Unravelling Multi-scale Oral Lubrication Mechanisms (macro-to-nano): A Novel Strategy to Target Satiety

Publicaciones

Difference in astringency of the main pea protein fractions

Autores: Hanna Lesme, Ben Kew, Laura Bonnet, Anwesha Sarkar, Francesco Stellacci
Publicado en: Food Hydrocolloids, Edición 12, 2024, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.109489

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

Autores: Jing Hu; Efren Andablo-Reyes; Alan J. Mighell; Sue Pavitt; Anwesha Sarkar
Publicado en: Journal of Texture Studies, Edición 5, 2020, ISSN 0022-4901
Editor: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12575

Lubricating Performance of Polymer-Coated Liposomes

Autores: Marianne Hiorth; Ljubica Mihailovic; Malgorzata Adamczak; Francisco M. Goycoolea; Anwesha Sarkar
Publicado en: Biotribology, Edición 4, 2023, ISSN 2352-5738
Editor: Elsevier B.V.
DOI: 10.1016/j.biotri.2023.100239

Machine learning and Topological data analysis identify unique features of human papillae in 3D scans

Autores: Andreeva, Rayna; Sarkar, Anwesha; Sarkar, Rik
Publicado en: Scientific Reports, Edición 1, 2023, ISSN 2045-2322
Editor: Nature Publishing Group
DOI: 10.48550/arxiv.2307.06255

Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study

Autores: Ecaterina Stribițcaia, Catherine Gibbons, Joanna Sier, Christine Boesch, John Blundell, Graham Finlayson, Anwesha Sarkar
Publicado en: Appetite, Edición 165, 2021, Página(s) 105427, ISSN 0195-6663
Editor: Elsevier BV
DOI: 10.1016/j.appet.2021.105427

Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design

Autores: Anwesha Sarkar, Mohd Khalid Gul
Publicado en: Current Opinion in Colloid and Interface Science, Edición 12, 2023, ISSN 1359-0294
Editor: Pergamon Press
DOI: 10.1016/j.cocis.2023.101782

Viscosity of food influences perceived satiety: A video based online survey

Autores: Ecaterina Stribițcaia, John Blundell, Kwan Mo You, Graham Finlayson, Catherine Gibbons, Anwesha Sarkar
Publicado en: Food Quality and Preference, Edición 99, 2022, Página(s) 104565, ISSN 0950-3293
Editor: Pergamon Press
DOI: 10.1016/j.foodqual.2022.104565

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

Autores: Evangelos Liamas; Simon D. Connell; Morfo Zembyla; Rammile Ettelaie; Anwesha Sarkar
Publicado en: 2040-3364, Edición 1, 2020, ISSN 2040-3372
Editor: Royal Society of Chemistry
DOI: 10.1039/d0nr06527g

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

Autores: Ecaterina Stribiţcaia, Charlotte E. L. Evans, Catherine Gibbons, John Blundell, Anwesha Sarkar
Publicado en: Scientific Reports, Edición 10/1, 2020, ISSN 2045-2322
Editor: Nature Publishing Group
DOI: 10.1038/s41598-020-69504-y

Rheology and tribology of starch + κ ‐carrageenan mixtures

Autores: Kwan‐Mo You, Brent S. Murray, Anwesha Sarkar
Publicado en: Journal of Texture Studies, 2020, ISSN 0022-4901
Editor: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12570

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

Autores: Siavash Soltanahmadi, Brent S. Murray, Anwesha Sarkar
Publicado en: Food Hydrocolloids, Edición 127, 2022, Página(s) 107660, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.107660

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

Autores: Evangelos Liamas; Simon D. Connell; Anwesha Sarkar
Publicado en: Nanoscale Advances, Edición 1, 2023, ISSN 2516-0230
Editor: Royal Society of Chemistry
DOI: 10.1039/d2na00696k

Fabrication and lubrication performance of sustainable Pickering-like water-in-water emulsions using plant protein microgels

Autores: Kwan-Mo You, Brent S. Murray, Simon D. Connell, Anwesha Sarkar
Publicado en: Nano Select, Edición 12, 2023, ISSN 2688-4011
Editor: Wiley
DOI: 10.1002/nano.202300160

