fat crystals – Formulation, stability and salt release." Journal of Colloid and Interface Science 350( 1): 178-185. http://www.sciencedirect.com/science/article/pii/S0021979710006983

Gabriele, A., F. Spyropoulos and I. T. Norton (2010). "A conceptual model for fluid gel lubrication." Soft Matter 6 (17): 4205-4213 .http://dx.doi.org/10.1039/C001907K

Le Révérend, B. J. D., I. T. Norton, P. W. Cox and F. Spyropoulos (2010). "Colloidal aspects of eating." Current Opinion in Colloid & Interface Science 15 (1–2): 84-89 .http://www.sciencedirect.com/science/article/pii/S1359029409001095

Pichot, R., F. Spyropoulos and I. T. Norton (2010). "O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration." Journal of Colloid and Interface Science352 (1): 128-135. http://www.sciencedirect.com/science/article/pii/S0021979710009161

Spyropoulos, F., A. Portsch and I. T. Norton (2010). "Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems." Food Hydrocolloids 24(2–3): 217-226. http://www.sciencedirect.com/science/article/pii/S0268005X09001994

2009

Cox, P. W., F. Spyropoulos and I. T. Norton (2009). CHAPTER 6 - Effect of Processing on Biopolymer Interactions. Modern Biopolymer Science. S. K. T. N. B. Ubbink. San Diego, Academic Press: 199-224. http://www.sciencedirect.com/science/article/pii/B9780123741950000069

Foster, T. J. and I. T. Norton (2009). 23 - Self-assembling structures in the gastrointestinal tract. Designing Functional Foods. D. J. McClements and E. A. Decker, Woodhead Publishing: 601-622.http://www.sciencedirect.com/science/article/pii/B978184569432650023X

Gabriele, A., F. Spyropoulos and I. T. Norton (2009). "Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan." Food Hydrocolloids 23 (8): 2054-2061. http://www.sciencedirect.com/science/article/pii/S0268005X09000745

Norton, I. T., F. Spyropoulos and P. W. Cox (2009). "Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion." Food Hydrocolloids 23 (6): 1521-1526. http://www.sciencedirect.com/science/article/pii/S0268005X08002385

Norton, J. E., P. J. Fryer, J. Parkinson and P. W. Cox (2009). "Development and characterisation of tempered cocoa butter emulsions containing up to 60% water." Journal of Food Engineering 95 (1): 172-178. http://www.sciencedirect.com/science/article/pii/S0260877409002234

Pichot, R., F. Spyropoulos and I. T. Norton (2009). "Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence." Journal of Colloid and Interface Science329(2): 284-291.http://www.sciencedirect.com/science/article/pii/S0021979708012332

Tchuenbou-Magaia, F. L., I. T. Norton and P. W. Cox (2009). "Hydrophobins stabilised air-filled emulsions for the food industry." Food Hydrocolloids 23 (7): 1877-1885. http://www.sciencedirect.com/science/article/pii/S0268005X09000605

2008

Spyropoulos, F., P. Ding, W. J. Frith, I. T. Norton, B. Wolf and A. W. Pacek (2008). "Interfacial tension in aqueous biopolymer–surfactant mixtures." Journal of Colloid and Interface Science 317 (2): 604-610. http://www.sciencedirect.com/science/article/pii/S0021979707014841

Spyropoulos, F., W. J. Frith, I. T. Norton, B. Wolf and A. W. Pacek (2008). "Sheared aqueous two-phase biopolymer–surfactant mixtures." Food Hydrocolloids 22 (1): 121-129. http://www.sciencedirect.com/science/article/pii/S0268005X07001191