Overview
Background
Heather attained her Bachelor of Technology degree in food engineering from Massey University. She then spent 10 years in gelatine manufacture in various roles including quality assurance, production management and process improvement engineering. In 2015 she completed her PhD study into the rheology of biopolymer soft particle suspensions, supervised by Professor Jason Stokes at the University of Queensland. She has since continued at UQ in postdoctoral roles investigating the relationship between rheological properties, food structure and sensory perception of real food products and model soft particle suspensions with a focus on dairy protein systems. The key outcomes from the project have allowed our industry partner to move towards the rational design of food products.
Availability
- Dr Heather Shewan is:
- Available for supervision
- Media expert
Fields of research
Qualifications
- Doctor of Philosophy, The University of Queensland
Research impacts
Over the past 10 years, Heather has developed knowledge of the relationship between food and ingredient structure and physical properties focused on dairy and other protein systems. This structure-property relationship has been evaluated for protein-based systems at surfaces, during confinement and in bulk systems. She has been part of a team developing a new rheological method to measure and interpret rheological behaviour of suspensions where the gap between rubbing surfaces is of the same order of magnitude as the particle diameter. Under these conditions, suspension rheology is a function of particle micromechanics. She has used model systems of polysaccharide particles to develop the relationship between particle and suspension microstructure, narrow gap rheology, tribology and sensory for non-interacting particles. The key outcomes from the project have allowed our long-term industry partner to move towards rational design of food products. Heather is now a senior research Fellow under Australia's Food and Beverage Accelerator and will continue to work on structure-property relationships for a range of protein-based foods including gelatine, dairy and plant protein based foods.
Works
Search Professor Heather Shewan’s works on UQ eSpace
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
2024
Journal Article
Ink to power: an organic-based polymer electrolyte for ambient printing of flexible zinc batteries
Tao, Shiwei, Ramirez, Julio, Shewan, Heather M., Lyu, Miaoqiang, Gentle, Ian, Wang, Lianzhou and Knibbe, Ruth (2024). Ink to power: an organic-based polymer electrolyte for ambient printing of flexible zinc batteries. Advanced Functional Materials, 34 (37). doi: 10.1002/adfm.202402050
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
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
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
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
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.
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
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
2022
Journal Article
Solid and hollow nanoparticles templated using non-ionic surfactant-based reverse micelles and vesicles
Wu, Zhiqing, Yang, Fan, Li, Xiaomin, Carroll, Anthony, Loa-Kum-Cheung, Wendy, Shewan, Heather M., Stokes, Jason R., Zhao, Dongyuan and Li, Qin (2022). Solid and hollow nanoparticles templated using non-ionic surfactant-based reverse micelles and vesicles. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 634 127917, 1-7. doi: 10.1016/j.colsurfa.2021.127917
2022
Conference Publication
Establishing a value proposition for bunya nuts as a versatile gluten-free flour
Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2022). Establishing a value proposition for bunya nuts as a versatile gluten-free flour. TropAg 2022, Brisbane, QLD Australia, 31 October - 2 November 2022.
2022
Conference Publication
Sensory characteristics of Australian bunya nuts
Nadolny, Jaqueline Moura, Smyth, Heather Eunice, Best, Odette, Hassall, Emma, Olarte Mantilla, Sandra, Stokes, Jason and Shewan, Heather (2022). Sensory characteristics of Australian bunya nuts. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2021
Journal Article
The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures
Seviour, Thomas, Winnerdy, Fernaldo Richtia, Wong, Lan Li, Shi, Xiangyan, Mugunthan, Sudarsan, Foo, Yong Hwee, Castaing, Remi, Adav, Sunil S., Subramoni, Sujatha, Kohli, Gurjeet Singh, Shewan, Heather M., Stokes, Jason R., Rice, Scott A., Phan, Anh Tuân and Kjelleberg, Staffan (2021). The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures. npj Biofilms and Microbiomes, 7 (1) 27, 27. doi: 10.1038/s41522-021-00197-5
2021
Conference Publication
Bunya nut as a healthy and versatile gluten-free source for flour production
Moura Nadolny, Jaqueline, Best, Odette, Flanagan, Bernadine, Shewan, Heather, Smyth, Heather E. and Stokes, Jason (2021). Bunya nut as a healthy and versatile gluten-free source for flour production. 6th Food Structures, Digestion and Health Conference, Virtual, 16-19 November 2021.
2021
Journal Article
Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume
Shewan, 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
2021
Journal Article
Dynamic Tribology Protocol (DTP): response of salivary pellicle to dairy protein interactions validated against sensory perception
Fan, 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
2021
Journal Article
Frictional behaviour of molten chocolate as a function of fat content
Rodrigues, 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
2021
Journal Article
Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition
Shewan, 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
2021
Conference Publication
Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes
Moura 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.
2020
Journal Article
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Olarte 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
Funding
Past funding
Supervision
Availability
- Dr Heather Shewan is:
- Available for supervision
Before you email them, read our advice on how to contact a supervisor.
Available projects
-
Interactions of processing conditions and protein ingredients on the rheological and structural properties of fermented dairy products.
This PhD project aims to investigate the influence of key processing steps on the performance of a model high protein yoghurt system using whey protein concentrate and milk protein concentrate ingredients.
-
Determining the drivers for colloidal aggregation in plant protein systems for sustainable foods
Colloidal aggregation is a critical process that influences food structure, stability and mouthfeel. This project aims to elucidate the drivers for plant protein aggregation using simulation and rheological measurements to enhance the development of acceptable and sustainable plant protein foods.
Expressions of Interest are now open for the UQ-IITD joint PhD program until 3 October 2024.
Supervision history
Current supervision
-
Doctor Philosophy
Structuring of plant-based emulsions
Principal Advisor
Other advisors: Professor Jason Stokes
-
Doctor Philosophy
Development of multi-colour neurosurgical training models with realistic haptic qualities through additive manufacturing technologies
Associate Advisor
Other advisors: Dr Luigi Vandi
-
Doctor Philosophy
Understanding the relationship between the shape, size and local density of food gels and their functionality in vitro
Associate Advisor
Other advisors: Dr Bernadine Flanagan, Dr Deirdre Mikkelsen, Professor Mike Gidley
Completed supervision
-
2023
Doctor Philosophy
Influence of saliva-dairy protein interaction on oral processing
Principal Advisor
Other advisors: Professor Heather Smyth, Professor Jason Stokes
-
2023
Doctor Philosophy
Viscoelastic Lubrication of Food Emulsions
Associate Advisor
Other advisors: Professor Jason Stokes
-
2023
Doctor Philosophy
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)
Associate Advisor
Other advisors: Professor Heather Smyth, Professor Jason Stokes
Media
Enquiries
Contact Dr Heather Shewan directly for media enquiries about:
- Food Structure
- food texture
- hydrocolloid
- mouthfeel
- Rheology
- saliva
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