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2026 Book Chapter Sensory aspects and oral processing of plant-based proteinsBoehm, Michael W., Forster, Rebecca A., Baier, Stefan K., Stokes, Jason R., Smyth, Heather E., Tahsin, Nishat and Carpenter, Guy (2026). Sensory aspects and oral processing of plant-based proteins. Plant Proteins. (pp. 179-200) Elsevier. doi: 10.1016/b978-0-323-91725-4.00008-4 |
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2024 Journal Article Meat vs. meat analogues: a sensory comparison of commercial burgersSmyth, Heather and Forster, Rebecca (2024). Meat vs. meat analogues: a sensory comparison of commercial burgers. Food Australia, 74 (4), 28-30. |
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2024 Journal Article Comparing the sensory properties of commercially available animal and plant‐based burgersForster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838, e12838. doi: 10.1111/jtxs.12838 |
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2022 Conference Publication Rheology and composition of Jelly Bush honeyLian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022. |
