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. Gabriele, A., F. Spyropoulos, and I.T. Norton, A conceptual model for fluid gel lubrication.Soft Matter, 2010. 6(17): p. 4205-4213. Mills, T. and I. Norton, Salt Reduction in Food, in Formulation Engineering of Foods. 2013. p. 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. For me learning has to be fun and it has to be relevant. It needs to bring challenges and it needs to bring successes. Experience: Science is the subject that equips adolescents with the answers to the most profound and captivating questions about the very essence of life. I have a solid understanding of all foundations of science and mathematics and strive to help students realise the fascinating interconnections that occur between the disciplines and the phenomena of the world outside the classroom. I have a strong imagination and sense of creativity and pride myself on an innovative approach to teaching and learning; this is because I believe that the subjects are best explored through the way they arise: exploratory, accidental, and informed by curiosity and intuition. I am a UK STEM ambassador and collaborate with the Princes Trust Institute and the National History Museum to create educational resources. As well as this, Peter is very knowledgeable in a variety of areas of chemistry, giving me a lot of additional helpful information which aided me in answering abstract questions and applying my learned knowledge to unfamiliar scenarios and awkward questions, improving my problem solving ability. This helped me become more confident and comfortable with a subject I found very difficult to keep up with.Pawlik, A.K. and I.T. Norton, Encapsulation stability of duplex emulsions prepared with SPG cross-flow membrane, SPG rotating membrane and rotor-stator techniques—A comparison.Journal of Membrane Science, 2012. 415-416(0): p. 459-468.

Our theme is catalysis, but our research interests span many different areas of organometallic chemistry. We approach problems in a mechanistic way, use a variety of physical methods to investigate reaction mechanisms, and apply organometallic chemistry to the synthesis of organic compounds.Henry, J.V.L., et al., The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions.Food Hydrocolloids, 2010. 24(1): p. 66-71. Le Révérend, B.J.D., I. Norton, and S. Bakalis, Modelling of In-Mouth Perception the Case of Sodium.Procedia Food Science, 2011. 1(0): p. 1152-1157. Spyropoulos, F., A. Portsch, and I.T. Norton, Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems.Food Hydrocolloids, 2010. 24(2-3): p. 217-226.