Team
Principal Investigator
Professor Anwesha Sarkar
Anwesha Sarkar (A.Sarkar@leeds.ac.uk) is Professor of Colloids and Surfaces at the University of Leeds, UK. Her international research trajectory spans from academic institutions to industries in India, New Zealand, Switzerland and United Kingdom.
Prof. Sarkar received her BTech (Dairy Engineering) and MS (Food Technology) from India. Then she did PhD in Food Technology from Massey University, New Zealand (2010) in colloidal aspects of lipid digestion and worked for 4 years in Nestle Research (Lausanne) and Nestle Global Headquarters (Vevey) in Switzerland before joining University of Leeds. Prof. Sarkar is the PI of the prestigious ERC (European Research Council) Starting Grant funded Project LUBSAT (2017-22) to discover oral lubrication mechanisms and its effects on oro-sensory satiety, PI of ERC Proof of Concept (PoC) Project AQUALUB (2020-23) to develop salivary substitutes with optimal oral lubrication properties and ERC PoC (UKRI Horizon Guarantee Fund) Project MICROLUB to develop microgel-based fat replacers. She is also the Theme Lead in the EPSRC-CDT (Engineering and Physical Sciences Research Council-Centre for Doctoral Training) in 'Molecules to Product' (2019-27) and a key academic supervisor in EPSRC-CDT in 'Soft Matter for Formulation and Industrial Innovation' (2019-28). Prof. Sarkar was the Conference Chair of the 17th Food Colloids Conference (2018), the reputed biennial conference in the field of physical chemistry of complex foods at Leeds, UK and has served as Guest Editors for Advances in Colloid and Interface Science as well as Colloids and Surfaces A: Physicochemical and Engineering Aspects. She is the editorial board member of journals, Food Hydrocolloids, Food Hydrcolloids for Health, Biotribology, Tribology Letters, Food Structure, and Journal of Texture Studies. Prof. Sarkar has been recognized by the Women of Achievement Roll of Honour 2018 at University of Leeds for her recent contributions to the field of colloid science and oral processing. She is the winner of the prestigious Royal Society of Chemistry (RSC) Food Group Junior Medal 2019 as a result of her research in designing novel food structures with targeted oral lubrication performance. Previously she was awarded Elsevier Young Scientist Award (2009) and Nestle Discovery award (2011) for her scientific researches. To date, Prof. Sarkar has published +100 peer-reviewed articles and book chapters and is the co-inventor of 7 patents and and she is regularly invited for giving keynote lectures at national and international conferences in food, oral therapies and allied soft matter areas.
Prof. Sarkar received her BTech (Dairy Engineering) and MS (Food Technology) from India. Then she did PhD in Food Technology from Massey University, New Zealand (2010) in colloidal aspects of lipid digestion and worked for 4 years in Nestle Research (Lausanne) and Nestle Global Headquarters (Vevey) in Switzerland before joining University of Leeds. Prof. Sarkar is the PI of the prestigious ERC (European Research Council) Starting Grant funded Project LUBSAT (2017-22) to discover oral lubrication mechanisms and its effects on oro-sensory satiety, PI of ERC Proof of Concept (PoC) Project AQUALUB (2020-23) to develop salivary substitutes with optimal oral lubrication properties and ERC PoC (UKRI Horizon Guarantee Fund) Project MICROLUB to develop microgel-based fat replacers. She is also the Theme Lead in the EPSRC-CDT (Engineering and Physical Sciences Research Council-Centre for Doctoral Training) in 'Molecules to Product' (2019-27) and a key academic supervisor in EPSRC-CDT in 'Soft Matter for Formulation and Industrial Innovation' (2019-28). Prof. Sarkar was the Conference Chair of the 17th Food Colloids Conference (2018), the reputed biennial conference in the field of physical chemistry of complex foods at Leeds, UK and has served as Guest Editors for Advances in Colloid and Interface Science as well as Colloids and Surfaces A: Physicochemical and Engineering Aspects. She is the editorial board member of journals, Food Hydrocolloids, Food Hydrcolloids for Health, Biotribology, Tribology Letters, Food Structure, and Journal of Texture Studies. Prof. Sarkar has been recognized by the Women of Achievement Roll of Honour 2018 at University of Leeds for her recent contributions to the field of colloid science and oral processing. She is the winner of the prestigious Royal Society of Chemistry (RSC) Food Group Junior Medal 2019 as a result of her research in designing novel food structures with targeted oral lubrication performance. Previously she was awarded Elsevier Young Scientist Award (2009) and Nestle Discovery award (2011) for her scientific researches. To date, Prof. Sarkar has published +100 peer-reviewed articles and book chapters and is the co-inventor of 7 patents and and she is regularly invited for giving keynote lectures at national and international conferences in food, oral therapies and allied soft matter areas.
