Publications
Recent Journal Covers
Peer-reviewed journal articles
2024
Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue
Difference in astringency of the main pea protein fractions.
(2024).Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage. Food Chemistry, 431
2023
(2023).Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications,
(2023). Insights into the multiscale lubrication mechanism of edible phase change materials. ACS Applied Materials and Interfaces, https://doi.org/10.1021/acsami.2c13017
Scientific Reports,
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
Pickering water-in-oil emulsions stabilized solely by fat crystals
(2023). Ultra-stable liquid crystal droplets coated by sustainable plant-based materials for optical sensing of chemical and biological analytes. Journal of Materials Chemistry C, 11, pp. 5831-5845 https://doi.org/10.1039/D3TC00598D
(2023).Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates. Sustainable Food Proteins, https://doi.org/10.1002/sfp2.1018
(2023). Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms. Nanoscale Advances, 5, pp. 1102 - 1114 https://doi.org/10.1039/D2NA00696K
Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein
(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
(2023). Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels. Food Hydrocolloids,
(2023). Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food and Function, 14, pp. 4569-4582 https://doi.org/10.1039/D3FO00535F
(2023). Can tribology be a tool to help tailor food for elderly population?. Current Opinion in Food Science, 49, Art No. 100968 https://doi.org/10.1016/j.cofs.2022.100968
(2023). Lubricating performance of polymer-coated liposomes. Biotribology. 35-36, Art No.. 100239 https://doi.org/10.1016/j.biotri.2023.100239
(2023). Gastrointestinal fate and fatty Acid release of Pickering emulsions stabilized by mixtures of plant protein microgels + cellulose particles: an in vitro static digestion study. Food Biophysics, 18(1), pp. 120-132 https://doi.org/10.1007/s11483-022-09756-5
2022
(2022). Viscosity of food influences perceived satiety: a video based online survey. Food Quality and Preference, 99
2021
(2021). Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study. Appetite. 165, Art No. 105427 https://doi.org/10.1016/j.appet.2021.105427
The perfect hydrocolloid stabilizer: Imagination versus reality
2021. Oral tribology, adsorption and rheology of alternative food proteins (2021). Food Hydrocolloids, 116, Art. No. 106636 https://doi.org/10.1016/j.foodhyd.2021.106636
(2021). Protein-saliva interactions: a systematic review. Food and Function, 12, pp. 3324-3351 https://doi.org/10.1039/D0FO03180A
(2021). Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocolloids, 111, Art. No. 106364 https://doi.org/10.1016/j.foodhyd.2020.106364
(2021). Rheology and tribology of starch + κ‐carrageenan mixtures. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12570
(2021). Dry mouth diagnosis and saliva substitutes ─ A review from a textural perspective. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12575
(2021). Impact of albumin corona on mucoadhesion and antimicrobial activity of carvacrol loaded chitosan nano-delivery systems under simulated gastro-intestinal conditions. International Journal of Biological Macromolecules, 169, pp. 171-182 https://doi.org/10.1016/j.ijbiomac.2020.12.085
2020
(2020). 3D biomimetic tongue-emulating surfaces for tribological applications. ACS Applied Materials and Interfaces, 12, pp. 49371–49385 https://doi.org/10.1021/acsami.0c12925
2020. Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology, Volume 106, pp. 457-468 https://doi.org/10.1016/j.tifs.2020.10.032
(2020). Synergistic microgel-reinforced hydrogels as high-performance lubricants. ACS Macro Letters, 9, pp. 1726–1731 https://doi.org/10.1021/acsmacrolett.0c00689
Stribiţcaia E, Evans CEL, Gibbons C, Blundell J, Sarkar A. (2020). Food texture influences on satiety: systematic review and meta-analysis. Scientific Reports, 10, Art. No. 12929 https://doi.org/10.1038/s41598-020-69504-y
