受强制性开放获取政策约束的文章 - Jason R Stokes了解详情
无法在其他位置公开访问的文章：17 篇
A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour
Y Xu, A Atrens, JR Stokes
Advances in colloid and interface science 275, 102076, 2020
强制性开放获取政策： Australian Research Council
Soft materials deformation, flow, and lubrication between compliant substrates: Impact on flow behavior, mouthfeel, stability, and flavor
N Selway, JR Stokes
Annual Review of Food Science and Technology 5 (1), 373-393, 2014
强制性开放获取政策： Australian Research Council
Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions
L Yu, GE Yakubov, M Martínez-Sanz, EP Gilbert, JR Stokes
Carbohydrate polymers 193, 179-188, 2018
强制性开放获取政策： Australian Research Council
Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium
P Lopez-Sanchez, M Martinez-Sanz, MR Bonilla, D Wang, CT Walsh, ...
Carbohydrate polymers 153, 236-245, 2016
强制性开放获取政策： Australian Research Council
Micromechanical model of biphasic biomaterials with internal adhesion: Application to nanocellulose hydrogel composites
MR Bonilla, P Lopez-Sanchez, MJ Gidley, JR Stokes
Acta Biomaterialia 29, 149-160, 2016
强制性开放获取政策： Australian Research Council
Cohesiveness and flowability of particulated solid and semi-solid food systems
AB Tobin, P Heunemann, J Wemmer, JR Stokes, T Nicholson, ...
Food & function 8 (10), 3647-3653, 2017
强制性开放获取政策： Australian Research Council
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
P Chakraborty, T Witt, D Harris, J Ashton, JR Stokes, HE Smyth
Food Research International 120, 62-72, 2019
强制性开放获取政策： Australian Research Council
Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods
Y Xu, AD Atrens, JR Stokes
Soft Matter 15 (8), 1716-1720, 2019
强制性开放获取政策： Australian Research Council
New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
L Yu, T Witt, MR Bonilla, MS Turner, M Fitzgerald, JR Stokes
Journal of Food Engineering 240, 21-28, 2019
强制性开放获取政策： Australian Research Council
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
强制性开放获取政策： Australian Research Council
Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels
GK Dolan, GE Yakubov, MR Bonilla, P Lopez-Sanchez, JR Stokes
Soft Matter 13 (19), 3592-3601, 2017
强制性开放获取政策： Australian Research Council
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
强制性开放获取政策： Australian Research Council
Creating polysaccharide-protein complexes to control aqueous lubrication
SA Rodrigues, C Pradal, L Yu, KJ Steadman, JR Stokes, GE Yakubov
Food Hydrocolloids 119, 106826, 2021
强制性开放获取政策： Australian Research Council, UK Biotechnology and Biological Sciences …
Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives
A Beheshti, Y Huang, I Blakey, JR Stokes
Journal of Colloid and Interface Science 634, 703-714, 2023
强制性开放获取政策： Australian Research Council
Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species
JM Nadolny, O Best, G Netzel, HM Shewan, ADT Phan, HE Smyth, ...
Food Research International 163, 112269, 2023
强制性开放获取政策： Australian Research Council
Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology
MY Lim, Y Xu, HM Shewan, JR Stokes
Biotribology 32, 100220, 2022
强制性开放获取政策： Australian Research Council
Food structure development for rheological/tribological performance
HM Shewan, JR Stokes
强制性开放获取政策： Australian Research Council
可在其他位置公开访问的文章：50 篇
Review of the effects of different processing technologies on cooked and convenience rice quality
L Yu, MS Turner, M Fitzgerald, JR Stokes, T Witt
Trends in food science & technology 59, 124-138, 2017
强制性开放获取政策： Australian Research Council
Oral tribology: Bridging the gap between physical measurements and sensory experience
C Pradal, JR Stokes
Current Opinion in Food Science 9, 34-41, 2016
强制性开放获取政策： Australian Research Council
Multi-layer mucilage of Plantago ovata seeds: Rheological differences arise from variations in arabinoxylan side chains
L Yu, GE Yakubov, W Zeng, X Xing, J Stenson, V Bulone, JR Stokes
Carbohydrate Polymers 165, 132-141, 2017
强制性开放获取政策： Australian Research Council
出版信息和资助信息由计算机程序自动确定