Current Team Members
Daisy Akgönüllü
PhD Student, fs17da@leeds.ac.uk
I am a PhD student funded by the EPSRC Centre for Doctoral Training (CDT) in Soft Matter for Formulation and Industrial Innovation (SOFI2) CDT and PepsiCo. I am researching the behaviour of biopolymeric microgels in emulsions both within the bulk continuous phase and at the interface; with the aim to gain fundamental understanding of how the nanomechanical properties and ordering of the microgels may influence their ability to act as Pickering stabilisers.
I am a PhD student funded by the EPSRC Centre for Doctoral Training (CDT) in Soft Matter for Formulation and Industrial Innovation (SOFI2) CDT and PepsiCo. I am researching the behaviour of biopolymeric microgels in emulsions both within the bulk continuous phase and at the interface; with the aim to gain fundamental understanding of how the nanomechanical properties and ordering of the microgels may influence their ability to act as Pickering stabilisers.
Saathana Ambikaibalan
PhD Student, School of Chemical and Process Engineeringpmsamb@leeds.ac.uk
I am part of the CDT Molecules to Product funded by Engineering and Physical Sciences Research Council (EPSRC). My research focuses on wax crystal-stabilised Pickering emulsions, where the wax is derived from a side-stream. My aim is to understand the organic crystal formation at the interface of a single droplet to decipher true stabilisation mechanism.
I am part of the CDT Molecules to Product funded by Engineering and Physical Sciences Research Council (EPSRC). My research focuses on wax crystal-stabilised Pickering emulsions, where the wax is derived from a side-stream. My aim is to understand the organic crystal formation at the interface of a single droplet to decipher true stabilisation mechanism.
Dr. Andrea Araiza Calahorra
Postdoctoral Fellow, A.AraizaCalahorra@leeds.ac.uk
I recently graduated from University of Leeds, UK with a PhD in Food Colloids Science, where I developed Pickering emulsions-based encapsulation systems to improve the bioaccessibility of lipophilic compounds after in vitro digestion and delivery to cells. I had re-joined Sarkar's Lab but as a Postdoctoral Research Fellow as part of the Eat4Age international project funded by the Joint Programming Initiative - A Healthy Diet for a Healthy Life (JPI HDHL). Now, I am a Postdoctoral Research Fellow in UKRI Horizon Europe Guarantee-Funded Project MicroLub to develop commercially translatable microgel-based technology for fat replacement applications. As part of the project, I aim to establish technical and commercial feasibility of this technology.
I recently graduated from University of Leeds, UK with a PhD in Food Colloids Science, where I developed Pickering emulsions-based encapsulation systems to improve the bioaccessibility of lipophilic compounds after in vitro digestion and delivery to cells. I had re-joined Sarkar's Lab but as a Postdoctoral Research Fellow as part of the Eat4Age international project funded by the Joint Programming Initiative - A Healthy Diet for a Healthy Life (JPI HDHL). Now, I am a Postdoctoral Research Fellow in UKRI Horizon Europe Guarantee-Funded Project MicroLub to develop commercially translatable microgel-based technology for fat replacement applications. As part of the project, I aim to establish technical and commercial feasibility of this technology.
Alice Burberry
Research Assistant, A.R.Burberry@leeds.ac.uk The aim of my project is to design colloidal technologies to enhance the mouthfeel of plant-based foods by improving their usually poor lubrication performance and mouthfeel. Specifically, as a part of this IAA funded Project PlantFeel, I will be focusing on design and characterization of a range of plant protein-based colloidal materials.
