Prof. Anwesha Sarkar
@sarkarlab.bsky.social
Chair of Colloids and Surfaces at the University of Leeds| Founder of MicroLub Ltd| Project Leader of the National Alternative Protein Innovation Centre (NAPIC)| Colloids| Oral Tribology| Alternative Proteins| #WomeninSTEM🇮🇳🇬🇧
Web: https://sarkar.leeds.ac.uk
Web: https://sarkar.leeds.ac.uk
Our #lubrication and delubrication work of #microgels, now accepted in Food Hydrocolloids. Its a comprehensive work by Qi, Visiting #PhD Student who shows how size, deformability and surface of tongue matter when microgels either lubricate or actually increase friction: doi.org/10.1016/j.fo...
September 5, 2025 at 9:49 AM
Our #lubrication and delubrication work of #microgels, now accepted in Food Hydrocolloids. Its a comprehensive work by Qi, Visiting #PhD Student who shows how size, deformability and surface of tongue matter when microgels either lubricate or actually increase friction: doi.org/10.1016/j.fo...
A very detailed work on how insoluble particles such as plant protein particles may disperse in non-aqueous media such as oil and impact rheological behaviour is now published in Soft Matter by Megan Holdstock #PhD student. Thank you @ukri.org SOFI2 CDT & Nestle for funding, doi.org/10.1039/D5SM...
September 5, 2025 at 9:44 AM
A very detailed work on how insoluble particles such as plant protein particles may disperse in non-aqueous media such as oil and impact rheological behaviour is now published in Soft Matter by Megan Holdstock #PhD student. Thank you @ukri.org SOFI2 CDT & Nestle for funding, doi.org/10.1039/D5SM...
It was great to collaborate on this work with University of Portsmouth with our #tribology and #adsorption strengths and find that indeed saliva can recover its lubricity even after exposure to sweetened acidic beverage: journals.plos.org/plosone/arti... @envleeds.bsky.social @envleeds.bsky.social
Sip Smartly: Study Finds Apple Juice’s Impact on Oral Health Is Temporary
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
Sip Smartly: Study Finds Apple Juice’s Impact on Oral Health Is Temporary
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's natural protective mechanisms are far more resilient than previously believed. This investigation marks the first time advanced scientific techniques, typically reserved for engineering and material science, have been applied to understand how apple juice influences the lubricating and immune functions of human saliva.
scienmag.com
September 5, 2025 at 8:20 AM
It was great to collaborate on this work with University of Portsmouth with our #tribology and #adsorption strengths and find that indeed saliva can recover its lubricity even after exposure to sweetened acidic beverage: journals.plos.org/plosone/arti... @envleeds.bsky.social @envleeds.bsky.social
Reposted by Prof. Anwesha Sarkar
Sip Smartly: Study Finds Apple Juice’s Impact on Oral Health Is Temporary
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
Sip Smartly: Study Finds Apple Juice’s Impact on Oral Health Is Temporary
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's natural protective mechanisms are far more resilient than previously believed. This investigation marks the first time advanced scientific techniques, typically reserved for engineering and material science, have been applied to understand how apple juice influences the lubricating and immune functions of human saliva.
scienmag.com
September 3, 2025 at 6:33 PM
Sip Smartly: Study Finds Apple Juice’s Impact on Oral Health Is Temporary
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's…
A beautiful paper in Food Hydrocolloids combining self-consistent field theory calculations and experiments by Mingxin (#PhD student) in @sarkarlab.bsky.social show how surface hydrolysis of legume proteins can improve their adsorption properties: doi.org/10.1016/j.fo... @foodscileeds.bsky.social
August 1, 2025 at 8:17 AM
A beautiful paper in Food Hydrocolloids combining self-consistent field theory calculations and experiments by Mingxin (#PhD student) in @sarkarlab.bsky.social show how surface hydrolysis of legume proteins can improve their adsorption properties: doi.org/10.1016/j.fo... @foodscileeds.bsky.social
Reposted by Prof. Anwesha Sarkar
That’s a wrap – our summer graduations have come to an end 🎓
Congratulations to the class of 2025 and welcome to the @leedsalumni.bsky.social community 💚
We hope you had the best time celebrating – we can’t wait to see what’s next for you!
Congratulations to the class of 2025 and welcome to the @leedsalumni.bsky.social community 💚
We hope you had the best time celebrating – we can’t wait to see what’s next for you!
July 31, 2025 at 11:03 AM
That’s a wrap – our summer graduations have come to an end 🎓
Congratulations to the class of 2025 and welcome to the @leedsalumni.bsky.social community 💚
We hope you had the best time celebrating – we can’t wait to see what’s next for you!
Congratulations to the class of 2025 and welcome to the @leedsalumni.bsky.social community 💚
We hope you had the best time celebrating – we can’t wait to see what’s next for you!
