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

Rheology of food materials: impact on and relevance in food processing

Stokes, Jason R. and Xu, Yuan (2019). Rheology of food materials: impact on and relevance in food processing. Reference module in food science. London, United Kingdom: Elsevier. doi: 10.1016/b978-0-08-100596-5.21076-7

Bio-tribology and bio-lubrication of plant cell walls

Dolan, Grace K., Yakubov, Gleb E. and Stokes, Jason R. (2018). Bio-tribology and bio-lubrication of plant cell walls. Annual plant reviews online. (pp. 1-42) Chichester, West Sussex, United Kingdom: Wiley-Blackwell. doi: 10.1002/9781119312994.apr0607

Aqueous lubrication and food emulsions

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

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

'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

'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

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

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.

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

Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives

Beheshti, Amir, Huang, Yun, Blakey, Idriss and Stokes, Jason R. (2023). Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives. Journal of Colloid and Interface Science, 634, 703-714. doi: 10.1016/j.jcis.2022.12.079

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.

Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2022). Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids, 135 108106, 1-12. doi: 10.1016/j.foodhyd.2022.108106

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

Lubrication of non-ionic surfactant stabilised emulsions in soft contacts

Lim, Ming Y. and Stokes, Jason R. (2021). Lubrication of non-ionic surfactant stabilised emulsions in soft contacts. Biosurface, 28 100199, 1-9. doi: 10.1016/j.biotri.2021.100199

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

Generalised scaling law for soft contact tribology: influence of load and asymmetric surface deformation

Xu, Yuan, Cartwright, Ben, Advincula, Lian, Myant, Connor and Stokes, Jason R. (2021). Generalised scaling law for soft contact tribology: influence of load and asymmetric surface deformation. Tribology International, 163 107192, 107192. doi: 10.1016/j.triboint.2021.107192

Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2021). Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocolloids, 120 106918, 1-15. doi: 10.1016/j.foodhyd.2021.106918

Creating polysaccharide-protein complexes to control aqueous lubrication

Rodrigues, S. A., Pradal, C., Yu, L., Steadman, K. J., Stokes, J. R. and Yakubov, G. E. (2021). Creating polysaccharide-protein complexes to control aqueous lubrication. Food Hydrocolloids, 119 106826, 106826. doi: 10.1016/j.foodhyd.2021.106826

Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage

Yu, Long, Stokes, Jason R. and Yakubov, Gleb E. (2021). Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage. Carbohydrate Polymers, 269 118318, 118318. doi: 10.1016/j.carbpol.2021.118318

Oral tribology: providing insight into oral processing of food colloids

Sarkar, Anwesha, Soltanahmadi, Siavash, Chen, Jianshe and Stokes, Jason R. (2021). Oral tribology: providing insight into oral processing of food colloids. Food Hydrocolloids, 117 106635, 1-17. doi: 10.1016/j.foodhyd.2021.106635

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

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

Friction of lubricated hydrogels: Influence of load, speed and lubricant viscosity

Geurds, Lauren, Xu, Yuan and Stokes, Jason R. (2021). Friction of lubricated hydrogels: Influence of load, speed and lubricant viscosity. Biotribology, 25 100162, 1-9. doi: 10.1016/j.biotri.2021.100162

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

Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocolloids, 109 106109, 106109. doi: 10.1016/j.foodhyd.2020.106109

Soft lubrication of model shear-thinning fluids

Xu, Yuan and Stokes, Jason R. (2020). Soft lubrication of model shear-thinning fluids. Tribology International, 152 106541. doi: 10.1016/j.triboint.2020.106541

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

Improving tribological properties of oil-based lubricants using hybrid colloidal additives

Beheshti, Amir, Huang, Yun, Ohno, Kohji, Blakey, Idriss and Stokes, Jason R. (2020). Improving tribological properties of oil-based lubricants using hybrid colloidal additives. Tribology International, 144 106130, 1-11. doi: 10.1016/j.triboint.2019.106130

A review of nanocrystalline cellulose suspensions: rheology, liquid crystal ordering and colloidal phase behaviour

Xu, Yuan, Atrens, Aleks and Stokes, Jason R. (2020). A review of nanocrystalline cellulose suspensions: rheology, liquid crystal ordering and colloidal phase behaviour. Advances in Colloid and Interface Science, 275 102076, 102076. doi: 10.1016/j.cis.2019.102076

A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions

Boehm, Michael W., Warren, Frederick J., Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2019). A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food Hydrocolloids, 96, 475-480. doi: 10.1016/j.foodhyd.2019.05.056

Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions

Xu, Yuan, Atrens, Aleks and Stokes, Jason R. (2019). Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions. Journal of Colloid and Interface Science, 555, 702-713. doi: 10.1016/j.jcis.2019.08.022