Bianca Hazt
PhD student, mmbh@leeds.ac.uk I am a PhD student funded by the EPSRC Centre for Doctoral Training (CDT) in Soft Matter for Formulation and Industrial Innovation (SOFI2) and Reckitt Benckiser. My research focuses on understanding the mucoadhesive behaviour of microgels and their drug-release performance, considering different biomimetic environments using a combination of experimental and modelling approaches.
Gloria Hernandez Rodriguez
PhD student, School of Chemical and Process Engineering fs19gshr@leeds.ac.uk am a part of the CDT Molecules to Product, which is funded by Engineering and Physical Sciences Research Council (EPSRC). My PhD project foIcuses on understanding the physical phenomenon that regulates the demulsification of microgel-stabilized Pickering emulsions on demand to design next generation stimuli-responsive droplets for controlled release of active materials for food, pharmaceutical, personal care and allied soft matter applications.
Megan Holdstock
PhD Student,lfsmho@leeds.ac.uk
I am a PhD student funded by the EPSRC Centre for Doctoral Training (CDT) in Soft Matter for Formulation and Industrial Innovation (SOFI2) CDT and Nestle. My project is looking at the dispersion of protein particle fillers in non-aqueous media, specifically for chocolate applications. I am looking to gain an understanding of the interaction between the particles and also how this affects various materials properties.
I am a PhD student funded by the EPSRC Centre for Doctoral Training (CDT) in Soft Matter for Formulation and Industrial Innovation (SOFI2) CDT and Nestle. My project is looking at the dispersion of protein particle fillers in non-aqueous media, specifically for chocolate applications. I am looking to gain an understanding of the interaction between the particles and also how this affects various materials properties.
Dr. Ben Kew
Postdoctoral Fellow, ll14bk@leeds.ac.uk
I recently graduated from University of Leeds, UK with a PhD in Food Colloids Science, where I developed new knowledge on oral tribology and astringency of alternative proteins. I had re-joined Sarkar's Lab but as a Postdoctoral Research Fellow as part of the SusProFood project funded by the Innovate UK. Now, As part of the project in collaboration with partnering industries, I and developing novel processing technologies on how alternative proteins can be incorporated in large proportions in low pH and neutral pH-based fibre-rich food matrices to improve their nutritional efficacy without compromising their sensorial performance.
I recently graduated from University of Leeds, UK with a PhD in Food Colloids Science, where I developed new knowledge on oral tribology and astringency of alternative proteins. I had re-joined Sarkar's Lab but as a Postdoctoral Research Fellow as part of the SusProFood project funded by the Innovate UK. Now, As part of the project in collaboration with partnering industries, I and developing novel processing technologies on how alternative proteins can be incorporated in large proportions in low pH and neutral pH-based fibre-rich food matrices to improve their nutritional efficacy without compromising their sensorial performance.
Amna Khatun
PhD Student, School of Chemical and Process Engineering
pmakh@leeds.ac.uk
I am part of the Molecules to Product programme Centre of Doctoral Training (CDT) funded by Engineering and Physical Sciences Research Council (EPSRC). My PhD focuses on understanding and evaluating the biodegradation fate of engineered polymeric microparticles that enters through various channels into the natural environment.
pmakh@leeds.ac.uk
I am part of the Molecules to Product programme Centre of Doctoral Training (CDT) funded by Engineering and Physical Sciences Research Council (EPSRC). My PhD focuses on understanding and evaluating the biodegradation fate of engineered polymeric microparticles that enters through various channels into the natural environment.
Jennifer A. McLauchlan
PhD Student,
mmjam@leeds.ac.uk I am a PhD student funded by the EPSRC Centre for Doctoral Training for Formulation and Industrial Innovation (SOFI2 CDT). My PhD project in Leeds is in collaboration with Oatly to design sustainable plant-based microgels. This involves using a combination of experimental techniques and coarse grain modelling to determine structure-property relationships.
mmjam@leeds.ac.uk I am a PhD student funded by the EPSRC Centre for Doctoral Training for Formulation and Industrial Innovation (SOFI2 CDT). My PhD project in Leeds is in collaboration with Oatly to design sustainable plant-based microgels. This involves using a combination of experimental techniques and coarse grain modelling to determine structure-property relationships.
