Congratulations Dr. Elizabeth Tenorio-Garcia and Dr. Mary Okeudo Cogan for PhD graduation

Massive congratulations to Dr. Elizabeth Tenorio-Garcia and Dr. Mary C. Okeudo-Cogan for graduating from the University of Leeds today. Elizabeth's PhD was funded by Conacyt Mexico and her thesis was titled "Design and material performance of Pickering-stabilized double emulsions”. Elizabeth is now a formulation scientist at MicroLub Ltd. Mary's PhD was funded by EPSRC Molecules to Product CDT and Quorn and her thesis was titled "Protein – fibril interactions in Fusarium venenatum composites: a multiscale approach". Mary has won the prestigious EPSRC Doctoral Prize and a postdoctoral fellow in the lab. We wish both Mary and Elizabeth a very happy graduation and a successful career ahead.

Papers from Elizabeth's PhD:

Zhang Y, Tenorio-Garcia E, Gao Y, Nascimento Costa F, Rappolt M, Mao L, Khodaparast S, Sarkar A. (2025). Pickering water-in-oil emulsions stabilized by beeswax crystals: design and stability.Journal of Food Engineering, 403, Article No. 112710https://doi.org/10.1016/j.jfoodeng.2025.112710

Tenorio-Garcia E, Sarkar A, Rappolt M, Sadeghpour A, Simone E. (2024). Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles. Food Hydrocolloids, 156, Art. No. 110327 https://doi.org/10.1016/j.foodhyd.2024.110327

Hernandez-Rodriguez G, Tenorio-Garcia E, Ettelaie R, Lishchuk SV, Harbottle D, Murray BS, Sarkar A. (2024). Demulsification of Pickering emulsions: advances in understanding mechanisms to applications. Soft Matter. 20, 7344-7356, https://doi.org/10.1039/D4SM00600C

Tenorio-Garcia E, Araiza-Calahorra A, Rappolt M, Simone E, Sarkar A. (2023). Pickering water-in-oil emulsions stabilized solely by fat crystals. Advanced Materials Interfaces, 10 (31), Art No. 2300190 https://doi.org/10.1002/admi.202300190

Tenorio-Garcia E, Sarkar A, Rappolt M, Sadeghpour A, Simone E. (2024). Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles. Food Hydrocolloids, 156, Art. No. 110327 https://doi.org/10.1016/j.foodhyd.2024.110327

Papers from Mary's PhD:

Okeudo-Cogan MC, Murray BS, Ettelaie R, Connell SD, Peckham M., Fuller MJG, Radford SJ, Sarkar A. (2025). Unravelling protein–fungal hyphae interactions at the nanoscale. ACS Applied Materials and Interfaces, 17 (20) Pages 30212–30224, https://doi.org/10.1021/acsami.5c01064

Okeudo-Cogan M, Yang S, Murray BS, Ettelaie R, Connell SD, Radford S, Micklethwaite S, Benitez-Alfonso Y, Yeshvekar R, Sarkar A. (2024). Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue. Food Hydrocolloids, 149, Art. No.109569 https://doi.org/10.1016/j.foodhyd.2023.109569

Okeudo-Cogan MC, Murray BS, Ettelaie R, Connell SD, Radford SJ, Micklethwaite S, Sarkar A. (2023).Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein. Food Hydrocolloids, 140, Art No. 108606 https://doi.org/10.1002/admi.202300190