Lubrication by biomacromolecules: mechanisms and biomimetic strategies

Pradal, Clementine, Yakubov, Gleb E., Williams, Martin A. K., McGuckin, Michael A. and Stokes, Jason R. (2019). Lubrication by biomacromolecules: mechanisms and biomimetic strategies. Bioinspiration & Biomimetics, 14 (5) 051001, 051001. doi: 10.1088/1748-3190/ab2ac6

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips

Deshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2019). Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips. Food Research International, 123, 208-216. doi: 10.1016/j.foodres.2019.04.037

Enabling the rational design of low-fat snack foods: insights from in vitro oral processing

Boehm, Michael W., Yakubov, Gleb E., Delwiche, Jeannine F., Stokes, Jason R. and Baier, Stefan K. (2019). Enabling the rational design of low-fat snack foods: insights from in vitro oral processing. Journal of Agricultural and Food Chemistry, 67 (32) acs.jafc.9b02121, 8725-8734. doi: 10.1021/acs.jafc.9b02121

Responsive polysaccharide-grafted surfaces for biotribological applications

Pradal, Clementine, Yakubov, Gleb E., Williams, Martin A.K., McGuckin, Michael A. and Stokes, Jason R. (2019). Responsive polysaccharide-grafted surfaces for biotribological applications. Biotribology, 18 100092, 100092. doi: 10.1016/j.biotri.2019.100092

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres

Chakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070

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

The role of saliva in oral processing: reconsidering the breakdown path paradigm

Boehm, Michael W., Yakubov, Gleb E., Stokes, Jason R. and Baier, Stefan K. (2019). The role of saliva in oral processing: reconsidering the breakdown path paradigm. Journal of Texture Studies, 51 (1) jtxs.12411, 67-77. doi: 10.1111/jtxs.12411

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding

Dolan, Grace K., Cartwright, Ben, Bonilla, Mauricio R., Gidley, Michael J., Stokes, Jason R. and Yakubov, Gleb E. (2019). Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding. Carbohydrate Polymers, 208, 97-107. doi: 10.1016/j.carbpol.2018.12.052

Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology

Yu, Long, Yakubov, Gleb E., Gilbert, Elliot P., Sewell, Kim, van de Meene, Allison M.L. and Stokes, Jason R. (2019). Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology. Carbohydrate Polymers, 207, 333-342. doi: 10.1016/j.carbpol.2018.11.098

Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods

Xu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2019). Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods. Soft Matter, 15 (8), 1716-1720. doi: 10.1039/c8sm02288g

New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain

Yu, L., Witt, T., Rincon Bonilla, M., Turner, M. S., Fitzgerald, M. and Stokes, J. R. (2019). New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain. Journal of Food Engineering, 240, 21-28. doi: 10.1016/j.jfoodeng.2018.07.010

Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Ai, Jing, Witt, Torsten, Cowin, Gary, Dhital, Sushil, Turner, Mark S., Stokes, Jason R. and Gidley, Michael J. (2018). Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocolloids, 83, 454-464. doi: 10.1016/j.foodhyd.2018.05.028

The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis

Yu, L., Muralidharan, S., Lee, N. A., Lo, R., Stokes, J. R., Fitzgerald, M. A. and Turner, M. S. (2018). The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis. Food Control, 92, 232-239. doi: 10.1016/j.foodcont.2018.04.027

Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions

Yu, Long, Yakubov, Gleb, Martinez-Sanz, Marta, Gilbert, Elliot P. and Stokes, Jason R. (2018). Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions. Carbohydrate Polymers, 193, 179-188. doi: 10.1016/j.carbpol.2018.03.096

Microstructural properties of potato chips

Dhital, Sushil, Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2018). Microstructural properties of potato chips. Food Structure, 16, 17-26. doi: 10.1016/j.foostr.2018.03.001

Tribological characteristics of aqueous graphene oxide, graphitic carbon nitride, and their mixed suspensions

He, Anshun, Huang, Shuiquan, Yun, Jung-Ho, Jiang, Zhengyi, Stokes, Jason R., Jiao, Sihai, Wang, Lianzhou and Huang, Han (2018). Tribological characteristics of aqueous graphene oxide, graphitic carbon nitride, and their mixed suspensions. Tribology Letters, 66 (1) 42. doi: 10.1007/s11249-018-0992-3

Modelling of thermal sterilisation of high-moisture snack foods: feasibility analysis and optimization

Ai, Jing, Witt, Torsten, Gidley, Michael J., Turner, Mark S., Stokes, Jason R. and Bonilla, Mauricio R. (2018). Modelling of thermal sterilisation of high-moisture snack foods: feasibility analysis and optimization. Food and Bioprocess Technology, 11 (5), 979-990. doi: 10.1007/s11947-018-2075-8

"Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity

Xu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2018). "Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity. Soft Matter, 14 (10), 1953-1963. doi: 10.1039/c7sm02470c

The pH-dependent structural and tribological behaviour of aqueous graphene oxide suspensions

He, Anshun, Huang, Shuiquan, Yun, Jung-Ho, Jiang, Zhengyi, Stokes, Jason, Jiao, Sihai, Wang, Lianzhou and Huang, Han (2017). The pH-dependent structural and tribological behaviour of aqueous graphene oxide suspensions. Tribology International, 116, 460-469. doi: 10.1016/j.triboint.2017.08.008

Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions

Javanmard, Marjan, Wong, Edeline, Howes, Tony and Stokes, Jason R. (2017). Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions. Journal of Food Engineering, 222, 250-257. doi: 10.1016/j.jfoodeng.2017.11.031

Cohesiveness and flowability of particulated solid and semi-solid food systems

Tobin, Aarti B., Heunemann, Peggy, Wemmer, Judith, Stokes, Jason R., Nicholson, Timothy, Windhab, Erich J. and Fischer, Peter (2017). Cohesiveness and flowability of particulated solid and semi-solid food systems. Food and Function, 8 (10), 3647-3653. doi: 10.1039/c7fo00715a

Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods

Xu, Yuan, Atrens, Aleks D. and Stokes, Jason R. (2017). Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods. Journal of Colloid and Interface Science, 496, 130-140. doi: 10.1016/j.jcis.2017.02.020

Multi-layer mucilage of Plantago ovata seeds: rheological differencesarise from variations in arabinoxylan side chains

Yu, Long, Yakubov, Gleb E, Zeng, Wei, Xing, Xiaohui, Stenson, John, Bulone, Vincent and Stokes, Jason R. (2017). Multi-layer mucilage of Plantago ovata seeds: rheological differencesarise from variations in arabinoxylan side chains. Carbohydrate Polymers, 165, 132-141. doi: 10.1016/j.carbpol.2017.02.038

Tribological performance and lubrication mechanism of alumina nanoparticle water-based suspensions in ball-on-three-plate testing

He, Anshun, Huang, Shuiquan, Yun, Jung-Ho, Wu, Hui, Jiang, Zhengyi, Stokes, Jason, Jiao, Sihai, Wang, Lianzhou and Huang, Han (2017). Tribological performance and lubrication mechanism of alumina nanoparticle water-based suspensions in ball-on-three-plate testing. Tribology Letters, 65 (2) 40. doi: 10.1007/s11249-017-0823-y

Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels

Dolan, G. K., Yakubov, G. E., Bonilla, M. R., Lopez-Sanchez, P. and Stokes, J. R. (2017). Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels. Soft Matter, 13 (13), 3592-3601. doi: 10.1039/c6sm02709a

Formation and tribology of fucoidan/chitosan polyelectrolyte multilayers on PDMS substrates

Ho, Tracey T. M., Selway, Nichola, Krasowska, Marta, Yakubov, Gleb E., Stokes, Jason R. and Beattie, David A. (2017). Formation and tribology of fucoidan/chitosan polyelectrolyte multilayers on PDMS substrates. Biotribology, 12, 15-23. doi: 10.1016/j.biotri.2017.04.002

Cellulose-pectin composite hydrogels: intermolecular interactions and material properties depend on order of assembly

Lopez-Sanchez, Patricia, Martinez-Sanz, Marta, Bonilla, Mauricio R., Wang, Dongjie, Gilbert, Elliot P., Stokes, Jason R. and Gidley, Michael J. (2017). Cellulose-pectin composite hydrogels: intermolecular interactions and material properties depend on order of assembly. Carbohydrate Polymers: a journal devoted to scientific and technological aspects of industrially relevant polysaccharides, 162, 71-81. doi: 10.1016/j.carbpol.2017.01.049

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

Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts

Selway, Nichola, Chan, Vincent and Stokes, Jason R. (2017). Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts. Soft Matter, 13 (8), 1702-1715. doi: 10.1039/c6sm02417c

Lubrication of chocolate during oral processing

Rodrigues, S. A., Selway, N., Morgenstern, M. P., Motoi, L., Stokes, J. R. and James, B. J. (2017). Lubrication of chocolate during oral processing. Food and Function, 8 (2), 533-544. doi: 10.1039/c6fo00950f

Tribology of swollen starch granule suspensions from maize and potato

Zhang, Bin, Selway, Nichola, Shelat, Kinnari J., Dhital, Sushil, Stokes, Jason R. and Gidley, Michael J. (2017). Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 155, 128-135. doi: 10.1016/j.carbpol.2016.08.064

