Dr Jason Stokes

Associate Professor

School of Chemical Engineering
Faculty of Engineering, Architecture and Information Technology
jason.stokes@uq.edu.au
+61 7 336 54361
0402 399 201

Overview

Jason Stokes is an Associate Professor at the UQ School of Chemical Engineering. His formal qualifications include a Bachelor of Engineering (Chemical) and PhD from The University of Melbourne, Australia. He spent 10 years (1999 – 2008) as a research scientist at Unilever’s corporate research laboratory in the United Kingdom, and joined The University of Queensland in October 2008.

Jason's core interest at UQ is in the multi-scale deformation (from rheology to tribology) of soft matter systems and multiphase fluids, which is applied to diverse areas such as food oral processing and sensory science, food structure design and engineering, plant cell wall micromechanics, and high pressure high temperature (HPHT) fluids for enhanced geothermal systems.

Jason Stokes’ PhD concerned the complex flow behavior of viscoelastic fluids, supervised by Prof David V Boger FRS at The University of Melbourne and in collaboration with the CSIRO fluid mechanics laboratory. He joined Unilever in 1999 and developed expertise on a range of soft matter systems including food colloids, emulsions, biopolymers, hydrogels, microgels, foams, and surfactants, as well as consumer products such as skin creams, ice cream, beverages, dressings and mayonnaise. In his industrial research he sought to develop insights into the relationship between microstructure, processing and rheology. He was also instrumental in developing and applying new measurement techniques in thin film rheology and tribology to obtain advanced insights into the functionality and sensory perception of product components during food oral processing and “in use” application of personal care products. He has patents on point of sale processing of skin creams and super-stable foams.

Jason Stokes is currently a consultant for several international and national food companies, and is on the experts advisory panel for a New Zealand Primary Growth Partnership in Food Structure Design. He was awarded a UQ Partners in Research Excellence Award in 2014 and the British Society of Rheology Annual Award 2013. He is a member of the editorial board for the Journal of Texture Studies and Journal of Biotribology. He h

Current Research

Jason Stokes’ Rheology and Biolubrication laboratory is funded by grants from the Australian Research Council (Discovery Projects, Linkage Project, Industrial Transformation Training Centre) and in partnership with several major international food companies. His research is providing enabling technologies and approaches to design healthier consumer acceptable food products, principally through the use of rheology, tribology and surface-science that are uncovering the physical basis of food and beverage organoleptic properties. The team also investigates food structure design to meet the demands of the industry to make more efficient use of ingredients and enhance consumer benefits. The research includes concern for consumers with swallowing dysfunction (dysphagia).

Jason Stokes is an Associate Investigator in the ARC Centre of Excellence on Plant Cell Walls. His role is to integrate polymer, colloidal, interfacial and material science principles to develop relationships between fundamental characteristics of plant cell wall systems and their material properties. His team’s research will lead to understanding how structure at different length scales influences properties and utilisation of cell walls in diverse applications. (http://www.plantcellwalls.org.au)

Jason Stokes is investigating the flow behaviour of structured fluids under extreme pressure and temperatures for clean energy and deep earth resources as part of the Queensland Geothermal Energy Centre of Excellence (QGECE). The inability of existing fluids to perform under extreme HPHT limits the extraction of deep underground energy resources; his team’s research is seeking to overcome this limitation and establish leadership in HPHT rheology.

His research team also investigate the fundamental studies into the rheological, thin film rheology, tribology and interfacial properties of microgels and hydrogel microparticles and nanoparticles, biopolymers, emulsions and saliva. A particular interest is uncovering how mechanical properties at the nano and microscale influence macroscale rheology and lubrication.

