|
2021 Journal Article Creating polysaccharide-protein complexes to control aqueous lubricationRodrigues, S. A., Pradal, C., Yu, L., Steadman, K. J., Stokes, J. R. and Yakubov, G. E. (2021). Creating polysaccharide-protein complexes to control aqueous lubrication. Food Hydrocolloids, 119 106826, 106826. doi: 10.1016/j.foodhyd.2021.106826 |
|
2021 Journal Article Oral tribology: providing insight into oral processing of food colloidsSarkar, Anwesha, Soltanahmadi, Siavash, Chen, Jianshe and Stokes, Jason R. (2021). Oral tribology: providing insight into oral processing of food colloids. Food Hydrocolloids, 117 106635, 1-17. doi: 10.1016/j.foodhyd.2021.106635 |
|
2021 Conference Publication Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of salivaWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra and Stokes, Jason (2021). Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, June 2021. |
|
2021 Journal Article Tribology of hard particles lubricating soft surfacesRudge, Raisa E. D., Theunissen, Karlijn, Stokes, Jason R., Scholten, Elke and Dijksman, Joshua A. (2021). Tribology of hard particles lubricating soft surfaces. Physical Review Materials, 5 (5) 055604. doi: 10.1103/physrevmaterials.5.055604 |
|
2021 Journal Article Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volumeShewan, Heather M., Deshmukh, Omkar S., Chen, Gengning, Rodrigues, Sophia, Selway, Nichola and Stokes, Jason R. (2021). Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume. Journal of Food Engineering, 297 110474, 110474. doi: 10.1016/j.jfoodeng.2020.110474 |
|
2021 Journal Article Dynamic Tribology Protocol (DTP): response of salivary pellicle to dairy protein interactions validated against sensory perceptionFan, Nengneng, Shewan, Heather M., Smyth, Heather E., Yakubov, Gleb E. and Stokes, Jason R. (2021). Dynamic Tribology Protocol (DTP): response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocolloids, 113 106478, 106478. doi: 10.1016/j.foodhyd.2020.106478 |
|
2021 Journal Article Friction of lubricated hydrogels: Influence of load, speed and lubricant viscosityGeurds, Lauren, Xu, Yuan and Stokes, Jason R. (2021). Friction of lubricated hydrogels: Influence of load, speed and lubricant viscosity. Biotribology, 25 100162, 1-9. doi: 10.1016/j.biotri.2021.100162 |
|
2021 Conference Publication Revealing the driving components of red wine mouthfeel by tribology measurementsWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2021). Revealing the driving components of red wine mouthfeel by tribology measurements. 15th International Hydrocolloids Conference, Melbourne, VIC Australia, February 2021. |
|
2021 Journal Article Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transitionShewan, Heather M., Yakubov, Gleb E., Bonilla, Mauricio R. and Stokes, Jason R. (2021). Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition. Soft Matter, 17 (19), 5073-5083. doi: 10.1039/d0sm01624a |
|
2021 Journal Article Frictional behaviour of molten chocolate as a function of fat contentRodrigues, Sophia A., Shewan, Heather M., Xu, Yuan, Selway, Nichola and Stokes, Jason R. (2021). Frictional behaviour of molten chocolate as a function of fat content. Food and Function, 12 (6), 2457-2467. doi: 10.1039/d0fo03378b |
|
2021 Conference Publication Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributesMoura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2021). Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes. 15th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 9-11 February 2021. |
|
2020 Journal Article Soft lubrication of model shear-thinning fluidsXu, Yuan and Stokes, Jason R. (2020). Soft lubrication of model shear-thinning fluids. Tribology International, 152 106541, 106541. doi: 10.1016/j.triboint.2020.106541 |
|
2020 Journal Article Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine systemWang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocolloids, 109 106109, 106109. doi: 10.1016/j.foodhyd.2020.106109 |
|
2020 Journal Article Ability to detect and identify the presence of particles influences consumer acceptance of yoghurtOlarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Stokes, Jason R. and Smyth, Heather E. (2020). Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. Food Quality and Preference, 85 103979, 103979. doi: 10.1016/j.foodqual.2020.103979 |
|
2020 Journal Article Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2020). Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’. Food Hydrocolloids, 103 105662, 105662. doi: 10.1016/j.foodhyd.2020.105662 |
|
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 |
|
2020 Conference Publication Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?Wang, Shaoyang, Smyth, Heather E., Mantilla, Sandra M. Olarte, Stokes, Jason R. and Smith, Paul A. (2020). Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11 – 13 November 2019. Basel, 4052 Switzerland: M D P I AG. doi: 10.3390/proceedings2019036061 |
|
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 |
|
2020 Conference Publication Application of multi-scale deformation models to oral processing of plant-based foodsStokes, Jason R. and Smyth, Heather E. (2020). Application of multi-scale deformation models to oral processing of plant-based foods. IFT20 Virtual Annual Event, Virtual, 13-15 July 2020. |
|
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 |
