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

Publikacje

Difference in astringency of the main pea protein fractions

Autorzy: Hanna Lesme, Ben Kew, Laura Bonnet, Anwesha Sarkar, Francesco Stellacci
Opublikowane w: Food Hydrocolloids, Numer 12, 2024, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.109489

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

Autorzy: Jing Hu; Efren Andablo-Reyes; Alan J. Mighell; Sue Pavitt; Anwesha Sarkar
Opublikowane w: Journal of Texture Studies, Numer 5, 2020, ISSN 0022-4901
Wydawca: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12575

Lubricating Performance of Polymer-Coated Liposomes

Autorzy: Marianne Hiorth; Ljubica Mihailovic; Malgorzata Adamczak; Francisco M. Goycoolea; Anwesha Sarkar
Opublikowane w: Biotribology, Numer 4, 2023, ISSN 2352-5738
Wydawca: 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

Autorzy: Andreeva, Rayna; Sarkar, Anwesha; Sarkar, Rik
Opublikowane w: Scientific Reports, Numer 1, 2023, ISSN 2045-2322
Wydawca: 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

Autorzy: Ecaterina Stribițcaia, Catherine Gibbons, Joanna Sier, Christine Boesch, John Blundell, Graham Finlayson, Anwesha Sarkar
Opublikowane w: Appetite, Numer 165, 2021, Strona(/y) 105427, ISSN 0195-6663
Wydawca: Elsevier BV
DOI: 10.1016/j.appet.2021.105427

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

Autorzy: Anwesha Sarkar, Mohd Khalid Gul
Opublikowane w: Current Opinion in Colloid and Interface Science, Numer 12, 2023, ISSN 1359-0294
Wydawca: Pergamon Press
DOI: 10.1016/j.cocis.2023.101782

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

Autorzy: Ecaterina Stribițcaia, John Blundell, Kwan Mo You, Graham Finlayson, Catherine Gibbons, Anwesha Sarkar
Opublikowane w: Food Quality and Preference, Numer 99, 2022, Strona(/y) 104565, ISSN 0950-3293
Wydawca: Pergamon Press
DOI: 10.1016/j.foodqual.2022.104565

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

Autorzy: Evangelos Liamas; Simon D. Connell; Morfo Zembyla; Rammile Ettelaie; Anwesha Sarkar
Opublikowane w: 2040-3364, Numer 1, 2020, ISSN 2040-3372
Wydawca: Royal Society of Chemistry
DOI: 10.1039/d0nr06527g

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

Autorzy: Ecaterina Stribiţcaia, Charlotte E. L. Evans, Catherine Gibbons, John Blundell, Anwesha Sarkar
Opublikowane w: Scientific Reports, Numer 10/1, 2020, ISSN 2045-2322
Wydawca: Nature Publishing Group
DOI: 10.1038/s41598-020-69504-y

Rheology and tribology of starch + κ ‐carrageenan mixtures

Autorzy: Kwan‐Mo You, Brent S. Murray, Anwesha Sarkar
Opublikowane w: Journal of Texture Studies, 2020, ISSN 0022-4901
Wydawca: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12570

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

Autorzy: Siavash Soltanahmadi, Brent S. Murray, Anwesha Sarkar
Opublikowane w: Food Hydrocolloids, Numer 127, 2022, Strona(/y) 107660, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.107660

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

Autorzy: Evangelos Liamas; Simon D. Connell; Anwesha Sarkar
Opublikowane w: Nanoscale Advances, Numer 1, 2023, ISSN 2516-0230
Wydawca: Royal Society of Chemistry
DOI: 10.1039/d2na00696k

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

Autorzy: Kwan-Mo You, Brent S. Murray, Simon D. Connell, Anwesha Sarkar
Opublikowane w: Nano Select, Numer 12, 2023, ISSN 2688-4011
Wydawca: Wiley
DOI: 10.1002/nano.202300160

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

Autorzy: Jing Hu, Efren Andablo-Reyes, Siavash Soltanahmadi, Anwesha Sarkar
Opublikowane w: ACS Macro Letters, 2020, Strona(/y) 1726-1731, ISSN 2161-1653
Wydawca: 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

