Results 21 to 30 of 369
Sowmya Narsipur (PhD Student, CDT Molecules to Product) publishes her paper titled "Utilisation of yeast biomass to stabilise oil-in-water emulsions" in Food Chemistry. In this work, Sowmya in collaboration with Dr. Ben Kew (NAPIC R&I Fellow), Qifei He (Masters student from Sarkar Lab) and other co-authors investigated the ability of Saccharomyces cerevisiae and two non-conventional...
Prof. Sarkar (PI Sarkar Lab) was recently interviewed in Northern Gritstone Gritbites by Duncan Johnson (CEO of Northern Gritstone) to share her experience of spinning out MicroLub Ltd (University of Leeds spinout) as the sole founder and the innovation ecosystem at the University of Leeds. Prof. Sarkar inspires academics to be entrepreneurs and says "Go...
Dr. Elizabeth Tenorio-Garcia (ex-PhD Student, Conacyt Fellowship) publishes her new work on "Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis" in Food Hydrocolloids. This study investigated the tribological performance of Pickering water-in-oil emulsions and dual Pickering water-in-oil-in-water (W/O/W) double emulsions stabilized with particles at both the interfaces i.e. cocoa butter-based oleogel crystals...
Welcome Benjamin Lee to Sarkar Lab as a new PhD student funded by National Alternative Protein Innovation Centre (NAPIC). Benjamin completed a BSc in Food Science at the University of Nottingham, where his final-year research project focused on developing a novel extraction method for RuBisCO protein from leafy biomass. Experiences in product development and food...
Prof. Sarkar (PI, Sarkar lab) was invited to be an expert panellist at the panel on "Prioritising Cost Reduction: Innovations for Scalable, Cost-Effective Food Production" at the Future Food-Tech Event at London attended by > 500 delegates. The panel was headed by Heather Courtney, General Partner - ALWYN CAPITAL and covered following topics: Price remains...
Sarkar Lab was well-represented at the NAPIC Inaugural conference, Sheffield, UK with 2 flash talks, 10 posters and a food booth of MicroLub (spinout company from Sarkar Lab). Prof. Sarkar (PI Sarkar Lab and Co-Director, National Alternative Protein Innovation Centre (NAPIC)) hosted the fire side chat with 4 experts (spinouts and investors) including Dr. Andrea...
Sarkar Lab was well-represented at the 39th ECIS conference jointly held with the UK Colloids 2025 in Bristol, UK on 7-12 September 2025 showcasing 3 oral talks, 6 posters and a Best Poster Prize: Mingxin Wang (PhD Student, British Council ISPF Grant) gave an oral presentation on "Surface adsorption of legume proteins upon tryptic hydrolysis:...
Qi Wang (Visiting PhD Student, Zheizhang Gongshang University China) publishes his work titled "Lubrication and delubrication behaviour of micron-sized whey protein microgels" in Food Hydrocolloids. This study investigated how lubrication properties of whey protein microgels (WPM) can be altered by varying their sizes in the micron-scale and deformability. To decipher the lubrication mechanisms of WPM...
Dr. Andrea Araiza-Calahorra (ex Postdoctoral Fellow, Eat4Age Project) publishes her new work on oral processing and oral comfort of dairy-based products by older adults in Food Research International. In this work led by INRAE, France, this study demonstrates how whey protein-enriched dairy products prototypes, resembling respectively a yoghurt and a cream cheese are suitable from ...
Dr. Ben Kew (NAPIC R&I Fellow) has co-authored a paper titled "Short-term effects of sweetened acidic beverages consumption on human saliva: Colloidal properties and protein composition" in PLOS One. In this work led by Dr. Mutahar from School of Dental, Health and Care Professions, University of Portsmouth, Portsmouth, United Kingdom, Dr. Kew and co-authors investigate...