Research Interests

  • Next Generation Foods and Beverages
    Future foods are going to contain less fat, less sugar, and less salt, while they also contain high loadings of natural benefit agents such as phytonutrients that are potential antioxidants. Food companies are currently addressing this need by gradually reducing the quantity of fat, sugar and salt in products so that there is minimal affects on the overall flavour of the food or beverage. But in many cases it is currently not possible to reduce these levels dramatically because of a loss in mouthfeel and flavour as well as structural integrity. For example, sugar in ice cream allows it to be frozen as a collection of small ice crystals (as opposed to a single large ice cube) while the fat provides a means in which to stabilise the air so it remains a foam. While incremental decreases in 'baddies' is a necessary one for many products, the industry also needs alternative means in which to structure food that allows it to have superior nutritional value whilst having favourable sensory attributes such as mouthfeel, taste, and aroma.
  • Food Physics: Understanding perception and in-use physics
    A/Prof Stokes seeks to develop an improved understanding on how food is perceived, and how food microstructure and formulation components contribute to the perception process. This has involved the development of techniques that characterise the physical properties of foods and beverages that are relevant to the consumption process. Such understanding is of potential use in the design of naturally functional food. In addition, understanding the interaction of food and beverages with saliva, and how they affect saliva's physical properties, may also be a means in which to control how food is perceived. Such studies have uncovered that astringent mouthfeel (the dry puckerying feeling following drinking tea and wine) is unlikely to be a purely tactile 'friction' percept as previously thought.
  • Rheology of soft matter and microgels
    A/Prof Stokes established reliable and appropriate techniques to characterise the flow properties (rheology) of difficult to measure structured fluids such as foods. His work has also involved developing relationships between the rheology of microgel suspensions and their individual particle modulus and morphology, as well as using processing routes to design biopolymer and surfactant microstructures in order to control their rheology and texture.
  • Dynamics in thin films
    A/Prof Stokes is pioneering the use of tribology and thin film rheology to understand the dynamics in use of food and personal care products (e.g. skin creams, shampoo), using both a bottom-up (individual components and model emulsions, hydrocolloids, etc.) and top-down (whole product) approach. This has also involved obtaining new insights on oral physiology and how food/beverages affect saliva�s physical properties and mouthfeel.�
  • Biotribology and Aqueous lubrication
    Tribology is the study of lubrication, friction and wear. Biotribology involves biological systems or surfaces. A/Prof Stokes is interested in understanding how the saliva is such a superior lubricant in the oral cavity, which plays an important role in oral health. His research aims to understand how nature has engineered such a powerful lubricant, so as to provide a means in which to mimic it. He has also considered formation of multilayer films on implants that are excellent lubricants with superior anti-biofouling properties. He also seeks to understand how to engineer lubricants that are primarily based on aqueous systems and emulsions, which are more environmentally friendly and more sustainable than traditional lubricants.
  • Mixing and flow of viscoelastic fluids
    A/Prof Stokes has studied the flow behaviour of viscoelastic fluids, particularly in swirling and mixing type flows. High amounts of fluid elasticity is found to promote 'elastic turbulence' at low flow rates (RE < 1 !) , while low amounts of elasticity is found to stabilise inertial instabilities in swirling flows such as vortex breakdown. Such three-dimensional flows of viscoelastic fluids are still yet to be accurately predicted, and these well defined studies provide a suitable test for viscoelastic constitutive equations.

Qualifications

  • Bachelor of Engineering (Honours - H1), University of Melbourne
  • Doctor of Philosophy - Engineering, University of Melbourne

Publications

View all Publications

Supervision

  • Doctor Philosophy

  • Doctor Philosophy

  • Doctor Philosophy

View all Supervision

Available Projects

  • PhD for ARC-funded Research at The University of Queensland in Food-Sensory-Physiology-Engineering

    We are looking to recruit PhD candidates to participate in an Australian Research Council Linkage Project Grant on “Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions”, led by Associate Professor Jason Stokes. This is part of a strategic collaboration between the University of Queensland and long term research group in a large Global Food Company (based in New York, USA).

    If you are interested in applying for this research position, or want further information, please send your expression of interest (http://www.uq.edu.au/grad-school/step-three) , CV, and copy of academic transcripts to: Heather Smyth (h.smyth@uq.edu.au) & Jason Stokes (jason.stokes@uq.edu.au). Applicants must also meet UQ language criteria (http://www.uq.edu.au/grad-school/english-language-proficiency-requirements ).

    Please contact us as soon as possible if interested.

View all Available Projects

Publications

Book Chapter

  • Stokes, Jason R. (2014). Aqueous lubrication and food emulsions. In Nicholas D. Spencer (Ed.), Aqueous lubrication: natural and biomimetic approaches (pp. 73-102) Singapore: World Scientific Publishing Company. doi:10.1142/9789814313773_0003

  • Stokes, Jason R. (2013). Saliva lubrication. In Jane Wang and Yip-Wah Chung (Ed.), Encyclopedia of Tribology (pp. 2971-2977) New York, NY, USA: Springer. doi:10.1007/978-0-387-92897-5

  • Stokes, Jason R. (2012). 'Oral' Rheology. In Jianshe Chen and Lina Engelen (Ed.), Food oral processing : fundamentals of eating and sensory perception (pp. 225-263) Chichester, West Sussex, UK: Wiley-Blackwell. doi:10.1002/9781444360943.ch11

  • Stokes, Jason R. (2012). 'Oral' Tribology. In Jianshe Chen and Lina Engelen (Ed.), Food oral processing : fundamentals of eating and sensory perception (pp. 265-287) Chichester, West Sussex, UK: Wiley-Blackwell. doi:10.1002/9781444360943.ch12

  • Stokes, Jason R. (2012). Food biopolymer gels, microgel and nanogel structures, formation and rheology. In Bhesh Bhandari and Yrjo H Roos (Ed.), Food materials science and engineering (pp. 151-176) West Sussex, United Kingdom: Wiley - Blackwell.