Massive congratulations to Dr. Elizabeth Tenorio-Garcia and Dr. Mary Okeudo-Cogan for graduating with their #PhD from @sarkarlab.bsky.social. So proud of your #PhD journeys and future career trajectories. Congratulations Lucy and Stephanie for your exciting MSci projects in our lab - best wishes!!
July 25, 2025 at 9:32 AM
Massive congratulations to Dr. Elizabeth Tenorio-Garcia and Dr. Mary Okeudo-Cogan for graduating with their #PhD from @sarkarlab.bsky.social. So proud of your #PhD journeys and future career trajectories. Congratulations Lucy and Stephanie for your exciting MSci projects in our lab - best wishes!!
Congratulations Dr. Elizabeth Tenorio-Garcia, post her #PhD, Elizabeth has moved out of our cosy @sarkarlab.bsky.social nest and now a Formulation Scientist at the MicroLub Ltd. We wish you all the best and we are sure you will shine with your amazing material science knowledge and soft skills ;)
July 25, 2025 at 9:28 AM
Congratulations Dr. Elizabeth Tenorio-Garcia, post her #PhD, Elizabeth has moved out of our cosy @sarkarlab.bsky.social nest and now a Formulation Scientist at the MicroLub Ltd. We wish you all the best and we are sure you will shine with your amazing material science knowledge and soft skills ;)
New work in Food Hydrocolloids out from my lab @foodscileeds.bsky.social "Characterisation of an oat protein-beta-glucan co-extract" led by Jennifer McLauchlan, #PHd Student. We show how oat protein-beta-glucan co-exists creating different morphologies by changing pH/ ions doi.org/10.1016/j.fo...
July 25, 2025 at 9:00 AM
New work in Food Hydrocolloids out from my lab @foodscileeds.bsky.social "Characterisation of an oat protein-beta-glucan co-extract" led by Jennifer McLauchlan, #PHd Student. We show how oat protein-beta-glucan co-exists creating different morphologies by changing pH/ ions doi.org/10.1016/j.fo...
New publication titled "Relating #tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies", now in Food Hydrocolloids. We show #tribology, #rheology and #insoluble fraction can provide proxies for sensory tests in initial screening phase doi.org/10.1016/j.fo...
July 23, 2025 at 9:31 AM
New publication titled "Relating #tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies", now in Food Hydrocolloids. We show #tribology, #rheology and #insoluble fraction can provide proxies for sensory tests in initial screening phase doi.org/10.1016/j.fo...
Our new, interdisciplinary work titled "#Pickering water-in-oil emulsions stabilized by #beeswax crystals: design and stability" is now published by Yanhui Zhang in J. Food Eng, co-authored by Dr. Elizabeth Tenorio Garcia, Prof. Michael Rappolt, Dr. Sepideh Khodaparast! doi.org/10.1016/j.jf...
June 28, 2025 at 11:17 AM
Our new, interdisciplinary work titled "#Pickering water-in-oil emulsions stabilized by #beeswax crystals: design and stability" is now published by Yanhui Zhang in J. Food Eng, co-authored by Dr. Elizabeth Tenorio Garcia, Prof. Michael Rappolt, Dr. Sepideh Khodaparast! doi.org/10.1016/j.jf...
Feeling blessed to be invited as keynote speaker at the 99th ACS and 18th IACIS Colloids conference at Canada and really proud of my team presenting latest results on self-assembly of #alternativeproteins, colloidal structures and their performance at interfaces to AI-assisted #protein discovery.
June 25, 2025 at 9:09 PM
Feeling blessed to be invited as keynote speaker at the 99th ACS and 18th IACIS Colloids conference at Canada and really proud of my team presenting latest results on self-assembly of #alternativeproteins, colloidal structures and their performance at interfaces to AI-assisted #protein discovery.
Thanks 22nd Gums and Stabilizer Conference for giving me the opportunity for a keynote speech on #mouthfeel. Very excited to be at Wageningen with Chenxi and Gloria - presenting oral and poster presentations! #alternativeprotein, #Pickeringemulsion, #demulsification #water-in-water emulsion!
June 4, 2025 at 10:27 PM
Thanks 22nd Gums and Stabilizer Conference for giving me the opportunity for a keynote speech on #mouthfeel. Very excited to be at Wageningen with Chenxi and Gloria - presenting oral and poster presentations! #alternativeprotein, #Pickeringemulsion, #demulsification #water-in-water emulsion!
Reposted by Prof. Anwesha Sarkar
Ten academics from @foodscileeds.bsky.social are within the small group of experts that make up the top 2% of global researchers cited by @stanforduniversity.bsky.social.
Find out more about their leading research: environment.leeds.ac.uk/news/article...
