Sarkar Lab well represented at the 20th Gums & Stabilisers for the Food Industry Conference, Spain

Five oral presentations and one poster presentation was presented by the Sarkar Lab team members at the 20th Gums & Stabilisers for the Food Industry Conference at San Sebastian.

Dr. Sarkar gave an invited oral presentation on "Oral lubrication: From microgels to real food applications".

Dr. Efren Andablo-Reyes (Postdoctoral fellow, funded by ERC LubSat Project) and Emma Krop (PhD Student) continued with the theme of oral lubrication by giving talks on "Effect of continuum shear rheology on the oral tribology of protein microgels" and "Correlating rheology and oral lubrication with sensory properties – A non-fat hydrogel perspective", respectively. Emma also gave a poster presentation on "Effects of rheological and tribological properties of hydrogels compared to individual's oro-phyisological capabilities on oral processing behaviour."

Pickering emulsion was another theme which was well-represented by the two PhD Students of our lab, Andrea Araiza-Callahora and Shuning Zhang, who gave talks on "Polymer-coated Pickering emulsions as a strategy to control in vitro gastric digestion" and "Pickering emulsions stabilised by pea protein microgel particles: Influence of pH and ionic strength", respectively.

References related to the talks and posters are provided below:

• Sarkar A, Andablo-Reyes E, Bryant M, Dowson D, Neville A. 2019. Lubrication of soft oral surfaces. Current Opinion in Colloid & Interface Science. 39: 61-75  http://dx.doi.org/10.1016/j.cocis.2019.01.008
• Torres O, Andablo-Reyes E, Murray B, Sarkar A. 2018. Emulsion microgel particles as high performance bio-lubricants. ACS Applied Materials & Interfaces. 10(32): 26893-26905  http://dx.doi.org/10.1021/acsami.8b07883
• Krop EM, Hetherington MM, Holmes M, Miquel S, Sarkar A. 2019. On relating rheology and oral tribology to sensory properties in hydrogels. Food Hydrocolloids. 88: 101-113  http://dx.doi.org/10.1016/j.foodhyd.2018.09.040
• Sarkar A, Krop EM. Marrying oral tribology to sensory perception: a systematic review. Current Opinion in Food Science. 27 http://dx.doi.org/10.1016/j.cofs.2019.05.007
• Sarkar A, Kanti F, Gulotta A, Murray BS, Zhang S. 2017. Aqueous lubrication, structure and rheological properties of whey protein microgel Pprticles. Langmuir. 33(51): 14699-14708 http://dx.doi.org/10.1021/acs.langmuir.7b03627
• Araiza Calahorra A, Sarkar A. 2019. Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention. Food Structure. 21 http://dx.doi.org/10.1016/j.foostr.2019.100113
• Sarkar A, Zhang S, Holmes M, Ettelaie R. 2019. Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Advances in Colloid and Interface Science. 263: 195-211 http://dx.doi.org/10.1016/j.cis.2018.10.002