Abigail Norton MSci

Abigail Norton

School of Chemical Engineering
Research Fellow

Contact details

Telephone
+44 (0) 121 414 5364
Email
a.b.norton@bham.ac.uk
Address
University 麻豆精选
Edgbaston
Birmingham
B15 2TT
UK

Abigail is a Research Fellow within the Microstructure Engineering Research Group. Abigail researches hydrocolloid and mixed hydrocolloid structuring, and complex emulsions to positively impact consumer health, within the .

See also

Qualifications

Forensic Science MSci, University of Kent (2008-2012)

Biography

Abigail Norton graduated from the University of Kent, Canterbury, in 2012, with a masters in Forensic Science (MSci). During this time, Abigail had multiple summer placements at the University 麻豆精选, researching acid gelation of low acyl gellan, and the resultant impact on satiety.

Having gained a passion for research, she went on to study for a PhD at the University 麻豆精选, in the Tissue Regeneration and Interface Lab (TRAILab) in September 2012. Funded by the EPSRC, her research included the manipulation of hydrocolloid gels and complex emulsions for uses in the personal care, and tissue regeneration sectors.

Abigail joined the Microstructure Engineering Research Group at the University 麻豆精选 in 2015, working within the EPSRC Centre for Innovative Manufacturing in Foods (CIM).

Postgraduate supervision

Abigail co-supervises PhD and Masters projects within the Microstructure Engineering Research Group.

Publications

Norton, A. B., Hancocks, R. D., Spyropoulos, F., & Grover, L. M. (2015). Development of 5-(4, 6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures. Food Hydrocolloids.

Norton, A. B., Hancocks, R. D., & Grover, L. M. (2014). Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration. Food Hydrocolloids, 42, 373-377.

Norton, A. B., Cox, P. W., & Spyropoulos, F. (2011). Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach. Food Hydrocolloids, 25(5), 1105-1111.

Spyropoulos, F., Norton, A. B., & Norton, I. T. (2011). Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety. Procedia Food Science, 1, 1487-1493.

Norton, I. T., Norton, A. B., Spyropoulos, F., Le Révérend, B. J., & Cox, P. (2010). 10 Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods. Practical Food Rheology: An Interpretive Approach, 219.

Spyropoulos, F., Norton, A. B., & Norton, I. T. (2011). U.S. Patent Application 13/641,817.