|
2020 Book Chapter Food structure development for rheological/tribological performanceShewan, H. M. and Stokes, J. R. (2020). Food structure development for rheological/tribological performance. Handbook of food structure development. (pp. 175-198) edited by Fotis Spyropoulos, Aris Lazidis and Ian Norton. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781788016155-00173 |
|
2019 Book Chapter Rheology of food materials: impact on and relevance in food processingStokes, Jason R. and Xu, Yuan (2019). Rheology of food materials: impact on and relevance in food processing. Reference module in food science. London, United Kingdom: Elsevier. doi: 10.1016/b978-0-08-100596-5.21076-7 |
|
2018 Book Chapter Bio-tribology and bio-lubrication of plant cell wallsDolan, Grace K., Yakubov, Gleb E. and Stokes, Jason R. (2018). Bio-tribology and bio-lubrication of plant cell walls. Annual plant reviews online. (pp. 1-42) Chichester, West Sussex United Kingdom: Wiley-Blackwell. doi: 10.1002/9781119312994.apr0607 |
|
2014 Book Chapter Aqueous lubrication and food emulsionsStokes, Jason R. (2014). Aqueous lubrication and food emulsions. Aqueous lubrication: natural and biomimetic approaches. (pp. 73-102) edited by Nicholas D. Spencer. Singapore: World Scientific Publishing Company. doi: 10.1142/9789814313773_0003 |
|
2013 Book Chapter Saliva lubricationStokes, Jason R. (2013). Saliva lubrication. Encyclopedia of Tribology. (pp. 2971-2977) edited by Jane Wang and Yip-Wah Chung. New York, NY, USA: Springer. doi: 10.1007/978-0-387-92897-5 |
|
2012 Book Chapter Food biopolymer gels, microgel and nanogel structures, formation and rheologyStokes, Jason R. (2012). Food biopolymer gels, microgel and nanogel structures, formation and rheology. Food materials science and engineering. (pp. 151-176) edited by Bhesh Bhandari and Yrjo H Roos. West Sussex, United Kingdom: Wiley - Blackwell. doi: 10.1002/9781118373903.ch6 |
|
2012 Book Chapter 'Oral' TribologyStokes, Jason R. (2012). 'Oral' Tribology. Food oral processing : fundamentals of eating and sensory perception. (pp. 265-287) edited by Jianshe Chen and Lina Engelen. Chichester, West Sussex, UK: Wiley-Blackwell. doi: 10.1002/9781444360943.ch12 |
|
2012 Book Chapter Food texture is only partly rheologyKravchuk, Olena, Torley, Peter and Stokes, Jason R. (2012). Food texture is only partly rheology. Food materials science and engineering. (pp. 349-368) edited by Bhesh Bhandari and Yrjo H Roos. Chichester, West Sussex, United Kingdom: Wiley-Blackwell. |
|
2012 Book Chapter 'Oral' RheologyStokes, Jason R. (2012). 'Oral' Rheology. Food oral processing : fundamentals of eating and sensory perception. (pp. 225-263) edited by Jianshe Chen and Lina Engelen. Chichester, West Sussex, UK: Wiley-Blackwell. doi: 10.1002/9781444360943.ch11 |
|
2011 Book Chapter Rheology of industrial microgelsStokes, Jason R. (2011). Rheology of industrial microgels. Microgel suspensions: Fundamentals and applications. (pp. 327-354) edited by Alberto Fernandez-Nieves, Hans M. Wyss, Johan Mattsson and David A. Weitz. Weinheim, Germany: Wiley-VCH Verlag. doi: 10.1002/9783527632992.ch13 |
