Overview
Availability
- Dr Raisa Rudge is:
- Available for supervision
Works
Search Professor Raisa Rudge’s works on UQ eSpace
2025
Journal Article
The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers
Rudge, Raisa, Briner, Felix, Nicholson, Reed A., Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers. Food Hydrocolloids, 162 110849, 110849. doi: 10.1016/j.foodhyd.2024.110849
2025
Journal Article
Dynamics of particle entrainment for glass particles suspended in various fluids
Rudge, Raisa E.D., Shewan, Heather M., Stokes, Jason R., Dijksman, Joshua A. and Scholten, Elke (2025). Dynamics of particle entrainment for glass particles suspended in various fluids. Tribology International, 202 110235, 110235. doi: 10.1016/j.triboint.2024.110235
2024
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. Crush 2024, Adelaide, SA Australia, 25 - 26 September 2024.
2024
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. QSA NextGen Ag Symposium 2024, Brisbane, QLD Australia, 6 September 2024.
2024
Conference Publication
Future meat replacers obtained using ancient fermentation techniques
Rudge, Raisa, Husson, Adele, Stokes, Jason and Smyth, Heather (2024). Future meat replacers obtained using ancient fermentation techniques. Future meat replacers obtained using ancient fermentation techniques, Thessaloniki, Greece, 14-18 April 2024.
2024
Conference Publication
Ancient fermentation techniques to obtain a new generation of PBMA
Rudge, Raisa, Husson, Adele and Smyth, Heather (2024). Ancient fermentation techniques to obtain a new generation of PBMA. NZOZ Sensory and Consumer Science Symposium, Sydney, NSW, Australia, 13-15 February 2024.
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
Conference Publication
'Delivery of functionality in complex food systems' 2023
Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). 'Delivery of functionality in complex food systems' 2023. Delivery of Functionality in Complex Food Systems, Melbourne, VIC Australia, 25-27 October 2023.
2023
Conference Publication
Fermentation techniques to obtain Legume-based meats with tuneable textures
Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. Australian Institute of Food Science and Technology's annual convention, Melbourne, VIC Australia, 24-26 July 2023.
2023
Conference Publication
Fermentation techniques to obtain Legume-based meats with tuneable textures
Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. International Symposium on Food Rheology and Structure, Wageningen, Netherlands, 11-15 June 2023.
2022
Conference Publication
Future foods using ancient fermentation techniques
Rudge, Raisa and Smyth, Heather (2022). Future foods using ancient fermentation techniques. TropAg, Brisbane, QLD, Australia, 31 October - 2 November 2022.
2022
Journal Article
A matter of morphology: the role of asperity characteristics in hydrogel friction
Rudge, Raisa E. D., Scholten, Elke and Dijksman, Joshua A. (2022). A matter of morphology: the role of asperity characteristics in hydrogel friction. Tribology International, 174 107694, 107694. doi: 10.1016/j.triboint.2022.107694
2021
Journal Article
A tribological approach to astringency perception and astringency prevention
Rudge, R. E. D., Fuhrmann, P. L., Scheermeijer, R., van Der Zanden, E. M., Dijksman, J. A. and Scholten, E. (2021). A tribological approach to astringency perception and astringency prevention. Food Hydrocolloids, 121 106951, 106951. doi: 10.1016/j.foodhyd.2021.106951
2021
Journal Article
Tribology of hard particles lubricating soft surfaces
Rudge, Raisa E. D., Theunissen, Karlijn, Stokes, Jason R., Scholten, Elke and Dijksman, Joshua A. (2021). Tribology of hard particles lubricating soft surfaces. Physical Review Materials, 5 (5) 055604. doi: 10.1103/physrevmaterials.5.055604
2020
Journal Article
Uncovering friction dynamics using hydrogel particles as soft ball bearings
Rudge, Raisa E. D., van de Sande, Jesse P. M., Dijksman, Joshua A. and Scholten, Elke (2020). Uncovering friction dynamics using hydrogel particles as soft ball bearings. Soft Matter, 16 (15), 3821-3831. doi: 10.1039/d0sm00080a
2020
Journal Article
Natural and induced surface roughness determine frictional regimes in hydrogel pairs
Rudge, Raisa E. D., Scholten, Elke and Dijksman, Joshua A. (2020). Natural and induced surface roughness determine frictional regimes in hydrogel pairs. Tribology International, 141 105903. doi: 10.1016/j.triboint.2019.105903
2019
Journal Article
Advances and challenges in soft tribology with applications to foods
Rudge, Raisa E. D., Scholten, Elke and Dijksman, Joshua A. (2019). Advances and challenges in soft tribology with applications to foods. Current Opinion in Food Science, 27, 90-97. doi: 10.1016/j.cofs.2019.06.011
Funding
Past funding
Supervision
Availability
- Dr Raisa Rudge is:
- Available for supervision
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Supervision history
Current supervision
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Doctor Philosophy
Influence of structurally different polysaccharides and their interactions with saliva and tannins on mouthfeel in wine
Associate Advisor
Other advisors: Professor Esteban Marcellin, Dr Marlize Bekker, Professor Heather Smyth
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Doctor Philosophy
New strategies for improving the texture and acceptance of plant-based foods
Associate Advisor
Other advisors: Professor Jason Stokes, Professor Louw Hoffman, Professor Heather Smyth
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Doctor Philosophy
Development of novel technologies and processes to improve the quality and uptake of algae-based food
Associate Advisor
Other advisors: Professor Heather Smyth
Media
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