Find out more about their leading research: environment.leeds.ac.uk/news/article...
Food scientists in top 2% of researchers citated by Stanford University
Ten academics from the School of Food Science and Nutrition are within the small group of experts that make up the top 2% of global researchers cited by Stanford University.
environment.leeds.ac.uk
June 2, 2025 at 10:43 AM
Ten academics from @foodscileeds.bsky.social are within the small group of experts that make up the top 2% of global researchers cited by @stanforduniversity.bsky.social.
Find out more about their leading research: environment.leeds.ac.uk/news/article...
Find out more about their leading research: environment.leeds.ac.uk/news/article...
Great to have our lab featured in the Meal Deals: Behind the Bargain Program hosted by Joe Swash on our research on #plantproteins! Check out at 29.20 min if you want to see us 🤩 www.channel4.com/programmes/m... @universityofleeds.bsky.social @envleeds.bsky.social #NAPIC @channel4tv.bsky.social
May 26, 2025 at 10:23 PM
Great to have our lab featured in the Meal Deals: Behind the Bargain Program hosted by Joe Swash on our research on #plantproteins! Check out at 29.20 min if you want to see us 🤩 www.channel4.com/programmes/m... @universityofleeds.bsky.social @envleeds.bsky.social #NAPIC @channel4tv.bsky.social
Reposted by Prof. Anwesha Sarkar
28 of the most important drugs approved by the Food and Drug Administration (FDA) between 1985 and 2009. They found that 80 percent stemmed directly from basic discoveries made in the lab, often by scientists trying to understand a biological process or disease
bit.ly/4jLCfbC
bit.ly/4jLCfbC
Tracing the Path from Basic Research to Transformative Therapies
bit.ly
May 25, 2025 at 10:50 AM
28 of the most important drugs approved by the Food and Drug Administration (FDA) between 1985 and 2009. They found that 80 percent stemmed directly from basic discoveries made in the lab, often by scientists trying to understand a biological process or disease
bit.ly/4jLCfbC
bit.ly/4jLCfbC
Our work featured in Journal Cover of @acs Applied #Materials & Interfaces. We show how AFM & self-consistent field theory may explain interaction forces between fungal hyphae and how these are moderated by the addition of protein-binding agents in vegan meat analogues! doi.org/10.1021/acsa...
May 22, 2025 at 7:32 AM
Our work featured in Journal Cover of @acs Applied #Materials & Interfaces. We show how AFM & self-consistent field theory may explain interaction forces between fungal hyphae and how these are moderated by the addition of protein-binding agents in vegan meat analogues! doi.org/10.1021/acsa...
Check out our latest work “Unravelling Protein−Fungal Hyphae Interactions at the #Nanoscale” on how #plantprotein binds to fungal hyphae surfaces using super resolution microscopy, atomic force microscopy and theoretical analysis - an excellent work by Dr. Mary Okeudo-Cogan! doi.org/10.1021/acsa...
May 18, 2025 at 10:10 PM
Check out our latest work “Unravelling Protein−Fungal Hyphae Interactions at the #Nanoscale” on how #plantprotein binds to fungal hyphae surfaces using super resolution microscopy, atomic force microscopy and theoretical analysis - an excellent work by Dr. Mary Okeudo-Cogan! doi.org/10.1021/acsa...
Reposted by Prof. Anwesha Sarkar
@pintofscience.uk is back in Leeds 🎉
Some of our researchers are taking the stage to bring you interesting talks covering topics under themes, such as ⬇️
🧠 Beautiful Mind
⚛️ Atoms to Galaxies
🌍 Planet Earth
💡 And so much more
🗓️ 19 – 21 May
Find out more 👇
pintofscience.co.uk/events/leeds
Some of our researchers are taking the stage to bring you interesting talks covering topics under themes, such as ⬇️
🧠 Beautiful Mind
⚛️ Atoms to Galaxies
🌍 Planet Earth
💡 And so much more
🗓️ 19 – 21 May
Find out more 👇
pintofscience.co.uk/events/leeds
May 16, 2025 at 1:35 PM
@pintofscience.uk is back in Leeds 🎉
Some of our researchers are taking the stage to bring you interesting talks covering topics under themes, such as ⬇️
🧠 Beautiful Mind
⚛️ Atoms to Galaxies
🌍 Planet Earth
💡 And so much more
🗓️ 19 – 21 May
Find out more 👇
pintofscience.co.uk/events/leeds
Some of our researchers are taking the stage to bring you interesting talks covering topics under themes, such as ⬇️
🧠 Beautiful Mind
⚛️ Atoms to Galaxies
🌍 Planet Earth
💡 And so much more
🗓️ 19 – 21 May
Find out more 👇
pintofscience.co.uk/events/leeds
Once again a super-amazing #BeCurious Event at the @universityofleeds.bsky.social! My little one thoroughly enjoyed the carbon capture, microstructure of butterfly and protein-folding 😄!
