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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 |
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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 |
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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 |
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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. |
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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 |
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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 |
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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 |
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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 |
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2019 Journal Article Assessing the effect of aromatic residues placement on α-helical peptide structure and nanofibril formation of 21-mer peptidesSolemanifar, Armin, Nguyen, Tuan A.H., Laycock, Bronwyn, Shewan, Heather Margaret, Donose, Bogdan Constantin and Creasey, Rhiannon C. G. (2019). Assessing the effect of aromatic residues placement on α-helical peptide structure and nanofibril formation of 21-mer peptides. Molecular Systems Design and Engineering, 5 (2), 521-531. doi: 10.1039/c9me00082h |
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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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2018 Conference Publication Using model soft particles to define a structure-function relationship applicable to semi-solid foodsShewan, Heather and Smyth, Heather Eunice (2018). Using model soft particles to define a structure-function relationship applicable to semi-solid foods. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2017 Journal Article Particle-wall tribology of slippery hydrogel particle suspensionsShewan, Heather M., Stokes, Jason R. and Cloitre, Michel (2017). Particle-wall tribology of slippery hydrogel particle suspensions. Soft Matter, 13 (10), 2099-2106. doi: 10.1039/c6sm01775d |
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2015 Journal Article Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentationBoehm, Michael W., Shewan, Heather M., Steen, Jennifer A. and Stokes, Jason R. (2015). Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentation. Applied Rheology, 25 (55609), 12-19. doi: 10.3933/APPLRHEOL-25-55609 |
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2015 Journal Article Analytically predicting the viscosity of hard sphere suspensions from the particle size distributionShewan, Heather M. and Stokes, Jason R. (2015). Analytically predicting the viscosity of hard sphere suspensions from the particle size distribution. Journal of Non-Newtonian Fluid Mechanics, 222, 72-81. doi: 10.1016/j.jnnfm.2014.09.002 |
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2015 Other Outputs Rheology of soft particle suspensionsShewan, Heather (2015). Rheology of soft particle suspensions. PhD Thesis, School of Chemical Engineering, The University of Queensland. doi: 10.14264/uql.2015.533 |
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2015 Journal Article Viscosity of soft spherical micro-hydrogel suspensionsShewan, Heather M. and Stokes, Jason R. (2015). Viscosity of soft spherical micro-hydrogel suspensions. Journal of Colloid and Interface Science, 442, 75-81. doi: 10.1016/j.jcis.2014.11.064 |
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2013 Journal Article Review of techniques to manufacture micro-hydrogel particles for the food industry and their applicationsShewan, Heather M. and Stokes, Jason R. (2013). Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. Journal of Food Engineering, 119 (4), 781-792. doi: 10.1016/j.jfoodeng.2013.06.046 |
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2012 Conference Publication Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volumeShewan, H. M. and Stokes, J. R. (2012). Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, Netherlands, 28 June -1 July 2011. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781849734554-00165 |
