Professor Jason Stokes
Professor

Jason Stokes

Email: 
Phone: 
+61 7 336 54361

Background

Jason Stokes is a Professor in the School of Chemical Engineering and leads the Premium Food and Beverages Program in Australia’s Food and Beverage Accelerator. This program focuses on industry-driven research to enhance onshore value-adding and business growth opportunities.

Jason is a recognized expert in the rheology, lubrication, structure and processing of complex fluids and soft material, including food and beverages. He pioneered the development of rheology and soft contact tribology techniques to provide new insights into oral processing and sensory perception that includes mouthfeel, taste and flavour. His research has uncovered the physical and structural properties driving the complex sensory attributes of a wide variety of food and beverages. These are used by industry to engineer next-generation foods with improved quality and sustainability.

Jason served in a leadership role as Deputy Associate Dean Research (ADR) in the Faculty of EAIT (2020-23), with a specific focus on research training, development and well-being of emerging researchers. He was previously acting ADR in Faculty of EAIT and Director of Research in the School of Chemical Engineering. Prior to joining UQ in 2008, Jason spent a decade as a research scientist at Unilever’s Corporate Research Laboratory in the UK.

Research Focus:

  • Rheology, tribology, and interfacial properties of soft matter, food and beverages.
  • Soft matter such as gels, soft glasses, suspensions, microgels, emulsions, and foams.
  • Colloids and hydrocolloids such as nanocrystalline cellulose, microgels, polysaccharides, proteins, and starches.
  • Development of structure-property-processing relationships for rational design of food and beverages, including dairy and plant-based.
  • Aqueous lubrication, transport phenomena and flow of non-Newtonian fluids and their application across various industries (minerals, waste, foods, firefighting fluids, polishing fluids).

Availability

Professor Jason Stokes is:
Available for supervision
Media expert

Fields of research

Chemical Sciences Colloid and surface chemistry Engineering Food sciences Non-Newtonian fluid flows (incl. rheology) Physical chemistry Tribology

Qualifications

  • Bachelor (Honours) of Engineering, University of Melbourne
  • Doctor of Philosophy, University of Melbourne

Research interests

  • Food and Beverage Accelerator

    Industry led research and development to enhance and accelerate innovations

  • Rational food structure design and food oral processing

    Projects are closely aligned and sponsored by industry to uncover the mysteries of how food structure and material properties relate to sensory and consumer perception.

  • Rheology of soft matter

    Rheology of soft materials, complex fluids, colloidal suspensions . , emulsions, foams, polymer solutions

  • Soft contact tribology and aqueous lubrication

  • New principals of viscoelastic lubrication for complex fluids and soft matter.

    The project aims to redefine the complex fluid-substrate interactions in soft tribological contacts that is beneficial to diverse fields including advanced materials and complex fluids, engineering tribology, biolubrication and food structure design.

  • Development of responsive soft materials with programmable anisotropy and to mimic structural hierarchy found in nature.

    The project aims to use nanocrystalline cellulose and charge-directed polymer self-assembly to form a unique liquid crystal glass phase.

Research impacts

Jason has established substantial partnerships with industry, which has included pioneering totally new measurement techniques and approaches in tribology, rheology and surface sciences to study the physics of food oral processing and sensory science to enable rational food-structure design. His research is having a substantive impact in gaining a deeper scientific understanding of food oral processing and outputs from his research are used directly by industry to improve the nutritional quality of food and beverages that benefits quality of life and health, and processes that deliver to sustainability and job-creation.

Specific acheivements include:

  • His impact and long term partnership with industry was recognised by a UQ Partners in Research Excellence Award in 2014.
  • His passion for research training was recognised with a UQ Research Culture Award (2023)and nationally with a Special Commendation for Industry Engagement in Graduate Research from 2020 Australian Council of Graduate Research Excellence.
  • He academic contribution to rheology was recognised by British Society of Rheology Annual Award (2013).
  • His contribution to an outstanding academic publication in tribology was regconised by the Capt. Alfred E. Hunt Memorial Award from STLE (2012).

