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Jennifer Norton
Jennifer Norton
Verified email at bham.ac.uk
Title
Cited by
Cited by
Year
Functional food microstructures for macronutrient release and delivery
JE Norton, YG Espinosa, RL Watson, F Spyropoulos, IT Norton
Food Funct., 2015
1322015
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
1212014
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
852014
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
822009
The effect of reduced-fat labelling on chocolate expectations
JE Norton, PJ Fryer, JA Parkinson
Food Quality and Preference 28 (1), 101-105, 2013
652013
Designer colloids—towards healthy everyday foods?
JE Norton, IT Norton
Soft Matter 6 (16), 3735-3742, 2010
632010
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
622012
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
392015
Emulsifier effects on fat crystallisation
G Rizzo, JE Norton, IT Norton
Food Structure, 2014
352014
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
332013
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
322014
Formulation Engineering of Foods
JE Norton, P Fryer, IT Norton
John Wiley & Sons, 2013
152013
The acoustics of friction and microstructure of model and apparel fabrics
C Cooper, J Norton, C Marshman, I Norton
Textile Research Journal, 0040517513495948, 2013
52013
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
32013
Introduction to Food Formulation Engineering
JE Norton, PJ Fryer, IT Norton
Formulation Engineering of Foods, 1-8, 2013
12013
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
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Articles 1–19