Prof. Sarkar (PI, Sarkar Lab) gave a talk at the Plant Protein Extrusion Conference at University of Greenwich, UK. She gave a talk on "Alternative proteins and their functional performance" on 14th March 2024. Related papers can be followed here: Sarkar A. (2024). Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annual...
A new invited review titled "Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods" authored by Prof. Anwesha Sarkar (PI, Sarkar Lab) has been published in Annual Reviews of Food Science and Technology. The transition from animal protein–rich to alternative protein-rich diets is important to support planetary health, but undesirable sensorial...
A big welcome to Yanhui Zhang (left in the photo) and Qi Wang (right in the photo) to our team from China as Visiting PhD Students for a year. Yanhui is a PhD student in the College of Food Science and Nutritional Engineering at China Agricultural University, China, and a one-year visiting researcher with us...
Maillard reaction i.e. science of glycation is known in food processing over 100 years and often seen in our kitchen science pretty-much regularly. How about repurposing the age-old tool of glycation to improve lubricity of alternative proteins? This new review article published in Current Opinion in Colloid and Interface Science by Dr. Khalid Gul (Visiting...
Welcome Saathana Ambikaibalan to Sarkar Lab. Saathana Ambikaibalan is a new PhD student at the School of Chemical and Process Engineering funded by the CDT Molecules to Product (Engineering and Physical Sciences Research Council (EPSRC)). In her PhD, she will work on wax crystal-stabilized Pickering emulsions where wax is derived from byproducts. She will be...
Aqueous multiphasic systems have attracted a great deal of interest recently owing to the growing demands of #sustainability for the development of stable “oil-free” (water-in-water, W/W) emulsions, often complicated by their limited stability against droplet coarsening. In our new paper published in Nano Select led by Dr. Kwan-Mo You (PhD Student, ERC LubSat Project) in collaboration with School...
Prof. Sarkar (PI Sarkar Lab) collaborated with Rayna Andreeva (PhD Student, Centre for Doctoral Training UKRI CDT in Biomedical AI) and Dr. Rik Sarkar from The University of Edinburgh on a new paper titled "Machine learning and topological data analysis identify unique features of human papillae in 3D scans" published in Scientific Reports, Volume 13,...
Massive congratulations to Dr. Kwan-Mo You, 7th PhD student from Sarkar Lab graduating from University of Leeds. Kwan shined in his amazing PhD on "The oral tribology of biopolymer mixtures" funded by European Research Council (ERC) with multiple papers published in Food Hydrocolloids, Scientific Reports, Journal of Texture Studies, Food Quality and Preference and a...
Huge congratulations to Frances Brown (PhD Student, BBSRC DTP match funded by Mondelez) on passing her PhD viva with minor corrections on her thesis titled “The influence of protein type, protein concentration, and mucin on oral lubrication properties in relation to mouthfeel. Fran's thesis was examined by Dr. Christine Bosch (internal) and Prof. Markus Stieger...
A press release on the new work by Dr. Pabois (Postdoctoral Fellow, ERC PoC AquaLub), covered by multiple media outlets: Proof of concept of new material for dry mouth conditions A novel aqueous lubricant technology designed to help people who suffer from a dry mouth is upto five times more effective than existing commercially...