Search Professor Jason Stokes’s works on UQ eSpace

185 works between 1996 and 2024
All (185) Journal Article (135) Book Chapter (10) Conference Publication (37) Other Outputs (3)

1 - 20 of 185 works

2024

Journal Article

Comparing the sensory properties of commercially available animal and plant‐based burgers

Forster, 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

Comparing the sensory properties of commercially available animal and plant‐based burgers

2024

Journal Article

Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

Fan, Nengneng, Shewan, Heather M., Yakubov, Gleb E. and Stokes, Jason R. (2024). Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein. Langmuir, 40 (22), 11516-11525. doi: 10.1021/acs.langmuir.4c00626

Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

2024

Journal Article

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication

Wang, Shaoyang, Smyth, Heather E., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smith, Paul A. (2024). Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chemical Senses, 49 bjae016. doi: 10.1093/chemse/bjae016

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication

2024

Journal Article

Substrate and fluid film mechanics in rolling-sliding soft contact tribology

Cartwright, Ben, Xu, Yuan and Stokes, Jason R. (2024). Substrate and fluid film mechanics in rolling-sliding soft contact tribology. Tribology International, 192 109271, 1-17. doi: 10.1016/j.triboint.2024.109271

Substrate and fluid film mechanics in rolling-sliding soft contact tribology

2024

Journal Article

Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS

Xu, Yuan, Gilbert, Elliot P., Sokolova, Anna and Stokes, Jason R. (2024). Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS. Journal of Colloid and Interface Science, 658, 660-670. doi: 10.1016/j.jcis.2023.12.041

Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS

2024

Journal Article

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties

Chin, Shu Wei, Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies, 55 (1) e12819. doi: 10.1111/jtxs.12819

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties

2024

Journal Article

pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine

Wang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A. and Smyth, Heather E. (2024). pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine. Food Hydrocolloids, 146 109274, 1-13. doi: 10.1016/j.foodhyd.2023.109274

pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine

2023

Journal Article

Soft matter roadmap

Barrat, Jean-Louis, Del Gado, Emanuela, Egelhaaf, Stefan U., Mao, Xiaoming, Dijkstra, Marjolein, Pine, David J, Kumar, Sanat K, Bishop, Kyle, Gang, Oleg, Obermeyer, Allie, Papadakis, Christine M., Tsitsilianis, Costantinos, Smalyukh, Ivan I., Hourlier-Fargette, Aurelie, Andrieux, Sebastien, Drenckhan, Wiebke, Wagner, Norman, Murphy, Ryan P., Weeks, Eric R., Cerbino, Roberto, Han, Yilong, Cipelletti, Luca, Ramos, Laurence, Poon, Wilson C. K., Richards, James A., Cohen, Itai, Furst, Eric M., Nelson, Alshakim, Craig, Stephen L. ... Kwon, Jiheon (2023). Soft matter roadmap. Journal of Physics: Materials, 7 (1) 012501, 1-104. doi: 10.1088/2515-7639/ad06cc

Soft matter roadmap

2023

Journal Article

The impact of tribometer motion and surface roughness on the frictional regimes of model foods

Rudge, Raisa E.D., Mosselman, Melissa J., Shewan, Heather M., Stokes, Jason R., Dijksman, Joshua A. and Scholten, Elke (2023). The impact of tribometer motion and surface roughness on the frictional regimes of model foods. Food Hydrocolloids, 145 108976, 1-12. doi: 10.1016/j.foodhyd.2023.108976

The impact of tribometer motion and surface roughness on the frictional regimes of model foods

2023

Journal Article

Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives

Beheshti, Amir, Huang, Yun, Blakey, Idriss and Stokes, Jason R. (2023). Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives. Journal of Colloid and Interface Science, 634, 703-714. doi: 10.1016/j.jcis.2022.12.079

Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives

2023

Journal Article

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Moura Nadolny, Jaqueline, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Dao Thi Phan, Anh, Smyth, Heather E. and Stokes, Jason R. (2023). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International, 163 112269, 112269. doi: 10.1016/j.foodres.2022.112269

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

2023

Conference Publication

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

Ngo, Jasmine, Stokes, Jason Robert and Smyth, Heather Eunice (2023). Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Wanaka, New Zealand, 13-15 February 2022.

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

2022

Journal Article

Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology

Lim, Ming Y., Xu, Yuan, Shewan, Heather M. and Stokes, Jason R. (2022). Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology. Biotribology, 32 100220, 1-6. doi: 10.1016/j.biotri.2022.100220

Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology

2022

Conference Publication

Rheology and composition of Jelly Bush honey

Lian, 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.

Rheology and composition of Jelly Bush honey

2022

Conference Publication

Tribological properties of different emulsifiers in model beverage emulsions

Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model beverage emulsions. Eurosense, Turku, Finland, 13-16 September 2022.

Tribological properties of different emulsifiers in model beverage emulsions

2022

Journal Article

Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2022). Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids, 135 108106, 1-12. doi: 10.1016/j.foodhyd.2022.108106

Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities

2022

Journal Article

Developing an antiviral surface cleaner utilising unique surface adsorption properties of hydroxyproline-rich-proteins

Shewan, Heather M. , Siauw, Meiliana , Vinden, Naomi , Dong, Anran , Beheshti, Amir , Chew, Keng Yih, Stokes, Jason R. , Short, Kirsty R., Mikkelsen, Deirdre, Koehler, Berthold and Reihmann, Matthias (2022). Developing an antiviral surface cleaner utilising unique surface adsorption properties of hydroxyproline-rich-proteins. Household and Personal Care Today, 17 (5), 57-61.

Developing an antiviral surface cleaner utilising unique surface adsorption properties of hydroxyproline-rich-proteins

2022

Conference Publication

How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2022). How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?. The 18th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, June 2022.

How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?

2022

Journal Article

Sensory properties of Australian bunya nuts

Moura Nadolny, Jaqueline, Best, Odette, Hassall, Emma, Shewan, Heather M., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smyth, Heather E. (2022). Sensory properties of Australian bunya nuts. Journal of Food Science, 87 (6), 2732-2743. doi: 10.1111/1750-3841.16184

Sensory properties of Australian bunya nuts

2022

Journal Article

Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

Olarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Hort, Joanne, Stokes, Jason R. and Smyth, Heather E. (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Quality and Preference, 96 104391, 1-9. doi: 10.1016/j.foodqual.2021.104391

Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

Current funding

  • 2022 - 2027
    The University of Queensland Accelerating Growth in Australia's Food and Beverage Manufacturing [F&B Accelerate; FaBA]
    Trailblazer Universities Program
    Open grant
  • 2021 - 2025
    Plant based foods: Towards sustainable and acceptable meat analogues
    ARC Linkage Projects
    Open grant
  • 2019 - 2024
    ARC Training Centre for Uniquely Australian Foods
    ARC Industrial Transformation Training Centres
    Open grant

