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Jennifer E. Norton

Observed names: J. E. Norton, J.E. Norton, Jennifer Norton, Norton, J.E., Norton, Jennifer E.
Observed institution: University of Birmingham
OpenAlex ID: A5111944915
Fat crystallisation at oil–water interfaces
2013 · M. Douaire, V. di Bari, et al. · Advances in Colloid and Interface Science · 145
Functional food microstructures for macronutrient release and delivery
2015 · J. E. Norton, Y. Gonzalez Espinosa, et al. · Food & Function · 140
A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions
2016 · Laudina J. Duffus, Jennifer E. Norton, et al. · Journal of Colloid and Interface Science · 137
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Designing Food Structures for Nutrition and Health Benefits
2014 · Jennifer E. Norton, Gareth A. Wallis, et al. · Annual Review of Food Science and Technology · 93
Development and characterisation of tempered cocoa butter emulsions containing up to 60% water
2009 · J.E. Norton, P.J. Fryer, et al. · Journal of Food Engineering · 75
The effect of reduced-fat labelling on chocolate expectations
2012 · J.E. Norton, P.J. Fryer, et al. · Food Quality and Preference · 62
Designer colloids—towards healthy everyday foods?
2010 · J. E. Norton, I. T. Norton · Soft Matter · 59
Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions
2012 · J.E. Norton, P.J. Fryer · Journal of Food Engineering · 51
Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach
2015 · Aaron M. Lett, Jennifer E. Norton, et al. · Appetite · 50
The role of surface active species in the fabrication and functionality of edible solid lipid particles
2017 · Ioanna Zafeiri, Jennifer E. Norton, et al. · Journal of Colloid and Interface Science · 45
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Emulsifier effects on fat crystallisation
2015 · G. Rizzo, J.E. Norton, et al. · Food Structure · 41
Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour
2015 · Aaron M. Lett, Martin R. Yeomans, et al. · Food Quality and Preference · 40
Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks
2013 · A. Beri, J. E. Norton, et al. · International Journal of Cosmetic Science · 35
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
2016 · Vincenzo Di Bari, William Macnaughtan, et al. · Food Structure · 33
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Effect of processing on the microstructural properties of water-in-cocoa butter emulsions
2013 · V. di Bari, J.E. Norton, et al. · Journal of Food Engineering · 27
Formulation Engineering of Foods
2013 · Norton, Jennifer E. · Wiley eBooks · 22
Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
2019 · Vincenzo di Bari, Antonio Sullo, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 14
Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake
2016 · G. Rizzo, U. Masic, et al. · Physiology & Behavior · 13
The acoustics of friction and microstructure of model and apparel fabrics
2013 · Cerise Cooper, Jennifer Norton, et al. · Textile Research Journal · 3
Design of Food Structures for Consumer Acceptability
2013 · J.E. Norton · Wiley eBooks · 3
Fat reduction in chocolate: a multidisciplinary approach considering emulsion science and consumer expectations
2012 · J.E. Norton · University of Birmingham Institutional Research Archive (University of Birmingham) · 3
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Introduction to Food Formulation Engineering
2013 · J.E. Norton, P.J. Fryer, et al. · Wiley eBooks · 1
Editorial - 2nd UK Hydrocolloids Conference
2017 · Yadira Gonzalez-Espinosa, Jennifer Norton, et al. · Food Hydrocolloids
Engineering satiety
2017 · Aaron Mitchell Lett, Jennifer Norton · Wiley eBooks
Front Matter
2013 · Jennifer E. Norton, Peter J. Fryer, et al. · Wiley eBooks
Works count: 28
Citation count: 1,092
H-index: 16
I10-index: 18
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