Overview
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
Qualifications
- Bachelor (Honours) of Engineering, University of Melbourne
- Doctor of Philosophy, University of Melbourne
Research interests
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Food and Beverage Accelerator
Industry led research and development to enhance and accelerate innovations
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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.
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Rheology of soft matter
Rheology of soft materials, complex fluids, colloidal suspensions . , emulsions, foams, polymer solutions
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Soft contact tribology and aqueous lubrication
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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.
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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).
Works
Search Professor Jason Stokes’s works on UQ eSpace
2013
Journal Article
Oral processing, texture and mouthfeel: from rheology to tribology and beyond
Stokes, Jason R., Boehm, Michael W. and Baier, Stefan K. (2013). Oral processing, texture and mouthfeel: from rheology to tribology and beyond. Current Opinion in Colloid & Interface Science, 18 (4), 349-359. doi: 10.1016/j.cocis.2013.04.010
2013
Journal Article
Review of algorithms for estimating the gap error correction in narrow gap parallel plate rheology
Kravchuk, Olena and Stokes, Jason R. (2013). Review of algorithms for estimating the gap error correction in narrow gap parallel plate rheology. Journal of Rheology, 57 (2), 365-375. doi: 10.1122/1.4774323
2013
Journal Article
Cyclodextrin-crosslinked poly(acrylic acid): adhesion and controlled release of diflunisal and fluconazole from solid dosage forms
Kutyla, Marguerite J., Boehm, Michael W., Stokes, Jason R., Shaw, P. Nicholas, Davies, Nigel M., McGeary, Ross P., Tuke, Jonathan and Ross, Benjamin P. (2013). Cyclodextrin-crosslinked poly(acrylic acid): adhesion and controlled release of diflunisal and fluconazole from solid dosage forms. AAPS PharmSciTech, 14 (1), 301-311. doi: 10.1208/s12249-012-9903-3
2013
Journal Article
Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology
Selway, Nichola and Stokes, Jason R. (2013). Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology. Food Research International, 54 (1), 423-431. doi: 10.1016/j.foodres.2013.07.044
2013
Journal Article
Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications
Shewan, 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
2013
Book Chapter
Saliva lubrication
Stokes, Jason R. (2013). Saliva lubrication. Encyclopedia of Tribology. (pp. 2971-2977) edited by Jane Wang and Yip-Wah Chung. New York, NY, USA: Springer. doi: 10.1007/978-0-387-92897-5
2013
Journal Article
Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing
Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2013). Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing. Food Research International, 54 (1), 544-551. doi: 10.1016/j.foodres.2013.07.052
2012
Journal Article
Rheology and tribology: Two distinctive regimes of food texture sensation
Chen, Jianshe and Stokes, Jason R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science and Technology, 25 (1), 4-12. doi: 10.1016/j.tifs.2011.11.006
2012
Conference Publication
Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume
Shewan, 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
2012
Book Chapter
'Oral' Rheology
Stokes, Jason R. (2012). 'Oral' Rheology. Food oral processing : fundamentals of eating and sensory perception. (pp. 225-263) edited by Jianshe Chen and Lina Engelen. Chichester, West Sussex, UK: Wiley-Blackwell. doi: 10.1002/9781444360943.ch11
2012
Book Chapter
Food biopolymer gels, microgel and nanogel structures, formation and rheology
Stokes, Jason R. (2012). Food biopolymer gels, microgel and nanogel structures, formation and rheology. Food materials science and engineering. (pp. 151-176) edited by Bhesh Bhandari and Yrjo H Roos. West Sussex, United Kingdom: Wiley - Blackwell. doi: 10.1002/9781118373903.ch6
2012
Journal Article
Lubrication and load-bearing properties of human salivary pellicles adsorbed ex vivo on molecularly smooth substrata
Harvey, Neale M., Yakubov, Gleb E., Stokes, Jason R. and Klein, Jacob (2012). Lubrication and load-bearing properties of human salivary pellicles adsorbed ex vivo on molecularly smooth substrata. Biofouling, 28 (8), 843-856. doi: 10.1080/08927014.2012.714777
2012
Book Chapter
Food texture is only partly rheology
Kravchuk, Olena, Torley, Peter and Stokes, Jason R. (2012). Food texture is only partly rheology. Food materials science and engineering. (pp. 349-368) edited by Bhesh Bhandari and Yrjo H Roos. Chichester, West Sussex, United Kingdom: Wiley-Blackwell.
