Results 41 to 50 of 383
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...
Megan Holdstock (PhD Student, SOFI2 CDT and Nestle) publishes her first paper titled "Dispersion behaviour of insoluble particles with different surface properties in non-aqueous media – biopolymer based oleogels" in Soft Matter. In this work, pea protein isolate (PPI) particle behaviour was compared in detail with two types of model silica particles with known surface...
Dr. Ben Kew (Postdoctotal Fellow, Innovate UK Project SusProFood) recently attended the 16th Pangborn Sensory Science Symposium (August 17–21, 2025, Philadelphia, USA), a leading international meeting in sensory and consumer science that brought together over 1,000 delegates from around the world. The symposium’s theme, “Connecting Senses and Minds”, emphasized collaboration across disciplines to better understand sensory perception and...
Mingxin Wang (PhD Student) has published her new work titled "Surface adsorption of legume proteins upon tryptic hydrolysis: Theoretical and experimental study" in Food Hydrocolloids. In this work, Mingxin demonstrates how enzymatic hydrolysis can affect the surface adsorption of 11S legumin-rich fraction (LR), extracted from pea protein, using a combination of theoretical (self-consistent field thoery...
Check out the in-depth study led by Jennifer McLauchlan (PhD Student funded by EPSRC SOFi2 CDT and Oatly) titled "Characterisation of an oat protein-beta-glucan co-extract", now out in Food Hydrocolloids. In this study, Jennifer characterises a novel, dilute oat protein-rich concentrate from defatted oat flour, which actually forms a self-assembly with co-extracted dietary fibre oat...
Massive congratulations to Dr. Elizabeth Tenorio-Garcia and Dr. Mary C. Okeudo-Cogan for graduating from the University of Leeds today. Elizabeth's PhD was funded by Conacyt Mexico and her thesis was titled "Design and material performance of Pickering-stabilized double emulsions”. Elizabeth is now a formulation scientist at MicroLub Ltd. Mary's PhD was funded by EPSRC Molecules...
Huge congratulations to Dr. Elizabeth Tenorio-Garcia for finishing her postdoctoral work in IAA project and embarking into her industrial journey as Formulation Scientist at MicroLub Ltd. We wish Elizabeth all the best in her new career path!