| The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins J O'sullivan, B Murray, C Flynn, I Norton Food hydrocolloids 53, 141-154, 2016 | 470 | 2016 |
| Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations ME Malone, IAM Appelqvist, IT Norton Food hydrocolloids 17 (6), 763-773, 2003 | 382 | 2003 |
| Mechanism and dynamics of conformational ordering in xanthan polysaccharide IT Norton, DM Goodall, SA Frangou, ER Morris, DA Rees Journal of Molecular Biology 175 (3), 371-394, 1984 | 334 | 1984 |
| 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 | 332 | 2012 |
| Microstructure design in mixed biopolymer composites IT Norton, WJ Frith Food hydrocolloids 15 (4-6), 543-553, 2001 | 325 | 2001 |
| Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release ME Malone, IAM Appelqvist, IT Norton Food hydrocolloids 17 (6), 775-784, 2003 | 240 | 2003 |
| Phospholipids at the interface: current trends and challenges R Pichot, RL Watson, IT Norton International journal of molecular sciences 14 (6), 11767-11794, 2013 | 230 | 2013 |
| Influence of thermal history on the structural and mechanical properties of agarose gels P Aymard, DR Martin, K Plucknett, TJ Foster, AH Clark, IT Norton Biopolymers: Original Research on Biomolecules 59 (3), 131-144, 2001 | 226 | 2001 |
| Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application NP Aditya, YG Espinosa, IT Norton Biotechnology advances 35 (4), 450-457, 2017 | 223 | 2017 |
| 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 |
| Gelation behaviour of konjac glucomannan with different molecular weights H Zhang, M Yoshimura, K Nishinari, MAK Williams, TJ Foster, IT Norton Biopolymers: Original Research on Biomolecules 59 (1), 38-50, 2001 | 220 | 2001 |
| A molecular model for the formation and properties of fluid gels IT Norton, DA Jarvis, TJ Foster International Journal of Biological Macromolecules 26 (4), 255-261, 1999 | 207 | 1999 |
| 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 | 181 | 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 |
| Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation C Schorsch, H Carrie, IT Norton International Dairy Journal 10 (8), 529-539, 2000 | 180 | 2000 |
| The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins J O'Sullivan, M Arellano, R Pichot, I Norton Food Hydrocolloids 42, 386-396, 2014 | 179 | 2014 |
| Mass transfer and nutrient absorption in a simulated model of small intestine A Tharakan, IT Norton, PJ Fryer, S Bakalis Journal of food science 75 (6), E339-E346, 2010 | 171 | 2010 |
| 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 |
| A molecular description of the gelation mechanism of konjac mannan MAK Williams, TJ Foster, DR Martin, IT Norton, M Yoshimura, K Nishinari Biomacromolecules 1 (3), 440-450, 2000 | 164 | 2000 |
| Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release IF Farrés, IT Norton Food Hydrocolloids 40, 76-84, 2014 | 162 | 2014 |
