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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Sep 5

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Sep 5

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Sep 5

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

SCIENMAG @scienmag.bsky.social · Sep 3

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…

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

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Reposted by Prof. Anwesha Sarkar

SCIENMAG @scienmag.bsky.social · Sep 3

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…

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

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Aug 1

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

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Reposted by Prof. Anwesha Sarkar

University of Leeds @universityofleeds.bsky.social · Jul 31

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!

A crowd of people dressed smartly and in graduation gowns stood in front of The Great Hall.

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jul 25

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!!

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jul 25

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 ;)

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jul 25

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jul 23

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jun 28

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jun 25

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.

Prof. Anwesha Sarkar @sarkarlab.bsky.social · Jun 4

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

Faculty of Environment, University of Leeds @envleeds.bsky.social · Jun 2

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...

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

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · May 26

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

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Reposted by Prof. Anwesha Sarkar

Joe Allen @joeallenjoe.bsky.social · May 25

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

Tracing the Path from Basic Research to Transformative Therapies

bit.ly

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · May 22

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...

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · May 18

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

University of Leeds @universityofleeds.bsky.social · May 16

@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

Illustration of a robot holding a Pint of Science branded glass cup. "Pint of Science, 19-21 May 2025, 6 venues, 40 talks, 16:30 - 21:30" is written in bold lettering.

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · May 17

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 😄!

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Reposted by Prof. Anwesha Sarkar

University of Leeds @universityofleeds.bsky.social · May 16

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

Two people are seated at a table with drinks, looking at a menu in a lively pub setting.

A person presenting a slideshow featuring a nature scene to an audience in a dimly lit room.

Audience watching a presenter at a Pint of Science event on a stage with a large screen in the background.

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Prof. Anwesha Sarkar @sarkarlab.bsky.social · May 9

What a beautiful day to do our team trip🎉🎉🎉🎉 We loooved forbidden corner

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Reposted by Prof. Anwesha Sarkar

European Commission @ec.europa.eu · May 8

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

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Reposted by Prof. Anwesha Sarkar

Carolyn Bertozzi @carolynbertozzi.bskyverified.social · May 5

EU augments opportunities for scientists around the world to launch or re-launch their careers in Europe.

Ursula von der Leyen @vonderleyen.ec.europa.eu · May 5

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

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Reposted by Prof. Anwesha Sarkar

Faculty of Environment, University of Leeds @envleeds.bsky.social · May 1

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...

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

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