Sarkar Lab well-represented with 1 talk and two posters at the 15th International Colloids Conference, Spain

Sarkar Lab was well-represented at the 15th International Colloids Conference, Spain with 1 talk and 2 posters.

Dr. Lakshminarasimhan (Simha) Sridharan (Marie Curie Postdoctoral Fellow, EPSRC Horizon Europe Guarantee Fund) presented a talk on "Physics-informed Machine Learning Model for Identifying Plant Protein Emulsifiers": Data-driven pipeline enables discovery of plant protein surfactants | ChemRxiv

Jennifer Mclauchlan (PhD Student, EPSRC SOFI2 CDT, Oatly) presented poster on " Unravelling the role of soluble fibre on the surface behavior of an oat protein-rich coextract: an enzymatic approach"

Sowmya Narsipur (PhD Student, EPSRC Molecules to Product CDT) presented poster on "Role of yeast-derived protein vs. biomass in stabilisation of oil-in-water emulsions"

References related to posters:

McLauchlan J, Tyler AII, Orfila C, Sarkar A. (2026). Unravelling the role of oat β-glucan on the surface behavior of an oat protein-rich coextract: an enzymatic approach. Biomacromolecules, https://doi.org/10.1021/acs.biomac.6c00335

McLauchlan J, Tyler AII, Orfila C, Sarkar A. (2026). Characterisation of an oat protein-beta-glucan co-extract. Food Hydrocolloids, 171, Article No. 111756 https://doi.org/10.1016/j.foodhyd.2025.111756

Narsipur S, He Q, Kew B, Ferreira C, Sarkar A. (2025). Utilisation of yeast biomass to stabilise oil-in-water emulsions. Food Chemistry, 495 (3) Article No. 146572 https://doi.org/10.1016/j.foodchem.2025.146572

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