Sowmya Narsipur
PhD student, School of Chemical and Process Engineering pmsna@leeds.ac.uk I am part of the Centre for Doctoral Training (CDT) in Molecules to Product, funded by the Engineering and Physical Sciences Research Council (EPSRC), and based at the School of Chemical and Process Engineering at the University of Leeds. My PhD is about understanding and improving the functional and sensorial performance of single-cell proteins from microbial biomass as sustainable protein alternatives for use in vegan and functional foods.
Nisufyan Nimaming
PhD Student,
ml20n2n@leeds.ac.uk
My PhD research focuses on emulsion stabilisation by Pickering particles. The aim of this project is to investigate the characteristics and properties of Pickering emulsion stabilized by biodegradable particles for controlled delivery of bioactive compounds.
ml20n2n@leeds.ac.uk
My PhD research focuses on emulsion stabilisation by Pickering particles. The aim of this project is to investigate the characteristics and properties of Pickering emulsion stabilized by biodegradable particles for controlled delivery of bioactive compounds.
Supatchayaporn Nitsuwat
PhD Student,
fssn@leeds.ac.uk
As part of my PhD, I aim to understand the impact of the different aspects of oral processing on the nutrient intake in older adults and address their nutritional needs through foods that conform with their oral processing capability.
fssn@leeds.ac.uk
As part of my PhD, I aim to understand the impact of the different aspects of oral processing on the nutrient intake in older adults and address their nutritional needs through foods that conform with their oral processing capability.
Mary Okeudo-Cogan
PhD student, School of Chemical and Process Engineering fs18mco@leeds.ac.uk I am a part of the CDT Molecules to Product, which is funded by Engineering and Physical Sciences Research Council (EPSRC). My research aims to characterize interactions between proteins and fibrils in composite gels at multiple length scales. I am focusing on understanding the microstructure, rheological and nano-mechanical properties of composite gels and I am to develop mesoscopic models that will aid the understanding of interactions and charge distribution in these gel.
Dr Siavash Soltanahmadi
Postdoctoral Fellow, S.Soltanahmadi@leeds.ac.uk. I completed my PhD in Mechnica Engineering at University of Leeds on the tribological investigation of surface fatigue encountered in roller element bearings. I am experienced in tribology of steel, soft elastomeric and hard-carbon coated surfaces. In my postdoctoral project (European Research Council, ERC Project: LubSat) at University of Leeds, I aim to develop novel methods to study the lubrication properties of bio-relevant fluids and surfaces. The project outcomes will contribute to the mechanistic understanding of the lubrication behaviour of human oral mucosa.
Elizabeth Tenorio
PhD Student,
fsetg@leeds.ac.uk
My PhD project funded by CONACyT (Mexico) focusses on designing double emulsions stabilized by food grade particles. One of the primary purposes is to engineer low-fat foods to address global obesity challenges. As these food colloidal structures have to render similar characteristics to full-fat ones, tribological studies will be carried out to characterise and compare mouthfeel sensations using biomimetic oral set ups.
fsetg@leeds.ac.uk
My PhD project funded by CONACyT (Mexico) focusses on designing double emulsions stabilized by food grade particles. One of the primary purposes is to engineer low-fat foods to address global obesity challenges. As these food colloidal structures have to render similar characteristics to full-fat ones, tribological studies will be carried out to characterise and compare mouthfeel sensations using biomimetic oral set ups.
Chenxi Wang
PhD Student,
fscw@leeds.ac.uk
I am a PhD student funded by Chinese Scholarship Council (CSC). My research focuses on designing novel Pickering water-in-water emulsions using biocompatible microgels with an aim to emulate the outstanding lubrication performance of nature-engineered lubricants to address mucosal dryness. I want to pinpoint the underlying mechanisms of the lubrication performance.
fscw@leeds.ac.uk
I am a PhD student funded by Chinese Scholarship Council (CSC). My research focuses on designing novel Pickering water-in-water emulsions using biocompatible microgels with an aim to emulate the outstanding lubrication performance of nature-engineered lubricants to address mucosal dryness. I want to pinpoint the underlying mechanisms of the lubrication performance.
