Prof. Sarkar gave a keynote speech at the Plant Protein Extrusion Conference, UK

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 Review of Food Science and Technology. 15.1 https://doi.org/10.1146/annurev-food-072023-034510

Kew B, Holmes M, Liamas E, Ettelaie R, Connell S, Dini D, Sarkar A. (2023). Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications. 14 https://doi.org/10.1038/s41467-023-40414-7

Sarkar A, Dickinson E. (2020). Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid and Interface Science. 69-81 49 https://doi.org/10.1016/j.cocis.2020.04.004