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Dr. Andrea Araiza-Calahorra presented an invited talk at the Nutrition Society Winter Conference 2022/23 - Architecture of food: processing, structure and health

Date

Dr. Andrea Araiza-Calahorra (Postdoctoral Research Fellow, Eat4Age) presented an invited talk at the Nutrition Society Winter Conference 2022/23 - Architecture of food: processing, structure and health at London (24-25th January, 2023). Her talk titled "Food atructuring: A design approach to modulate nutrient intake" can be followed in the following papers:

Araiza-Calahorra A, Mackie AR, Ferron G, Sarkar A. (2023). Can tribology be a tool to help tailor food for elderly population?. Current Opinion in Food Science49Art No. 100968 https://doi.org/10.1016/j.cofs.2022.100968

Araiza-Calahorra A, Glover ZJ, Akhtar M, Sarkar A. (2020). Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion.  Food Hydrocolloids, 105, Art no. 105794 https://doi.org/10.1016/j.foodhyd.2020.105794

Araiza-Calahorra A, Wang Y, Bosch C, Zhao Y, Sarkar A. (2020). Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin. Current Research in Food Science, 3pp. 178-188. https://doi.org/10.1016/j.crfs.2020.05.001

Araiza-Calahorra A, Sarkar A. (2019). Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: A static model study. Food and Function10, pp. 5498-5509 https://doi.org/10.1039/C9FO01080G

Araiza Calahorra A; Sarkar A (2019) Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention. Food Structure21, Art no. 100113 https://doi.org/10.1016/j.foostr.2019.100113

Araiza-Calahorra A, Akhtar M, Sarkar A (2018) Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility Trends in Food Science and Technology 71 155-169 https://doi.org/10.1016/j.tifs.2017.11.009