Heather Shewan
Heather Shewan
Postdoctoral Fellow, The University of Queensland
Verified email at
Cited by
Cited by
Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications
HM Shewan, JR Stokes
Journal of Food Engineering 119 (4), 781-792, 2013
Tribology and its growing use toward the study of food oral processing and sensory perception
HM Shewan, C Pradal, JR Stokes
Journal of texture studies 51 (1), 7-22, 2020
Analytically predicting the viscosity of hard sphere suspensions from the particle size distribution
HM Shewan, JR Stokes
Journal of Non-Newtonian Fluid Mechanics 222, 72-81, 2015
Viscosity of soft spherical micro-hydrogel suspensions
HM Shewan, JR Stokes
Journal of colloid and interface science 442, 75-81, 2015
The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures
T Seviour, FR Winnerdy, LL Wong, X Shi, S Mugunthan, YH Foo, ...
npj Biofilms and Microbiomes 7 (1), 27, 2021
Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception
N Fan, HM Shewan, HE Smyth, GE Yakubov, JR Stokes
Food Hydrocolloids 113, 106478, 2021
Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’
HM Shewan, JR Stokes, HE Smyth
Food Hydrocolloids 103, 105662, 2020
Particle–wall tribology of slippery hydrogel particle suspensions
HM Shewan, JR Stokes, M Cloitre
Soft Matter 13 (10), 2099-2106, 2017
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
SMO Mantilla, HM Shewan, R Shingleton, JR Stokes, HE Smyth
Food Quality and Preference 85, 103979, 2020
The biofilm matrix scaffold of Pseudomonas species contains non-canonically base paired extracellular DNA and RNA
T Seviour, FR Winnerdy, LL Wong, X Shi, S Mugunthan, R Castaing, ...
BioRxiv, 527267, 2019
Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume
HM Shewan, JR Stokes
Gums and stabilisers for the food industry 16, 165-174, 2012
Rheology of soft particle suspensions
H Shewan
Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition
HM Shewan, GE Yakubov, MR Bonilla, JR Stokes
Soft Matter 17 (19), 5073-5083, 2021
Assessing the effect of aromatic residue placement on the α-helical peptide structure and nanofibril formation of 21-mer peptides
A Solemanifar, TAH Nguyen, B Laycock, HM Shewan, BC Donose, ...
Molecular Systems Design & Engineering 5 (2), 521-531, 2020
Solid and hollow nanoparticles templated using non-ionic surfactant-based reverse micelles and vesicles
Z Wu, F Yang, X Li, A Carroll, W Loa-Kum-Cheung, HM Shewan, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 634, 127917, 2022
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
SMO Mantilla, HM Shewan, R Shingleton, J Hort, JR Stokes, HE Smyth
Food Quality and Preference 96, 104391, 2022
Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume
HM Shewan, OS Deshmukh, G Chen, S Rodrigues, N Selway, JR Stokes
Journal of Food Engineering 297, 110474, 2021
Frictional behaviour of molten chocolate as a function of fat content
SA Rodrigues, HM Shewan, Y Xu, N Selway, JR Stokes
Food & Function 12 (6), 2457-2467, 2021
Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentation
MW Boehm, HM Shewan, JA Steen, JR Stokes
Applied Rheology 25 (5), 42-49, 2015
Food structure development for rheological/tribological performance
HM Shewan, JR Stokes
Handbook of Food Structure Development 18, 175, 2019
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