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Bianca Hazt (PhD Student, EPSRC CDT SOFI2 and Reckitt Benkiser) published a new, interdiciplinary review titled "Mucoadhesion across scales: Towards the design of protein-based adhesives" in Advances in Colloid and Interface Science in collboration with Dr. Oliver Harlen, Prof. Daniel Read from Schools of Mathematics, respectively, Dr. Adam O'Connell (Recitt) and Prof. Wilson Pool from...
Dr. Ben Kew (Postdoctoral Fellow, Project SusProFood) recently completed an enriching two-month research exchange at the University of Manitoba’s Richardson Centre for Food Technology and Research in Winnipeg, Canada. Supported by a MITACS Globallink Internship, this allowed Ben to collaborate with Dr. Nandika Bandara and his group in the Food Proteins and Bioproducts Research Lab,...
Sarkar Lab completes 10 years!!! The 10 years anniversary celebration was held at Queens Hotel and attented by the current team members, collaborators of Sarkar Lab from University of Leeds and industry and alumni all across the UK (Dr. Ophelie Torres (Unilever), Dr. Mingduo Mu (Searo), Dr. Evangelos Liamas) (Unilever), Europe (Dr. Emma Krop (AAK,...
Prof. Anwesha Sarkar (PI, Sarkar Lab) received the prestigious SCI McBain Medal at the McBain Medal 2024: Particles from model interfaces to soft matter formulations on 1st Nov at University of Leeds, Nexus Building. The McBain Medal is presented annually to an early career researcher (within 15 years of the award of a PhD) for...
Welcome Dr. Lakshminarasimhan Sridharan a.k.a Simha to Sarkar Lab. Simha is a Marie Curie/ EPSRC Postdoctoral Fellow at Sarkar Lab. Simha has a background in Chemical Engineering from India and MSc in Food Technology from Wageningen University in the Netherlands. Subsequently, he obtained his PhD from Wageningen University in the Netherlands, working on understanding how...
Huge congratulations to the MicroLub Team. MicroLub Ltd., a University of Leeds spinout from Sarkar Lab has raised £3.5 million private investment in seed funding in a round combining capital from NPIF II – Praetura Equity Finance, which is managed by Praetura Ventures as part of the Northern Powerhouse Investment Fund II, along with LIFTT...
A new paper titled "Bulk and interfacial behavior of potato protein-based microgels" is published in Langmuir by Daisy Z. Akgonullu (PhD Student, SOFI2 CDT and PepsiCo) along with Nicholas M. O’Hagan (Undergraduate Project Student) and co-authors from Schools of Food Scienec and Nutrition and Physics and Astronomy as well as coauthors from PepsiCo. This work...
Welcome Patrick to the Sarkar Lab. Patrick is supervised by Dr. Yuan Guo and co-supervised by Prof. Anwesha Sarkar. Patrick's PhD focuses on lectin-glycan interactions to manage asthma. Specifically he aims to develop allergen trapping materials by exploiting lectin-glycan interactions. Prior to joining PhD at the University of Leeds, Patrick finished his bachelors degree in...
Welcome Zohreh Honarvar Shahroudi to Sarkar Lab. Zohreh is a PhD student funded by the Biotechnology and Biological Sciences Research Council Collaborative Training Partnerships (BBSRC-CTP) with Mondelez, supervised by Prof. Gleb Yakubov and co-supervised by Prof. Anwesha Sarkar and Prof. Brent S. Murray. Zohreh's PhD investigates how the material properties of particles (insoluble and partially...
Proteins are well-acknowldeged to be satiety-enhancing macronutrients. This work titled "Effect of in vitro food oral coating and lubricity on satiety: A randomized controlled trial using milk protein beverages" led by Dr. Ecaterina Stribiţcaia (former PhD student, ERC LubSat Project) published in Physiology and Behaviour in collaboration with Dr. Andrea Araiza Calahorra (Postdoctoral Fellow, Eat4Age Project), Dr....