Autorzy: Shikha Aery; Adele Parry; Andrea Araiza-Calahorra; Stephen D. Evans; Helen F. Gleeson; Abhijit Dan; Anwesha Sarkar
Opublikowane w: Journal of Materials Chemistry C, Numer 5, 2023, ISSN 2050-7534
Wydawca: Royal Society of Chemistry
DOI: 10.1039/d3tc00598d

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

Autorzy: Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S. Murray, Shuying Zhang
Opublikowane w: Langmuir, Numer 33/51, 2017, Strona(/y) 14699-14708, ISSN 0743-7463
Wydawca: American Chemical Society
DOI: 10.1021/acs.langmuir.7b03627

Emulsion Microgel Particles as High-Performance Bio-Lubricants

Autorzy: Ophelie Torres, Efren Andablo-Reyes, Brent S. Murray, Anwesha Sarkar
Opublikowane w: ACS Applied Materials & Interfaces, Numer 10/32, 2018, Strona(/y) 26893-26905, ISSN 1944-8244
Wydawca: American Chemical Society
DOI: 10.1021/acsami.8b07883

Gellan gum: A new member in the dysphagia thickener family

Autorzy: Ophelie Torres, Ayuri Yamada, Neil M. Rigby, Takehisa Hanawa, Yayoi Kawano, Anwesha Sarkar
Opublikowane w: Biotribology, Numer 17, 2019, Strona(/y) 8-18, ISSN 2352-5738
Wydawca: Elsevier BV
DOI: 10.1016/j.biotri.2019.02.002

Lubrication of soft oral surfaces

Autorzy: Anwesha Sarkar, Efren Andablo-Reyes, Michael Bryant, Duncan Dowson, Anne Neville
Opublikowane w: Current Opinion in Colloid & Interface Science, Numer 39, 2019, Strona(/y) 61-75, ISSN 1359-0294
Wydawca: Pergamon Press
DOI: 10.1016/j.cocis.2019.01.008

Marrying oral tribology to sensory perception: a systematic review

Autorzy: Anwesha Sarkar, Emma M Krop
Opublikowane w: Current Opinion in Food Science, Numer 27, 2019, Strona(/y) 64-73, ISSN 2214-7993
Wydawca: Elsevier BV
DOI: 10.1016/j.cofs.2019.05.007

Autorzy: Feng Xu, Laura Laguna, Anwesha Sarkar
Opublikowane w: Journal of Texture Studies, Numer 50/1, 2018, Strona(/y) 27-35, ISSN 0022-4901
Wydawca: Food and Nutrition Press, Inc.
DOI: 10.1111/jtxs.12356

Microgels as viscosity modifiers influence lubrication performance of continuum

Autorzy: Efren Andablo-Reyes, Demetra Yerani, Ming Fu, Evangelos Liamas, Simon Connell, Ophelie Torres, Anwesha Sarkar
Opublikowane w: Soft Matter, Numer 15/47, 2019, Strona(/y) 9614-9624, ISSN 1744-683X
Wydawca: Royal Society of Chemistry
DOI: 10.1039/c9sm01802f

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

Autorzy: Feng Xu, Evangelos Liamas, Michael Bryant, Abimbola Feyisara Adedeji, Efren Andablo‐Reyes, Matteo Castronovo, Rammile Ettelaie, Thibaut V. J. Charpentier, Anwesha Sarkar
Opublikowane w: Advanced Materials Interfaces, Numer 7/1, 2019, Strona(/y) 1901549, ISSN 2196-7350
Wydawca: WILEY-VCH Verlag GmbH & Co. KGaA,
DOI: 10.1002/admi.201901549

Probing the frictional properties of soft materials at the nanoscale

Autorzy: Evangelos Liamas, Simon D. Connell, Shivaprakash N. Ramakrishna, Anwesha Sarkar
Opublikowane w: Nanoscale, Numer 12/4, 2020, Strona(/y) 2292-2308, ISSN 2040-3364
Wydawca: Royal Society of Chemistry
DOI: 10.1039/c9nr07084b