Review of the effects of different processing technologies on cooked and convenience rice quality

Yu, L., Turner, M. S., Fitzgerald, M., Stokes, J. R. and Witt, T. (2017). Review of the effects of different processing technologies on cooked and convenience rice quality. Trends in Food Science and Technology, 59, 124-138. doi: 10.1016/j.tifs.2016.11.009

Dip-and-drag lateral force spectroscopy for measuring adhesive forces between nano-fibers

Dolan, Grace K., Yakubov, Gleb E., Greene, George W., Amiralian, Nasim, Annamalai, Pratheep K., Martin, Darren J. and Stokes, Jason R. (2016). Dip-and-drag lateral force spectroscopy for measuring adhesive forces between nano-fibers. Langmuir, 32 (50), 13340-13348. doi: 10.1021/acs.langmuir.6b03467

Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium

Lopez-Sanchez, Patricia, Martinez-Sanz, Marta, Bonilla, Mauricio R., Wang, Dongjie, Walsh, Cherie T., Gilbert, Elliot P., Stokes, Jason R. and Gidley, Michael J. (2016). Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium. Carbohydrate Polymers, 153, 236-245. doi: 10.1016/j.carbpol.2016.07.113

Synergising water and energy requirements to improve sustainability performance in mine tailings management

Adiansyah, Joni Safaat, Rosano, Michele, Vink, Sue, Keir, Greg and Stokes, Jason R. (2016). Synergising water and energy requirements to improve sustainability performance in mine tailings management. Journal of Cleaner Production, 133, 5-17. doi: 10.1016/j.jclepro.2016.05.100

Oral tribology: Bridging the gap between physical measurements and sensory experience

Pradal, Clementine and Stokes, Jason R. (2016). Oral tribology: Bridging the gap between physical measurements and sensory experience. Current Opinion in Food Science, 9, 34-41. doi: 10.1016/j.cofs.2016.04.008

Oral medication delivery in impaired swallowing: thickening liquid medications for safe swallowing alters dissolution characteristics

Manrique, Yady J., Sparkes, Arron M., Cichero, Julie A.Y., Stokes, Jason R., Nissen, Lisa M. and Steadman, Kathryn J. (2016). Oral medication delivery in impaired swallowing: thickening liquid medications for safe swallowing alters dissolution characteristics. Drug Development and Industrial Pharmacy, 42 (9), 1537-1544. doi: 10.3109/03639045.2016.1151033

Mapping nano-scale mechanical heterogeneity of primary plant cell walls

Yakubov, Gleb E., Bonilla, Mauricio R., Chen, Huaying, Doblin, Monika S., Bacic, Antony, Gidley, Michael J. and Stokes, Jason R. (2016). Mapping nano-scale mechanical heterogeneity of primary plant cell walls. Journal of Experimental Botany, 67 (9), 2799-2816. doi: 10.1093/jxb/erw117

Micromechanical model of biphasic biomaterials with internal adhesion: application to nanocellulose hydrogel composites

Bonilla, Mauricio R., Lopez-Sanchez, P., Gidley, M. J. and Stokes, J. R. (2016). Micromechanical model of biphasic biomaterials with internal adhesion: application to nanocellulose hydrogel composites. Acta Biomaterialia, 29, 149-160. doi: 10.1016/j.actbio.2015.10.032

Lubrication of starch in ionic liquid–water mixtures: soluble carbohydrate polymers form a boundary film on hydrophobic surfaces

Yakubov, Gleb E., Zhong, Lei, Li, Ming, Boehm, Michael W., Xie, Fengwei, Beattie, David A., Halley, Peter J. and Stokes, Jason R. (2015). Lubrication of starch in ionic liquid–water mixtures: soluble carbohydrate polymers form a boundary film on hydrophobic surfaces. Carbohydrate Polymers, 133, 507-516. doi: 10.1016/j.carbpol.2015.06.087

Tribology of particle suspensions in rolling-sliding soft contacts

Yakubov, G. E., Branfield, T. E., Bongaerts, J. H. H. and Stokes, J. R. (2015). Tribology of particle suspensions in rolling-sliding soft contacts. Biotribology, 3, 1-10. doi: 10.1016/j.biotri.2015.09.003

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

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Witt, Torsten and Stokes, Jason R. (2015). Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Current Opinion in Food Science, 3, 110-117. doi: 10.1016/j.cofs.2015.06.011

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

Poroelastic Mechanical Effects of Hemicelluloses on Cellulosic Hydrogels under Compression

