The University of Queensland

Food structure development for rheological/tribological performance

Shewan, H. M. and Stokes, J. R. (2020). Food structure development for rheological/tribological performance. Handbook of food structure development. (pp. 175-198) edited by Fotis Spyropoulos, Aris Lazidis and Ian Norton. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781788016155-00173

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. doi: 10.1002/adfm.202402050

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

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, 012501. doi: 10.1088/2515-7639/ad06cc

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

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

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.

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

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

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

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

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

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

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

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

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

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2020). Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’. Food Hydrocolloids, 103 105662, 105662. doi: 10.1016/j.foodhyd.2020.105662

Assessing the effect of aromatic residues placement on α-helical peptide structure and nanofibril formation of 21-mer peptides

Solemanifar, Armin, Nguyen, Tuan A.H., Laycock, Bronwyn, Shewan, Heather Margaret, Donose, Bogdan Constantin and Creasey, Rhiannon C. G. (2019). Assessing the effect of aromatic residues placement on α-helical peptide structure and nanofibril formation of 21-mer peptides. Molecular Systems Design and Engineering, 5 (2), 521-531. doi: 10.1039/c9me00082h

Tribology and its growing use towards the study of food oral processing and sensory perception

Shewan, Heather M., Pradal, Clementine and Stokes, Jason R. (2019). Tribology and its growing use towards the study of food oral processing and sensory perception. Journal of Texture Studies, 51 (1) jtxs.12452, 7-22. doi: 10.1111/jtxs.12452

Particle-wall tribology of slippery hydrogel particle suspensions

Shewan, Heather M., Stokes, Jason R. and Cloitre, Michel (2017). Particle-wall tribology of slippery hydrogel particle suspensions. Soft Matter, 13 (10), 2099-2106. doi: 10.1039/c6sm01775d

Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentation

Boehm, Michael W., Shewan, Heather M., Steen, Jennifer A. and Stokes, Jason R. (2015). Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentation. Applied Rheology, 25 (55609), 12-19. doi: 10.3933/APPLRHEOL-25-55609

Analytically predicting the viscosity of hard sphere suspensions from the particle size distribution

Shewan, Heather M. and Stokes, Jason R. (2015). Analytically predicting the viscosity of hard sphere suspensions from the particle size distribution. Journal of Non-Newtonian Fluid Mechanics, 222, 72-81. doi: 10.1016/j.jnnfm.2014.09.002

Viscosity of soft spherical micro-hydrogel suspensions

Shewan, Heather M. and Stokes, Jason R. (2015). Viscosity of soft spherical micro-hydrogel suspensions. Journal of Colloid and Interface Science, 442, 75-81. doi: 10.1016/j.jcis.2014.11.064

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

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.

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.

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.

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.

Using model soft particles to define a structure-function relationship applicable to semi-solid foods

Shewan, Heather and Smyth, Heather Eunice (2018). Using model soft particles to define a structure-function relationship applicable to semi-solid foods. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.

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

Rheology of soft particle suspensions

Shewan, Heather (2015). Rheology of soft particle suspensions. PhD Thesis, School of Chemical Engineering, The University of Queensland. doi: 10.14264/uql.2015.533