Heather M. Shewan

1.0k total citations
27 papers, 718 citations indexed

About

Heather M. Shewan is a scholar working on Food Science, Nutrition and Dietetics and Mechanics of Materials. According to data from OpenAlex, Heather M. Shewan has authored 27 papers receiving a total of 718 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Mechanics of Materials. Recurrent topics in Heather M. Shewan's work include Proteins in Food Systems (7 papers), Food Chemistry and Fat Analysis (5 papers) and Rheology and Fluid Dynamics Studies (4 papers). Heather M. Shewan is often cited by papers focused on Proteins in Food Systems (7 papers), Food Chemistry and Fat Analysis (5 papers) and Rheology and Fluid Dynamics Studies (4 papers). Heather M. Shewan collaborates with scholars based in Australia, United Kingdom and Netherlands. Heather M. Shewan's co-authors include Jason R. Stokes, Clementine Pradal, Heather E. Smyth, Gleb E. Yakubov, Sandra M. Olarte Mantilla, Thomas Seviour, Xiangyan Shi, Yong Hwee Foo, Sujatha Subramoni and Fernaldo Richtia Winnerdy and has published in prestigious journals such as Advanced Functional Materials, Langmuir and Journal of Colloid and Interface Science.

In The Last Decade

Heather M. Shewan

24 papers receiving 709 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Heather M. Shewan Australia 11 356 114 108 98 95 27 718
Pengguang Wang China 12 353 1.0× 84 0.7× 76 0.7× 131 1.3× 137 1.4× 22 679
Paolo D’Antona Italy 8 283 0.8× 57 0.5× 97 0.9× 80 0.8× 59 0.6× 9 916
Annika Altskär Sweden 17 269 0.8× 71 0.6× 51 0.5× 108 1.1× 136 1.4× 30 692
Ruben Mercadé‐Prieto United Kingdom 21 493 1.4× 136 1.2× 48 0.4× 217 2.2× 141 1.5× 61 1.2k
Tom Mills United Kingdom 22 577 1.6× 98 0.9× 139 1.3× 300 3.1× 145 1.5× 48 1.2k
M. Dolz Spain 15 429 1.2× 39 0.3× 132 1.2× 68 0.7× 49 0.5× 41 927
Paul Menut France 20 235 0.7× 54 0.5× 104 1.0× 308 3.1× 114 1.2× 39 1.1k
Lubica Macáková Sweden 13 226 0.6× 28 0.2× 110 1.0× 181 1.8× 71 0.7× 18 882
Michael W. Boehm Australia 13 425 1.2× 18 0.2× 224 2.1× 108 1.1× 66 0.7× 30 930
Rheo Takahashi Japan 19 636 1.8× 91 0.8× 256 2.4× 109 1.1× 48 0.5× 24 973

Countries citing papers authored by Heather M. Shewan

Since Specialization
Citations

This map shows the geographic impact of Heather M. Shewan's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Heather M. Shewan with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Heather M. Shewan more than expected).

Fields of papers citing papers by Heather M. Shewan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Heather M. Shewan. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Heather M. Shewan. The network helps show where Heather M. Shewan may publish in the future.

Co-authorship network of co-authors of Heather M. Shewan

This figure shows the co-authorship network connecting the top 25 collaborators of Heather M. Shewan. A scholar is included among the top collaborators of Heather M. Shewan based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Heather M. Shewan. Heather M. Shewan is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Flanagan, Bernadine M., et al.. (2025). Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option. Food Research International. 202. 115627–115627.
2.
Shewan, Heather M., et al.. (2025). Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts. Future Foods. 11. 100584–100584.
3.
Shewan, Heather M., et al.. (2024). Dynamics of particle entrainment for glass particles suspended in various fluids. Tribology International. 202. 110235–110235. 1 indexed citations
4.
Li, Anqi, Heather M. Shewan, Bernadine M. Flanagan, et al.. (2024). Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation. Food Hydrocolloids. 160. 110808–110808. 4 indexed citations
5.
Shewan, Heather M., et al.. (2024). Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein. Langmuir. 40(22). 11516–11525. 2 indexed citations
6.
Mohammed, Yousuf, Krishna Chaitanya Telaprolu, Nicole Jung, et al.. (2024). Impact of Different Packaging Configurations on A Topical Cream Product. Pharmaceutical Research. 41(10). 2043–2056. 3 indexed citations
7.
Shewan, Heather M., et al.. (2024). Ink to Power: An Organic‐based Polymer Electrolyte for Ambient Printing of Flexible Zinc Batteries. Advanced Functional Materials. 34(37). 11 indexed citations
8.
Shewan, Heather M., et al.. (2024). Application of rheometer attachments for soft tribology: A cautionary tale. Journal of Food Engineering. 391. 112462–112462.
9.
Shewan, Heather M., et al.. (2023). The impact of tribometer motion and surface roughness on the frictional regimes of model foods. Food Hydrocolloids. 145. 108976–108976. 4 indexed citations
10.
Best, Odette, et al.. (2022). Sensory properties of Australian bunya nuts. Journal of Food Science. 87(6). 2732–2743. 5 indexed citations
11.
Best, Odette, Gabriele Netzel, Heather M. Shewan, et al.. (2022). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International. 163. 112269–112269. 5 indexed citations
12.
Shewan, Heather M., Gleb E. Yakubov, Mauricio R. Bonilla, & Jason R. Stokes. (2021). Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition. Soft Matter. 17(19). 5073–5083. 10 indexed citations
13.
Shewan, Heather M., et al.. (2021). Frictional behaviour of molten chocolate as a function of fat content. Food & Function. 12(6). 2457–2467. 10 indexed citations
14.
Seviour, Thomas, Fernaldo Richtia Winnerdy, Xiangyan Shi, et al.. (2021). The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures. npj Biofilms and Microbiomes. 7(1). 27–27. 58 indexed citations
15.
Shewan, Heather M., Jason R. Stokes, & Heather E. Smyth. (2020). Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’. Food Hydrocolloids. 103. 105662–105662. 32 indexed citations
16.
Nguyen, Tuan A.H., et al.. (2019). Assessing the effect of aromatic residue placement on the α-helical peptide structure and nanofibril formation of 21-mer peptides. Molecular Systems Design & Engineering. 5(2). 521–531. 5 indexed citations
17.
Shewan, Heather M., Clementine Pradal, & Jason R. Stokes. (2019). Tribology and its growing use toward the study of food oral processing and sensory perception. Journal of Texture Studies. 51(1). 7–22. 101 indexed citations
18.
Shewan, Heather M., Jason R. Stokes, & Michel Cloître. (2017). Particle–wall tribology of slippery hydrogel particle suspensions. Soft Matter. 13(10). 2099–2106. 10 indexed citations
19.
Shewan, Heather M. & Jason R. Stokes. (2014). Viscosity of soft spherical micro-hydrogel suspensions. Journal of Colloid and Interface Science. 442. 75–81. 50 indexed citations
20.
Shewan, Heather M. & Jason R. Stokes. (2013). Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. Journal of Food Engineering. 119(4). 781–792. 265 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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