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 Bialek J.M., Jones M.G., and Norton I.T., 'Pourable edible aqueous-continuous emulsions', no. EP0994658, (2000). Le Reverend, B.J., I.T. Norton, and S. Bakalis, Modelling the human response to saltiness.Food Funct, 2013. 4(6): p. 880-8. Direct Generation of Oxygen-Stabilized Radicals by H• Transfer from Transition Metal Hydrides”, J. L. Kuo, J. Hartung, A. Han, J. R. Norton, J. Am. Chem. Soc. 2015, 137, 1036–1039.

Appelquist I.A.M., Brown C.R.T., Homan J.E., Jones M.G., Malone M.E., and Norton I.T., 'Low-fat food emulsions having controlled flavour release and processes therefor', no. EP1102548, (2001). Dihydrogen Activation by Cobaloximes with Various Axial Ligands”, G. Li, D. P. Estes, J. R. Norton, A. Sattler, S. Ruccolo, Inorg. Chem. 2014, 53, 10743–10747. I recently worked part-time with a science outreach company, where we were passionate in bringing science to life for children aged 5-11 years, through hands-on science activities delivered through science parties and holiday science camps. For me learning has to be fun and it has to be relevant. It needs to bring challenges and it needs to bring successes. Kargar, M., F. Spyropoulos, and I.T. Norton, Microstructural design to reduce lipid oxidation in oil-inwater emulsions.Procedia Food Science, 2011. 1(0): p. 104-108.

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. 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.

Garrec, D.A. and I.T. Norton, Understanding fluid gel formation and properties.Journal of Food Engineering, 2012. 112(3): p. 175-182. We engaged Peter to help our 17 yr old son with OCR A level Chemistry. This has probably been the best decision I have made all year! Peter is extremely knowledgeable, patient, understanding, very well prepared, accessible and fun, which given he`s tutoring in Chemistry is no mean feat. Aldred A., Appelqvist I.A.M., Brown C.R.T., Homan J.E., Jones M.G., Malone M.E., Norton I.T., and Underdown J., 'Frozen low-fat food emulsions and processes therefor', no. EP1102544, (2001).Fernández Farrés, I. and I.T. Norton, Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release.Food Hydrocolloids, 2014. 40(0): p. 76-84.

Professor Norton used this approach to design foods and home and personal care products for Unilever, resulting in a large number of new inventions (he is an inventor on more than 60 granted patents) leading to many new and innovative products, which are still sold today. In his new role at the University Professor Norton will continue this work and extend to a wider range of soft solids. Soft solids are used extensively in: Foods, Personal Care Products, Cosmetics, Paints, Pharmaceuticals, Home Care / Hard Surface cleaning and Laundry. 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. Brown, Z.K., et al., Drying of agar gels using supercritical carbon dioxide.Journal of Supercritical Fluids, 2010. 54(1): p. 89-95. 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.

Standalone Ebook

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.