(2020). Probing the frictional properties of soft materials at the nanoscale. Nanoscale, 12,
(2020). Protein microgel-stabilized Pickering liquid crystal emulsions undergo analyte-triggered configurational transition. Langmuir, 36,
(2020). Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid & Interface Science, 49,
(2020). Engineering oral delivery of hydrophobic bioactives in real-world scenarios. Current Opinion in Colloid & Interface Science, 48,
(2020). Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception. Food Hydrocolloids., 104, Art. No. 105692 https://doi.org/10.1016/j.foodhyd.2020.105692
(2020). A self‐assembled binary protein model explains high‐performance salivary lubrication from macro to nanoscale. Advanced Materials Interfaces, 7, Art no. 1901549 https://doi.org/10.1002/admi.201901549
(2020). Macromolecular design of folic acid functionalized amylopectin- albumin core-shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin. Journal of Colloid and Interface Science, 580, pp. 561-572 https://doi.org/10.1016/j.jcis.2020.07.056
(2020). Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion. Food Hydrocolloids, 105, Art no. 105794 https://doi.org/10.1016/j.foodhyd.2020.105794
(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
Zhang S, Holmes M, Ettelaie R, Sarkar A (2020) Pea protein microgel particles as Pickering stabilizers of oil-in-water emulsions: Responsiveness to pH and ionic strength Food Hydrocolloids, 102, Art no. 105583 https://doi.org/10.1016/j.foodhyd.2019.105583
(2020). Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin. Current Research in Food Science, 3,
Hopkins M, Boesch C, Lansdall M, Mullen C, Mighell A, Pavitt S, Sarkar A. (2020). Salivary lubricity (ex vivo) enhances upon moderate exercise: A pilot study. Archives of Oral Biology, 116, Art No. 104743 https://doi.org/10.1016/j.archoralbio.2020.104743
(2020). Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. Journal of Food Engineering, 281, Art no. 109991 https://doi.org/10.1016/j.jfoodeng.2020.109991
(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
(2020). A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food & Function, 11, pp. 1702-1720. https://doi.org/10.1039/C9FO01293A
Li X, Yang Y, Murray BS, Sarkar A (2020) Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments Journal of Food Engineering, 275, Art no. 109860 https://doi.org/10.1016/j.jfoodeng.2019.109860
(2020). Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability. Journal of Texture Studies, 51, pp. 147-153 https://doi.org/10.1111/jtxs.12478
Du HD. Loveday SM, Singh H, Sarkar A (2020) Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength Food Hydrocolloids, 99, Art no. 105344 https://doi.org/10.1016/j.foodhyd.2019.105344
Li X, Murray BS, Yang Y, Sarkar A (2020) Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties Food Hydrocolloids, 98, Art no. 105292 https://doi.org/10.1016/j.foodhyd.2019.105292
2019
(2019). Human saliva and model saliva at bulk to adsorbed phases – similarities and differences. Advances in Colloid and Interface Science, 272, Art no. 102034 https://doi.org/10.1016/j.cis.2019.102034
Sarkar A; Krop E (2019) Marrying oral tribology to sensory perception: a systematic review Current Opinion in Food Science, 27, pp. 64-73 https://doi.org/10.1016/j.cofs.2019.05.007
Sarkar A; Andablo-Reyes E; Bryant M; Dowson D; Neville A (2019) Lubrication of soft oral surfaces Current Opinion in Colloid and Interface Science, 39, pp. 61-75 https://doi.org/10.1016/j.cocis.2019.01.008
Krop EM; M; Hetherington MM; Holmes M; Miquel S; Sarkar A (2019) On relating rheology and oral tribology to sensory properties in hydrogels. Food Hydrocolloids, 88, pp. 101-113 https://doi.org/10.1016/j.foodhyd.2018.09.040
(2019). Water-in-oil Pickering emulsions stabilized by synergistic particle-particle interactions. Langmuir, 35, pp. 13078-13089 https://pubs.acs.org/doi/10.1021/acs.langmuir.9b02026
(2019). Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: A static model study. Food and Function, 10, pp. 5498-5509 https://doi.org/10.1039/C9FO01080G
