All Stories

  1. Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

    Article • Langmuir, May 2024, American Chemical Society (ACS)

    Dr Heather M Shewan

  2. The impact of tribometer motion and surface roughness on the frictional regimes of model foods

    Article • Food Hydrocolloids, December 2023, Elsevier

    Dr Heather M Shewan

  3. Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

    Article • Food Research International, January 2023, Elsevier

    Dr Heather M Shewan

  4. Entrainment Mechanism of Viscoplastic Fat Particles and Tribofilm Formation in Soft Contact Tribology

    Article • Biotribology, December 2022, Elsevier

    Dr Heather M Shewan

  5. Sensory properties of Australian bunya nuts

    Article • Journal of Food Science, May 2022, Wiley

    Dr Heather M Shewan

  6. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

    Article • Food Quality and Preference, March 2022, Elsevier

    Dr Heather M Shewan

  7. Solid and hollow nanoparticles templated using non-ionic surfactant-based reverse micelles and vesicles

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, February 2022, Elsevier

    Dr Heather M Shewan, Professor Anthony Carroll

  8. Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume

    Article • Journal of Food Engineering, May 2021, Elsevier

    Dr Heather M Shewan

  9. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception

    Article • Food Hydrocolloids, April 2021, Elsevier

    Dr Heather M Shewan

  10. The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures

    Article • npj Biofilms and Microbiomes, March 2021, Springer Science + Business Media

    Dr Heather M Shewan

  11. Frictional behaviour of molten chocolate as a function of fat content

    Article • Food & Function, January 2021, Royal Society of Chemistry

    Dr Heather M Shewan

  12. Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition

    Article • Soft Matter, January 2021, Royal Society of Chemistry

    Dr Heather M Shewan

  13. Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt

    Article • Food Quality and Preference, October 2020, Elsevier

    Dr Heather M Shewan

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

    Article • Food Hydrocolloids, June 2020, Elsevier

    Dr Heather M Shewan

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

    Article • Molecular Systems Design & Engineering, January 2020, Royal Society of Chemistry

    Dr Heather M Shewan

  16. Food Structure Development for Rheological/Tribological Performance

    Article • October 2019, Royal Society of Chemistry

    Dr Heather M Shewan

  17. Tribology and its growing use toward the study of food oral processing and sensory perception

    Article • Journal of Texture Studies, June 2019, Wiley

    Dr Heather M Shewan

  18. The biofilm matrix scaffold of Pseudomonas species contains non-canonically base paired extracellular DNA and RNA

    Article • January 2019, Cold Spring Harbor Laboratory Press

    Dr Heather M Shewan

  19. Particle–wall tribology of slippery hydrogel particle suspensions

    Article • Soft Matter, January 2017, Royal Society of Chemistry

    Dr Heather M Shewan

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

    Article • Journal of Non-Newtonian Fluid Mechanics, August 2015, Elsevier

    Dr Heather M Shewan

  21. Viscosity of soft spherical micro-hydrogel suspensions

    Article • Journal of Colloid and Interface Science, March 2015, Elsevier

    Dr Heather M Shewan

  22. Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

    Article • Journal of Food Engineering, December 2013, Elsevier

    Dr Heather M Shewan

  23. Rheology of soft particle suspensions

    Article • University of Queensland Library

    Dr Heather M Shewan