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2020 Journal Article Improving tribological properties of oil-based lubricants using hybrid colloidal additivesBeheshti, Amir, Huang, Yun, Ohno, Kohji, Blakey, Idriss and Stokes, Jason R. (2020). Improving tribological properties of oil-based lubricants using hybrid colloidal additives. Tribology International, 144 106130, 1-11. doi: 10.1016/j.triboint.2019.106130 |
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2020 Journal Article A review of nanocrystalline cellulose suspensions: rheology, liquid crystal ordering and colloidal phase behaviourXu, Yuan, Atrens, Aleks and Stokes, Jason R. (2020). A review of nanocrystalline cellulose suspensions: rheology, liquid crystal ordering and colloidal phase behaviour. Advances in Colloid and Interface Science, 275 102076, 102076. doi: 10.1016/j.cis.2019.102076 |
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2019 Journal Article Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensionsXu, Yuan, Atrens, Aleks and Stokes, Jason R. (2019). Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions. Journal of Colloid and Interface Science, 555, 702-713. doi: 10.1016/j.jcis.2019.08.022 |
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2019 Journal Article A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensionsBoehm, Michael W., Warren, Frederick J., Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2019). A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food Hydrocolloids, 96, 475-480. doi: 10.1016/j.foodhyd.2019.05.056 |
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2019 Journal Article Lubrication by biomacromolecules: mechanisms and biomimetic strategiesPradal, Clementine, Yakubov, Gleb E., Williams, Martin A. K., McGuckin, Michael A. and Stokes, Jason R. (2019). Lubrication by biomacromolecules: mechanisms and biomimetic strategies. Bioinspiration & Biomimetics, 14 (5) 051001, 051001. doi: 10.1088/1748-3190/ab2ac6 |
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2019 Journal Article Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chipsDeshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2019). Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips. Food Research International, 123, 208-216. doi: 10.1016/j.foodres.2019.04.037 |
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2019 Journal Article Enabling the rational design of low-fat snack foods: insights from in vitro oral processingBoehm, Michael W., Yakubov, Gleb E., Delwiche, Jeannine F., Stokes, Jason R. and Baier, Stefan K. (2019). Enabling the rational design of low-fat snack foods: insights from in vitro oral processing. Journal of Agricultural and Food Chemistry, 67 (32) acs.jafc.9b02121, 8725-8734. doi: 10.1021/acs.jafc.9b02121 |
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2019 Journal Article Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibresChakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070 |
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2019 Journal Article Responsive polysaccharide-grafted surfaces for biotribological applicationsPradal, Clementine, Yakubov, Gleb E., Williams, Martin A.K., McGuckin, Michael A. and Stokes, Jason R. (2019). Responsive polysaccharide-grafted surfaces for biotribological applications. Biotribology, 18 100092, 100092. doi: 10.1016/j.biotri.2019.100092 |
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2019 Journal Article Tribology and its growing use towards the study of food oral processing and sensory perceptionShewan, Heather M., Pradal, Clementine and Stokes, Jason R. (2019). Tribology and its growing use towards the study of food oral processing and sensory perception. Journal of Texture Studies, 51 (1) jtxs.12452, 7-22. doi: 10.1111/jtxs.12452 |
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2019 Journal Article The role of saliva in oral processing: reconsidering the breakdown path paradigmBoehm, Michael W., Yakubov, Gleb E., Stokes, Jason R. and Baier, Stefan K. (2019). The role of saliva in oral processing: reconsidering the breakdown path paradigm. Journal of Texture Studies, 51 (1) jtxs.12411, 67-77. doi: 10.1111/jtxs.12411 |
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2019 Journal Article Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bondingDolan, Grace K., Cartwright, Ben, Bonilla, Mauricio R., Gidley, Michael J., Stokes, Jason R. and Yakubov, Gleb E. (2019). Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding. Carbohydrate Polymers, 208, 97-107. doi: 10.1016/j.carbpol.2018.12.052 |
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2019 Journal Article Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheologyYu, Long, Yakubov, Gleb E., Gilbert, Elliot P., Sewell, Kim, van de Meene, Allison M.L. and Stokes, Jason R. (2019). Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology. Carbohydrate Polymers, 207, 333-342. doi: 10.1016/j.carbpol.2018.11.098 |
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2019 Journal Article New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grainYu, L., Witt, T., Rincon Bonilla, M., Turner, M. S., Fitzgerald, M. and Stokes, J. R. (2019). New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain. Journal of Food Engineering, 240, 21-28. doi: 10.1016/j.jfoodeng.2018.07.010 |
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2019 Journal Article Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rodsXu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2019). Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods. Soft Matter, 15 (8), 1716-1720. doi: 10.1039/c8sm02288g |
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2018 Journal Article The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysisYu, L., Muralidharan, S., Lee, N. A., Lo, R., Stokes, J. R., Fitzgerald, M. A. and Turner, M. S. (2018). The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis. Food Control, 92, 232-239. doi: 10.1016/j.foodcont.2018.04.027 |
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2018 Journal Article Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakesAi, Jing, Witt, Torsten, Cowin, Gary, Dhital, Sushil, Turner, Mark S., Stokes, Jason R. and Gidley, Michael J. (2018). Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocolloids, 83, 454-464. doi: 10.1016/j.foodhyd.2018.05.028 |
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2018 Journal Article Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditionsYu, Long, Yakubov, Gleb, Martinez-Sanz, Marta, Gilbert, Elliot P. and Stokes, Jason R. (2018). Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions. Carbohydrate Polymers, 193, 179-188. doi: 10.1016/j.carbpol.2018.03.096 |
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2018 Journal Article Microstructural properties of potato chipsDhital, Sushil, Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2018). Microstructural properties of potato chips. Food Structure, 16, 17-26. doi: 10.1016/j.foostr.2018.03.001 |
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2018 Journal Article Tribological characteristics of aqueous graphene oxide, graphitic carbon nitride, and their mixed suspensionsHe, Anshun, Huang, Shuiquan, Yun, Jung-Ho, Jiang, Zhengyi, Stokes, Jason R., Jiao, Sihai, Wang, Lianzhou and Huang, Han (2018). Tribological characteristics of aqueous graphene oxide, graphitic carbon nitride, and their mixed suspensions. Tribology Letters, 66 (1) 42. doi: 10.1007/s11249-018-0992-3 |