Lopez-Sanchez, Patricia, Cersosimo, Julie, Wang, Dongjie, Flanagan, Bernadine, Stokes, Jason R. and Gidley, Michael J. (2015). Poroelastic Mechanical Effects of Hemicelluloses on Cellulosic Hydrogels under Compression. PLoS One, 10 (3) e0122132, e0122132. doi: 10.1371/journal.pone.0122132

Aqueous lubrication by fractionated salivary proteins: synergistic interaction of mucin polymer brush with low molecular weight macromolecules

Yakubov, Gleb E., Macakova, Lubica, Wilson, Stephen, Windust, John H. C. and Stokes, Jason R. (2015). Aqueous lubrication by fractionated salivary proteins: synergistic interaction of mucin polymer brush with low molecular weight macromolecules. Tribology International, 89, 34-45. doi: 10.1016/j.triboint.2014.12.025

Interpreting atomic force microscopy nanoindentation of hierarchical biological materials using multi-regime analysis

Bonilla, M. R., Stokes, J. R., Gidley, M. J. and Yakubov, G. E. (2014). Interpreting atomic force microscopy nanoindentation of hierarchical biological materials using multi-regime analysis. Soft Matter, 11 (7), 1281-1292. doi: 10.1039/C4SM02440K

Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

Boehm, Michael W., Warren, Frederick J., Moore, Jackson E., Baier, Stefan K., Gidley, Michael J. and Stokes, Jason R. (2014). Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food. Food and Function, 5 (11), 2775-2782. doi: 10.1039/c4fo00573b

Micromechanics and poroelasticity of hydrated cellulose networks

Lopez-Sanchez, P., Rincon, Mauricio, Wang, D., Brulhart, S., Stokes, J. R. and Gidley, M. J. (2014). Micromechanics and poroelasticity of hydrated cellulose networks. Biomacromolecules, 15 (6), 2274-2284. doi: 10.1021/bm500405h

Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharides

Dhital, Sushil, Dolan, Grace, Stokes, Jason R. and Gidley, Michael J. (2014). Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharides. Food and Function, 5 (3), 579-586. doi: 10.1039/c3fo60506j

Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor

Selway, Nichola and Stokes, Jason R. (2014). Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor. Annual Review of Food Science and Technology, 5 (1), 373-393. doi: 10.1146/annurev-food-030212-182657

Crushed tablets: does the administration of food vehicles and thickened fluids to aid medication swallowing alter drug release?

Manrique, Yady J., Lee, Danielle J., Islam, Faiza, Nissen, Lisa M., Cichero, Julie A. Y., Stokes, Jason R. and Steadman, Kathryn J. (2014). Crushed tablets: does the administration of food vehicles and thickened fluids to aid medication swallowing alter drug release?. Journal of Pharmacy and Pharmaceutical Sciences, 17 (2), 207-219. doi: 10.18433/J39W3V

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

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

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

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

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

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

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

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

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

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

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

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

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

An investigation of lubricant film thickness in sliding compliant contacts

Myant, C, Fowell, M, Spikes, HA and Stokes, JR (2010). An investigation of lubricant film thickness in sliding compliant contacts. Tribology and Lubrication Technology, 66 (10), 46-60.

An investigation of lubricant film thickness in sliding compliant contacts

Myant, C, Fowell, M, Spikes, HA and Stokes, JR (2010). An investigation of lubricant film thickness in sliding compliant contacts. Tribology Transactions, 53 (5), 684-694. doi: 10.1080/10402001003693109

Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer

Macakova, Lubica, Yakubov, Gleb E., Plunkett, Mark A. and Stokes, Jason R. (2010). Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer. Colloids and Surfaces B: Biointerfaces, 77 (1), 31-39. doi: 10.1016/j.colsurfb.2009.12.022

Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts

Myant, C., Spikes, H. A. and Stokes, J. R. (2010). Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts. Tribology International, 43 (1-2), 55-63. doi: 10.1016/j.triboint.2009.04.034

The influence of flow confinement on the rheological properties of complex fluids

Yan, Y., Zhang, Z., Cheneler, D. and Stokes, J. (2009). The influence of flow confinement on the rheological properties of complex fluids. Rheologica Acta, 49 (3), 255-266. doi: 10.1007/s00397-009-0401-9

The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

Davies, Georgina A., Wantling, Emma and Stokes, Jason R. (2009). The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?. Food Hydrocolloids, 23 (8), 2261-2269. doi: 10.1016/j.foodhyd.2009.06.002

Astringency of tea catechins: More than an oral lubrication tactile percept

Rossetti, D., Bongaerts, J. H. H., Wantling, E., Stokes, J. R. and Williamson, A. M. (2009). Astringency of tea catechins: More than an oral lubrication tactile percept. Food Hydrocolloids, 23 (7), 1984-1992. doi: 10.1016/j.foodhyd.2009.03.001