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

Autorzy: Anwesha Sarkar, Feng Xu, Seunghwan Lee
Opublikowane w: Advances in Colloid and Interface Science, Numer 273, 2019, Strona(/y) 102034, ISSN 0001-8686
Wydawca: Elsevier BV
DOI: 10.1016/j.cis.2019.102034

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

Autorzy: Ecaterina Stribiţcaia, Emma M. Krop, Rachel Lewin, Melvin Holmes, Anwesha Sarkar
Opublikowane w: Food Hydrocolloids, Numer 104, 2020, Strona(/y) 105692, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.105692

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

Autorzy: Mark Hopkins, Christine Boesch, Matthew Lansdall, Conor Mullen, Alan Mighell, Sue Pavitt, Anwesha Sarkar
Opublikowane w: Archives of Oral Biology, Numer 116, 2020, Strona(/y) 104743, ISSN 0003-9969
Wydawca: Pergamon Press Ltd.
DOI: 10.1016/j.archoralbio.2020.104743

Oral tribology, adsorption and rheology of alternative food proteins

Autorzy: Ben Kew, Melvin Holmes, Markus Stieger, Anwesha Sarkar
Opublikowane w: Food Hydrocolloids, Numer 12, 2021, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2021.106636

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

Autorzy: Siavash Soltanahmadi, Mingxin Wang, Mohd Khalid Gul, Ecaterina Stribițcaia, Anwesha Sarkar
Opublikowane w: Sustainable Food Proteins, Numer 12, 2023, ISSN 1558-9331
Wydawca: American Oil Chemists' Society
DOI: 10.1002/sfp2.1018

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

Autorzy: Hasan H. Kara, Andrea Araiza-Calahorra, Neil M. Rigby, Anwesha Sarkar
Opublikowane w: Food Chemistry, Numer 24, 2023, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2023.137160

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

Autorzy: Efren Andablo-Reyes, Michael Bryant, Anne Neville, Paul Hyde, Rik Sarkar, Mathew Francis, Anwesha Sarkar
Opublikowane w: ACS Applied Materials & Interfaces, Numer 12/44, 2020, Strona(/y) 49371-49385, ISSN 1944-8244
Wydawca: American Chemical Society
DOI: 10.1021/acsami.0c12925

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

Autorzy: Morfo Zembyla, Evangelos Liamas, Efren Andablo-Reyes, Kewei Gu, Emma M. Krop, Ben Kew, Anwesha Sarkar
Opublikowane w: Food Hydrocolloids, Numer 111, 2021, Strona(/y) 106364, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.106364

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

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

Oral tribology: providing insight into oral processing of food colloids

Autorzy: Anwesha Sarkar; Siavash Soltanahmadi; Jianshe Chen; Jason R. Stokes
Opublikowane w: Food Hydrocolloids, Numer 5, 2021, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2021.106635

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

Autorzy: Ben Kew, Melvin Holmes, Markus Stieger, Anwesha Sarkar
Opublikowane w: Trends in Food Science & Technology, 2020, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2020.10.032

Transforming sustainable plant proteins into high performance lubricating microgels

Autorzy: Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, Anwesha Sarkar
Opublikowane w: Nature Communications, Numer 24, 2023, ISSN 2041-1723
Wydawca: Nature Publishing Group
DOI: 10.1038/s41467-023-40414-7

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Autorzy: Siavash Soltanahmadi; Michael Bryant; Anwesha Sarkar
Opublikowane w: ACS Applied Materials and Interfaces, Numer 3, 2023, ISSN 1944-8244
Wydawca: American Chemical Society
DOI: 10.1021/acsami.2c13017

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

Autorzy: Kwan Mo You, Brent S. Murray, Anwesha Sarkar
Opublikowane w: Food Hydrocolloids, Numer 12, 2023, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.108009

Chapter 4: Oral tribology of Polysaccharides

Autorzy: Kwan-Mo You, Anwesha Sarkar
Opublikowane w: Handbook of Hydrocolloids (Third Edition), Chapter 4, 2021, Strona(/y) 93-124
Wydawca: Woodhead Publishing
DOI: 10.1016/b978-0-12-820104-6.00008-5

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