2012
Book Chapter
'Oral' Tribology
Stokes, Jason R. (2012). 'Oral' Tribology. Food oral processing : fundamentals of eating and sensory perception. (pp. 265-287) edited by Jianshe Chen and Lina Engelen. Chichester, West Sussex, UK: Wiley-Blackwell. doi: 10.1002/9781444360943.ch12
2011
Journal Article
Molecular water motions of skim milk powder solutions during acidification studied by (17)O and (1)H nuclear magnetic resonance and rheology
Møller, Sandie M., Whittaker, Andrew K., Stokes, Jason R., Gidley, Michael J., Andersen, Ulf and Bertram, Hanne C. (2011). Molecular water motions of skim milk powder solutions during acidification studied by (17)O and (1)H nuclear magnetic resonance and rheology. Journal of Agricultural and Food Chemistry, 59 (18), 10097-10103. doi: 10.1021/jf202258h
2011
Journal Article
Influence of ionic strength on the tribological properties of pre-adsorbed salivary films
Macakova, Lubica, Yakubov, Gleb E., Plunkett, Mark A. and Stokes, Jason R. (2011). Influence of ionic strength on the tribological properties of pre-adsorbed salivary films. Tribology International, 44 (9), 956-962. doi: 10.1016/j.triboint.2010.12.006
2011
Journal Article
Particle interactions in kaolinite suspensions and corresponding aggregate structures
Gupta, Vishal, Hampton, Marc A., Stokes, Jason R., Nguyen, Anh V. and Miller, Jan D. (2011). Particle interactions in kaolinite suspensions and corresponding aggregate structures. Journal of Colloid and Interface Science, 359 (1), 95-103. doi: 10.1016/j.jcis.2011.03.043
2011
Journal Article
Normal and Shear Forces between Surfaces Bearing Porcine Gastric Mucin, a High-Molecular-Weight Glycoprotein
Harvey, Neal M., Yakubov, Gleb E., Stokes, Jason R. and Klein, Jacob (2011). Normal and Shear Forces between Surfaces Bearing Porcine Gastric Mucin, a High-Molecular-Weight Glycoprotein. Biomacromolecules, 12 (4), 1041-1050. doi: 10.1021/bm101369d
2011
Journal Article
Lubrication, adsorption, and rheology of aqueous polysaccharide solutions
Stokes, Jason R., Macakova, Lubica, Chojnicka-Paszun, Agnieszka, de Kruif, Cornelis G. and de Jongh, Harmen H. J. (2011). Lubrication, adsorption, and rheology of aqueous polysaccharide solutions. Langmuir, 27 (7), 3474-3484. doi: 10.1021/la104040d
2011
Book Chapter
Rheology of industrial microgels
Stokes, Jason R. (2011). Rheology of industrial microgels. Microgel suspensions: Fundamentals and applications. (pp. 327-354) edited by Alberto Fernandez-Nieves, Hans M. Wyss, Johan Mattsson and David A. Weitz. Weinheim, Germany: Wiley-VCH Verlag. doi: 10.1002/9783527632992.ch13
Funding
Current funding
Past funding
Supervision
Availability
- Professor Jason Stokes is:
- Available for supervision
Before you email them, read our advice on how to contact a supervisor.