Mingxin Wang
PhD Student,
fs21mw@leeds.ac.uk
My PhD project will focus on understanding the techno-functional performance of plant-based proteins post enzymatic modification, specifically interfacial and lubrication properties of plant protein hydrolysates. This project will create new findings to address techno-functional challenges and plant protein astringency perceived in the mouth.
fs21mw@leeds.ac.uk
My PhD project will focus on understanding the techno-functional performance of plant-based proteins post enzymatic modification, specifically interfacial and lubrication properties of plant protein hydrolysates. This project will create new findings to address techno-functional challenges and plant protein astringency perceived in the mouth.
Qi Wang
Visiting PhD Student,
Q.Wang@leeds.ac.uk
I am a PhD student in the Zhejiang Gongshang University ( Hangzhou, Zhejiang, China), and I am spending a year at the University of Leeds as a visiting researcher funded by the China Scholarship Council (CSC). My research in Leeds is research focuses on elucidating the underlying friction mechanisms that dictate the sensory characteristics of various types of particle suspensions, employing tribological setup tailored to mimic oral physiological features.
Q.Wang@leeds.ac.uk
I am a PhD student in the Zhejiang Gongshang University ( Hangzhou, Zhejiang, China), and I am spending a year at the University of Leeds as a visiting researcher funded by the China Scholarship Council (CSC). My research in Leeds is research focuses on elucidating the underlying friction mechanisms that dictate the sensory characteristics of various types of particle suspensions, employing tribological setup tailored to mimic oral physiological features.
Yanhui Zhang
Visiting PhD Student,
Y.Zhang4@leeds.ac.ukk
I am a PhD student in the College of Food Science and Nutritional Engineering at China Agricultural University, China and a visiting researcher at the University of Leeds for a year funded by CSC Chinese Scholarship. My research focuses on oral processing properties of oleogel-based high internal phase emulsions. I want to explore the characteristics of the oral thin film between oral mimicked surfaces to capture the physics behind texture perception of high internal phase Pickering emulsions.
Y.Zhang4@leeds.ac.ukk
I am a PhD student in the College of Food Science and Nutritional Engineering at China Agricultural University, China and a visiting researcher at the University of Leeds for a year funded by CSC Chinese Scholarship. My research focuses on oral processing properties of oleogel-based high internal phase emulsions. I want to explore the characteristics of the oral thin film between oral mimicked surfaces to capture the physics behind texture perception of high internal phase Pickering emulsions.
Yangyi Zheng
PhD Student,
fsyzhe@leeds.ac.uk
My PhD research focuses on using novel techniques to improve the nutritional and techno-functional properties of plant proteins, specifically legume proteins. I am particularly interested in extraction processes of plant proteins that tend to influence structure and consequently performance of legume proteins.
fsyzhe@leeds.ac.uk
My PhD research focuses on using novel techniques to improve the nutritional and techno-functional properties of plant proteins, specifically legume proteins. I am particularly interested in extraction processes of plant proteins that tend to influence structure and consequently performance of legume proteins.
