List of works - Anwesha Sarkar

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

scientific article published on 26 October 2020

A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale

A quantitative assessment of the eating capability in the elderly individuals. ⬇️

scientific article published in May 2015

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

scientific article published on 01 February 2020

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding? ⬇️

scientific article published on 26 August 2018

Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles ⬇️

scientific article published in December 2017

Assessment of eating capability of elderly subjects in UK: a quantitative evaluation ⬇️

article published in 2015

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

article

Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids

2010 doctoral thesis by Anwesha Sarkar at Massey University

Behaviour of protein-stabilised emulsions under various physiological conditions

scientific article published on 15 February 2011

Cell Migration Driven by Self-Generated Integrin Ligand Gradient on Ligand-Labile Surfaces

scientific article published on 08 September 2020

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

scientific article published on 09 July 2019

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics ⬇️

scientific article published on 22 October 2018

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

article by Anwesha Sarkar et al published July 2009 in Food Hydrocolloids

Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Complying with FDA Regulations for the Manufacture and Quality Control of Nutraceuticals Do What You Say, Say What You Do

Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion ⬇️

Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

scholarly article

Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception ⬇️

scientific article published on 15 February 2017

Dairy Processing

journal article

Design of novel emulsion microgel particles of tuneable size ⬇️

Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model study

scientific article published on 15 August 2019

Dry mouth diagnosis and saliva substitutes ─ A review from a textural perspective

scientific article published on 04 December 2020

Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch ⬇️

Emulsion Microgel Particles as High-Performance Bio-Lubricants ⬇️

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules ⬇️

Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment ⬇️

Emulsions and Foams Stabilised by Milk Proteins

scholarly article published 2016

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

scientific article published in 2020

Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup ⬇️

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches ⬇️

scientific article

Food texture influences on satiety: systematic review and meta-analysis

scientific article published on 31 July 2020

Force-activatable biosensor enables single platelet force mapping directly by fluorescence imaging

scientific article published on 8 September 2017

Force-activatable coating enables high-resolution cellular force imaging directly on regular cell culture surfaces.

scientific article published on 25 June 2018

Friction between soft contacts at nanoscale on uncoated and protein-coated surfaces

scientific article published on 24 December 2020

Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms

Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency ⬇️

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

scientific article published on 19 March 2020

Gellan gum: A new member in the dysphagia thickener family

Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis ⬇️

scientific article published on 12 January 2017

Human Clinical Trial for Nutraceuticals and Functional Foods

article

Human saliva and model saliva at bulk to adsorbed phases - similarities and differences

scientific article published on 31 August 2019

Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions ⬇️

scientific article published on 17 September 2015

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment ⬇️

scientific article published on 9 March 2016

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments ⬇️

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes ⬇️

Increasing the oxidative stability of soybean oil through fortification with antioxidants ⬇️

Influence of both chewing and lubrication during oral processing of hydrogels on hunger and energy intake ⬇️

Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time ⬇️

Influence of oral processing on appetite and food intake - A systematic review and meta-analysis ⬇️

scientific article published on 2 February 2018

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

article by Simon M. Loveday et al published September 2013 in Trends in Food Science and Technology

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

article

Keratocytes Generate High Integrin Tension at the Trailing Edge to Mediate Rear De-adhesion during Rapid Cell Migration

scientific article published on 12 November 2018

Lubrication of soft oral surfaces ⬇️

Macromolecular design of folic acid functionalized amylopectin-albumin core-shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin

scientific article published on 15 July 2020

Marrying oral tribology to sensory perception: a systematic review

scientific article published on 01 June 2019

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration ⬇️

Microgels as viscosity modifiers influence lubrication performance of continuum

scientific article published on 01 December 2019

Microstructure and long-term stability of spray dried emulsions with ultra-high oil content ⬇️

Milk Protein–Polysaccharide Interactions

scholarly article published 2014

Milk protein–polysaccharide interactions

scholarly article published 2008

Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces ⬇️

scientific article published on 23 June 2017

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength ⬇️

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology ⬇️

scientific article published on 11 September 2017

Oat protein: Review of structure-function synergies with other plant proteins

scientific article published in 2024

On relating rheology and oral tribology to sensory properties in hydrogels ⬇️

On the role of bile salts in the digestion of emulsified lipids ⬇️

Optical sensor revealed abnormal nuclease spatial activity on cancer cell membrane

scientific article published on 28 January 2019

Oral Behaviour of Food Emulsions

scholarly article published 16 February 2012

Oral Lubrication Matters: Effects on Satiety

article published in 2018

Oral processing in elderly: understanding eating capability to drive future food texture modifications ⬇️

scientific article published on 19 December 2018

Oral processing of emulsion systems from a colloidal perspective ⬇️

scientific article

Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability

scientific article published on 11 September 2019

Oral tribology, adsorption and rheology of alternative food proteins

Oral tribology: Providing insight into oral processing of food colloids

Oral tribology: update on the relevance to study astringency in wines ⬇️

article by Laura Laguna & Anwesha Sarkar published 3 April 2017 in Tribology - Materials, Surfaces & Interfaces

Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids ⬇️

Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

article

Peptide nucleic acid based tension sensor for cellular force imaging with strong DNase resistance

scientific article published on 10 December 2019

Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective ⬇️

Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability ⬇️

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

scientific article published on 13 May 2020

Probing the frictional properties of soft materials at the nanoscale

scientific article published on 17 January 2020

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

article published in 2010

Protein Microgel-Stabilized Pickering Liquid Crystal Emulsions Undergo Analyte-Triggered Configurational Transition

scientific article published on 07 August 2020

Protein–saliva interactions: a systematic review

Recent advances in design and stability of double emulsions: Trends in Pickering stabilization

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility ⬇️

Relating rheology and tribology of commercial dairy colloids to sensory perception ⬇️

scientific article

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

scientific article published on 01 December 2020

Rheology and tribology of starch + κ-carrageenan mixtures

scientific article published on 11 November 2020

Salivary lubricity (ex vivo) enhances upon moderate exercise: A pilot study

scientific article published on 07 May 2020

Structurally induced modulation of in vitro digestibility of amylopectin corn starch upon esterification with folic acid

scientific article published in May 2019

Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions

scientific article published on 04 January 2021

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

scientific article published on 16 November 2020

The influence of oral lubrication on food intake: A proof-of-concept study ⬇️

Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

scientific article published in 2023

Ultra-stable liquid crystal droplets coated by sustainable plant-based materials for optical sensing of chemical and biological analytes

Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

Update on the methods for monitoring UFA oxidation in food products ⬇️

article published in 2014

Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals ⬇️

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions

scientific article published on 26 September 2019

Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein

scientific article published on 04 April 2019

Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review

Water-soluble vitamins for controlling starch digestion: Conformational scrambling and inhibition mechanism of human pancreatic α-amylase by ascorbic acid and folic acid

scientific article published on 09 March 2019

List of works by Anwesha Sarkar

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale

A quantitative assessment of the eating capability in the elderly individuals. ⬇️

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding? ⬇️

Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles ⬇️

Assessment of eating capability of elderly subjects in UK: a quantitative evaluation ⬇️

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids

Behaviour of protein-stabilised emulsions under various physiological conditions

Cell Migration Driven by Self-Generated Integrin Ligand Gradient on Ligand-Labile Surfaces

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics ⬇️

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Complying with FDA Regulations for the Manufacture and Quality Control of Nutraceuticals Do What You Say, Say What You Do

Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion ⬇️

Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception ⬇️

Dairy Processing

Design of novel emulsion microgel particles of tuneable size ⬇️

Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model study

Dry mouth diagnosis and saliva substitutes ─ A review from a textural perspective

Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch ⬇️

Emulsion Microgel Particles as High-Performance Bio-Lubricants ⬇️

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules ⬇️

Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment ⬇️

Emulsions and Foams Stabilised by Milk Proteins

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup ⬇️

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches ⬇️

Food texture influences on satiety: systematic review and meta-analysis

Force-activatable biosensor enables single platelet force mapping directly by fluorescence imaging

Force-activatable coating enables high-resolution cellular force imaging directly on regular cell culture surfaces.

Friction between soft contacts at nanoscale on uncoated and protein-coated surfaces

Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms

Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency ⬇️

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

Gellan gum: A new member in the dysphagia thickener family

Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis ⬇️

Human Clinical Trial for Nutraceuticals and Functional Foods

Human saliva and model saliva at bulk to adsorbed phases - similarities and differences

Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions ⬇️

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment ⬇️

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments ⬇️

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes ⬇️

Increasing the oxidative stability of soybean oil through fortification with antioxidants ⬇️

Influence of both chewing and lubrication during oral processing of hydrogels on hunger and energy intake ⬇️

Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time ⬇️

Influence of oral processing on appetite and food intake - A systematic review and meta-analysis ⬇️

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

Keratocytes Generate High Integrin Tension at the Trailing Edge to Mediate Rear De-adhesion during Rapid Cell Migration

Lubrication of soft oral surfaces ⬇️

Macromolecular design of folic acid functionalized amylopectin-albumin core-shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin

Marrying oral tribology to sensory perception: a systematic review

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration ⬇️

Microgels as viscosity modifiers influence lubrication performance of continuum

Microstructure and long-term stability of spray dried emulsions with ultra-high oil content ⬇️

Milk Protein–Polysaccharide Interactions

Milk protein–polysaccharide interactions

Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces ⬇️

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength ⬇️

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology ⬇️

Oat protein: Review of structure-function synergies with other plant proteins

On relating rheology and oral tribology to sensory properties in hydrogels ⬇️

On the role of bile salts in the digestion of emulsified lipids ⬇️

Optical sensor revealed abnormal nuclease spatial activity on cancer cell membrane

Oral Behaviour of Food Emulsions

Oral Lubrication Matters: Effects on Satiety

Oral processing in elderly: understanding eating capability to drive future food texture modifications ⬇️

Oral processing of emulsion systems from a colloidal perspective ⬇️

Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability

Oral tribology, adsorption and rheology of alternative food proteins

Oral tribology: Providing insight into oral processing of food colloids

Oral tribology: update on the relevance to study astringency in wines ⬇️

Human saliva and model saliva at bulk to adsorbed phases - similarities and differences