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

Autores: Jing Hu, Efren Andablo-Reyes, Siavash Soltanahmadi, Anwesha Sarkar
Publicado en: ACS Macro Letters, 2020, Página(s) 1726-1731, ISSN 2161-1653
Editor: American Chemical Society
DOI: 10.1021/acsmacrolett.0c00689

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

Autores: Shikha Aery; Adele Parry; Andrea Araiza-Calahorra; Stephen D. Evans; Helen F. Gleeson; Abhijit Dan; Anwesha Sarkar
Publicado en: Journal of Materials Chemistry C, Edición 5, 2023, ISSN 2050-7534
Editor: Royal Society of Chemistry
DOI: 10.1039/d3tc00598d

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

Autores: Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S. Murray, Shuying Zhang
Publicado en: Langmuir, Edición 33/51, 2017, Página(s) 14699-14708, ISSN 0743-7463
Editor: American Chemical Society
DOI: 10.1021/acs.langmuir.7b03627

Emulsion Microgel Particles as High-Performance Bio-Lubricants

Autores: Ophelie Torres, Efren Andablo-Reyes, Brent S. Murray, Anwesha Sarkar
Publicado en: ACS Applied Materials & Interfaces, Edición 10/32, 2018, Página(s) 26893-26905, ISSN 1944-8244
Editor: American Chemical Society
DOI: 10.1021/acsami.8b07883

Gellan gum: A new member in the dysphagia thickener family

Autores: Ophelie Torres, Ayuri Yamada, Neil M. Rigby, Takehisa Hanawa, Yayoi Kawano, Anwesha Sarkar
Publicado en: Biotribology, Edición 17, 2019, Página(s) 8-18, ISSN 2352-5738
Editor: Elsevier BV
DOI: 10.1016/j.biotri.2019.02.002

Lubrication of soft oral surfaces

Autores: Anwesha Sarkar, Efren Andablo-Reyes, Michael Bryant, Duncan Dowson, Anne Neville
Publicado en: Current Opinion in Colloid & Interface Science, Edición 39, 2019, Página(s) 61-75, ISSN 1359-0294
Editor: Pergamon Press
DOI: 10.1016/j.cocis.2019.01.008

Marrying oral tribology to sensory perception: a systematic review

Autores: Anwesha Sarkar, Emma M Krop
Publicado en: Current Opinion in Food Science, Edición 27, 2019, Página(s) 64-73, ISSN 2214-7993
Editor: Elsevier BV
DOI: 10.1016/j.cofs.2019.05.007

Autores: Feng Xu, Laura Laguna, Anwesha Sarkar
Publicado en: Journal of Texture Studies, Edición 50/1, 2018, Página(s) 27-35, ISSN 0022-4901
Editor: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12356

Microgels as viscosity modifiers influence lubrication performance of continuum

Autores: Efren Andablo-Reyes, Demetra Yerani, Ming Fu, Evangelos Liamas, Simon Connell, Ophelie Torres, Anwesha Sarkar
Publicado en: Soft Matter, Edición 15/47, 2019, Página(s) 9614-9624, ISSN 1744-683X
Editor: Royal Society of Chemistry
DOI: 10.1039/c9sm01802f

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

Autores: Feng Xu, Evangelos Liamas, Michael Bryant, Abimbola Feyisara Adedeji, Efren Andablo‐Reyes, Matteo Castronovo, Rammile Ettelaie, Thibaut V. J. Charpentier, Anwesha Sarkar
Publicado en: Advanced Materials Interfaces, Edición 7/1, 2019, Página(s) 1901549, ISSN 2196-7350
Editor: WILEY-VCH Verlag GmbH & Co. KGaA,
DOI: 10.1002/admi.201901549

Probing the frictional properties of soft materials at the nanoscale

Autores: Evangelos Liamas, Simon D. Connell, Shivaprakash N. Ramakrishna, Anwesha Sarkar
Publicado en: Nanoscale, Edición 12/4, 2020, Página(s) 2292-2308, ISSN 2040-3364
Editor: Royal Society of Chemistry
DOI: 10.1039/c9nr07084b

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

Autores: Anwesha Sarkar, Feng Xu, Seunghwan Lee
Publicado en: Advances in Colloid and Interface Science, Edición 273, 2019, Página(s) 102034, ISSN 0001-8686
Editor: Elsevier BV
DOI: 10.1016/j.cis.2019.102034

Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception

Autores: Ecaterina Stribiţcaia, Emma M. Krop, Rachel Lewin, Melvin Holmes, Anwesha Sarkar
Publicado en: Food Hydrocolloids, Edición 104, 2020, Página(s) 105692, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.105692

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

Autores: Mark Hopkins, Christine Boesch, Matthew Lansdall, Conor Mullen, Alan Mighell, Sue Pavitt, Anwesha Sarkar
Publicado en: Archives of Oral Biology, Edición 116, 2020, Página(s) 104743, ISSN 0003-9969
Editor: Pergamon Press Ltd.
DOI: 10.1016/j.archoralbio.2020.104743

Oral tribology, adsorption and rheology of alternative food proteins

Autores: Ben Kew, Melvin Holmes, Markus Stieger, Anwesha Sarkar
Publicado en: Food Hydrocolloids, Edición 12, 2021, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2021.106636

Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates

Autores: Siavash Soltanahmadi, Mingxin Wang, Mohd Khalid Gul, Ecaterina Stribițcaia, Anwesha Sarkar
Publicado en: Sustainable Food Proteins, Edición 12, 2023, ISSN 1558-9331
Editor: American Oil Chemists' Society
DOI: 10.1002/sfp2.1018

Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

Autores: Hasan H. Kara, Andrea Araiza-Calahorra, Neil M. Rigby, Anwesha Sarkar
Publicado en: Food Chemistry, Edición 24, 2023, ISSN 0308-8146
Editor: Elsevier BV
DOI: 10.1016/j.foodchem.2023.137160

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

Autores: Efren Andablo-Reyes, Michael Bryant, Anne Neville, Paul Hyde, Rik Sarkar, Mathew Francis, Anwesha Sarkar
Publicado en: ACS Applied Materials & Interfaces, Edición 12/44, 2020, Página(s) 49371-49385, ISSN 1944-8244
Editor: American Chemical Society
DOI: 10.1021/acsami.0c12925

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Autores: Morfo Zembyla, Evangelos Liamas, Efren Andablo-Reyes, Kewei Gu, Emma M. Krop, Ben Kew, Anwesha Sarkar
Publicado en: Food Hydrocolloids, Edición 111, 2021, Página(s) 106364, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.106364

Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes

Autores: Olivia Pabois, Alejandro Avila-Sierra, Marco Ramaioli, Mingduo Mu, Yasmin Message, Kwan-Mo You, Evangelos Liamas, Ben Kew, Kalpana Durga, Lisa Doherty, Anwesha Sarkar
Publicado en: Scientific Reports, Edición 12, 2023, ISSN 2045-2322
Editor: Nature Publishing Group
DOI: 10.1038/s41598-023-46108-w

Oral tribology: providing insight into oral processing of food colloids

Autores: Anwesha Sarkar; Siavash Soltanahmadi; Jianshe Chen; Jason R. Stokes
Publicado en: Food Hydrocolloids, Edición 5, 2021, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2021.106635

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

Autores: Ben Kew, Melvin Holmes, Markus Stieger, Anwesha Sarkar
Publicado en: Trends in Food Science & Technology, 2020, ISSN 0924-2244
Editor: Elsevier BV
DOI: 10.1016/j.tifs.2020.10.032

Transforming sustainable plant proteins into high performance lubricating microgels

Autores: Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, Anwesha Sarkar
Publicado en: Nature Communications, Edición 24, 2023, ISSN 2041-1723
Editor: Nature Publishing Group
DOI: 10.1038/s41467-023-40414-7

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Autores: Siavash Soltanahmadi; Michael Bryant; Anwesha Sarkar
Publicado en: ACS Applied Materials and Interfaces, Edición 3, 2023, ISSN 1944-8244
Editor: American Chemical Society
DOI: 10.1021/acsami.2c13017

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

Autores: Kwan Mo You, Brent S. Murray, Anwesha Sarkar
Publicado en: Food Hydrocolloids, Edición 12, 2023, ISSN 0268-005X
Editor: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.108009

Chapter 4: Oral tribology of Polysaccharides

Autores: Kwan-Mo You, Anwesha Sarkar
Publicado en: Handbook of Hydrocolloids (Third Edition), Chapter 4, 2021, Página(s) 93-124
Editor: Woodhead Publishing
DOI: 10.1016/b978-0-12-820104-6.00008-5

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