Professor Norton left his role as Chief Scientist at Unilever to take a Chair as Professor of Soft Solid Microstructural Engineering in the Department of Chemical Engineering. Professor Norton's doctorate was in the Physical Chemistry of polysaccharide conformational transitions were he focused on fast reaction kinetics and thermodynamics. Spyropoulos, F., A.B. Norton, and I.T. Norton, Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety.11th International Congress on Engineering and Food (Icef11), 2011. 1(0): p. 1487-1493. Norton, J.E. and I.T. Norton, Designer colloids—towards healthy everyday foods?Soft Matter, 2010. 6(16): p. 3735. Garrec, D.A. and I.T. Norton, Kappa carrageenan fluid gel material properties. Part 2: Tribology.Food Hydrocolloids, 2013. 33(1): p. 160-167.

Brown, Z.K., et al., Drying of agar gels using supercritical carbon dioxide.Journal of Supercritical Fluids, 2010. 54(1): p. 89-95. Lee, L. and I.T. Norton, Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions.Journal of Food Engineering, 2013. 114(2): p. 158-163. Lee, L., et al., Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up.Journal of Food Engineering, 2014. 131: p. 33-37. Pawlik, A.K. and I.T. Norton, SPG rotating membrane technique for production of food grade emulsions.Journal of Food Engineering, 2013. 114(4): p. 530-537. Mills, T., I.T. Norton, and S. Bakalis, Development of tribology equipment to study dynamic processes.Journal of Food Engineering, 2013. 114(3): p. 384-390.

Interactive Ebook and Norton Learning Tools

Bialek J.M., Jones M.G., and Norton I.T., 'Pourable edible aqueous-continuous emulsions', no. EP0994658, (2000). Outside of the sessions I provided Ellis with resources including on the reactions of acyl chlorides, organic bases, carbocations, redox equilibria, balancing and writing ionic equations, electrochemistry, buffer action, pH and weak acids, first and successive ionisation energies. Mills, T., et al., Development of an in-vitro mouth model to quantify salt release from gels.Food Hydrocolloids, 2011. 25(1): p. 107-113. Fernández Farrés, I., M. Douaire, and I.T. Norton, Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method.Food Hydrocolloids, 2013. 32(1): p. 115-122.

The Effect of Double Bond Substituents on the Rate of Cyclization of a-Carbomethoxy Hex-5-enyl Radicals”, A. Han, T. Spataru, J. Hartung, G. Li, J. R. Norton, J. Org. Chem. 2014, 79, 1938–1946. DOI: 10.1021/jo402499w

In the run up to the examinations in 2023 Ellis, as with all of my year 13 students, Ellis received a daily WhatsApp revision blast with syllabus tips and examination tips which ran from the beginning of April to the date of the last examination. Bradbeer, J.F., et al., Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.Food Hydrocolloids, 2014. 35(0): p. 522-530. Garrec, D.A., et al., Designing colloidal structures for micro and macro nutrient content and release in foods.Faraday Discuss, 2012. 158(0): p. 37-49; discussion 105-24.