(2019). Oral processing in elderly: Understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society, , 78, pp. 329-339 https://doi.org/10.1017/S0029665118002768
Rongkaumpan G; Amsbury S; Andablo-Reyes E; Linford H; Connell S; Knox P; Sarkar A; Benitez-Alfonso Y; Orfila C (2019) Cell wall polymer composition and spatial distribution in ripe banana and mango fruit: Implications for cell adhesion and texture perception Frontiers in Plant Science, 10, Art no. 858 https://doi.org/10.3389/fpls.2019.00858
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, Art no. 100113 https://doi.org/10.1016/j.foostr.2019.100113
Zembyla M; Murray B; Radford S; Sarkar A (2019) Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein. Journal of Colloid and Interface Science, 548, pp. 88-99 https://doi.org/10.1016/j.jcis.2019.04.010
Torres O; Yamada A; Rigby NM; Hanawa T; Kawano Y; Sarkar (2019) Gellan gum: A new member in the dysphagia thickener family. Biotribology, 17, pp. 8-18 https://doi.org/10.1016/j.biotri.2019.02.002
Xu F; Laguna L; Sarkar A (2019) Ageing related changes in quantity and quality of saliva: Where do we stand in our understanding?. Journal of Texture Studies, 50, pp. 27-35 https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12356
Krop EM; Hetherington MM; Miquel S; Sarkar A (2019) The influence of oral lubrication on food intake: A proof-of-concept study. Food Quality and Preference, 74, pp. 118-124 https://doi.org/10.1016/j.foodqual.2019.01.016
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, pp. 195-211 https://doi.org/10.1016/j.cis.2018.10.002
Borah PK; Sarkar A; Duary RK (2019) Water-soluble vitamins for controlling starch digestion: Conformational scrambling and inhibition mechanism of human pancreatic α-amylase by ascorbic acid and folic acid. Food Chemistry, 288, pp. 395-404 https://doi.org/10.1016/j.foodchem.2019.03.022
Borah PK; Rappolt M; Duary RK; Sarkar A (2019) Structurally induced modulation of in vitro digestibility of amylopectin corn starch upon esterification with folic acid. International Journal of Biological Macromolecules, 129, pp. 361-369 https://doi.org/10.1016/j.ijbiomac.2019.02.051
Torres O; M; Murray BS; Sarkar A (2019) Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids. Food Hydrocolloids, 89, pp. 523-533 https://doi.org/10.1016/j.foodhyd.2018.11.010
Borah PK; M; Rappolt M; Duary RK; Sarkar A (2019) Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food Hydrocolloids, 86, pp. 162-171 https://doi.org/10.1016/j.foodhyd.2018.03.028
2018
Zembyla M; Murray BS; Sarkar A (2018) Water-in-oil Pickering emulsions stabilized by water-insoluble polyphenol crystals. Langmuir, 34 (34), pp. 10001-10011 https://doi.org/10.1021/acs.langmuir.8b01438
Torres O; Andablo-Reyes E; Murray BS; Sarkar A (2018) Emulsion microgel particles as high-performance bio-Lubricants. ACS Applied Materials & Interfaces, 10 (32), pp. 26893-26905 https://pubs.acs.org/doi/10.1021/acsami.8b07883
Rabiti D; Orfila C; Holmes M; Bordoni A; Sarkar A (2018) In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes. Journal of Texture Studies 49 351-358 https://doi.org/10.1111/jtxs.12338
Sarkar A, Ademuyiwa V, Stubley S, Esa NH, Goycoolea FM, Qin X, Gonzalez F, Olvera C (2018) Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability Food Hydrocolloids 84 282-291 https://doi.org/10.1016/j.foodhyd.2018.06.019
Krop EM, Hetherington MM, Nekitsing C, Miquel S, Postelnicu L, Sarkar A (2018) Influence of oral processing on appetite and food intake - A systematic review and meta-analysis Appetite 125 253-269 https://doi.org/10.1016/j.appet.2018.01.018
Sarkar A, Li H, Cray D, Boxall S (2018) Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion Food Hydrocolloids 77 436-444 https://doi.org/10.1016/j.foodhyd.2017.10.020
Araiza-Calahorra A, Akhtar M, Sarkar A (2018) Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility Trends in Food Science and Technology 71 155-169 https://doi.org/10.1016/j.tifs.2017.11.009