Available projects
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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)
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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)
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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)
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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)
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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)
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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
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Doctor Philosophy
Surface chemistry of clay minerals in saline water
Principal Advisor
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Doctor Philosophy
Rational Design and Engineering of Plant-Based Meat Analogues
Principal Advisor
Other advisors: Professor Peter Halley, Dr Rebecca Forster
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Doctor Philosophy
Engineering the techno-functional properties of animal fat mimics
Principal Advisor
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Doctor Philosophy
Nano-hydrogel bandage for non-invasive Raman monitoring of chronic wound healing.
Associate Advisor
Other advisors: Associate Professor Idriss Blakey
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Doctor Philosophy
Structuring of plant-based emulsions
Associate Advisor
Other advisors: Dr Heather Shewan
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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
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2023
Doctor Philosophy
Viscoelastic Lubrication of Food Emulsions
Principal Advisor
Other advisors: Dr Heather Shewan
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2023
Doctor Philosophy
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)
Principal Advisor
Other advisors: Professor Heather Smyth, Dr Heather Shewan
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2021
Doctor Philosophy
Polymer Brush Grafted Colloids as Lubricant Additives
Principal Advisor
Other advisors: Associate Professor Idriss Blakey
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2019
Doctor Philosophy
Rheology and Structure of Aqueous Nanocrystalline Cellulose Suspensions
Principal Advisor
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2019
Doctor Philosophy
Mechanistic insights into the texture/mouthfeel perceptions of model beverages
Principal Advisor
Other advisors: Professor Heather Smyth
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2018
Doctor Philosophy
Structure, Rheology, and Molecular Assemblies of Densely Branched Arabinoxylans from Plantago Ovata Seed Mucilage
Principal Advisor
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2018
Doctor Philosophy
Physisorption and lubrication of chemically responsive polyelectrolyte systems
Principal Advisor
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2017
Doctor Philosophy
Bio-tribology of Plant Cell Walls: Measuring the interactive forces between cell wall components
Principal Advisor
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2015
Doctor Philosophy
Rheology of Soft Particle Suspensions
Principal Advisor
Other advisors: Professor Mike Gidley
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2024
Doctor Philosophy
Sensory and physical effects of ingredient modifications in coffee creamers
Associate Advisor
Other advisors: Professor Heather Smyth
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2023
Doctor Philosophy
Influence of saliva-dairy protein interaction on oral processing
Associate Advisor
Other advisors: Professor Heather Smyth, Dr Heather Shewan
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2022
Doctor Philosophy
A Systematic Approach to Understand Wine Astringency and Mouthfeel
Associate Advisor
Other advisors: Professor Heather Smyth
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2018
Master Philosophy
Tribological Behaviour, Mechanical Properties and Bio-interface Engineering of Bio-inspired Hydrogels
Associate Advisor
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2018
Doctor Philosophy
Enhancing the quality of ready-to-eat rice using high pressure processing
Associate Advisor
Other advisors: Professor Bob Gilbert, Professor Mark Turner
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2018
Doctor Philosophy
Development of high-moisture shelf-stable rice snacks
Associate Advisor
Other advisors: Professor Mark Turner, Professor Mike Gidley
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2016
Doctor Philosophy
THE USE OF RHEOMETRY AND THERMAL GRAVIMETRIC ANALYSIS TO UNDERSTAND COKE STRENGTH MECHANISMS: IMPLICATIONS FOR CONTROLLING AND PREDICTING COKE STRENGTH INDICES
Associate Advisor
Other advisors: Associate Professor Karen Steel
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2015
Doctor Philosophy
Understanding the mechanism of drug delivery from thickened fluids to aid swallowing of medications
Associate Advisor
Other advisors: Professor Lisa Nissen, Associate Professor Kathryn Steadman, Dr Julie Cichero
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2014
Doctor Philosophy
CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
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2014
Doctor Philosophy
Insights into rational design of plant based foods to improve management of dysphagia
Associate Advisor
Other advisors: Professor Peter Halley
Media
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
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