1. Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. (October 2020) Authors: Olarte Mantilla, Sandra M.; Shewan, Heather M.; Shingleton, Rebecca; Stokes, Jason R.; Smyth, Heather E. Journal: Food quality and preference Issue: Volume 85(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessing the effect of aromatic residue placement on the α-helical peptide structure and nanofibril formation of 21-mer peptides. Issue 2 (2nd January 2020) Authors: Solemanifar, Armin; Nguyen, Tuan A. H.; Laycock, Bronwyn; Shewan, Heather M.; Donose, Bogdan C.; Creasey, Rhiannon C. G. Journal: Molecular Systems Design and Engineering Issue: Volume 5:Issue 2(2020) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. (January 2023) Authors: Moura Nadolny, Jaqueline; Best, Odette; Netzel, Gabriele; Shewan, Heather M.; Dao Thi Phan, Anh; Smyth, Heather E.; Stokes, Jason R. Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. (April 2021) Authors: Fan, Nengneng; Shewan, Heather M.; Smyth, Heather E.; Yakubov, Gleb E.; Stokes, Jason R. Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Entrainment Mechanism of Viscoplastic Fat Particles and Tribofilm Formation in Soft Contact Tribology. (December 2022) Authors: Lim, Ming Y.; Xu, Yuan; Shewan, Heather M.; Stokes, Jason R. Journal: Biotribology Issue: Volume 32(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Frictional behaviour of molten chocolate as a function of fat content. Issue 6 (25th February 2021) Authors: Rodrigues, Sophia A.; Shewan, Heather M.; Xu, Yuan; Selway, Nichola; Stokes, Jason R. Journal: Food & function Issue: Volume 12:Issue 6(2021) Page Start: 2457 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of particle modulus (softness) and matrix rheology on the sensory experience of 'grittiness' and 'smoothness'. (June 2020) Authors: Shewan, Heather M.; Stokes, Jason R.; Smyth, Heather E. Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume. (May 2021) Authors: Shewan, Heather M.; Deshmukh, Omkar S.; Chen, Gengning; Rodrigues, Sophia; Selway, Nichola; Stokes, Jason R. Journal: Journal of food engineering Issue: Volume 297(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurt. (March 2022) Authors: Olarte Mantilla, Sandra M.; Shewan, Heather M.; Shingleton, Rebecca; Hort, Joanne; Stokes, Jason R.; Smyth, Heather E. Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Particle–wall tribology of slippery hydrogel particle suspensions. Issue 10 (22nd February 2017) Authors: Shewan, Heather M.; Stokes, Jason R.; Cloitre, Michel Journal: Soft matter Issue: Volume 13:Issue 10(2017) Page Start: 2099 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