Krop EM, Hetherington MM, Miquel S, Sarkar A (2018) Influence of both chewing and lubrication during oral processing of hydrogels on hunger and energy intake Proceedings of the Nutrition Society 77 E139-E1139, https://doi.org/10.1017/S0029665118001453
2017
Sarkar A, Kanti F, Gulotta A, Murray BS, Zhang S (2017) Aqueous lubrication, structure and rheological properties of whey protein microgel particles Langmuir 33 14699–14708 https://doi.org/10.1021/acs.langmuir.7b03627
Torres O, Tena Mercado N, Murray B, Sarkar A (2017) Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology Carbohydrate Polymers 178 86-94 https://doi.org/10.1016/j.carbpol.2017.09.027
Laguna L, Sarkar A, Bryant MG, Beadling AR, Bartolomé B, Moreno-Arribas MV (2017) Exploring mouthfeel in model wines: Sensory-to-Instrumental Approaches Food Research International 102 478-486 https://doi.org/10.1016/j.foodres.2017.09.009
Laguna L, Sarkar A (2017) Oral tribology: update on the relevance to study astringency in wines Tribology - Materials, Surfaces & Interfaces 11 116-123 http://dx.doi.org/10.1080/17515831.2017.1347736
Sarkar A, Zhang S, Murray B, Russell J, Boxall S (2017) Modulating in vitro gastric digestion of emulsions using composite whey protein–cellulose nanocrystal interfaces Colloids and Surfaces B: Biointerfaces 158 137-146 https://dx.doi.org/10.1016/j.colsurfb.2017.06.037
Torres O, Murray B, Sarkar A (2017) Design on novel emulsion microgel particles of tuneable size Food Hydrocolloids 18 47-59 https://doi.org/10.1016/j.foodhyd.2017.04.029
Adal E, Sadeghpour A, Connell S, Rappolt M, Ibanoglu E, Sarkar A (2017) Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis Biomacromolecules 18 625-635 http://dx.doi.org/10.1021/acs.biomac.6b01857
Laguna L, Picouet P, Guardia MD, Renard CMGC, Sarkar A (2017) In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments LWT - Food Science and Technology 84 511-519 http://dx.doi.org/10.1016/j.lwt.2017.06.021
Laguna L, Farrell G, Bryant M, Morina A, Sarkar A (2017) Relating rheology and tribology of commercial dairy colloids to sensory perception Food and Function 8 563-573, http://dx.doi.org/10.1039/C6FO01010E
Sarkar A, Ye A, Singh H (2017) Oral processing of emulsion systems from a colloidal perspective Food and Function 8 511-521, http://dx.doi.org/10.1039/c6fo01171c
2016
Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X (2016) In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment Soft Matter 12 3558-3569, http://dx.doi.org/10.1039/c5sm02998h
Laguna L, Sarkar A (2016) Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time Food Hydrocolloids 61 286-299, http://dx.doi.org/10.1016/j.foodhyd.2016.05.014
Laguna L, Hetherington MM, Chen J, Artigas G, Sarkar A (2016) Measuring eating capability, liking and difficulty perception of older adults: A textural consideration Food Quality and Preference 53 47-56, http://dx.doi.org/10.1016/j.foodqual.2016.05.013
Sarkar A, Ye A, Singh H (2016) On the role of bile salts in the digestion of emulsified lipids Food Hydrocolloids 60 77-84,
http://dx.doi.org/10.1016/j.foodhyd.2016.03.018
Laguna L, Barrowclough RA, Chen J, Sarkar A (2016) New approach to food difficulty perception: Food structure, food oral processing and individual's physical strength Journal of Texture Studies 47 413-422, http://dx.doi.org/10.1111/jtxs.12190
Torres O, Murray B, Sarkar A (2016) Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules Trends in Food Science and Technology 55 98-108, http://dx.doi.org/10.1016/j.tifs.2016.07.006
Laguna L, Mingioni M, Maitre I, Vanwymelbeke V, Pirttijärvi T, Artigas MG, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Nowak D, Chen J, Sarkar A (2016) Perception of difficulties encountered in eating process from European elderlies' perspective Journal of Texture Studies 47 342-352, http://dx.doi.org/10.1111/jtxs.12192
Sreedhara A, Vegarud GE, Sarkar A, Devold TG, Rukke E-O, Ekeberg D, Schüller RB (2016) Structural rheological properties of model nutritional beverage emulsions stabilized by bovine lactoferrin: Influence of pH and oil type Annual Transactions of The Nordic Rheology Society 24 179-186.
