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Prof. Sarkar gave a plenary talk at the Workshop on Food Colloids at Brazil (Online)

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Prof. Sarkar gave a plenary talk at the Workshop on Food Colloids at Brazil (Online)

Prof. Sarkar (PI, Sarkar Lab) gave a plentary talk on "World of Emulsions: Opportunities with Plant-Based Particles" at the Workshop on Food Colloids at Brazil (Online) organised by UNICAMP, Brazil.

Papers related to the talk can be followed here:

  1. Akgonullu DZ, O'Hagan NM, Murray BS, Connell SD, Fang Y, Linter BR, Sarkar A. (2024).Bulk and interfacial behavior of potato protein-based microgels. Langmuir, 40 (41),Pages 21341–21351 https://doi.org/10.1021/acs.langmuir.4c01785
  2. Zhang S, Murray BS, Suriyachay N, Holmes M, Ettelaie R, Sarkar A. (2021). Synergistic interactions of plant protein microgels and cellulose nanocrystals at the interface and their inhibition of gastric digestion of Pickering emulsions. Langmuir. 37, pp. 827-840 https://doi.org/10.1021/acs.langmuir.0c03148
  3. Sarkar A, Dickinson, E. (2020). Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid & Interface Science, 49, pp. 69-81 https://doi.org/10.1016/j.cocis.2020.04.004
  4. Zembyla M, Murray BS, Sarkar A. (2020). Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review. Trends in Food Science & Technology, 104, pp. 49-59
    https://doi.org/10.1016/j.tifs.2020.07.028
  5. Le HD, Loveday SM, Singh H, Sarkar A. (2020). Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: release of short-chain fatty acids. Food Chemistry, 320, Art no. 126650 https://doi.org/10.1016/j.foodchem.2020.126650