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Dr Anwesha Sarkar (PI) received the RSC Food Group Junior Medal 2019 as a result of her research which has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication. On the news of receiving the award, Dr Anwesha Sarkar replied: “I feel really honoured to receive this prestigious RSC Food Group Junior Medal...
Massive congratulations Dr Emma Krop for graduating today with an interdisciplinary PhD on Food Colloids and Psychology from University of Leeds. Emma's PhD thesis was on “The Influence of Chewing and Oral Lubrication on Satiety using Hydrogels and she has published 4-first authored papers in this amazing PhD journey. Dr. Krop, we wish you all the best...
Applied research published in Journal of Food Engineering on foam stabilization by Xin Li, our Visiting PhD Student from Jiangnan University, Jiangsu, China. By combining egg white protein microgel and non-microgel protein, this study demonstrates how the benefits of both can be leveraged i.e. high foamability and foam stability - Most importantly, the microgels give...
Massive congratulations to Dr. Efren Andablo-Reyes (Postdoctoral Fellow, ERC Project)! Efren's research on "Microgels as viscosity modifiers: influence hashtag#lubrication performance of continuum" made it to the Front Cover of Soft Matter. His research shows how variation of mechanical characteristics of microgels and continuum can allow establishing a relationship between the high shear rheology of the...
Dr. Efren Andablo-Reyes (Postdoctoral Fellow, ERC LubSat Project) publishes his recent work on microgels in Soft Matter. This study demonstrates that proteinaceous microgels can act as viscosity modifiers directly influencing the tribological performance, depending upon a subtle interplay of rheological properties of the particles and continuum. Using a combination of experimental techniques and theoretical considerations,...
Research in Sarkar Lab performed by Feng Xu (MRes Student), Dr. Evangelos Liamas (Postdoctoral Fellow), Dr. Efren Andablo-Reyes (Postdoctoral Fellow) and an interdisciplinary team of co-workers on uncovering the synergistic lubrication behaviour of human salivary proteins from macro to nanoscale, published in Advanced Materials Interfaces is now in Press. For the first time, this research...
Morfo Zembyla passed her PhD final Viva successfully. Her thesis titled “Stabilization of water-in-oil (W/O) emulsions using food grade materials” was examined by Dr. Elke Scholten from Wageningen University, Netherlands (External Examiner) and Prof. Michael Rappolt (Internal Examiner). Huge Congratulations Dr. Zembyla for such a fantastic thesis with 1 patent, 3 peer-reviewed publications and numerous...
Frances Brown joins our lab as a PhD Student Welcome Fran to our exciting team!
Stabilizing water droplets in an oil continuous matrix using biocompatible particles has always been a long-standing research challenge in colloid science. Morfo Zembyla (PhD Student) in our lab describes an elegant double Pickering stabilization mechanism of water-in-oil (W/O) emulsions for the first time, where a complex is formed at the interface between Pickering organic polyphenol...
Jing Hu joins our lab as a MRes Student Welcome Jing to our vibrant team!!