Results 31 to 40 of 383
Dr Taskeen Niaz (Research and Innovation fellow, NAPIC) recently attended a series of conferences to showcase her new work on use of cost effective, high throughput in vitro digestion models to measure quality, functionality and safety of alternative proteins. She shows how these in vitro models can help to understand the behaviour of proteins during...
Bianca Hazt (PhD Student, SOFI2 CDT, Reckitt) publishes her new study titled "Heat-induced structural changes in lactoferrin for enhanced mucoadhesion" in ACS Applied Bio Materials. Given the ubiquitous presence of mucus throughout the body, understanding and engineering strong mucoadhesive interactions is fundamental for advancing targeted drug delivery systems and developing muco-protective coatings. The mucoadhesive properties of...
Chenxi Wang (PhD Student, CSC Chinese Scholarship) publishes her work on "Rheology and tribology of dextran/ polyethylene oxide-based water-in-water emulsions" in International Journal of Biological Macromolecules. This interdisciplinary work demonstrates that the microstructural, rheological, and tribological properties of water-in-water (W/W) emulsions composed of dextran and polyethylene oxide are highly sensitive to their composition. In general,...
Megan Holdstock (PhD Student, SoFI2 CDT + Nestle) published this new study titled "Rheology and crystallisation of cocoa butter in the presence of pea protein" in Food Structure. In this work, Megan demonstrates for the first time the influence of pea protein isolate particles on the rheological and crystallisation behaviour of cocoa butter using a...
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...