Mingioni M, Mehinagic E, Laguna Cruañes L, Sarkar A, Pirttijärvi T, Vanwymelbeke V, Artigas G, Chen J, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Maitre I (2016) Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency Food Quality and Preference 50 27-37, http://dx.doi.org/10.1016/j.foodqual.2016.01.003
Sarkar A, Kamaruddin H, Bentley A, Wang S (2016) Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment Food Hydrocolloids 57 160-168, http://dx.doi.org/10.1016/j.foodhyd.2016.01.014
Sarkar A, Arfsten J, Golay PA, Acquistapace S, Heinrich E (2016) Microstructure and long-term stability of spray dried emulsions with ultra-high oil content Food Hydrocolloids 52 857-867, http://dx.doi.org/10.1016/j.foodhyd.2015.09.003
2015
Sarkar A, Juan J-M, Kolodziejczyk E, Acquistapace S, Donato-Capel L, Wooster TJ (2015) Impact of protein gel porosity on the digestion of lipid emulsions Journal of Agricultural and Food Chemistry 63 8829-8837, http://dx.doi.org/10.1021/acs.jafc.5b03700
Laguna L, Sarkar A, Artigas G, Chen J A (2015) quantitative assessment of the eating capability in the elderly individuals Physiology and Behavior 147 274-281, http://dx.doi.org/10.1016/j.physbeh.2015.04.052
Sarkar A, Golay PA, Acquistapace S, Craft BD (2015) Increasing the oxidative stability of soybean oil through fortification with antioxidants International Journal of Food Science and Technology 50 666-673, http://dx.doi.org/10.1111/ijfs.12671
Kerrihard, AL, Pegg, RB, Sarkar A, Craft, BD (2015) Update on the methods for monitoring UFA oxidation in food products European Journal of Lipid Science and Technology 117 1-14, http://dx.doi.org/10.1002/ejlt.201400119
Laguna L, Sarkar A, Chen J (2015) Assessment of eating capability of elderly subjects in UK: a quantitative evaluation Proceedings of the Nutrition Society 74 E167-E167, http://dx.doi.org/10.1017/S0029665115001858
2014
Sarkar A, Kaul P (2014) Evaluation of tomato processing by-products: A comparative study in a pilot scale setup Journal of Food Process Engineering 37 299-307, http://dx.doi.org/10.1111/jfpe.12086
2013
Loveday SM, Sarkar A, Singh H (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture Trends in Food Science and Technology 33 5-20, http://dx.doi.org/10.1016/j.tifs.2013.06.007
2011
Singh H, Sarkar A (2011) Behaviour of protein-stabilised emulsions under various physiological conditions. Advances in Colloid and Interface Science 165 47-57, http://dx.doi.org/10.1016/j.cis.2011.02.001
2010
Sarkar A, Horne DS, Singh H (2010) Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model International Dairy Journal 20 589-597, http://dx.doi.org/10.1016/j.idairyj.2009.12.007
Sarkar A, Goh KKT, Singh H (2010) Properties of oil-in-water emulsions stabilized by beta-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin Food Hydrocolloids 24 534-541, http://dx.doi.org/10.1016/j.foodhyd.2009.12.005
Sarkar A, Horne DS, Singh H (2010) Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model Food Hydrocolloids 24 142-151, http://dx.doi.org/10.1016/j.foodhyd.2009.08.012
2009
Sarkar A, Goh KKT, Singh RP, Singh H (2009) Behaviour of an oil-in-water emulsion stabilized by beta-lactoglobulin in an in vitro gastric model Food Hydrocolloids 23 1563-1569, http://dx.doi.org/10.1016/j.foodhyd.2008.10.014