Low Biofouling Chitosan-Hyaluronic Acid Multilayers with Ultra-Low Friction Coefficients

Bongaerts, Jeroen H. H., Cooper-White, Justin J. and Stokes, Jason R. (2009). Low Biofouling Chitosan-Hyaluronic Acid Multilayers with Ultra-Low Friction Coefficients. Biomacromolecules, 10 (5), 1287-1294. doi: 10.1021/bm801079a

Mechanical characterization of agarose micro-particles with a narrow size distribution

Yan, Y., Zhang, Z. B., Stokes, J. R., Zhou, Q. Z., Ma, G. H. and Adams, M. J. (2009). Mechanical characterization of agarose micro-particles with a narrow size distribution. Powder Technology, 192 (1), 122-130. doi: 10.1016/j.powtec.2008.12.006

Nanotribology, standard friction, and bulk rheology properties compared for a Brij microemulsion

Graca, M., Bongaerts, J. H. H., Stokes, J. R. and Granick, S. (2009). Nanotribology, standard friction, and bulk rheology properties compared for a Brij microemulsion. Journal of Colloid and Interface Science, 333 (2), 628-634. doi: 10.1016/j.jcis.2009.01.051

Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology

Rossetti, D., Yakubov, G. E., Stokes, J. R., Williamson, A. M. and Fuller, G. G. (2008). Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology. Food Hydrocolloids, 22 (6), 1068-1078. doi: 10.1016/j.foodhyd.2007.05.014

Rheology of gelling and yielding soft matter systems

Stokes, J. R. and Frith, W. J. (2008). Rheology of gelling and yielding soft matter systems. Soft Matter, 4 (6), 1133-1140. doi: 10.1039/b719677f

Thin film and high shear rheology of multiphase complex fluids

Davies, G. A. and Stokes, J. R. (2008). Thin film and high shear rheology of multiphase complex fluids. Journal of Non-Newtonian Fluid Mechanics, 148 (1-3), 73-87. doi: 10.1016/j.jnnfm.2007.04.013

The lubricating properties of human whole saliva

Bongaerts, J. H. H., Rossetti, D. and Stokes, J. R. (2007). The lubricating properties of human whole saliva. Tribology Letters, 27 (3), 277-287. doi: 10.1007/s11249-007-9232-y

Friction and adsorption of aqueous polyoxyethylene (Tween) surfactants at hydrophobic surfaces

Graca, Malgorzata, Bongaerts, Jeroen H. H., Stokes, Jason R. and Granick, Steve (2007). Friction and adsorption of aqueous polyoxyethylene (Tween) surfactants at hydrophobic surfaces. Journal of Colloid and Interface Science, 315 (2), 662-670. doi: 10.1016/j.jcis.2007.06.057

Soft-tribology: Lubrication in a compliant PDMS-PDMS contact

Bongaerts, J. H. H., Fourtouni, K. and Stokes, J. R. (2007). Soft-tribology: Lubrication in a compliant PDMS-PDMS contact. Tribology International, 40 (10-12 SPEC. ISS.), 1531-1542. doi: 10.1016/j.triboint.2007.01.007

Viscoelasticity of human whole saliva collected after acid and mechanical stimulation

Stokes, Jason R. and Davies, Georgina A. (2007). Viscoelasticity of human whole saliva collected after acid and mechanical stimulation. Biorheology, 44 (3), 141-160.

Rolling and sliding friction in compliant, lubricated contact

de Vicente, J., Stokes, J. R. and Spikes, H. A. (2006). Rolling and sliding friction in compliant, lubricated contact. Proceedings of the Institution of Mechanical Engineers. Part J, Journal of engineering tribology, 220 (J2), 55-63. doi: 10.1243/13506501JET90

Viscosity ratio effect in the emulsion lubrication of soft EHL contact

de Vicente, J., Spikes, H. A. and Stokes, J. R. (2006). Viscosity ratio effect in the emulsion lubrication of soft EHL contact. Journal of Tribology, 128 (4), 795-800. doi: 10.1115/1.2345400

The frictional properties of newtonian fluids in rolling-sliding soft-EHL contact

de Vicente, J., Stokes, J. R. and Spikes, H. A. (2005). The frictional properties of newtonian fluids in rolling-sliding soft-EHL contact. Tribology Letters, 20 (3-4), 273-286. doi: 10.1007/s11249-005-9067-3

On the gap error in parallel plate rheometry that arises from the presence of air when zeroing the gap