  • Kravchuk, Olena, Torley, Peter and Stokes, Jason R. (2012). Food texture is only partly rheology. In Bhesh Bhandari and Yrjo H Roos (Ed.), Food materials science and engineering (pp. 349-368) Chichester, West Sussex, United Kingdom: Wiley-Blackwell.

  • Stokes, Jason R. (2011). Rheology of industrial microgels. In Alberto Fernandez-Nieves, Hans M. Wyss, Johan Mattsson and David A. Weitz (Ed.), Microgel suspensions: Fundamentals and applications (pp. 327-354) Weinheim, Germany: Wiley-VCH Verlag. doi:10.1002/9783527632992.ch13

Journal Article

Conference Publication

  • Shewan, H. M. and Stokes, J. R. (2012). Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume. In: Peter A. Williams and Glynn O. Phillips, Proceedings of the 16th Gums and Stabilisers for the Food Industry Conference. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, Netherlands, (165-174). 28 June -1 July 2011. doi:10.1039/9781849734554-00165

  • Punyadeera, C., Nouwens, A. S., Stokes, J. R., Yakubov, G. and Cooper-White, J. (2010). Elucidation of changes in human saliva protein profiles during resting and stimulated states. In: Human Proteome World Congress (HUPO 2010), Sydney, Australia, (). 19 - 23 September 2010.

  • Myant, C., Fowell, M., Stokes, J. and Spikes, H. (2009). Film thickness study for soft contacts using an optical interferometric technique. In: Proceedings of the World Tribology Congress 2009. World Tribology Congress 2009, Kyoto, Japan, (). 6 - 11 September 2009.

  • Stokes, J. (2009). From Rheology to Tribology. In: Chemeca 2009: Engineering our future, proceedings. CHEMECA 2009, Perth, (1-10). 27-30 September.

  • Stokes, J. R., Davies, G. A., Macakova, L., Yakubov, G., Bongaerts, J. and Rossetti, D. (2008). From rheology to tribology: Multiscale dynamics of biofluids, food emulsions and soft matter. In: AIP Conference Proceedings: The XVth International Congress on Rheology: The Society of Rheology 80th Annual Meeting.. The XVth International Congress on Rheology, Monterey, California, (1171-1173). August 3 - 8, 2008. doi:10.1063/1.2964505

  • Stokes, J. R. and Frith, W. J. (2002). Predicting the rheology of water-in-water emulsions. In: Peter A. Williams and Glyn O. Phillips, Gums and stabilisers for the food industry 11. Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries, The North East Wales Institute, Wrexham, UK, (128-136). 2-6 July 2001. doi:10.1039/9781847551016-00128

  • Stokes, J. R., Graham, L. J. W. and Boger, D. V. (1996). Vortex breakdown in confined swirling flow of a dilute flexible polymer solution. In: Proceedings of the XIIth International Congress on Rheology. XIIth International Congress on Rheology, Quebec City, Canada, (359-360). 18-23 August, 1996.

Other Outputs

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision

  • Doctor Philosophy — Associate Advisor

    Other advisors:

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Associate Advisor

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Associate Advisor

  • Doctor Philosophy — Principal Advisor

    Other advisors:

Completed Supervision

Possible Research Projects

Note for students: The possible research projects listed on this page may not be comprehensive or up to date. Always feel free to contact the staff for more information, and also with your own research ideas.

  • PhD for ARC-funded Research at The University of Queensland in Food-Sensory-Physiology-Engineering

    We are looking to recruit PhD candidates to participate in an Australian Research Council Linkage Project Grant on “Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions”, led by Associate Professor Jason Stokes. This is part of a strategic collaboration between the University of Queensland and long term research group in a large Global Food Company (based in New York, USA).

    If you are interested in applying for this research position, or want further information, please send your expression of interest (http://www.uq.edu.au/grad-school/step-three) , CV, and copy of academic transcripts to: Heather Smyth (h.smyth@uq.edu.au) & Jason Stokes (jason.stokes@uq.edu.au). Applicants must also meet UQ language criteria (http://www.uq.edu.au/grad-school/english-language-proficiency-requirements ).

    Please contact us as soon as possible if interested.