Results 181 to 190 of 253
Can consumers distinguish particle sizes for soft particles? See the recent paper published by Ecaterina Stribiţcaia (PhD Student, ERC LubSat Project) on "Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception" in Food Hydrocolloids. Results revealed that untrained panellists were able to discriminate non-layered gels from bead-layered counterparts based on textural attributes,...
Andrea Araiza-Calahorra (PhD Student) wins the Best Poster Award at the 4th IOP Physics in Food Manufacturing Conference at Leeds, UK for her poster titled "Evaluating the fate of microgel-stabilised Pickering emulsions during in vitro gastric digestion: Role of covalent conjugation with polymer". Congratulations Andrea!! Read more here about Andrea's poster on gastric-stable Pickering emulsions:...
Does oral processing depend on material properties (e.g. tribology) of the food being consumed by an individual or individuals' eating capabilities? Check out latest work by Dr. Emma Krop from our lab published in Journal of Texture Studies, Volume 51, Pages 147-153 in the 50th Anniversary Special Issue. This study answers some of the fundamental...
A new comprehensions review on "Probing the frictional properties of soft materials at the nanoscale" has been published in Nanoscale by Dr. Evangelos Liamas (Postdoctoral Fellow, ERC LubSat Project) in collaboration with Dr. Simon Connell in Physics and Dr. Shivaprakash N. Ramakrishna from Department of Materials, ETH Zurich. This review covers the latest advances of...
It is indeed a great sunny day at Leeds, which is perfect to capture the team photos of Sarkar Lab to begin this decade. Thank you Ms. Sameera Rafiq (Research Officer) for capturing the team photos for 2020.
Dr. Anwesha Sarkar (PI) has been awarded ERC Proof of Concept (PoC) Grant for Project AquaLub "A new high-performance aqueous lubricant formulation for soft bio-contact surfaces" (€150,000) for 18 months. This project will focus on assessing the technological and commercial feasibility of aqueous lubricant technology discovered in ERC Project LubSat and accelerate the translation process from discovery...
Sarkar Lab was very well-represented in the 2020 IoP Physics in Food Manufacturing Conference, Weetwood Hall, Leeds, UK with 1 Plenary talk, 4 oral presentations and 1 poster presentation in the Session on "Complex fluids and rheology including surface rheology, extensional flows and oral processing" Dr. Anwesha Sarkar (PI) gave the plenary talk on "Soft...
ERC LubSat Research on decoding salivary lubrication made it to the Front Inside Cover of Advanced Materials Interfaces in its first issue of the new decade. This fundamental research shows how an electrostatically driven multilayered self‐assembly of salivary proteins 'mucin' and non‐mucinous positively-charged proteins 'lactoferrin' explains the molecular mechanism behind real human salivary lubrication performance...
Feng Xu (MRes Student), Dr. Evangelos Liamas (Postdoctoral Fellow, ERC LubSat Project) and other co-authors from Schools of Food Science and Nutrition, Mechanical Engineering and Chemical Engineering publishes salivary lubrication mechanism in Advanced Materials Interfaces. Salivary pellicle is an outstanding bio‐lubricant that coats and protects our tongue, teeth and oral mucosa. Supported by sophisticated multi‐scale...
Research published in Food Hydrocolloids by Shuning Zhang (PhD student) demonstrates a new class of plant protein particles i.e. pea protein microgels created using a facile top down approach to stabilize oil-in-water (O/W) Pickering emulsions with ultrastability against coalescence using a combination of experimental approaches and theoretical considerations. Aqueous dispersions of pea protein microgels showed highest...