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Bragg Exchange meeting 2023 included 1 poster and 2 lighteing talks from Sarkar Lab

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Bragg Exchange 2023 took place on 25th January at the University of Leeds. 1 poster and 2 ligtening talks were presented by Sarkar Lab. Nisufyan Nimamimg (PhD Student funded by Thai Government) presented a poster on "Designing novel hybrid plant-based particles for stabilization of Pickering emulsions". Ben Kew (PhD Student, ERC LubSat Project) presented a...

Interview on Saliva given by Prof. Sarkar covered by Knowable Magazine now covered by BBC Future

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"How saliva changes the flavor of food". Chris Gorski has interviewed a range of food oral processing scientists across several continents including Professor Anwesha Sarkar (PI, Sarkar Lab) to gain insights into role of saliva in food perception. Prof. Sarkar talked about the important role of 3D pinted synthetic tongue and saliva decoding the physics...

Journal Cover in ACS Applied Materials and Interfaces

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Interdisciplinary study titled "Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials" by Dr. Siavash Soltanahmadi (Postdoctoral Research Fellow, LubSat) in collaboration with School of Mechanical Engineering is now featured as a journal cover in ACS Applied Materials and Interfaces. The full text of the paper can be assessed here: https://doi.org/10.1021/acsami.2c13017

Paper published in ACS Applied Materials and Interfaces on Multiscale Lubrication Mechanism of Edible Phase Change Materials by Dr. Siavash Soltanahmadi

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New paper titled “Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials” by Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) is out in ACS Applied Materials and Interfaces. In oral phase, a phase change for foods often occurs in a sequence of dynamic interactions between the ingested phase change materials (PCM) and oral surfaces from...

Review Paper published on how tribology can be a tool to design food for older adults by Dr. Andrea Araiza-Calahorra

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A short review paper on "Can tribology be a tool to help tailor food for elderly population?" is now published in Current Opinion in Food Science, Volume 49, Article No. 100968. This short review by Dr. Andrea Araiza Calahorra (Postdoctoral Fellow, Eat4Age Project) in collaboration with Dr. Gilles Feron from INRAE, France was written as a part of #EAT4AGE project under the...

Kate passes her PhD Viva - Congratulations

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Massive congratulations to Ecaterina Stribițcaia (PhD Sudent, ERC LubSat Project) on passing her PhD viva with minor corrections on her thesis by publication titled “The influence of food texture on satiety and satiation”. Ecaterina was examined by Dr. Mark Hopkins (internal) and Dr. Keri McCrickerd (A*STAR - Agency for Science, Technology and Research, Singapore, external)....

Prof. Sarkar delivers the Royal Society of Chemistry Early Career Award 2019 Talk at Burlington House

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Prof. Sarkar (PI, Sarkar Lab) gave the Royal Society of Chemistry Early Career Award 2019 Talk on “Oral Tribology: Designing biorelevant surfaces at macro-to-nanoscales” at RSC, Food Group AGM, Burlington House, London on 1st December 2022. The talk can be followed in the following associated papers: ACS Applied Materials and Interfaces (2020), Volume 12, Pages...

Prof. Sarkar gave a talk at the Inspiring Innovation Series at Leeds on AquaLub

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Prof. Anwesha Sarkar (PI) gave a talk at the Inspiring Innovation Series at University of Leeds on 22nd November on "AquaLub: A stick – slip road from discovery towards commercializing a medical device". Related papers can be followed here: Hu J, Andalo-Reyes E, Soltanahmadi S, Sarkar A. (2020). Synergistic microgel-reinforced hydrogels as high-performance lubricants. ACS Macro Letters, 9, pp. 1726–1731 https://doi.org/10.1021/acsmacrolett.0c00689...