Author
Ian T. Norton
Other affiliations: Swedish Institute for Food and Biotechnology, University of York, University of Bedfordshire ...read more
Bio: Ian T. Norton is an academic researcher from University of Birmingham. The author has contributed to research in topics: Emulsion & Phase (matter). The author has an hindex of 63, co-authored 288 publications receiving 10523 citations. Previous affiliations of Ian T. Norton include Swedish Institute for Food and Biotechnology & University of York.
Topics: Emulsion, Phase (matter), Rheology, Gelatin, Particle
Papers published on a yearly basis
Papers
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TL;DR: In this article, the ultrasonic effect on physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG), and egg white protein (EWP) was investigated.
354 citations
TL;DR: In this paper, a review of the physical measures conducted to elucidate textural properties such as creaminess, smoothness, sliminess and thickness of food products and discusses oral processing mechanisms in relation to the behaviour of hydrocolloids and emulsions in the oral cavity during eating is presented.
332 citations
TL;DR: In this paper, an overview of recent work on some particular aspects of the behavior of biopolymer solution and gel mixtures, the focus being on aspects that are of particular relevance to the materials found in food systems.
261 citations
TL;DR: The present study demonstrates that the manipulation of emulsions' interfacial microstructure, based on the formation of a thick interface around the oil droplets by food-grade particles (Pickering emulsion), is an effective approach to slow down lipid oxidation.
256 citations
TL;DR: The observed rate of conformational ordering increases sharply under conditions where the starting solution for dynamic measurements is partially ordered, suggesting that ordered sequences within each chain may act as helix nuclei for adjacent disordered regions, so that helix growth, rather than the slower nucleation process, becomes rate limiting.
242 citations
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TL;DR: There is, I think, something ethereal about i —the square root of minus one, which seems an odd beast at that time—an intruder hovering on the edge of reality.
Abstract: There is, I think, something ethereal about i —the square root of minus one. I remember first hearing about it at school. It seemed an odd beast at that time—an intruder hovering on the edge of reality.
Usually familiarity dulls this sense of the bizarre, but in the case of i it was the reverse: over the years the sense of its surreal nature intensified. It seemed that it was impossible to write mathematics that described the real world in …
33,785 citations
TL;DR: Proton-coupled electron transfer is an important mechanism for charge transfer in a wide variety of systems including biology- and materials-oriented venues and several are reviewed.
Abstract: ▪ Abstract Proton-coupled electron transfer (PCET) is an important mechanism for charge transfer in a wide variety of systems including biology- and materials-oriented venues. We review several are...
2,182 citations
01 Jan 1976
TL;DR: A positive temperature coefficient is the term which has been used to indicate that an increase in solubility occurs as the temperature is raised, whereas a negative coefficient indicates a decrease in Solubility with rise in temperature.
Abstract: A positive temperature coefficient is the term which has been used to indicate that an increase in solubility occurs as the temperature is raised, whereas a negative coefficient indicates a decrease in solubility with rise in temperature.
1,573 citations
TL;DR: The most relevant biopolymer-based hydrogel systems, the different methods of preparation, as well as an in depth overview of the applications in the field of tissue engineering will be given.
1,426 citations
TL;DR: The structural and mechanical properties of gels formed from biopolymers are discussed in this paper, both in terms of the techniques used to characterise these systems, and in the systems themselves.
Abstract: The structural and mechanical properties of gels formed from biopolymers are discussed both in terms of the techniques used to characterise these systems, and in terms of the systems themselves The techniques included are spectroscopic, chiroptical and scattering methods, optical and electron microscopy, thermodynamic and kinetic methods and rheological characterisation The systems considered are presented in order of increasing complexity of secondary, tertiary and quaternary structure, starting with gels which arise from essentially ‘disordered’ biopolymers via formation of ‘quasicrystalline’ junction zones (eg gelatin, carrageenans, agarose, alginates etc), and extending to networks derived from globular and rod-like species (fibrin, globular proteins, caseins, myosin) by a variety of crosslinking mechanisms Throughout the text, efforts are made to pursue the link (both from experiment and from theory) between the structural methods and mechanical measurements As far as we are aware this is the first major Review of this area since that of J D Ferry in 1948 — The interest shown by polymer physicists in more complex biochemical systems, and the multi-disciplinary approaches now being applied in this area, make the format adopted here, in our opinion, the most logical and appropriate
1,231 citations