Results 41 to 50 of 297
A new concise review titled "Emulsion stabilised by yeast proteins and biomass: a mini review" by Sowmya Narsipur (PhD student, Molecules to Product CDT) and co-authors has been published in Current Opinion in Food Science, bringing a very focused knowledge on what do we know so far on technofunctional performance of yeast proteins and biomass...
The 19th Food Colloids conference was held in Thessaloniki, Greece from 14th to 18th April, 2024. All together the Sarkar Lab contributed 1 oral presentation and 6 high quality posters. Jennifer Mclauchlan (PhD Student, CDT SOFI2, Oatly) presented poster titled "Effect of pH and ionic strength on the physicochemical properties of oat protein-polysaccharide (OPP) self-assembly" (1st row left in...
Bianca Hazt (PhD Student, SOFI2 CDT) wins poster prize at the The Annual European Rheology Conference 2024 at the University of Leeds, UK from 9th-12th April 2024. Her poster title was "Shear rheology and adsorption measurements unveiling the mucoadhesive properties of lactoferrin". Huge congratulations Bianca!
Prof. Sarkar (PI, Sarkar lab) presented a plenary talk titled "3D tongue-like surface: A quantitative tribology tool to probe oral processing" at the 8th International Conference on FOOD DIGESTION, Porto, Portugal from 8th to 11th April 2024. Prof. Sarkar's talk can be followed in the following papers: Kew B, Holmes, M, Liamas E, Ettelaie R,...
Jun Yang (Visiting PhD Student, CSC Scholarship) publishes his work titled "Co-delivery of resveratrol and curcumin based on Mesona chinensis polysaccharides/zein nanoparticle for targeted alleviation of ulcerative colitis" in Food BioScience. This is a comprehensive work combining in vitro, in silico and in vivo methodologies, which demonstrates that an innovative oral nano-delivery system based on Mesona...
The Institute of Food Technologists (IFT) has awarded Professor Anwesha Sarkar (PI, Sarkar Lab) a Research and Development Award for her contribution to food science. The IFT gives the award to the scientist who has made recent and significant research and development contributions to the understanding of food science, food technology or nutrition since 1997....
Prof. Sarkar (PI, Sarkar Lab) gave a talk at the Plant Protein Extrusion Conference at University of Greenwich, UK. She gave a talk on "Alternative proteins and their functional performance" on 14th March 2024. Related papers can be followed here: Sarkar A. (2024). Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annual...
A new invited review titled "Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods" authored by Prof. Anwesha Sarkar (PI, Sarkar Lab) has been published in Annual Reviews of Food Science and Technology. The transition from animal protein–rich to alternative protein-rich diets is important to support planetary health, but undesirable sensorial...
A big welcome to Yanhui Zhang (left in the photo) and Qi Wang (right in the photo) to our team from China as Visiting PhD Students for a year. Yanhui is a PhD student in the College of Food Science and Nutritional Engineering at China Agricultural University, China, and a one-year visiting researcher with us...
Maillard reaction i.e. science of glycation is known in food processing over 100 years and often seen in our kitchen science pretty-much regularly. How about repurposing the age-old tool of glycation to improve lubricity of alternative proteins? This new review article published in Current Opinion in Colloid and Interface Science by Dr. Khalid Gul (Visiting...