Results 81 to 90 of 256
Ecaterina Stribițcaia and Ben Kew (PhD Students, ERC LubSat Project) gave oral and poster presentations at the 10th European Conference on Sensory and Consumer Science (EuoSense) Turku, Finland (13-16th September 2022). Ecaterina Stribițcaia gave a talk on "Does altering food texture influence appetite and the subsequent food intake?" and presented a poster titled "Are video-based...
Welcome Dr. Hasan Hüseyin Kara to Sarkar Lab! Hasan is a Visiting Postdoctoral fellow at University of Leeds for 1 year, funded by the TUBITAK 2019 (Science Fellowships) postdoc research program. Hasan is a full-time Associate Professor in the Department of Nutrition and Dietetics at Necmettin Erbakan University, a state university in Turkey, where he...
First study on tribology of water-in-water (W/W) emulsions has been published in Food Hydrocolloids (Volume 134) by Kwan Mo-You (PhD Student, ERC LubSat Project). The W/W emulsions were prepared from mixtures of gelatinized corn starch and κ-carrageenan in the two-phase regime and whey protein microgel particles (WPM) were used to design Pickering-like emulsions. Results show...
Prof. Sarkar gave an invited talk on “Designing biorelevant surfaces for soft tribology across length scales” at the Satellite Meeting on Tribological effects on rheology of suspensions: Surface forces, contact effects, and chemical modifications at the 36th ECIS Conference, Greece on 4th September 2022. The talk can be followed in the following associated papers: ACS...
Massive congratulations to Dr Shuning Zhang on passing her PhD viva with minor corrections on her thesis by publication titled “Behaviour of food grade Pickering emulsions stabilized by plant-based particles under in vitro digestion conditions”. Shuning was examined by Prof. Caroline Orfila (internal) and Prof. Aiqian Ye (Massey University, New Zealand, external). Shuning had 4...
Shuning Zhang (PhD student) publishes her last PhD chapter on gastrointestinal digestion of Pickering emulsions stabilized by particle-particle mixtures of plant protein microgels and cellulose nanocrystals in Food Biophysics. In this work, we show mutual attraction between protein microgel and cellulose nanocrystals at gastric pH (pH 3.0) prevent gastric coalescence of the droplets. As this attractive charge interaction is negligible during...
Two talks and two posters were presented from Sarkar Lab at CDT Molecules to Product Annual Conference (13-14th July 2022) at Weetwood hall, Leeds, UK on the "Sustainable Product Design" theme. Amna Khatun (PhD Student, EPSRC CDT - Molecules to Product) presented a poster and a talk titled “Biodegradability assessment of engineered polymeric microparticles”. Mary Okeudo (PhD...
Dr. Siavash Soltanamadi (Postdoctoral Fellow, ERC LubSat Project) gave an oral presentation at the 7th World Tribology Congress (WTC) in Lyon (11-15th July 2022) on "Tribology in food science: microgels to alleviate dry mouth and improve food quality and innovation. Related papers can be read here: Soltanahmadi S, Murray BS, Sarkar A. (2022). Comparison of oral...
Dr. Olivia Pabois (Postdoctoral Fellow, ERC PoC AquaLub Project) presented her work on "Microgel-reinforced hydrogel with ultra-high lubricity for oral therapeutic application" at IACIS, 17th Conference of the International Association of Colloid and Interface Scientists, 26 – 30 June 2022, Brisbane, Australia. Her travel to this conference was funded by "Rideal travel bursary" and "Researcher...
Sarkar Lab was well-represented at the Rideal Lecture 2022 and Symposium on Particles at a Range of Fluid Interfaces organised by SCI's Colloid & Surface Chemistry Group and RSC's Colloid & Interface Science Group on 22nd June at London, UK. A team of PhD students from the lab (Nisufyan Nimaming, Daisy Akgonullu, Elizabeth Tenorio-Garcia, Shikha Aery and Kwan...