Past Team Members (2016-23)
- Yao Lu (Visiting PhD Student, China Agricultural University, China)
- Jun Yang (Visting PhD Student, Nanchang University, China)
- Frances Brown (PhD Student)
- Cristhian Lopes Francisco (Visiting PhD Student, University of Campinas, Brazi)
- Dr. Frances Brown (PhD Student)
- Dr. Ben Kew (PhD Student)
- Dr. Hasan H. Kara (TUBITAK Visiting Postdoctoral Fellow, Nutrition and Dietetics Department, Faculty of Health Sciences, Necmettin Erbakan University, Turkiye)
- Dr. Kwan Mo-You (PhD Student)
- Dr. Olivia Pabois (Postdoctoral Fellow)
- Mohd. Khalid Gul (SERB Visiting Fellow, Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, India)
- Dr. Ecaterina Stribitcaia (PhD Student)
- Shikha Aery (Visiting Commonwealth Split-side PhD Student, Dept. Chemistry, Panjab University, India)
- Hanna Fanny Clarisse Lesme (EPFL, Lausanne, Switzerland)
- Mingxin Wang (Research Assistant)
- Farida Akalweel (Research Assistant)
- Yasmin Message (Research Assistant)
- Siyu Deng (Masters Project Student)
- Muskan Swaminarayan (Masters Project Student)
- Subhajit Sarkar (Masters Project Student)
- Mingxin Wang (Research Assistant)
- Zihan Lu (Masters Project Student)
- Zoe King (Undergrad Project Student)
- Monica Clark (Undergrad Project Student)
- Yasmin Message (Undergrad Project Student)
- Dr. Shuning Zhang (PhD Student)
- Dr. Mingduo Mu (Research Assistant)
- Dr. Evangelos Liamas (Postdoctoral Fellow)
- Jing Hu (Masters by Research Student)
- Eleana Stylianou (Masters Project Student)
- He Zu (Masters Project Student)
- Yonglin Li (Masters Project Student)
- Kenan Liu (Masters Project Student)
- Dr. Andrea Araiza Calahorra (PhD Student)
- Dr. Efren Andablo-Reyes (Postdoctoral Fellow)
- Dr. Morfo Zembyla (PhD Student)
- Dr. Emma Krop (PhD Student)
- Xin Li (Visiting Chinese Scholarship CSC Split-side PhD Student, School of Food Science, Jiangnan University, China)
- Dr. Arantxa Rizo Párraga (Visiting Researcher, IATA-CSIC, Spain)
- Dr. Abhijit Dan (Visiting Researcher, Dept. of Chem, Panjab University, India)
- Hoang Du Le (Visiting PhD Student, Massey University, New Zealand)
- Dr. Ophelie Torres (PhD Student)
- Pallab Kumar Borah (Visiting Commonwealth Split-side PhD Student, Dept. Food Eng and Tech, Tezpur University, India)
- Feng Xu (Masters by Research Student)
- Linge Teng (Undergrad Project Student)
- Lucy Daynes (Undergrad Project Student)
- Ben Kew (Undergrad Project Student)
- Juslin Varghese (Masters Project Student)
- Demetra Yerani (Masters Project Student)
- Namrata Bhujbal (Masters Project Student)
- Ming Fu (Masters Project Student)
- Elinor Jones (Undergrad Project Student)
- Farah Kanti (Erasmus Student, AgroSup, Dijon, France)
- Valerie Ademuyiwa (Masters Project Student)
- Apaporn Thummavanich (Masters Project Student)
- Nur Binti Esa (Masters Project Student)
- Mo Chen (Masters Project Student)
- Kiu Tso (Masters Project Student)
- Siti Ahmad (Undergrad Project Student)
- Emma Baron (Undergrad Project Student)
- Samuel Stubley (Undergrad Project Student)
- Igor Wolz (Undergrad Project Student)
- Davide Rabiti (Erasmus Student, Food Science Dept., University of Bologna, Italy)
- Shuning Zhang (Research Assistant)
- Dr. Nicolai Kraut (Postdoctoral Fellow)
- Li Hancong (Masters Project Student)
- Man Lai (Masters Project Student)
- Nidia Mercado Tena (Masters Project Student)
- Aliah Mohd Nizan (Masters Project Student)
- Maria Zahid (Masters Project Student)
- Hugues Patuot (Erasmus Student, AgroSup, Dijon, France)
- Dr. Laura Laguna (Postdoctoral Fellow)
- Eda Adal (Visiting PhD Student, Food Eng Dept., Gaziantep University, Turkey)
- Deborah Cray (Undergrad Project Student)
- Deborah Del Negro (Undergrad Project Student)
- Grace Farrell (Undergrad Project Student)
- Azad Abdalla (Masters Project Student)
- Hannah Kamaruddin (Masters Project Student)
- Shikai Wang (Masters Project Student)
- Xinyi Yang (Masters Project Student)