A new paper has been published in Food Hydrocolloids by Mary C. Okeudo-Cogan (PhD student, CDT Molecules to Product) on multiscale understanding of fungal hyphae-protein interactions in a meat analogue. This interdisciplinary study by Mary C. Okeudo-Cogan titled “Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein”…
Welcome Jun Yang to the University of Leeds! Jun is here for a year of visiting research funded by CSC Chinese Scholarship. Jun is a PhD student in the College of Food Science and Engineering at Nanchang University (Nanchang, China) and he will design Pickering emulsions with shape-controllable biopolymeric nanoparticles, supervised by Dr. Evi Paximada…
Welcome Yao Lu to the University of Leeds! She is here for a year of visiting research funded by CSC Chinese Scholarship. Yao is a PhD student at the College of Food Science and Nutritional Engineering at China Agricultural University, Beijing, China and she will design innovative gel structures and understand their tribological properties while…
Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) gave a public talk at the Leeds Cafe Scientifique about his recent work on chocolate and importance of tribology to understand mouthfeel. The open access paper published in ACS Applied Materials and Interfaces, Volume 15, Pages 3699–3712 can be read here: https://doi.org/10.1021/acsami.2c13017
Prof. Anwesha Sarkar (PI, Sarkar Lab) has spoken to Sue Quinn, BBC to discuss chocolate tribology and role of saliva in the mouthfeel of food based the recent paper on multiscale tribology of edible phase change materials by Dr. Siavash Soltanahmadi (Postdoctoral Research Fellow, ERC LubSat) in collaboration with Prof. Michael Bryant from Mechanical Engineering….
Professor Anwesha Sarkar (PI, Sarkar Lab) talks to Ira Flatow in Science Friday, the famous weekly science radio show in US to discuss chocolate feel based on the recent paper on multiscale tribology of dark chocolates as edible phase change materials by Dr. Siavash Soltanahmadi (Postdoctoral Research Fellow, ERC LubSat) in collaboration with Prof. Michael…
A new paper on detailed investigation of frictional behaviour of sustainable plant proteins at nanoscale and their interactions with salivary mucins is published in Nanoscale Advances by Dr. Evangelos Liamas (Postdoctoral Fellow, ERC LubSat Project) in collaboration with Dr. Simon Connell from Physics. In this paper titled “Frictional behaviour of plant proteins in soft contacts:…
Three new members have joined Sarkar Lab! Welcome Gloria Hernandez Rodriguez, Sowmya Narsipur and Cristhian Rafael Lopes (left to right in the photograph): Both Gloria and Sowmya are PhD students, part of the Centre for Doctoral Training (CDT) in Molecules to Product, funded by the Engineering and Physical Sciences Research Council (EPSRC) and based at…
The paper titled “Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials” published in ACS Applied Materials and Interfaces (https://doi.org/10.1021/acsami.2c13017) has ranked #1 in Altmetric score (online attention) in all outputs published in ACS Applied Materials & Interfaces (ACS AM&I) in a matter of days. The paper was featured as the journal cover…
María Luisa Paúl from Washington Post recently interviewed Prof. Anwesha Sarkar (PI, Sarkar Lab) on paper by Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC Project LubSat) in collabration with Prof. Michael Bryant from School of Mechanical Engineering titled “Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials” published in ACS Applied Materials and Interfaces,…
