Results 201 to 210 of 253
Andrea Araiza-Calahorra (PhD Student) designed new biopolymer-coated Pickering emulsions and demonstrated that such complex biopolymer-coated nanogel-laden interface can be helpful in preventing gastric destabilization of droplets, the study has been published in Food & Function, Volume 10, Pages 5498-5509. Pickering emulsions prepared using whey protein nanogel particles were coated by a layer of anionic polysaccharide,...
Ecaterina Stribitcaia, PhD Student (ERC Project LubSat) presenting her poster on "Effects of food texture on appetite control, food intake, and gut hormones: A systematic review" at the UK Congress on Obesity 2019 (UKCO2019).
Huge congratulations to Emma Krop (PhD Student) for winning the BEST Poster Prize Sponsored by Food and Function, Royal Society of Chemistry at the 4th UK Hydrocolloids Symposium – From Food to Bioprocessing, Leeds UK for her work on "The effect of chewing and oral lubrication on snack intake". The prize is awarded by Professor...
Three oral presentations, one flash oral presentation and three poster presentations were given by the team at the 4th UK Hydrocolloids Symposium – From Food to Bioprocessing, Leeds, UK. All the talks and posters were well-appreciated by the multidisciplinary audience in this conference. The talks on gastric digestion of emulsions were presented by PhD Students...
New Invited Review published in the in Advances in Colloid and Interface Science on "Human saliva and model saliva at bulk to adsorbed phases – similarities and differences", funded by ERC LubSat Project. In this review by Feng Xu (MRes Student) in collaboration with Dr. Seughwan Lee from Department of mechanical Engineering, Technical University Denmark, we have critically examined...
Huge Congratulations to Hoang Du Le, our Visiting PhD Student from Massey University, New Zealand for publishing his work on Pickering emulsions in Food Hydrococolloids. Cellulose nanocrystals (CNCs) esterified with octenyl succinic anhydride (OSA) acted as the Pickering stabilizers, the particles were characterized using Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), transmission electron microscopy...
Congratulations to Xin Li, our Visiting PhD Student from Jiangnan University, Jiangsu, China for publishing her work on Pickering foams in Food Hydrococolloids. With a combination of bubble stability and interfacial rheological characterization, she demonstrates that egg white protein microgel particles offer better stability to the foams than the ones stabilized by egg white protein....
Malnutrition in elderly population is often associated with oral processing difficulties and lack of sensory appreciation for pureed foods with textural monotony. A new invited review has been published by Dr. Sarkar in Proceedings of the Nutrition Society covering current knowledge on 'eating capability', which is a comprehensive objective toolkit to understand the capabilities of...
Oral processing work from Sarkar Lab was well received at the recent 13th Pangborn Sensory Science Symposium ‘Engage with the Future’ (28 July - 1 August 2019 ) at Edinburgh, UK. This included one oral presentation, one early career flash presentation and four poster presentations. Based on the results from the EU FP7 Project OPTIFEL...
Ben Kew joins our lab as a PhD Student Welcome Ben to our team and to the exciting ERC Project LubSat!!