Davies, Georgina A. and Stokes, Jason R. (2005). On the gap error in parallel plate rheometry that arises from the presence of air when zeroing the gap. Journal of Rheology, 49 (4), 919-922. doi: 10.1122/1.1942501

Lubrication properties of non-adsorbing polymer solutions in soft elastohydrodynamic (EHD) contacts

de Vicente, J., Stokes, J. R. and Spikes, H. A. (2005). Lubrication properties of non-adsorbing polymer solutions in soft elastohydrodynamic (EHD) contacts. Tribology International, 38 (5), 515-526. doi: 10.1016/j.triboint.2004.11.001

The flowability of ice suspensions

Stokes, Jason R., Telford, Julia H. and Williamson, Ann-Marie (2005). The flowability of ice suspensions. Journal of Rheology, 49 (1), 139-148. doi: 10.1122/1.1835339

Strong through to weak 'sheared' gels

Altmann, N., Cooper-White, J. J., Dunstan, D. E. and Stokes, J. R. (2004). Strong through to weak 'sheared' gels. Journal of Non-newtonian Fluid Mechanics, 124 (1-3), 129-136. doi: 10.1016/j.jnnfm.2004.07.013

Influence of particle modulus on the rheological properties of agar microgel suspensions

Adams, S., Frith, W. J. and Stokes, J. R. (2004). Influence of particle modulus on the rheological properties of agar microgel suspensions. Journal of Rheology, 48 (6), 1195-1213. doi: 10.1122/1.1773782

Measuring the yield behaviour of structured fluids

Stokes, J. R. and Telford, J. H. (2004). Measuring the yield behaviour of structured fluids. Journal of Non-Newtonian Fluid Mechanics, 124 (1-3), 137-146. doi: 10.1016/j.jnnfm.2004.09.001

Swirling flow of viscoelastic fluids. Part 1. Interaction between inertia and elasticity

Stokes, J. R., Graham, L. J. W., Lawson, N. J. and Boger, D. V. (2001). Swirling flow of viscoelastic fluids. Part 1. Interaction between inertia and elasticity. Journal of Fluid Mechanics, 429, 67-115. doi: 10.1017/S0022112000002883

Swirling flow of viscoelastic fluids. Part 2. Elastic effects

Stokes, J. R., Graham, L. J. W., Lawson, N. J. and Boger, D. V. (2001). Swirling flow of viscoelastic fluids. Part 2. Elastic effects. Journal of Fluid Mechanics, 429, 117-153. doi: 10.1017/S0022112000002901

Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model

Stokes, J. R., Wolf, B. and Frith, W. J. (2001). Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model. Journal of Rheology, 45 (5), 1173-1191. doi: 10.1122/1.1389314

Mixing of viscous polymer liquids

Stokes, J. R. and Boger, D. V. (2000). Mixing of viscous polymer liquids. Physics of Fluids, 12 (6), 1411-1416. doi: 10.1063/1.870392

Diffusing probe measurements of polystyrene latex particles in polyelectrolyte solutions: Deviations from Stokes-Einstein behavior

Dunstan, D. E. and Stokes, J. R. (2000). Diffusing probe measurements of polystyrene latex particles in polyelectrolyte solutions: Deviations from Stokes-Einstein behavior. Macromolecules, 33 (1), 193-198. doi: 10.1021/ma9908503

How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2022). How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?. The 18th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, June 2022.

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.

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.

Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra and Stokes, Jason (2021). Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, June 2021.

Revealing the driving components of red wine mouthfeel by tribology measurements

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2021). Revealing the driving components of red wine mouthfeel by tribology measurements. 15th International Hydrocolloids Conference, Melbourne, VIC Australia, February 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.

Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?

Wang, Shaoyang, Smyth, Heather E., Mantilla, Sandra M. Olarte, Stokes, Jason R. and Smith, Paul A. (2020). Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11 – 13 November 2019. Basel, 4052 Switzerland: M D P I AG. doi: 10.3390/proceedings2019036061

Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements. TropAg 2019, Brisbane, QLD Australia, November 2019.

Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?. AIFST Convention, Sydney, NSW Australia, July 2019.

Discerning wine astringency sub-qualities – what is the role of saliva?

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom, July 2019.

Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?. The 17th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, July 2019.

Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2018). Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, September 2018.

Understanding wine astringency and mouthfeel

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2017). Understanding wine astringency and mouthfeel. TropAg, Brisbane, QLD Australia, November 2017.

A new approach to capture sensory information for texturally complex foods during oral processing

Smyth, Heather Eunice, Gebremariam, Mekonnen M., Olarte Mantilla, Sandra, Flammer, Linda J., Baier, Stefan and Stokes, Jason R. (2017). A new approach to capture sensory information for texturally complex foods during oral processing. 12th Pangborn Sensory Science Symposium, Rhode Island, United States, 20-25 August 2017.