Sarkar A, Goh, KKT, Singh, H (2009) Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva Food Hydrocolloids 23 1270-1278, http://dx.doi.org/10.1016/j.foodhyd.2008.09.008
Book Chapters
(2021). Chapter 4. Oral tribology of polysaccharides. 3rd edition. Woodhead Publishing, pp. 93-123 https://doi.org/10.1016/B978-0-12-820104-6.00008-5
Goh KKT, Teo A, Sarkar A, Singh H (2020) Milk protein-polysaccharide interactions, In Milk Proteins (Third Edition), Academic Press, pp. 499-535,
https://doi.org/10.1016/B978-0-12-815251-5.00013-X
Laguna L, Sarkar A, Chen J (2017) Eating capability assessment in elderly population In Nutrition and Functional Foods for Healthy Aging, Academic Press, pp. 83-98, http://dx.doi.org/10.1016/B978-0-12-805376-8.00010-1
Sarkar A, Singh H (2016) Emulsions and foams stabilised by milk proteins In Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition, Springer, pp. 133-153, http://dx.doi.org/10.1007/978-1-4939-2800-2_5
Taneja A, Sarkar A, Das S (2015) Innovation in the food industry: Industry-academia partnership, In Clinical Aspects of Functional Foods and Nutraceuticals, CRC Press, pp. 289-302, http://dx.doi.org/10.1201/b17349-26
Goh KKT, Sarkar A, Singh H (2014) Milk protein-polysaccharide interactions, In Milk Proteins (Second Edition), Academic Press, pp. 387-419,
http://dx.doi.org/10.1016/B978-0-12-405171-3.00013-1
Sarkar A, Acharya, L, Dave, A, Das, S (2013) Dairy processing In Sustainable Food Processing, John Wiley & Sons Ltd. pp. 127-168,
http://dx.doi.org/10.1002/9781118634301.ch07
Sarkar A, Singh H (2012) Oral behaviour of food emulsions In Food Oral Processing: Fundamentals of Eating and Sensory Perception, Wiley-Blackwell pp. 111-138, http://dx.doi.org/10.1002/9781444360943.ch6
Sarkar A, Das, S, Ghosh, D, Singh, H (2011) Green Concepts in the Food Industry In Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation, CRC Press, pp. 455-484, http://dx.doi.org/10.1201/b10912-19
Goh KKT, Sarkar A, Singh H (2008) Milk protein-polysaccharide interactions In Milk Proteins, Academic Press, pp. 347-376, http://dx.doi.org/10.1016/B978-0-12-374039-7.00012-X
Patents
(2021). Patent - WO/2021/234386/A1 - Formulation comprising a proteinaceous microgel, https://patents.google.com/patent/WO2021234386A1/en?oq=GB2021051212
Murray B; Zembyla M; Sarkar A (2019) Patent - WO/2019/008059/A1 - Emulsion in foods,
https://patentscope2.wipo.int/search/en/detail.jsf?docId=WO2019008059
Wooster TJ, Donato-Capel L, Sarkar A, Acquistapace S (2016) Patent - WO/2016/6020217/A1 - A delivery system,
https://www.google.com/patents/WO2016020217A1?cl=ko
Chisholm, H, Sarkar A, Anthonioz, S, Arfsten, J (2014) Patent - WO/2014/006086/A1 - Chocolate confectionery product,
https://www.google.com/patents/WO2014006086A1?cl=en
Chisholm H, Sarkar A, Anthonioz S, Arfsten J (2014) Patent - WO/2014/006085/A1 - Filling for baked food products,
https://www.google.com/patents/WO2014006085A1?cl=zh:
Arfsten J, Padua Chicaroni E, Heinrich E, Outram J, Sarkar A (2012) Patent - WO/2012/089676/A1 - Filling composition comprising an encapsulated oil,
http://www.google.ch/patents/US20140154394