Dr. Ecaterina Stribiţcaia and Dr. Shuning Zhang graduated today. Massive congratulations!!
Massive congrtaulations Dr. Ecaterina Stribiţcaia and Dr. Shuning Zhang for graduating today with their PhDs from School of Food Science & Nutrition, University of Leeds. Ecaterina is now a scientist in Unilever, UK and Shuning an Assistant Professor in Jiangnan University, China. Shuning's PhD was on “Behaviour of food grade Pickering emulsions stabilized by plant-based particles under in vitro digestion conditions”. And Ecaterina's PhD was on "The influence of food texture on satiety and satiation". We wish you both great successes and lots and lots of happiness.
Published work of Shuning and Ecaterina are listed below:
1. Zhang S, Murray BS, Holmes M, Ettelaie R, Sarkar A. (2022). Gastrointestinal fate and fatty Acid release of Pickering emulsions stabilized by mixtures of plant protein microgels + cellulose particles: an in vitro static digestion study. Food Biophysics, https://doi.org/10.1007/s11483-022-09756-5
2. Zhang S, Murray BS, Suriyachay N, Holmes M, Ettelaie R, Sarkar A. (2021). Synergistic interactions of plant protein microgels and cellulose nanocrystals at the interface and their inhibition of gastric digestion of Pickering emulsions. Langmuir. 37, pp. 827-840 https://doi.org/10.1021/acs.langmuir.0c03148
3. Dan A, Aery S, Zhang S, Baker DL, Gleeson HF, Sarkar A. (2020). Protein microgel-stabilized Pickering liquid crystal emulsions undergo analyte-triggered configurational transition. Langmuir, 36, pp. 10091–10102 https://doi.org/10.1021/acs.langmuir.0c01345
4. Zhang S, Holmes M, Ettelaie R, Sarkar A (2020) Pea protein microgel particles as Pickering stabilizers of oil-in-water emulsions: Responsiveness to pH and ionic strength Food Hydrocolloids, 102, Art no. 105583 https://doi.org/10.1016/j.foodhyd.2019.105583
5. Sarkar A, Zhang S, Holmes M, Ettelaie R (2019) Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Advances in Colloid and Interface Science, 263, pp. 195-211 https://doi.org/10.1016/j.cis.2018.10.002
6. Stribițcaia E, Blundell J, You K-M, Finlayson G, Gibbons C, Sarkar A. (2022). Viscosity of food influences perceived satiety: a video based online survey. Food Quality and Preference, 99, Art. No. 104565 https://doi.org/10.1016/j.foodqual.2022.104565
7. Stribițcaia E, Gibbons C, Sier J, Boesch C, Blundell J, Finlayson G, Sarkar A. (2021). Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study. Appetite. 165, Art No. 105427 https://doi.org/10.1016/j.appet.2021.105427
8. Stribitcaia E, Krop EM, Lewin R, Holmes M, Sarkar A. (2020). Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception. Food Hydrocolloids., 104, Art. No. 105692 https://doi.org/10.1016/j.foodhyd.2020.105692
9. Stribiţcaia E, Evans CEL, Gibbons C, Blundell J, Sarkar A. (2020). Food texture influences on satiety: systematic review and meta-analysis. Scientific Reports, 10, Art. No. 12929 https://doi.org/10.1038/s41598-020-69504-y