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Sarkar Lab well represented in 19th Food Colloids Conference at Thessaloniki, Greece

Date

The 19th Food Colloids conference was held in Thessaloniki, Greece from 14th to 18th April, 2024. All together the Sarkar Lab contributed 1 oral presentation and 6 high quality posters.

  • Jennifer Mclauchlan (PhD Student, CDT SOFI2, Oatly) presented poster titled "Effect of pH and ionic strength on the physicochemical properties of oat protein-polysaccharide (OPP) self-assembly" (1st row left in the photo)
  • Bianca Hazt (PhD Student, CDT SOFI2, Reckitt) presented poster titled "Thermal treatment on lactoferrin affecting mucin-binding properties" (1st row right in the photo)
  • Alice Burberry (Research Assistant, PlantFeel Project) presented poster titled "Application of plant-based microgel-reinforced hydrogels for fat replacement" (2nd row left in the photo)
  • Nisufyan Nimaming (PhD Student, Thai Gov) presented poster titled "Conjugation of potato protein with flavonoids to influence nanostructure and emulsifying properties" (2nd row middle in the photo)
  • Gloria Hernandez-Rodriguez (PhD Student, CDT Molecules to Product) presented poster titled "Role of enzymatic modification of Pickering particles - A strategy to induce demulsification" (2nd row right in the photo)
  • Daisy Akgonullu (PhD Student, CDT SOFI2, PepsiCo) presented a talk titled "Bulk and Interfacial properties of sustainable plant-based microgels" (3rd row left in the photo)
  • Sowmya Narsipur (PhD Student, CDT Molecules to Product)  presented poster titled "Understanding microstructure and physicochemical properties of yeast-biomass stabilized Pickering emulsions" (3rd row right in the photo)

Related publications can be found here:

  • Akgonullu, DZ, Murray BS, Connell, SD, Fang Y, Linter B, Sarkar A. (2023). Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces. Advances in Colloid and Interface Science, 320, Art. No. 102983 https://doi.org/10.1016/j.cis.2023.102983
  • Mclauchlan J, Tyler A, Chakrabarti B, Orfila C, Sarkar A. (2024). Oat protein: Review of structure-function synergies with other plant proteins. Food Hydrocolloids, 154, Art. No. 110139, https://doi.org/10.1016/j.foodhyd.2024.110139
  • Narsipur S, Kew B, Ferreira C, El-Gendy R, Sarkar A. (2024). Emulsion stabilized by Yeast Proteins and Biomass: A Mini Review. Current Opinion in Food Science, 57, Art. No. 101167, https://doi.org/10.1016/j.cofs.2024.101167
  • Nimaming N, Sadeghpour A, Murray BS, Sarkar A. (2024). Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles. Food Hydrocolloids. 154, Art. No. 110146, https://doi.org/10.1016/j.foodhyd.2024.110146
  • Nimaming N, Sadeghpour A, Murray BS, Sarkar A. (2023). Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties. Trends in Food Science and Technology, 138, pp. 671-684. https://doi.org/10.1016/j.tifs.2023.06.034