ERC Research Findings from Sarkar Lab is well-presented at the EuroSense 2022

Ecaterina Stribițcaia and Ben Kew (PhD Students, ERC LubSat Project) gave oral and poster presentations at the 10th European Conference on Sensory and Consumer Science (EuoSense) Turku, Finland (13-16th September 2022).

Ecaterina Stribițcaia gave a talk on "Does altering food texture influence appetite and the subsequent food intake?" and presented a poster titled "Are video-based surveys feasible to assess the effect of food texture on perceived satiety and sensory attributes?"

Ben Kew presented poster on "Relating oral tribology and sensory properties of sustainable plant proteins and a solution in generating highly lubricating plant proteins via microgelation"

Related papers can be read here:

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

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 

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

Kew B, Holmes M, Stieger M, Sarkar A. 2021. Oral tribology, adsorption and rheology of alternative food proteins (2021). Food Hydrocolloids, 116, Art. No. 106636 https://doi.org/10.1016/j.foodhyd.2021.106636

Kew B, Holmes M, Stieger M, Sarkar A. 2020. Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology, Volume 106, pp. 457-468 https://doi.org/10.1016/j.tifs.2020.10.032