Evaluation of sensory methods for texture perception of potato chips during oral processing

Gebremariam, Mekonnen, Flammer, Linda J., Baier, Stefan, Stokes, Jason R. and Smyth, Heather Eunice (2017). Evaluation of sensory methods for texture perception of potato chips during oral processing. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.

Texture and mouthfeel perceptions of model beverage systems containing soluble and insoluble oat fibres

Chakraborty, Piyali, Smyth, Heather Eunice, Witt, Torsten and Stokes, Jason (2017). Texture and mouthfeel perceptions of model beverage systems containing soluble and insoluble oat fibres. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.

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

Elucidation of changes in human saliva protein profiles during resting and stimulated states

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. Human Proteome World Congress (HUPO 2010), Sydney, Australia, 19 - 23 September 2010.

Film thickness study for soft contacts using an optical interferometric technique

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

From Rheology to Tribology

Stokes, J. (2009). From Rheology to Tribology. CHEMECA 2009, Perth, 27-30 September. Perth, Australia: Engineers Australia.

COLL 344-Lubrication of the oral interface by saliva

Bongaerts, Jeroen H. H., Rossetti, Damiano, Yakubov, Gleb E., Macakova, Lubica and Stokes, Jason R. (2008). COLL 344-Lubrication of the oral interface by saliva. 235th American-Chemical-Society National Meeting, New Orleans La, Apr 06-10, 2008. AMER CHEMICAL SOC.

From rheology to tribology: Multiscale dynamics of biofluids, food emulsions and soft matter

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. The XVth International Congress on Rheology, Monterey, California, August 3 - 8, 2008. Melville, NY United States: American Institute of Physics. doi: 10.1063/1.2964505

Soft-EHL - The tribology of tyres and tongues

De Vicente, Juan, Stokes, Jason and Spikes, Hugh (2006). Soft-EHL - The tribology of tyres and tongues. 15th International Colloquium Tribology - Automotive and Industrial Lubrication, , , January 17, 2006-January 19, 2006.

Soft lubrication of model hydrocolloids

de Vicente, J., Stokes, J. R. and Spikes, H. A. (2006). Soft lubrication of model hydrocolloids. Oxford: Elsevier. doi: 10.1016/j.foodhyd.2005.04.005

Soft EHL lubrication of complex multiphase fluids

De Vicente, J., Spikes, H. A. and Stokes, J. R. (2005). Soft EHL lubrication of complex multiphase fluids. 2005 World Tribology Congress III, , , September 12, 2005-September 16, 2005.

Soft EHL lubrication of complex multiphase fluids

De Vicente, J., Spikes, H. A. and Stokes, J. R. (2005). Soft EHL lubrication of complex multiphase fluids. 2005 World Tribology Congress III, , , September 12, 2005-September 16, 2005.

Predicting the rheology of water-in-water emulsions

Stokes, J. R. and Frith, W. J. (2002). Predicting the rheology of water-in-water emulsions. Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries, The North East Wales Institute, Wrexham, UK, 2-6 July 2001. Cambridge: Royal Society of Chemistry. doi: 10.1039/9781847551016-00128

Vortex breakdown in confined swirling flow of a dilute flexible polymer solution

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

Aeratable product such as ice cream, whipped cream, mousse, topping and aerated cake filling, and for pharmaceutical product, and home and personal care product such as soap, comprises water, liquid oil, salt, and sucrose ester

JR Stokes, PA Houston and JHH Bongaerts (2008). Aeratable product such as ice cream, whipped cream, mousse, topping and aerated cake filling, and for pharmaceutical product, and home and personal care product such as soap, comprises water, liquid oil, salt, and sucrose ester. WO2008110502-A1.

Preparation of personal care composition, e.g. skin cream, by providing base composition comprising water and non-ionic surfactant mixture, cooling and diluting base composition, and adding sensory ingredients and/or functional ingredients

Stokes, J. R., Belmar, M. T., Pham, Q, Telford, J. H. and Zhu, S. (2006). Preparation of personal care composition, e.g. skin cream, by providing base composition comprising water and non-ionic surfactant mixture, cooling and diluting base composition, and adding sensory ingredients and/or functional ingredients. WO2006027213-A1.

Preparation of personal care composition, e.g. cream, involves cooling aqueous concentrate composition of neutralizing base and surfactant, followed by dilution and setting the sensory perception and functionality

Stokes, J. R., Belmar, M. T., Telford, J. H. and Zhu, S. (2004). Preparation of personal care composition, e.g. cream, involves cooling aqueous concentrate composition of neutralizing base and surfactant, followed by dilution and setting the sensory perception and functionality.