Past funding

  • 2023 - 2024
    Feasibility study for applying tribological theories in optimising SiC wafer polishing
    SICC Co., Ltd
    Open grant
  • 2020 - 2023
    Programming anisotropy into responsive soft materials
    ARC Discovery Projects
    Open grant
  • 2019 - 2022
    Emulsion gels and sensory perception
    Fonterra Co-operative Group Limited
    Open grant
  • 2019 - 2023
    Plant-based meat analogues
    Motif FoodWorks
    Open grant
  • 2019
    Advanced Nanoparticle, Colloid and Microparticle Characterisation and Precision Engineering Nanosystems Facility
    UQ Major Equipment and Infrastructure
    Open grant
  • 2018 - 2021
    Multiscale Viscoelastic Lubrication of Soft Matter Systems
    ARC Discovery Projects
    Open grant
  • 2018
    Imaging in the nano-scale age: terahertz and millimetre wave microanalysis
    UQ Major Equipment and Infrastructure
    Open grant
  • 2018
    In vitro gastric processing equipment
    UQ Major Equipment and Infrastructure
    Open grant
  • 2016 - 2020
    Food structure design
    ARC Linkage Projects
    Open grant
  • 2016
    Molecular characterization of complex biological polymers
    UQ Major Equipment and Infrastructure
    Open grant
  • 2015 - 2019
    Rational beverage design through advanced control over hydrocolloid thin films
    UniQuest Pty Ltd
    Open grant
  • 2015 - 2018
    Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions
    ARC Linkage Projects
    Open grant
  • 2015 - 2016
    Advanced Macromolecular Thin Film and Materials Characterisation Facility
    UQ Major Equipment and Infrastructure
    Open grant
  • 2015
    Creating saliva-mimetic polysaccharide-protein complexes to control oral lubrication for applications in oral care, foods and biomedical treatment of dry-mouth
    UQ Collaboration and Industry Engagement Fund - Seed Research Grant
    Open grant
  • 2015 - 2017
    Engineering biomimetic lubrication with mucin
    ARC Discovery Projects
    Open grant
  • 2014 - 2015
    Advanced Macromolecular Materials Characterisation Facility (AMMCF) (ARC LIEF Grant administered by The University of Melbourne)
    University of Melbourne
    Open grant
  • 2013 - 2018
    Agents of change: Transforming the food industry for Australia, Asia and beyond
    ARC Industrial Transformation Training Centres
    Open grant
  • 2013 - 2015
    Towards Superior Design of Complex Food Microstructures
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2016
    Physical insights and drivers for textural attributes of soft materials, from creaminess to powderiness
    UniQuest Pty Ltd
    Open grant
  • 2012 - 2016
    To determine the physical basis for mouth-feel attributes from sugars.
    UniQuest Pty Ltd
    Open grant
  • 2012 - 2013
    Superior Design of Complex Food Microstructures
    UniQuest Pty Ltd
    Open grant
  • 2011 - 2013
    Using advanced rheological tribological techniques to elucidate the role of starch in food systems
    UQ FirstLink Scheme
    Open grant
  • 2011
    Determining what physical characteristics drive perceived mouthfeel in order to create a better mouthfeel enchancer
    UniQuest Pty Ltd
    Open grant
  • 2011 - 2012
    Towards superior design of superior nutritious beverages using novel techniques in Tribology
    UQ FirstLink Scheme
    Open grant
  • 2011
    Facility for advanced rheological and surface-friction characterisation
    UQ Major Equipment and Infrastructure
    Open grant
  • 2011
    Mass spectrometer for biomolecule discovery, structural analysis and quantification.
    UQ Major Equipment and Infrastructure
    Open grant
  • 2010 - 2016
    Model structure and rheology of weak gel suspensions (stirred yoghurts)
    UniQuest Pty Ltd
    Open grant
  • 2010 - 2013
    Viscosity loss in post fermentation processing of yogurt
    UniQuest Pty Ltd
    Open grant
  • 2010 - 2012
    Oral processing of protein based food macro to microstructures
    UniQuest Pty Ltd
    Open grant
  • 2010
    Strengthening the food biomaterials testing facility
    UQ Major Equipment and Infrastructure
    Open grant
  • 2009 - 2010
    Predicting Mouthfeel of Healthier Foods Through Advanced Rheological Techniques
    UQ FirstLink Scheme
    Open grant
  • 2009 - 2012
    A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health
    ARC Linkage Projects
    Open grant
  • 2009 - 2010
    Establishment of facility to enable characterisation of multi-scale rheology and tribology of soft matter, food and biofluids.
    UQ New Staff Research Start-Up Fund
    Open grant
  • 2009 - 2010
    Thin Film Rheology, Microstructure and Lubrication of Micro-structured Fluids: Towards Superior Environmentally Firendly Lubricants
    UQ FirstLink Scheme
    Open grant
  • 2009
    Facility for characterisation of multiscale rheology and tribology of soft matter, food and biofluids
    UQ School/Centre Co-Funding
    Open grant

Availability

Professor Jason Stokes is:
Available for supervision

Before you email them, read our advice on how to contact a supervisor.