May 17, 2025 at 9:19 PM
Once again a super-amazing #BeCurious Event at the @universityofleeds.bsky.social! My little one thoroughly enjoyed the carbon capture, microstructure of butterfly and protein-folding 😄!
Reposted by Prof. Anwesha Sarkar
Don’t miss out! 📢
#Pint25 is taking science out of the laboratory and into local venues, including 👇
📍 The Attic
📍 Cardigan Arms
📍 The Lending Room
📍 And so many more!
Buy your tickets now ⬇️
pintofscience.co.uk/events/leeds
#Pint25 is taking science out of the laboratory and into local venues, including 👇
📍 The Attic
📍 Cardigan Arms
📍 The Lending Room
📍 And so many more!
Buy your tickets now ⬇️
pintofscience.co.uk/events/leeds
May 16, 2025 at 1:35 PM
Don’t miss out! 📢
#Pint25 is taking science out of the laboratory and into local venues, including 👇
📍 The Attic
📍 Cardigan Arms
📍 The Lending Room
📍 And so many more!
Buy your tickets now ⬇️
pintofscience.co.uk/events/leeds
#Pint25 is taking science out of the laboratory and into local venues, including 👇
📍 The Attic
📍 Cardigan Arms
📍 The Lending Room
📍 And so many more!
Buy your tickets now ⬇️
pintofscience.co.uk/events/leeds
What a beautiful day to do our team trip🎉🎉🎉🎉 We loooved forbidden corner
May 9, 2025 at 4:00 PM
What a beautiful day to do our team trip🎉🎉🎉🎉 We loooved forbidden corner
Reposted by Prof. Anwesha Sarkar
Choose Science. Choose Europe.
A new Marie Skłodowska-Curie Actions Postdoctoral Fellowships 2025 call is now open.
With a budget of €404.3 million, it will support around 1,650 researchers from Europe and beyond.
Apply by 10 September → europa.eu/!fBTMgF
A new Marie Skłodowska-Curie Actions Postdoctoral Fellowships 2025 call is now open.
With a budget of €404.3 million, it will support around 1,650 researchers from Europe and beyond.
Apply by 10 September → europa.eu/!fBTMgF
May 8, 2025 at 10:12 AM
Choose Science. Choose Europe.
A new Marie Skłodowska-Curie Actions Postdoctoral Fellowships 2025 call is now open.
With a budget of €404.3 million, it will support around 1,650 researchers from Europe and beyond.
Apply by 10 September → europa.eu/!fBTMgF
A new Marie Skłodowska-Curie Actions Postdoctoral Fellowships 2025 call is now open.
With a budget of €404.3 million, it will support around 1,650 researchers from Europe and beyond.
Apply by 10 September → europa.eu/!fBTMgF
Reposted by Prof. Anwesha Sarkar
EU augments opportunities for scientists around the world to launch or re-launch their careers in Europe.
Europe’s choice is clear.
To put science at the heart of its economy.
To become the home of scientific freedom and collaboration.
And to welcome talent from all over the world.
I’m glad to present the first elements of our Choose Europe Initiative.
→ europa.eu/!TTbWbJ
To put science at the heart of its economy.
To become the home of scientific freedom and collaboration.
And to welcome talent from all over the world.
I’m glad to present the first elements of our Choose Europe Initiative.
→ europa.eu/!TTbWbJ
May 5, 2025 at 6:13 PM
EU augments opportunities for scientists around the world to launch or re-launch their careers in Europe.
Reposted by Prof. Anwesha Sarkar
University of Leeds has placed first in the UK for Food Science and Technology in Shanghai Ranking's 2024 Global Ranking of Academic Subjects. 🙌
The ranking is a testament to the School of Food Science and Nutrition's research, innovation and team culture.
environment.leeds.ac.uk/news/article...
The ranking is a testament to the School of Food Science and Nutrition's research, innovation and team culture.
environment.leeds.ac.uk/news/article...
University of Leeds ranks first in the UK for Food Science and Technology
The Shanghai Ranking’s 2024 Global Ranking of Academic Subjects (GRAS) has placed the University of Leeds first in the UK for Food Science and Technology.
environment.leeds.ac.uk
May 1, 2025 at 10:28 AM
University of Leeds has placed first in the UK for Food Science and Technology in Shanghai Ranking's 2024 Global Ranking of Academic Subjects. 🙌
The ranking is a testament to the School of Food Science and Nutrition's research, innovation and team culture.
environment.leeds.ac.uk/news/article...
The ranking is a testament to the School of Food Science and Nutrition's research, innovation and team culture.
environment.leeds.ac.uk/news/article...