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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 "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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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 |
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2014 Journal Article Emulsion-directed liquid/liquid interfacial fabrication of lanthanide ion-doped block copolymer composite thin filmsHong, Ming, Geng, Yuanyuan, Liu, Mei, Xu, Yuan, Lee, Yong-Ill, Hao, Jingcheng and Liu, Hong-Guo (2014). Emulsion-directed liquid/liquid interfacial fabrication of lanthanide ion-doped block copolymer composite thin films. Journal of Colloid and Interface Science, 438, 212-219. doi: 10.1016/j.jcis.2014.09.085 |
