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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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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. (pp. 1-1) London, United Kingdom: Elsevier. doi: 10.1016/b978-0-08-100596-5.21076-7 |
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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 Conference Publication Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2018). Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, September 2018. |
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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 |
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2018 Journal Article Modelling of thermal sterilisation of high-moisture snack foods: feasibility analysis and optimizationAi, Jing, Witt, Torsten, Gidley, Michael J., Turner, Mark S., Stokes, Jason R. and Bonilla, Mauricio R. (2018). Modelling of thermal sterilisation of high-moisture snack foods: feasibility analysis and optimization. Food and Bioprocess Technology, 11 (5), 979-990. doi: 10.1007/s11947-018-2075-8 |
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2018 Journal Article "Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinityXu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2018). "Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity. Soft Matter, 14 (10), 1953-1963. doi: 10.1039/c7sm02470c |
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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 |
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2017 Journal Article The pH-dependent structural and tribological behaviour of aqueous graphene oxide suspensionsHe, Anshun, Huang, Shuiquan, Yun, Jung-Ho, Jiang, Zhengyi, Stokes, Jason, Jiao, Sihai, Wang, Lianzhou and Huang, Han (2017). The pH-dependent structural and tribological behaviour of aqueous graphene oxide suspensions. Tribology International, 116, 460-469. doi: 10.1016/j.triboint.2017.08.008 |
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2017 Journal Article Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensionsJavanmard, Marjan, Wong, Edeline, Howes, Tony and Stokes, Jason R. (2017). Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions. Journal of Food Engineering, 222, 250-257. doi: 10.1016/j.jfoodeng.2017.11.031 |
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2017 Conference Publication Understanding wine astringency and mouthfeelWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2017). Understanding wine astringency and mouthfeel. TropAg, Brisbane, QLD Australia, November 2017. |
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2017 Journal Article Cohesiveness and flowability of particulated solid and semi-solid food systemsTobin, Aarti B., Heunemann, Peggy, Wemmer, Judith, Stokes, Jason R., Nicholson, Timothy, Windhab, Erich J. and Fischer, Peter (2017). Cohesiveness and flowability of particulated solid and semi-solid food systems. Food and Function, 8 (10), 3647-3653. doi: 10.1039/c7fo00715a |
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2017 Journal Article Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rodsXu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2017). Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods. Journal of Colloid and Interface Science, 496, 130-140. doi: 10.1016/j.jcis.2017.02.020 |
