Journal Article: Comparing the sensory properties of commercially available animal and plant‐based burgers
Forster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838. doi: 10.1111/jtxs.12838
Conference Publication: Rheology and composition of Jelly Bush honey
Lian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022.
Rational Design and Engineering of Plant-Based Meat Analogues
Doctor Philosophy
Comparing the sensory properties of commercially available animal and plant‐based burgers
Forster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838. doi: 10.1111/jtxs.12838
Rheology and composition of Jelly Bush honey
Lian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022.
Rational Design and Engineering of Plant-Based Meat Analogues
Doctor Philosophy — Associate Advisor
Other advisors: