Items where authors include "Sarkar, A"

Article

Hiorth, M, Mihailovic, L, Adamczak, M et al. (2 more authors) (2023) Lubricating Performance of Polymer-Coated Liposomes. Biotribology, 35-36. 100239. ISSN 2352-5738

Nimaming, N, Sadeghpour, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (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. ISSN 0924-2244

Okeudo-Cogan, MC, Murray, BS orcid.org/0000-0002-6493-1547, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (4 more authors) (2023) Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein. Food Hydrocolloids, 140. 108606. ISSN 0268-005X

Menard, O, Lesmes, U, Shani-Levi, CS et al. (23 more authors) (2023) Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food and Function, 14 (10). pp. 4569-4582. ISSN 2042-6496

Aery, S, Parry, A, Araiza Calahorra, A et al. (4 more authors) (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 (17). pp. 5831-5845. ISSN 2050-7526

Zhang, S, Murray, BS orcid.org/0000-0002-6493-1547, Holmes, M et al. (2 more authors) (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. ISSN 1557-1858

Liamas, E, Connell, S orcid.org/0000-0003-2500-5724 and Sarkar, A orcid.org/0000-0003-1742-2122 (2023) Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms. Nanoscale Advances, 5. pp. 1102-1114. ISSN 2516-0230

Araiza-Calahorra, A, Mackie, AR orcid.org/0000-0002-5681-0593, Ferron, G et al. (1 more author) (2023) Can tribology be a tool to help tailor food for elderly population? Current Opinion in Food Science, 49. 100968. ISSN 2214-7993

Soltanahmadi, S, Bryant, M orcid.org/0000-0003-4442-5169 and Sarkar, A orcid.org/0000-0003-1742-2122 (2023) Insights into the multiscale lubrication mechanism of edible phase change materials. ACS Applied Materials and Interfaces, 15 (3). pp. 3699-3712. ISSN 1944-8244

You, K-M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2023) Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels. Food Hydrocolloids, 134. 108009. ISSN 0268-005X

Soltanahmadi, S, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2022) Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocolloids. ISSN 0268-005X

Tenorio-Garcia, E, Araiza-Calahorra, A, Simone, E et al. (1 more author) (2022) Recent advances in design and stability of double emulsions: Trends in Pickering stabilization. Food Hydrocolloids, 128. 107601. ISSN 0268-005X

Stribițcaia, E, Blundell, J, You, K-M et al. (3 more authors) (2022) Viscosity of food influences perceived satiety: A video based online survey. Food Quality and Preference, 99. 104565. ISSN 0950-3293

Stribițcaia, E, Gibbons, C, Sier, J orcid.org/0000-0003-0898-4967 et al. (4 more authors) (2021) Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study. Appetite, 165. 105427. ISSN 0195-6663

Howard, E, Attenbourgh, A, O'Mahoney, LL et al. (3 more authors) (2021) Postprandial vascular-inflammatory and thrombotic responses to high-fat feeding are augmented by manipulating the lipid droplet size distribution. Nutrition, Metabolism and Cardiovascular Diseases, 31 (9). pp. 2716-2723. ISSN 0939-4753

Sarkar, A orcid.org/0000-0003-1742-2122, Soltanamadi, S, Chen, J et al. (1 more author) (2021) Oral tribology: providing insight into oral processing of food colloids. Food Hydrocolloids, 117. 106635. ISSN 0268-005X

Murray, BS orcid.org/0000-0002-6493-1547, Ettelaie, R, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (2 more authors) (2021) The perfect hydrocolloid stabilizer: imagination versus reality. Food Hydrocolloids, 117. 106696. ISSN 0268-005X

Kew, B orcid.org/0000-0003-4550-6999, Holmes, M, Stieger, M et al. (1 more author) (2021) Oral tribology, adsorption and rheology of alternative food proteins. Food Hydrocolloids, 116. 106636. ISSN 0268-005X

Sarkar, A, Hickman, JS, McDonald, AD et al. (3 more authors) (2021) Steering or braking avoidance response in SHRP2 rear-end crashes and near-crashes: A decision tree approach. Accident Analysis and Prevention, 154. 106055. ISSN 0001-4575

Brown, FN orcid.org/0000-0001-6707-7932, Mackie, AR orcid.org/0000-0002-5681-0593, He, Q et al. (2 more authors) (2021) Protein-saliva interactions: a systematic review. Food and Function, 12 (8). pp. 3324-3351. ISSN 2042-6496

Sarkar, A, Monu, Kumar, V et al. (5 more authors) (2021) Poor Clearance of Free Hemoglobin Due to Lower Active Haptoglobin Availability is Associated with Osteoarthritis Inflammation. Journal of Inflammation Research, 14. pp. 949-964. ISSN 1178-7031

Niaz, T, Sarkar, A orcid.org/0000-0003-1742-2122, Mackie, AR orcid.org/0000-0002-5681-0593 et al. (1 more author) (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 (2). pp. 171-182. ISSN 0141-8130

You, K-M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2021) Rheology and tribology of starch + κ‐carrageenan mixtures. Journal of Texture Studies, 52 (1). pp. 16-24. ISSN 0022-4901

Zembyla, M, Liamas, E, Andablo-Reyes, E et al. (4 more authors) (2021) Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocolloids, 111. 106364. ISSN 0268-005X

Zhang, S, Murray, BS orcid.org/0000-0002-6493-1547, Suriyachay, N et al. (3 more authors) (2021) Synergistic interactions of plant protein microgels and cellulose nanocrystals at the interface and their inhibition of gastric digestion of Pickering emulsions. Langmuir, 37 (2). pp. 827-840. ISSN 0743-7463

Liamas, E orcid.org/0000-0001-9294-6343, Connell, SD orcid.org/0000-0003-2500-5724, Zembyla, M et al. (2 more authors) (2021) Friction between soft contacts at nanoscale on uncoated and protein-coated surfaces. Nanoscale, 13 (4). pp. 2350-2367. ISSN 2040-3364

Hu, J, Andablo-Reyes, E, Soltanahmadi, S et al. (1 more author) (2020) Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants. ACS Macro Letters, 9 (2). pp. 1726-1731. ISSN 2161-1653

Hu, J, Andablo-Reyes, E, Mighell, A orcid.org/0000-0002-9624-6923 et al. (2 more authors) (2020) Dry mouth diagnosis and saliva substitutes ─ A review from a textural perspective. Journal of Texture Studies, 52 (2). pp. 141-156. ISSN 0022-4901

Kew, B orcid.org/0000-0003-4550-6999, Holmes, M orcid.org/0000-0002-6819-1048, Stieger, M et al. (1 more author) (2020) Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology, 106. pp. 457-468. ISSN 0924-2244

Kumar Borah, P, Sundar Das, A, Mukhopadhyay, R et al. (2 more authors) (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. ISSN 0021-9797

Andablo-Reyes, E, Bryant, M orcid.org/0000-0003-4442-5169, Neville, A et al. (4 more authors) (2020) 3D biomimetic tongue-emulating surfaces for tribological applications. ACS Applied Materials and Interfaces, 12 (44). pp. 49371-49385. ISSN 1944-8244

Araiza Calahorra, A, Wang, Y, Bosch, C orcid.org/0000-0001-6705-5709 et al. (2 more authors) (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. pp. 178-188. ISSN 2665-9271

Sarkar, A orcid.org/0000-0003-1742-2122 and Dickinson, E (2020) Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid and Interface Science, 49. pp. 69-81. ISSN 1359-0294

Zembyla, M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2020) Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review. Trends in Food Science & Technology, 104. pp. 49-59. ISSN 0924-2244

Dan, A, Aery, S, Zhang, S et al. (3 more authors) (2020) Protein Microgel-Stabilized Pickering Liquid Crystal Emulsions Undergo Analyte-Triggered Configurational Transition. Langmuir, 36 (34). acs.langmuir.0c01345. pp. 10091-10102. ISSN 0743-7463

Zembyla, M, Lazidis, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (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. 109991. ISSN 0260-8774

Le, HD, Loveday, SM, Singh, H et al. (1 more author) (2020) Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids. Food Chemistry, 320. 126650. ISSN 0308-8146

Araiza-Calahorra, A, Glover, ZJ, Akhtar, M orcid.org/0000-0002-8135-362X et al. (1 more author) (2020) Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion. Food Hydrocolloids, 105. 105794. ISSN 0268-005X

Sarkar, A orcid.org/0000-0003-1742-2122 and Mackie, AR orcid.org/0000-0002-5681-0593 (2020) Engineering oral delivery of hydrophobic bioactives in real world scenarios. Current Opinion in Colloid & Interface Science, 48. pp. 40-52. ISSN 1359-0294

Hopkins, M orcid.org/0000-0002-7655-0215, Boesch, C, Lansdall, M et al. (4 more authors) (2020) Salivary lubricity (ex vivo) enhances upon moderate exercise: A pilot study. Archives of Oral Biology, 116. 104742. ISSN 0003-9969

Stribiţcaia, E, Evans, CEL orcid.org/0000-0002-4065-4397, Gibbons, C et al. (2 more authors) (2020) Food texture influences on satiety: systematic review and meta-analysis. Scientific Reports, 10. 12929. ISSN 2045-2322

Stribit¸caia, E, Krop, EM, Lewin, R et al. (2 more authors) (2020) Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception. Food Hydrocolloids, 104. 105692. p. 105692. ISSN 0268-005X

Li, X, Yanjun, Y, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2020) Combination of egg white protein and microgels to stabilize foams: impact of processing treatments. Journal of Food Engineering, 275. 109860. ISSN 0260-8774

Zhang, S, Holmes, M, Ettelaie, R et al. (1 more author) (2020) Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength. Food Hydrocolloids, 102. ISSN 0268-005X

Mulet-Cabero, A-I, Egger, L, Portmann, R et al. (12 more authors) (2020) A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food & Function, 11 (2). pp. 1702-1720. ISSN 2042-6496

Krop, EM orcid.org/0000-0002-9545-5061, Hetherington, MM orcid.org/0000-0001-8677-5234, Miquel, S et al. (1 more author) (2020) Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability. Journal of Texture Studies, 51 (1). pp. 144-153. ISSN 0022-4901

Du Le, H, Loveday, SM, Singh, H et al. (1 more author) (2020) Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: responsiveness to pH and ionic strength. Food Hydrocolloids, 99. 105344. ISSN 0268-005X

Liamas, E orcid.org/0000-0001-9294-6343, Connell, SD orcid.org/0000-0003-2500-5724, Ramakrishna, SN et al. (1 more author) (2020) Probing the frictional properties of soft materials at the nanoscale. Nanoscale, 12 (4). pp. 2292-2308. ISSN 2040-3364

Xu, F, Liamas, E orcid.org/0000-0001-9294-6343, Bryant, M orcid.org/0000-0003-4442-5169 et al. (6 more authors) (2020) A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale. Advanced Materials Interfaces, 7 (1). 1901549. ISSN 2196-7350

Li, X, Murray, BS orcid.org/0000-0002-6493-1547, Yang, Y et al. (1 more author) (2020) Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties. Food Hydrocolloids, 98. 105292. ISSN 0268-005X

Andablo-Reyes, E, Yerani, D, Fu, M et al. (4 more authors) (2019) Microgels as viscosity modifiers influence lubrication performance of continuum. Soft Matter, 15 (47). pp. 9599-9818. ISSN 1744-6848

Aitken, S, Firth, HV, McRae, J et al. (280 more authors) (2019) Finding diagnostically useful patterns in quantitative phenotypic data. The American Journal of Human Genetics, 105 (5). pp. 933-946. ISSN 0002-9297

Sarkar, A orcid.org/0000-0003-1742-2122, Xu, F and Lee, S (2019) Human saliva and model saliva at bulk to adsorbed phases – similarities and differences. Advances in Colloid and Interface Science, 273. 102034. ISSN 0001-8686

Zembyla, M orcid.org/0000-0001-7913-5829, Lazidis, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2019) Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions. Langmuir, 35 (40). pp. 13078-13089. ISSN 0743-7463

Araiza-Calahorra, A and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: A static model study. Food and Function, 10 (9). pp. 5498-5509. ISSN 2042-6496

Borah, PK, Sarkar, A orcid.org/0000-0003-1742-2122 and 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. ISSN 0308-8146

Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Oral processing in elderly: Understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society, 78 (3). pp. 329-339. ISSN 0029-6651

Zembyla, M orcid.org/0000-0001-7913-5829, Murray, BS orcid.org/0000-0002-6493-1547, Radford, SJ et al. (1 more author) (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. ISSN 0021-9797

Rongkaumpan, G, Amsbury, S, Andablo-Reyes, E et al. (6 more authors) (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. ARTN: 858. ISSN 1664-462X

Araiza Calahorra, A and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention. Food Structure, 21. 100113. ISSN 2213-3291

Sarkar, A orcid.org/0000-0003-1742-2122 and Krop, EM orcid.org/0000-0002-9545-5061 (2019) Marrying oral tribology to sensory perception: a systematic review. Current Opinion in Food Science, 27. pp. 64-73. ISSN 2214-7993

Krop, EM orcid.org/0000-0002-9545-5061, Hetherington, MM orcid.org/0000-0001-8677-5234, Miquel, S et al. (1 more author) (2019) The influence of oral lubrication on food intake: a proof-of-concept study. Food Quality and Preference, 74. pp. 118-124. ISSN 0950-3293

Borah, PK, Rappolt, M, Duary, RK et al. (1 more author) (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. ISSN 0141-8130

Torres, O, Murray, B orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (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. ISSN 0268-005X

Krop, EM, Hetherington, MM, Holmes, M et al. (2 more authors) (2019) On relating rheology and oral tribology to sensory properties in hydrogels. Food Hydrocolloids, 88. pp. 101-113. ISSN 0268-005X

Torres, O, Yamada, A, Rigby, NM et al. (3 more authors) (2019) Gellan gum: A new member in the dysphagia thickener family. Biotribology, 17. pp. 8-18. ISSN 2352-5738

Xu, F, Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Ageing related changes in quantity and quality of saliva: Where do we stand in our understanding? Journal of Texture Studies, 50 (1). pp. 27-35. ISSN 0022-4901

Sarkar, A orcid.org/0000-0003-1742-2122, Andablo-Reyes, E, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2019) Lubrication of soft oral surfaces. Current Opinion in Colloid & Interface Science, 39. pp. 61-75. ISSN 1359-0294

Sarkar, A orcid.org/0000-0003-1742-2122, Zhang, S, Holmes, M et al. (1 more author) (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. ISSN 0001-8686

Borah, PK, Rappolt, M orcid.org/0000-0001-9942-3035, Duary, RK et al. (1 more author) (2019) Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food Hydrocolloids, 86. pp. 162-171. ISSN 0268-005X

Sarkar, A orcid.org/0000-0003-1742-2122 and Murray, BS orcid.org/0000-0002-6493-1547 (2018) 17th food colloids conference: “Application of soft matter concepts” April 8-11, 2018, University of Leeds, Leeds, UK. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 588. pp. 632-633. ISSN 0927-7757

Sarkar, A orcid.org/0000-0003-1742-2122, Ademuyiwa, V, Stubley, S et al. (5 more authors) (2018) Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability. Food Hydrocolloids, 84. C. pp. 282-291. ISSN 0268-005X

Vinayachandran, PN, Matthews, AJ, Vijay Kumar, K et al. (30 more authors) (2018) BoBBLE (Bay of Bengal Boundary Layer Experiment): Ocean-atmosphere interaction and its impact on the South Asian monsoon. Bulletin of the American Meteorological Society, 99 (8). 8. pp. 1569-1587. ISSN 0003-0007

Zembyla, M orcid.org/0000-0001-7913-5829, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals. Langmuir, 34 (34). pp. 10001-10011. ISSN 0743-7463

Rabiti, D, Orfila, C orcid.org/0000-0003-2564-8068, Holmes, M et al. (2 more authors) (2018) In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes. Journal of Texture Studies, 49 (4). pp. 351-358. ISSN 0022-4901

Torres, O, Andablo-Reyes, E, Murray, B orcid.org/0000-0002-6493-1547 et al. (1 more author) (2018) Emulsion Microgel Particles as High Performance Bio-Lubricants. ACS Applied Materials & Interfaces, 10 (32). pp. 26893-26905. ISSN 1944-8244

Krop, E, Hetherington, M orcid.org/0000-0001-8677-5234, Miquel, S et al. (1 more author) (2018) Oral Lubrication Matters: Effects on Satiety. Preprints, 2018. 2018080273. ISSN 2310-287X

Sarkar, A orcid.org/0000-0003-1742-2122, Li, H, Cray, D et al. (1 more author) (2018) Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion. Food Hydrocolloids, 77. pp. 436-444. ISSN 0268-005X

Krop, EM, Hetherington, MM orcid.org/0000-0001-8677-5234, Nekitsing, C et al. (3 more authors) (2018) Influence of oral processing on appetite and food intake - A systematic review and meta-analysis. Appetite, 125. p. 253.

Araiza-Calahorra, A, Akhtar, M and Sarkar, A orcid.org/0000-0003-1742-2122 (2018) Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends in Food Science and Technology, 71. pp. 155-169. ISSN 0924-2244

Sarkar, A orcid.org/0000-0003-1742-2122, Kanti, F, Gulotta, A et al. (2 more authors) (2017) Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles. Langmuir, 33 (51). pp. 14699-14708. ISSN 0743-7463

Torres, O, Mercado Tena, N, Murray, B orcid.org/0000-0002-6493-1547 et al. (1 more author) (2017) Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology. Carbohydrate Polymers, 178. pp. 86-94. ISSN 0144-8617

Adams, N, Pearce, R orcid.org/0000-0002-9285-303X, Veale, J et al. (4 more authors) (2017) Guidance and Ethical Considerations for Undertaking Transgender Health Research and Institutional Review Boards Adjudicating this Research. Transgender Health, 2 (1). pp. 165-175. ISSN 2380-193X

Laguna, L, Sarkar, A orcid.org/0000-0003-1742-2122, Bryant, MG orcid.org/0000-0003-4442-5169 et al. (3 more authors) (2017) Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food Research International, 102. pp. 478-486. ISSN 0963-9969

Sarkar, A orcid.org/0000-0003-1742-2122, Zhang, S, Murray, B orcid.org/0000-0002-6493-1547 et al. (2 more authors) (2017) Modulating in vitro gastric digestion of emulsions using composite whey protein–cellulose nanocrystal interfaces. Colloids and Surfaces B: Biointerfaces, 158. pp. 137-146. ISSN 0927-7765

Torres, O, Murray, B orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Design of novel emulsion microgel particles of tuneable size. Food Hydrocolloids, 71. pp. 47-59. ISSN 0268-005X

Laguna, L, Picouet, P, Dolors Guardia, M et al. (2 more authors) (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. pp. 511-519. ISSN 0023-6438

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Oral tribology: Update on the relevance to study astringency in wines. Tribology - Materials, Surfaces and Interfaces, 11 (2). pp. 116-123. ISSN 1751-5831

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception. Food & Function, 2. p. 888. ISSN 2042-6496

Adal, E, Sadeghpour, A, Connell, S orcid.org/0000-0003-2500-5724 et al. (3 more authors) (2017) Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis. Biomacromolecules, 18 (2). pp. 625-635. ISSN 1525-7797

Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2017) Oral processing of emulsion systems from a colloidal perspective. Food and Function, 8 (2). pp. 511-521. ISSN 2042-6496

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Relating rheology and tribology of commercial dairy colloids to sensory perception. Food and Function, 8 (2). pp. 563-573. ISSN 2042-6496

McRae, JF, Clayton, S, Fitzgerald, TW et al. (299 more authors) (2017) Prevalence and architecture of de novo mutations in developmental disorders. Nature, 542. pp. 433-438. ISSN 0028-0836

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocolloids, 61. pp. 286-299. ISSN 0268-005X

Laguna, L, Hetherington, M, Chen, J et al. (2 more authors) (2016) Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53. pp. 47-56. ISSN 0950-3293

Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2016) On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids, 60. pp. 77-84. ISSN 0268-005X

Laguna, L, Asensio Barrowclough, R, Chen, J et al. (1 more author) (2016) New approach to food difficulty perception: food structure, food oral processing and individual’s physical strength. Journal of Texture Studies, 47 (5). pp. 413-422. ISSN 0022-4901

Torres, O, Murray, B orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends in Food Science & Technology, 55. pp. 98-108. ISSN 0924-2244

Laguna, L, Mingioni, M, Maitre, I et al. (11 more authors) (2016) Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective. Journal of Texture Studies, 47 (4). pp. 342-352. ISSN 0022-4901

Sarkar, A, Kamaruddin, H, Bentley, A et al. (1 more author) (2016) Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment. Food Hydrocolloids, 57. pp. 160-168. ISSN 0268-005X

Mingioni, M, Mehinagic, E, Laguna Cruañes, L et al. (11 more authors) (2016) Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Quality and Preference, 50. pp. 27-37. ISSN 0950-3293

Sarkar, A, Murray, B, Holmes, M et al. (3 more authors) (2016) In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. Soft Matter, 12 (15). pp. 3558-3569. ISSN 1744-683X

McRae, JF, Clayton, S, Fitzgerald, TW et al. (298 more authors) (2016) Prevalence, phenotype and architecture of developmental disorders caused by de novo mutation: The Deciphering Developmental Disorders Study. bioRxiv. (Submitted)

Sarkar, A, Arfsten, J, Golay, PA et al. (2 more authors) (2016) Microstructure and long-term stability of spray dried emulsions with ultra-high oil content. Food Hydrocolloids, 52. 857 - 867. ISSN 0268-005X

Sarkar, A, Juan, J, Kolodziejczyk, E et al. (3 more authors) (2015) Impact of protein gel porosity on the digestion of lipid emulsions. Journal of Agricultural and Food Chemistry, 63. 8829 - 8837. ISSN 0021-8561

Laguna Cruañes, L, Sarkar, A, Artigas, G et al. (1 more author) (2015) A quantitative assessment of the eating capability in the elderly individuals. Physiology and Behavior, 147 (1). 274 - 281 (8). ISSN 0031-9384

Sarkar, A, Golay, PA, Acquistapace, S et al. (1 more author) (2015) Increasing the oxidative stability of soybean oil through fortification with antioxidants. International Journal of Food Science & Technology, 50 (3). 666 - 673 (8). ISSN 0950-5423

Kerrihard, AL, Pegg, RB, Sarkar, A et al. (1 more author) (2015) Update on the methods for monitoring UFA oxidation in food products. European Journal of Lipid Science and Technology, 117 (1). 1 - 14. ISSN 1438-7697

Laguna, L, Sarkar, A and Chen, J (2015) Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. Proceedings of the Nutrition Society, 74 (OCE2). E167 - E167. ISSN 0029-6651

Sarkar, A, Taneja, A and Das, S (2014) Innovation in the Food Industry: Industry - Academia Partnership. Clinical Aspects of Functional Foods and Nutraceuticals.

Sarkar, A and Kaul, P (2014) Evaluation of tomato processing by-products: A comparative study in a pilot scale setup. Journal of Food Process Engineering, 37 (3). 299 - 307. ISSN 1745-4530

Loveday, SM, Sarkar, A and Singh, H (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology, 33 (1). 5 - 20. ISSN 0924-2244

Book Section

You, K-M and Sarkar, A orcid.org/0000-0003-1742-2122 (2021) Chapter 4. Oral tribology of polysaccharides. In: Phillips, GO and Williams, PA, (eds.) Handbook of Hydrocolloids. Elsevier , USA , pp. 93-123. ISBN 9780128201046

Goh, KKT, Teo, A, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (1 more author) (2020) Milk protein-polysaccharide interactions. In: Boland, M and Singh, H, (eds.) Milk Proteins (Third Edition) From Expression to Food. Academic Press , London, UK , pp. 499-535. ISBN 978-0-12-815251-5

Laguna, L, Sarkar, A orcid.org/0000-0003-1742-2122 and Chen, J orcid.org/0000-0002-7000-1469 (2017) Eating capability assessment in elderly population. In: Watson, RR, (ed.) Nutrition and Functional Foods for Healthy Aging. Academic Press , London, United Kingdom , pp. 83-96. ISBN 9780128092996

Sarkar, A and Singh, H (2015) Emulsions and Foams Stabilised by Milk Proteins. In: McSweeney, PLH and O'Mahony, JA, (eds.) Advanced Dairy Chemistry 1B Proteins: Applied Aspects. Springer , pp. 133-153. ISBN 149392799X

Taneja, A, Sarkar, A orcid.org/0000-0003-1742-2122 and Das, S (2014) Innovation in the Food Industry: Industry - Academia Partnership. In: Ghosh, D, Bagchi, D and Konishi, T, (eds.) Clinical Aspects of Functional Foods and Nutraceuticals. CRC Press , Boca Raton, FL, USA , pp. 289-301. ISBN 978-1-4665-6910-2

Goh, KKT, Sarkar, A orcid.org/0000-0003-1742-2122 and Singh, H (2014) Milk Protein–Polysaccharide Interactions. In: Boland, M, Singh, H and Thompson, A, (eds.) Milk Proteins: From Expression to Food, 2nd Edition. Food Science and Technology International Series . Academic Press , London, UK , pp. 387-419. ISBN 978-0-12-405171-3

Conference or Workshop Item

Sarkar, A orcid.org/0000-0003-1742-2122 (2021) Sustainable Particles at the Oil-water Interfaces. In: 2021 AOCS Annual Meeting & Expo, 03-14 May 2021, Virtual.

Sarkar, A orcid.org/0000-0003-1742-2122 (2020) Proteinaceous Microgels in Bulk and Interface: Applications in Food. In: Virtual 2020 AOCS Annual Meeting & Expo, 29 Jun - 03 Jul 2020, Online.

Proceedings Paper

Krop, EM orcid.org/0000-0002-9545-5061, Hetherington, MM, Miquel, S et al. (1 more author) (2018) Influence of both chewing and lubrication during oral processing of hydrogels on hunger and energy intake. In: Proceedings of the Nutrition Society. Nutrition Society Summer Meeting: Getting Energy Balance Right, 10-12 Jul 2018, Leeds, UK. Cambridge University Press , E139-E139.

Sreedhara, A, Vegarud, GE, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (4 more authors) (2016) Structural rheological properties of model nutritional beverage emulsions stabilized by bovine lactoferrin: Influence of pH and oil type. In: Annual Transactions of The Nordic Rheology Society. Nordic Polymer Days 2016 Nordic Rheology Conference, 30 May - 01 Jun 2016, Helsinki. Nordic Rheology Society , pp. 179-186.