Results 1 to 10 of 241
Check out the comprehensive colloid science work titled "Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue" by Mary Okeudo-Cogan (PhD Student, CDT Molecules to Product and Quorn, UK) published today in Food Hydrocolloids. In this neat interdiciplinary work by Mary in collaboration with Leeds electron microscopy and spectroscopy...
Dry mouth affecting 1 in 10 adults with rates as high as 30% in older adults and 80% in institutionalised older adults is one of the significant burdens on overall healthcare worldwide today. Although a very broad range of saliva substitutes exists in the marketplace, patients report their inefficacy and short-lived ability to alleviate symptoms,...
Ben Kew (PhD Student, ERC LubSat Project) published a study titled "Difference in astringency of the main pea protein fractions" led by École Polytechnique Fédérale de Lausanne (EPFL) in collaboration with Givaudan in Switzerland in Food Hydrocolloids. In this study led by Dr. Hanna Lesme (Visiting Researcher from EPFL in Sarkar Lab) and Ben Kew ...
Huge congratulations to Ben Kew (PhD Student, ERC LubSat Project) on passing his PhD viva with editorial corrections only on his interdisciplinary thesis by publication titled “Oral lubrication of alternative proteins” (funded by ERC LubSat Project). Ben's thesis was examined by Dr. Alan Hernandez Alvarez (internal) and Prof. Lisa Methven (University of Reading) who recommended his thesis...
Sarkar Lab was well-represented at the 37th EFFoST International Conference 2023 at Valencia, Spain from 6-8 November 2023 with two talks and two poster presentations. Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) gave a talk titled "Lubrication performance of dark chocolate across different length scales and stages of oral processing". Dr. Kwan-Mo You (ex...
Ben Kew (PhD Student, ERC LubSat Project) and Yao Lu (CSC Chinese Visiting PhD Fellow) presented talk and poster at the Tribolink 2023 at Birmingham, respectively. Huge Congratulations to Ben Kew for winning the 2nd prize for his oral talk on "Tribology of plant protein microgels for improved sustainable food applications". Yao presented her poster...
Elizabeth Tenorio Garcia (PhD Student, Conacyt Mexico) presented her poster titled "Water-in-oil emulsions stabilized solely by fat crystals acting as Pickering particles" at the 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge at Dresden, Germany on 10-13th Oct 2023. Few of Elizabeth's published studies related to this poster can be followed...
Welcome back Mingxin Wang to Sarkar Lab as a PhD Student. Mingxin has finished her MSc in Food Science and Nutrition from the University of Leeds doing her MSc dissertation in Sarkar Lab. After her graduation, she worked as a research assistant in Sarkar Lab focusing on the tribological properties of plant-sourced ingredients and saliva...
A new study on "Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates" has been published in Sustainable Food Proteins by Mingxin Wang (PhD Student), Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC Project LubSat), Dr. Khalid Gul (Visiting Researcher) and Dr. Ecaterina Stribiţcaia (ex-PhD Student, ERC LubSat Project). Thsi study demonstrates how Maillard conjugation, with...
Welcome Yangyi Zheng to Sarkar Lab. Yanyi is a PhD student supervised by Dr. Evi Paximada and co-supervised by Prof. Anwesha Sarkar. His PhD research focuses on using novel techniques to improve the nutritional and techno-functional properties of plant proteins, specifically legume proteins. He is particularly interested in extraction processes of plant proteins that tend...