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Journal of Food Science|May 20, 2022
Sensory properties of Australian bunya nutsJaqueline Moura Nadolny, Odette Best, Emma Hassall, et al.Annual Review of Food Science and Technology|January 7, 2014
Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavorNichola Selway, Jason R StokesBiorheology|September 14, 2007
Viscoelasticity of human whole saliva collected after acid and mechanical stimulationJason R Stokes, Georgina A DaviesSoft Matter|September 10, 2020
Rheology of gelling and yielding soft matter systemsJason R Stokes, William J FrithJournal of Colloid and Interface Science|August 16, 2019
Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensionsYuan Xu, Aleks Atrens, Jason R StokesSoft Matter|February 7, 2017
Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contactsNichola Selway, Vincent Chan, Jason R StokesAdvances in Colloid and Interface Science|November 30, 2019
A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviourYuan Xu, Aleks Atrens, Jason R StokesNPJ Biofilms and Microbiomes|March 20, 2021
The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structuresThomas Seviour, Fernaldo Richtia Winnerdy, Lan Li Wong, et al.Soft Matter|January 15, 2019
Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rodsYuan Xu, Aleks D Atrens, Jason R StokesJournal of Colloid and Interface Science|February 20, 2017
Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rodsYuan Xu, Aleks D Atrens, Jason R StokesPageof 6