N. Selway

发表

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

H. M. Shewan, O. Deshmukh, Geng-Yun Chen, 2021 .

Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology

N. Selway, J. Stokes, 2013 .

Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology

M. Gidley, N. Selway, P. Lopez-Sanchez, 2018, Food Hydrocolloids.

Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts.

N. Selway, J. Stokes, V. Chan, 2017, Soft matter.

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

H. M. Shewan, S. Rodrigues, N. Selway, 2021, Food & function.

Lubrication of chocolate during oral processing.

M. Morgenstern, S. Rodrigues, N. Selway, 2017, Food & function.

Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor.

N. Selway, J. Stokes, Nichola Selway, 2014, Annual review of food science and technology.

Tribology of swollen starch granule suspensions from maize and potato.

M. Gidley, N. Selway, J. Stokes, 2017, Carbohydrate polymers.

Formation and tribology of fucoidan/chitosan polyelectrolyte multilayers on PDMS substrates

N. Selway, J. Stokes, D. Beattie, 2017 .