The Norton History of Chemistry (Norton History of Science)

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Tchuenbou-Magaia, F.L., I.T. Norton, and P.W. Cox, MICROBUBBLES WITH PROTEIN COATS FOR HEALTHY FOOD AIR FILLED EMULSIONS. Gums and Stabilisers for the Food Industry 15, ed. P.A. Williams and G.O. Phillips. 2010, Cambridge: Royal Soc Chemistry. 113-125. Cox, P.W., Spyropoulos, F. & Norton, I.T. Effect of Processing on Biopolymer Interactions. in Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application (eds. Kasapas, S., Norton, I.T. & J.Ubbink) (Elsevier, 2009).

Transition-Metal Hydride Radical Cations,” Y. Hu, A. P. Shaw, D. P. Estes, and J. R. Norton, Chem. Rev. 2016, 116, 8427–8462. DOI:10.1021/acs.chemrev.5b00532 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. 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. 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.

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Garrec, D.A. and I.T. Norton, Understanding fluid gel formation and properties.Journal of Food Engineering, 2012. 112(3): p. 175-182. 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. 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. Reaction of Cp*Zr(2,3-dimethylbutadiene) with Isonitriles and CO,” T. N. Valadez, J. R. Norton, M. C. Neary, and P. J. Quinlivan, Organometallics 2016, 35, 3163–3169. DOI: 10.1021/acs.organomet.6b00522

Reaction of Cp*(Cl)M(Diene) (M = Ti, Hf) with Isonitriles”, T. N. Valadez, J. R. Norton, and M. C. Neary, J. Am. Chem. Soc . 2015 , 137, 10152–10155. DOI: 10.1021/jacs.5b06654. Our daughter was also struggling cognitively which Peter was very sensitive to and devised novel ways of teaching content which she previously couldn`t process.Cationic Hydride Clusters Arising from Oxidation of (Ph 3P) 6Cu 6H 6 ,” S. Liu, M. Eberhart, J. R. Norton, X. Yin, M. Neary, and D. W. Paley, J. Am. Chem. Soc. 2017, 139, 7685-7688. DOI: 10.1021/jacs.7b02183 Often sessions would run over the normal hour length as there were topics we wanted to complete or questions we wanted to answer. Where this was feasible, on account of the closeness of the examinations I had no issue with doing this. I also sent screenshots of my `scribblings` made during a session for additional reference purposes. Niknafs, N., F. Spyropoulos, and I.T. Norton, Development of a new reflectance technique to investigate the mechanism of emulsification.Journal of Food Engineering, 2011. 104(4): p. 603-611. Spyropoulos, F., S. Frasch-Melnik, and I.T. Norton, W/O/W emulsions stabilized by fat crystals - Their formulation, stability and ability to retain salt.11th International Congress on Engineering and Food (Icef11), 2011. 1(0): p. 1700-1708.