Lab News

Ben Kew (PhD Student, ERC LubSat Project) delivered an oral presentation titled “Oral tribology, adsorption and rheology of plant proteins and microgels” at the 95th ACS Colloids and Surface Science Symposium Virtual (14-16 June 2021). The full text of the paper related to this presentation can be followed in Food Hydrocolloids, Volume 116, Article No….
Addressing obesity issues by generating satiety in food to reduce energy intake has been one of those prominent strategies and often textural interventions have been used to generate satiety, specifically in short-term trials. A new work titled “Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study” has been published in Appetite, Volume…
Welcome back Dr. Andrea Araiza-Calahorra to the lab. Dr. Calahorra finished her PhD at University of Leeds, UK in Food Colloids. She is re-joining Sarkar Lab as a Postdoctoral Research Fellow (Eat4Age Project), where she will collaborate with partners from Norway, France, Ireland and Israel to design healthy and lubricious food for older adults. The…
Prof. Anwesha Sarkar gave a plenary lecture on “Lubrication performance of microgels: an oral perspective” at the Joint EUSMI/ SoftComp Annual Meeting 2021 on 1st June 2021. The presentation can be followed in the four associated papers: ACS Applied Materials and Interfaces  (2020), Volume 12, Pages 49371–49385: https://doi.org/10.1021/acsami.0c12925 Soft Matter (2019), Volume 15, Pages 9614-9624: https://doi.org/10.1039/C9SM01802F ACS Applied Materials…
Ben Kew (PhD Student, ERC LubSat Project) delivered an oral presentation titled “Oral tribology and adsorption of alternative food proteins” at the 75th STLE Annual Meeting & Exhibition May 17-20, 2021. The full text of the paper related to this presentation can be followed in Food Hydrocolloids, Volume 116, Article No. 106636: https://doi.org/10.1016/j.foodhyd.2021.106636
Prof. Anwesha Sarkar gave a keynote lecture on “Sustainable Particles at Oil-Water Interfaces” at the Phase Transition and Interfacial Phenomena in Complex Food Systems session of the 2021 AOCS Annual Meeting & Expo. You can follow the lecture here if you have attended the conference: https://annualmeeting.aocs.org/technical-program/sessions#edible-applications-tech. The full text of the paper related to this…
A range of talks and poster were presented at the ICoBT 5th international conference on biotribology + 23rd Wear of materials WOM 26th- 29th April 2021. Ben Kew (PhD Student, ERC LubSat Project) presented a talk titled “Comparison of oral tribology and surface adsorption for plant and dairy proteins”. Ecaterina Stribitcaia (PhD Student, ERC LubSat…
A systematic review paper titled “Protein–saliva interactions: a systematic review” is published in Food and Function, Volume 12, Pages 3324-3351. In this open access paper by Frances Brown (PhD Student) in collaboration with co-authors from Mondelēz International, protein–saliva interaction using both model and real human saliva, including a quality assessment is investigated. A literature search of…
Ecaterina Stribiţcaia (PhD Student, ERC LubSat Project) presented a poster titled ‘Food texture influence on satiety: Systematic review and meta-analysis’ and a talk titled “Effects of oral lubrication on satiety, subsequent food intake and salivary biomarkers in model food” in ‘The Power of Food’ category/theme at the The British Feeding and Drinking Group (BFDG) 45th Annual…
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