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H

Heather M. Shewan

University of Queensland

H指数:13

被引数:1,019

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Influence of structure and non-Newtonian rheology on the lubrication of emulsion gels in soft contacts

结构和非牛顿流变学对软接触中乳液凝胶润滑的影响

Food Hydrocolloids

IF12.4

2026-09-120

OAAI

Sensors and Actuators B-Chemical

IF7.7

2026-08-230

OAAI

Protein–saliva interactions govern the structure and lubrication of salivary films

蛋白质-唾液相互作用调控唾液膜的结构与润滑

Journal of Colloid and Interface Science

IF9.7

2026-04-190

OAAI

High-Protein Bovine Yogurt: Where Do Traditional Structure–Function Principles Need to Adapt or Apply?

高蛋白牛乳酸奶：传统结构-功能原理需要在何处进行调整或应用？

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-12-050

PRE

Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts

澳大利亚bunya坚果制备的无麸质面团和面包的物理化学、流变学和感官特性

IF8.2

2025-06-010

PRE

Application of rheometer attachments for soft tribology: A cautionary tale

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-05-010

PRE

Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

PRE

Dynamics of particle entrainment for glass particles suspended in various fluids

TRIBOLOGY INTERNATIONAL

IF6.9

2025-02-010

PRE

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

澳洲坚果粉的营养、功能及流变特性：一种多功能的无麸质选择

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

OAAI

Impact of Different Packaging Configurations on A Topical Cream Product

PHARMACEUTICAL RESEARCH

IF4.3

2024-09-300

OAAI

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

IF3.9

2024-05-231

PRE

Ink to Power: An Organic-based Polymer Electrolyte for Ambient Printing of Flexible Zinc Batteries

油墨供电: 一种用于柔性锌电池环境印刷的有机聚合物电解质

ADVANCED FUNCTIONAL MATERIALS

IF19

2024-03-242

OAAI

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

FOOD HYDROCOLLOIDS

IF12.4

2023-12-011

PRE

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

FOOD RESEARCH INTERNATIONAL

IF8

2023-01-013

PRE

Sensory properties of Australian bunya nuts

JOURNAL OF FOOD SCIENCE

IF3.4

2022-05-204

OAAI

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

FOOD QUALITY AND PREFERENCE

IF4.9

2022-03-0114

PRE

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

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-05-015

PREAI

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

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0127

PREAI

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

NPJ BIOFILMS AND MICROBIOMES

IF9.2

2021-03-1946

OAAI

Frictional behaviour of molten chocolate as a function of fat content

FOOD & FUNCTION

IF5.4

2021-01-0110

PREAI