A new interdisciplinary proof-of-concept study conduced by Emma Krop (PhD Student) has been published in Food Quality and Preference, which shows that tribological properties, (in particular oral lubrication provided by hydrogels) affects satiation. Using elegant techniques from food colloid science, mechanical engineering and psychology, this study demonstrates for the first time that snack intake can be suppressed by upto 32%...
New review paper published in Advances in Colloid and Interface Science on digestion of Pickering emulsions (both experiments and theory). The review provides a unique decision tree on model selection, which is appropriate to minimize the difference between experimental data of free fatty acid generation and model predictions based on precise assumptions of droplet shrinkage, lipase-binding rate, and...
Ophelie Torres passed her PhD final Viva with 5 peer-reviewed publications as first author. Congratulations Ophelie!! We wish you all the best for starting your industrial career at Unilever.
Feng Xu, passed her MRes final Viva with Distinction. Congratulations Feng!! We wish you all the best for starting your industrial career at Bakkavor.
New paper published in Food Hydrocolloids on alternation of lipid digestion using emulsion microgel particles. Findings from this study suggest that during in vitro gastric digestion, whey protein-stabilized emulsions flocculated and coalesced due to pepsinolysis of the adsorbed protein layer. This gastric destabilisation led to uncontrolled and limited release of free fatty acids (44% FFA) during...
Feng Xu, MRes Student receives the prestigious "MSc Student of the Year" 2nd Prize at the 32nd EFFoST Conference at Nantes, France for her work on biomimetic salivary pellicle. Congratulations Feng!!
Pickering emulsions and biomimetic salivary pellicle studies from Sarkar Lab was well represented in the 32nd EFFoST Conference, Nantes, France. Morfo Zemblya, PhD Student gave a talk on “Water-in-oil (W/O) Pickering emulsions stabilized by polyphenol crystals-biopolymer complex”. Andrea Araiza-Calahorra, PhD Student presented a poster on her research on “Protein nanogel particle-stabilized Pickering emulsion: A delivery vehicle for curcumin”....
New paper published in Food Hydrocolloids on relationship between rheological, tribological and sensory properties (n = 11 panellists) of hydrogels differing in hydrocolloid type, concentration and degree of inhomogeneity. Interesting findings from this work highlight that coefficients of friction (μ) of the bolus filtrate at orally relevant speeds (50 mm/s) was inversely correlated with lubrication-related attributes ‘pasty’ and positively with...
New paper published in Food Hydrocolloids on role of folic acid (Vitamin B12) in altering the structural rearrangements of amylopectin starch at multiple length scales, assessed using DLS, FTIR, electrophoretic mobility, confocal microscopy and SAXS/ WAXS . Food Hydrocolloids, Volume 86, Pages 162-171.
Two PhD Studentships on Designing Food Structure to Target Oro-sensory Satiety: Addressing Global Obesity Challenges Project Description Recent public health concerns about food-linked diseases, such as obesity have raised considerable challenges to design healthier foods with a focus on designing reduced-fat or fat-free foods that are sensorially appealing. Furthermore, to directly promote weight management in...
