Results 61 to 70 of 253
Professor Anwesha Sarkar (PI, Sarkar Lab) has given an invited talk on "Self-assembly of Salivary Proteins: What Do We Know So Far?" at the Gordon Research Conference on Salivary Glands and Exocrine Biology (Jan 29- Feb 3, 2023). The talk can be followed in the following papers: Hu J, Andalo-Reyes E, Soltanahmadi S, Sarkar A. (2020). Synergistic...
Dr. Andrea Araiza-Calahorra (Postdoctoral Research Fellow, Eat4Age) presented an invited talk at the Nutrition Society Winter Conference 2022/23 - Architecture of food: processing, structure and health at London (24-25th January, 2023). Her talk titled "Food atructuring: A design approach to modulate nutrient intake" can be followed in the following papers: Araiza-Calahorra A, Mackie AR, Ferron...
Bragg Exchange 2023 took place on 25th January at the University of Leeds. 1 poster and 2 ligtening talks were presented by Sarkar Lab. Nisufyan Nimamimg (PhD Student funded by Thai Government) presented a poster on "Designing novel hybrid plant-based particles for stabilization of Pickering emulsions". Ben Kew (PhD Student, ERC LubSat Project) presented a...
Sarkar Lab was very well-represented with 2 poster and 2 invited talks by the PhD students in the SCI Formulation Forum 4th Annual Event: Challenges and opportunities in formulating a sustainable future, London, 24-25th Jan 2023. Huge congratulations to Elizabeth Tenorio Garcia for winning the best poster prize. Amna Khatun (PhD Student, CDT Molecules to...
"How saliva changes the flavor of food". Chris Gorski has interviewed a range of food oral processing scientists across several continents including Professor Anwesha Sarkar (PI, Sarkar Lab) to gain insights into role of saliva in food perception. Prof. Sarkar talked about the important role of 3D pinted synthetic tongue and saliva decoding the physics...
Interdisciplinary study titled "Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials" by Dr. Siavash Soltanahmadi (Postdoctoral Research Fellow, LubSat) in collaboration with School of Mechanical Engineering is now featured as a journal cover in ACS Applied Materials and Interfaces. The full text of the paper can be assessed here: https://doi.org/10.1021/acsami.2c13017
Why chocolate feels so good: It is all down to lubrication by University of Leeds Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analyzing each of the steps,...
New paper titled “Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials” by Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) is out in ACS Applied Materials and Interfaces. In oral phase, a phase change for foods often occurs in a sequence of dynamic interactions between the ingested phase change materials (PCM) and oral surfaces from...
A short review paper on "Can tribology be a tool to help tailor food for elderly population?" is now published in Current Opinion in Food Science, Volume 49, Article No. 100968. This short review by Dr. Andrea Araiza Calahorra (Postdoctoral Fellow, Eat4Age Project) in collaboration with Dr. Gilles Feron from INRAE, France was written as a part of #EAT4AGE project under the...
Massive congratulations to Ecaterina Stribițcaia (PhD Sudent, ERC LubSat Project) on passing her PhD viva with minor corrections on her thesis by publication titled “The influence of food texture on satiety and satiation”. Ecaterina was examined by Dr. Mark Hopkins (internal) and Dr. Keri McCrickerd (A*STAR - Agency for Science, Technology and Research, Singapore, external)....