J.E. Norton

998 total citations
18 papers, 767 citations indexed

About

J.E. Norton is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, J.E. Norton has authored 18 papers receiving a total of 767 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 7 papers in Materials Chemistry and 6 papers in Nutrition and Dietetics. Recurrent topics in J.E. Norton's work include Proteins in Food Systems (12 papers), Food Chemistry and Fat Analysis (9 papers) and Pickering emulsions and particle stabilization (7 papers). J.E. Norton is often cited by papers focused on Proteins in Food Systems (12 papers), Food Chemistry and Fat Analysis (9 papers) and Pickering emulsions and particle stabilization (7 papers). J.E. Norton collaborates with scholars based in United Kingdom. J.E. Norton's co-authors include Ian T. Norton, Fotis Spyropoulos, P.J. Fryer, Vincenzo di Bari, John A. Parkinson, Peter J. Lillford, Paul Smith, Antonio Sullo, G. Espinosa and Martin R. Yeomans and has published in prestigious journals such as Journal of Colloid and Interface Science, Advances in Colloid and Interface Science and Journal of Food Engineering.

In The Last Decade

J.E. Norton

18 papers receiving 758 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
J.E. Norton United Kingdom	15	611	247	152	116	66	18	767
Pere Morell Spain	13	583 1.0×	188 0.8×	201 1.3×	39 0.3×	86 1.3×	15	766
Mi Xu Australia	10	600 1.0×	129 0.5×	186 1.2×	51 0.4×	37 0.6×	13	724
Claudine Bovay Switzerland	8	734 1.2×	309 1.3×	81 0.5×	93 0.8×	56 0.8×	9	804
Brian Degner United States	16	680 1.1×	151 0.6×	187 1.2×	36 0.3×	72 1.1×	17	789
P.J. Luck United States	12	610 1.0×	204 0.8×	191 1.3×	38 0.3×	125 1.9×	15	743
Leonardo Cornacchia Netherlands	12	544 0.9×	118 0.5×	104 0.7×	49 0.4×	75 1.1×	18	683
Carla Arancibia Chile	15	497 0.8×	85 0.3×	170 1.1×	47 0.4×	58 0.9×	27	695
Mohammad Alrosan Jordan	15	330 0.5×	128 0.5×	142 0.9×	26 0.2×	50 0.8×	50	636
Lance G. Phillips United States	15	634 1.0×	197 0.8×	193 1.3×	30 0.3×	208 3.2×	20	867
Carmit Shani Levi Israel	9	294 0.5×	79 0.3×	134 0.9×	23 0.2×	30 0.5×	22	482

Countries citing papers authored by J.E. Norton

Since Specialization

Citations

This map shows the geographic impact of J.E. Norton's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by J.E. Norton with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites J.E. Norton more than expected).

Fields of papers citing papers by J.E. Norton

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J.E. Norton. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by J.E. Norton. The network helps show where J.E. Norton may publish in the future.

Co-authorship network of co-authors of J.E. Norton

This figure shows the co-authorship network connecting the top 25 collaborators of J.E. Norton. A scholar is included among the top collaborators of J.E. Norton based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with J.E. Norton. J.E. Norton is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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18 of 18 papers shown

Bari, Vincenzo di, Antonio Sullo, J.E. Norton, & Ian T. Norton. (2019). Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response. Colloids and Surfaces A Physicochemical and Engineering Aspects. 575. 292–298. 9 indexed citations

Norton, J.E., et al.. (2017). The role of surface active species in the fabrication and functionality of edible solid lipid particles. Journal of Colloid and Interface Science. 500. 228–240. 34 indexed citations

Norton, J.E., et al.. (2016). A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. Journal of Colloid and Interface Science. 473. 9–21. 108 indexed citations

Masic, Una, et al.. (2016). Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake. Physiology & Behavior. 164(Pt A). 40–46. 11 indexed citations

Bari, Vincenzo di, William MacNaughtan, J.E. Norton, Antonio Sullo, & Ian T. Norton. (2016). Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure. 12. 82–93. 25 indexed citations

Lett, Aaron M., J.E. Norton, & Martin R. Yeomans. (2015). Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach. Appetite. 96. 18–24. 33 indexed citations

Lett, Aaron M., Martin R. Yeomans, Ian T. Norton, & J.E. Norton. (2015). Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour. Food Quality and Preference. 47. 148–155. 24 indexed citations

Norton, J.E., et al.. (2015). Functional food microstructures for macronutrient release and delivery. Food & Function. 6(3). 663–678. 105 indexed citations

Norton, J.E., et al.. (2015). Emulsifier effects on fat crystallisation. Food Structure. 4. 27–33. 32 indexed citations

10.

Norton, J.E., Gareth A. Wallis, Fotis Spyropoulos, Peter J. Lillford, & Ian T. Norton. (2014). Designing Food Structures for Nutrition and Health Benefits. Annual Review of Food Science and Technology. 5(1). 177–195. 57 indexed citations

11.

Bari, Vincenzo di, et al.. (2013). Fat crystallisation at oil–water interfaces. Advances in Colloid and Interface Science. 203. 1–10. 99 indexed citations

12.

Norton, J.E., et al.. (2013). The acoustics of friction and microstructure of model and apparel fabrics. Textile Research Journal. 84(6). 626–637. 3 indexed citations

13.

Bari, Vincenzo di, J.E. Norton, & Ian T. Norton. (2013). Effect of processing on the microstructural properties of water-in-cocoa butter emulsions. Journal of Food Engineering. 122. 8–14. 21 indexed citations

14.

Norton, J.E., et al.. (2013). Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks. International Journal of Cosmetic Science. 35(6). 613–621. 28 indexed citations

15.

Norton, J.E., P.J. Fryer, & John A. Parkinson. (2012). The effect of reduced-fat labelling on chocolate expectations. Food Quality and Preference. 28(1). 101–105. 46 indexed citations

16.

Norton, J.E. & P.J. Fryer. (2012). Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions. Journal of Food Engineering. 113(2). 329–336. 36 indexed citations

17.

Norton, J.E. & Ian T. Norton. (2010). Designer colloids—towards healthy everyday foods?. Soft Matter. 6(16). 3735–3735. 42 indexed citations

18.

Norton, J.E., P.J. Fryer, John A. Parkinson, & Helen Cox. (2009). Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Journal of Food Engineering. 95(1). 172–178. 54 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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