Available projects

  • Engineering food microstructures

    The project aims to address the need for engineering the microstructure in plant-based food products to deliver unique and/or designed mechanical or rheological properties and sensory experiences. Areas of interest include uncovering rational design parameters for controlling the mechanical properties of mixed-biopolymer gels through thermodynamics and extrusion processing. (Updated August 2024)

  • Oral processing and transport phenomena

    Project seeks to use and develop techniques in rheology, narrow gap rheometry, powder flow physics, saliva-food interactions, and tribology to relate to oral processing, swallowing and digestion. This project will also seek to provide a transport phenomen lens to understanidng the role of rheology, food structure and saliva interactions on texture and flavour delivery (or hindrance). (Updated August 2024)

  • Aqueous lubrication

    This strategic project aims to develop new principles of aqueousl and viscoelastic lubrication in soft contacts. New insights into friction behaviour arising from complex fluid-substrate interactions are expected to be generated using techniques and interdisciplinary approaches that bridge rheology, tribology and surface science. (Updated August 2024)

  • Food and Soft Matter Engineering

    Project in the area of Food and Soft Matter Engineering are available with specific details to be discussed with prospective students. The research group has many associations with industry and projects needs to be designed specifically. Our industry partners are international and national companies spaning foods, personal care, and pharmaceuticals. (Updated August 2024)

  • Programming anisotropy into soft materials using nanocellulose

    This project aims to expand our knowledge on the rheology of Nanocrystalline celluluse (NCC or CNC) suspensions and our discovery of a special Liquid crystal hydroglass (LCH) phase that can be used to create structural anisotropy. This project could enable creation of anisotropic materials with shape-memory and shape-restoring features for the realization of artificial muscles, novel biomedical devices, soft robotics and morphing structures. (Updated August 2024)

  • Scholarships and Support for HDR Candidates

    The Stokes group financially supports research consumables and equipment access required for projects, as well as research training activities including participation in national and international conferences. Living allowance stipends and tuition fees are usually supported by the Research Training Program via UQ's domestic and international scholarship rounds (see UQ Graduate School www-site), or directly through grant funds or industry partnerships as well as various other avenues including government support from a students home country. Stokes may also support top-up scholarships on a case-by-case basis. Different projects to those listed here can also be designed as long as they fit within the expertise of the group, Interested students should contact Prof Jason Stokes.

Supervision history

Current supervision

  • Doctor Philosophy

    Surface chemistry of clay minerals in saline water

    Principal Advisor

  • Doctor Philosophy

    Rational Design and Engineering of Plant-Based Meat Analogues

    Principal Advisor

    Other advisors: Professor Peter Halley, Dr Rebecca Forster

  • Doctor Philosophy

    Engineering the techno-functional properties of animal fat mimics

    Principal Advisor

  • Doctor Philosophy

    Nano-hydrogel bandage for non-invasive Raman monitoring of chronic wound healing.

    Associate Advisor

    Other advisors: Associate Professor Idriss Blakey

  • Doctor Philosophy

    Structuring of plant-based emulsions

    Associate Advisor

    Other advisors: Dr Heather Shewan

  • Doctor Philosophy

    New strategies for improving the texture and acceptance of plant-based foods

    Associate Advisor

    Other advisors: Professor Louw Hoffman, Dr Raisa Rudge, Professor Heather Smyth

Completed supervision

Enquiries

Contact Professor Jason Stokes directly for media enquiries about:

  • Emulsions
  • food - texture and flavour
  • Food and beverage mouthfeel
  • Food gels
  • Lubrication and Tribology
  • mouthfeel - food and beverage
  • Rheology
  • Soft Materials
  • texture and flavour - food

Need help?

For help with finding experts, story ideas and media enquiries, contact our Media team:

communications@uq.edu.au