Search Results - "Norton, Ian T"

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

“…Aside from single active microencapsulation, there is growing interest in designing structures for the coencapsulation and codelivery of multiple species…”
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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review by Gholamipour-Shirazi, Azarmidokht, Kamlow, Michael-Alex, T Norton, Ian, Mills, Tom

“…Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in…”
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Phospholipids at the interface: current trends and challenges by Pichot, Roman, Watson, Richard L, Norton, Ian T

“…Phospholipids are one of the major structural elements of biological membranes. Due to their amphiphilic character, they can adopt various molecular assemblies…”
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The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions by Kargar, Maryam, Spyropoulos, Fotios, Norton, Ian.T.

“…Lipid oxidation was monitored by measuring the concentration of primary lipid oxidation product, using the peroxide value method. Increasing silica particles…”
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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 by Prosapio, Valentina, T Norton, Ian, Lopez-Quiroga, Estefania

“…Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect…”
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Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings by Voong, Kha Yiu, Norton‐Welch, Abigail, Mills, Thomas B., Norton, Ian T.

“…Crusted crispness refers to coatings with a dry and brittle surface contrasting a high‐moisture core; it is desirable for the enjoyment and quality of…”
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Designing Food Structures for Nutrition and Health Benefits by Norton, Jennifer E, Wallis, Gareth A, Spyropoulos, Fotis, Lillford, Peter J, Norton, Ian T

“…In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the…”
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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 by Kargar, Maryam, Fayazmanesh, Khorshid, Alavi, Mina, Spyropoulos, Fotios, Norton, Ian T.

“…Lipid oxidation was monitored by measuring the concentration of primary lipid oxidation product, using the peroxide value method. Increasing the…”
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Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions by Lee, Laura, Norton, Ian T.

“…► A comparison of emulsion production in high pressure homogenisers were made. ► HPH requires several passes to produce the same droplet size as the…”
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Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application by Kasapis, Stefan, Norton, Ian T, Ubbink, Johan B

“…Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider…”
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Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application by Aditya, N.P., Espinosa, Yadira Gonzalez, Norton, Ian T.

“…Increased health risk associated with the sedentary life style is forcing the food manufacturers to look for food products with specific or general health…”
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A flow velocity dependence of dynamic surface tension in Plateau borders of foam by Clarke, Christopher, Spyropoulos, Fotis, Norton, Ian T.

“…[Display omitted] Liquid drainage through foams is a multiscale process, that primarily occurs through channels known as Plateau borders (PBs). Recent…”
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Designing colloidal structures for micro and macro nutrient content and release in foods by Garrec, David A, Frasch-Melnik, Sarah, Henry, John V L, Spyropoulos, Fotis, Norton, Ian T

“…We report on how edible nano-emulsions can be designed and produced in order to remain stable on storage. Edible nano-emulsions can potentially be used to…”
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Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods by Spyropoulos, Fotis, Duffus, Laudina J, Smith, Paul, Norton, Ian T

“…Although water-in-oil-in-water (W1/O/W2) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure…”
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Impact of Pickering Intervention on the Stability of W 1 /O/W 2 Double Emulsions of Relevance to Foods by Spyropoulos, Fotis, Duffus, Laudina J, Smith, Paul, Norton, Ian T

“…Although water-in-oil-in-water (W /O/W ) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure…”
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Formulation Engineering of Foods by Norton, Jennifer E, Fryer, Peter, Norton, Ian T

“…This book provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods…”
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Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing by Gholamipour-Shirazi, Azarmidokht, Norton, Ian T., Mills, Tom

“…The design and development of controlled release systems of molecules of interest (nutrients, flavors, and drugs) have attracted significant attention over…”
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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 by Duffus, Laudina J., Norton, Jennifer E., Smith, Paul, Norton, Ian T., Spyropoulos, Fotios

“…[Display omitted] •Comparison of food-grade, as-obtained particles and subsequent emulsions.•Development of design rules for Pickering particles for food…”
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Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification by Arkoumanis, Panagiotis G., Norton, Ian T., Spyropoulos, Fotis

“…[Display omitted] Producing stable particle-stabilised emulsions of small droplet sizes and high monodispersity via membrane emulsification approaches is…”
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W1/O/W2 double emulsions stabilised by fat crystals - Formulation, stability and salt release by FRASCH-MELNIK, Sarah, SPYROPOULOS, Fotios, NORTON, Ian T

“…Water/oil (W(1)/O) emulsions containing fat crystals have been incorporated into an aqueous phase containing 1% na-caseinate as emulsifier to create stable…”
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