| Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions M Kargar, K Fayazmanesh, M Alavi, F Spyropoulos, IT Norton Journal of colloid and interface science 366 (1), 209-215, 2012 | 333 | 2012 |
| O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration R Pichot, F Spyropoulos, IT Norton Journal of colloid and interface science 352 (1), 128-135, 2010 | 220 | 2010 |
| Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds LJ Pérez-Córdoba, IT Norton, HK Batchelor, K Gkatzionis, F Spyropoulos, ... Food Hydrocolloids 79, 544-559, 2018 | 182 | 2018 |
| Competitive adsorption of surfactants and hydrophilic silica particles at the oil–water interface: Interfacial tension and contact angle studies R Pichot, F Spyropoulos, IT Norton Journal of colloid and interface science 377 (1), 396-405, 2012 | 180 | 2012 |
| The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions M Kargar, F Spyropoulos, IT Norton Journal of colloid and interface science 357 (2), 527-533, 2011 | 168 | 2011 |
| Fat-crystal stabilised w/o emulsions for controlled salt release S Frasch-Melnik, IT Norton, F Spyropoulos Journal of Food Engineering 98 (4), 437-442, 2010 | 154 | 2010 |
| A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions LJ Duffus, JE Norton, P Smith, IT Norton, F Spyropoulos Journal of colloid and interface science 473, 9-21, 2016 | 143 | 2016 |
| W1/O/W2 double emulsions stabilised by fat crystals–Formulation, stability and salt release S Frasch-Melnik, F Spyropoulos, IT Norton Journal of Colloid and Interface Science 350 (1), 178-185, 2010 | 135 | 2010 |
| Functional food microstructures for macronutrient release and delivery JE Norton, YG Espinosa, RL Watson, F Spyropoulos, IT Norton Food & function 6 (3), 663-678, 2015 | 132 | 2015 |
| Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan A Gabriele, F Spyropoulos, IT Norton Food Hydrocolloids 23 (8), 2054-2061, 2009 | 116 | 2009 |
| Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence R Pichot, F Spyropoulos, IT Norton Journal of colloid and interface science 329 (2), 284-291, 2009 | 113 | 2009 |
| Whey protein fluid gels for the stabilisation of foams A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton Food hydrocolloids 53, 209-217, 2016 | 106 | 2016 |
| Colloidal aspects of eating BJD Le Révérend, IT Norton, PW Cox, F Spyropoulos Current Opinion in Colloid & Interface Science 15 (1-2), 84-89, 2010 | 101 | 2010 |
| Practical food rheology: an interpretive approach IT Norton, F Spyropoulos, P Cox John Wiley & Sons, 2010 | 97 | 2010 |
| A conceptual model for fluid gel lubrication A Gabriele, F Spyropoulos, IT Norton Soft Matter 6 (17), 4205-4213, 2010 | 91 | 2010 |
| Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications AK Asghari, I Norton, T Mills, P Sadd, F Spyropoulos Food Hydrocolloids 53, 311-319, 2016 | 89 | 2016 |
| 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 | 85 | 2014 |
| Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach AB Norton, PW Cox, F Spyropoulos Food Hydrocolloids 25 (5), 1105-1111, 2011 | 73 | 2011 |
| Food-grade Pickering emulsions stabilised with solid lipid particles A Pawlik, D Kurukji, I Norton, F Spyropoulos Food & function 7 (6), 2712-2721, 2016 | 71 | 2016 |
| Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds D Kurukji, I Norton, F Spyropoulos Food Hydrocolloids 53, 249-260, 2016 | 65 | 2016 |
Ian NortonProfessor of Chemical Engineering, University of BirminghamVerified email at bham.ac.uk
