A.B. Norton-Welch

The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams

Andrew Ellis, Tom Mills, Ian T. Norton et al. · Journal of Colloid and Interface Science · 2018 · 48 citations · Full text

Materials Science, Biopolymer Gel, Engineering +8

Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants

Ana C. Ferreira, Antonio Sullo, S. Winston et al. · Journal of Food Science · 2019 · 46 citations · Full text

Droplet Size, Food Colloid, Chemical Engineering +15

Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release

Kelsey Kanyuck, Tom Mills, Ian T. Norton et al. · Carbohydrate Polymers · 2021 · 46 citations · Full text

Biopolymer Gel, Hydrogels, Engineering +4

The effect of sugars on agar fluid gels and the stabilisation of their foams

Andrew Ellis, Tom Mills, Ian T. Norton et al. · Food Hydrocolloids · 2018 · 38 citations · Full text

Food Colloid, Engineering, Foam Half-life +16

Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings

Kha Yiu Voong, A.B. Norton-Welch, Ian T. Norton · Journal of Texture Studies · 2019 · 24 citations · Full text