Results 11 to 20 of 326
Welcome Dr. Tom Bailey to Sarkar Lab. Tom joins as a Research and Innovation Fellow in Colloid Chemistry in the £38 million National alternative Protein Innovation Centre, (NAPIC), hosted at the School of Food Science and Nutrition at the University of Leeds, co-led by University of Sheffield, Imperial College London and James Hutton Institute. In his...
Msasive congratulations to Dr Elizabeth Tenorio Garcia on passing her PhD viva today with minor corrections on her thesis titled “Design and material performance of Pickering-stabilized double emulsions”. Elizabeth was examined today afternoon by Dr. Sepideh Khodaparast (Internal Examiner from School of Mechanical Engineering) and Dr. Vincenzo Di Bari from the University of Nottingham. Once again massive congratulations to Elizabeth on...
Welcome Xin Qi to Sarkar Lab. Xin is a Visiting PhD student at the University of Leeds. funded by the Chinese Scholarship Council (CSC), focusing on the regulation of plant protein structure and function, particularly through fibrillation, as well as the development of plant protein-starch-based gels for their use as dysphagia foods. She will be...
Prof. Sarkar (PI, Sarkar Lab) gave a plentary talk on "World of Emulsions: Opportunities with Plant-Based Particles" at the Workshop on Food Colloids at Brazil (Online) organised by UNICAMP, Brazil. Papers related to the talk can be followed here: Akgonullu DZ, O'Hagan NM, Murray BS, Connell SD, Fang Y, Linter BR, Sarkar A. (2024).Bulk and interfacial...
Food Physics 2025 was held at the University of Nottingham, bringing together academics and industrialists to share latest progress and opportunities for physics and physicists to address multidisciplinary issues ranging from sustainability, food manufacturing and designing multiphase microstructures. Sowmya Narsipur (PhD Student, CDT Molecules to Product) presented a poster on "Yeast biomass as stabilisers of...
Jennifer McLauchlan, Sowmya Narsipur and Dr. Ben Kew attend the Scientific Kick Off Meeting at the Besoz Centre for Sustainable Protein, Imperial College London, UK on 20-21st January 2025.
Sowmya Narsipur (PhD student, EPSRC Molecules to Product) completed a three-month internship at Onima, a startup based in Paris, France, focusing on upcycling spent brewer's yeast. This internship was funded by the EPSRC CDT in Molecules to Product. During her time at Onima, Sowmya explored the functionality of yeast samples after various in-house processing and...
Welcome Dr. Taskeen Niaz to Sarkar Lab. Taskeen joins as a Research and Innovation Fellow in the £38 million National alternative Protein Innovation Centre, (NAPIC), hosted at the School of Food Science and Nutrition at the University of Leeds, co-led by University of Sheffield, Imperial College London and James Hutton Institute. In her role at...
The tribology research of Prof. Sarkar (PI, Sarkar Lab) covering aspects of astringency, superlubricity and its importance to alternative protein research has been covered in various media channels incl. podcast contributing to Veganuary. Prof. Sarkar talks about biomimetic 3D tongue-like surface, oral friction and says ‘What we like in wine, we will not like in...
A new review and opinion paper on alternative protein has been published by Mingxin Wang (PhD student) titled "Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes" t in Current Opinion in Food Science. This paper discusses how enzymatic hydrolysis of legume proteins can be exploited to alter physical properties, improving their surface-related functionalities. Enzymatic...