Results 31 to 40 of 297
Bianca Hazt (PhD Student, SOFI2 CDT match funded by Reckitt) presented a poster “Interaction of denatured lactoferrin with mucin: a sticky affair” at the the Mucins in Health and Disease (17th International Meeting. The conference took place in Gothenburg, Sweden from 17 - 20 June 2024.
Professor Sarkar (PI Sarkar Lab) has been awarded the 2024 McBain Medal by the Society of Chemical Industry (SCI) for outstanding achievements in colloid and interface science. The McBain Medal is awarded to scientists for a significant contribution to colloid and interface science within 15 years of their PhD completion. Professor Sarkar’s achievement marks the first...
Cristhian Rafael Lopes Francisco (Visiting PhD Student, FASEPS) published his work titled "Addressing astringency of grape seed extract by covalent conjugation with lupin protein" in Current Research in Food Science. In this ex vivo work, Cristhian along with Dr. Siavash Soltanahmadi (Postdoctoral fellow) and co-authors from Wageningen University and Research, Netherlands and University of Campinas...
Yao Lu (Visiting PhD Student, Sarkar Lab) and Dr. Andrea Araiza-Calahorra (Postdoctoral Fellow, Eat4Age Project) along with collaborators from China Agricultural University, China have published a work titled "Tuning lubrication performance of phase-changing emulsion-filled gels by sugar alcohols" in Advanced Engineering Materials. In this work, Yao and co-authors demonstrate how rigidity and lubrication performance of...
Exciting news from the University of Leeds! Prof. Anwesha Sarkar (PI, Sarkar Lab) has launched MicroLub Ltd, an innovative, University of Leeds spin-out company dedicated to creating groundbreaking, patent-protected fat-replacement and nutrient delivery ingredients. These cutting-edge solutions have wide-ranging applications in food, health, and beauty, paving the way for a healthier and greener future. Supported...
Dr Ben Kew (Postdoctoral Research Fellow, SusProFood Project) was awarded for a second year a fully funded place to present his work through BRAGG and Softcomp EUSMI funding. Around 120 participants attended Softcomp meeting 2024 hosted in Lyon, France. EUSMI is a consortium comprising European facilities for research on soft matter. Its goal is to...
Jennifer McLauchlan (PhD Student, SOFI CDT2, Oatly) successfully secured a place at the annual neutron training course hosted by ISIS Neutron and Muon Source in Oxfordshire https://www.isis.stfc.ac.uk/Pages/ISIS-Neutron-Training-Course.aspx. Throughout the 10 days (7-17th may 2024), Jenny collaborated with 30+ PhD students and beamline scientists and learnt about the fundamental theory of neutron scattering with a focus on soft matter...
Dr. Ben Kew (Postdoctoral Fellow, SusProFood Innovate UK Project) secured grant to present his work at the Rank Prize Symposium on Low Carbohydrate Diets, 7-10th May 2024. He gave a talk titled "Sensory, neural and cellular aspects of plant proteins" highlighting mechanistic aspects of astringency often perceived in alternative proteins. Ben's related works on alternative...
Nisufyan Nimaming (PhD Student) published his second paper titled "Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles" in Food Hydrocolloids. In this multiscale study combining microscopy, scattering (light and SAXS) and various spectroscopic techniques in collaboration with co-authors from School of Food Science and Nutrition, Nisufyan shows that indeed hybrid particles of potato...
Jennifer McLauchlan (PhD Student, SOFI2 CDT, Oatly) publishes her first review paper titled "Oat protein: Review of structure-function synergies with other plant proteins" in Food Hydrocolloids providing a comprehensive multi-scale understanding of structure-function relationships of oat proteins. Summarized findings in this review by Jennifer in collaboration with co-authors from School of Food Science and Nutrition,...