Anwesha Sarkar
Anwesha Sarkar
Professor of Colloids and Surfaces, University of Leeds
Verified email at - Homepage
Cited by
Cited by
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
A Sarkar, KKT Goh, RP Singh, H Singh
Food hydrocolloids 23 (6), 1563-1569, 2009
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
A Araiza-Calahorra, M Akhtar, A Sarkar
Trends in Food Science & Technology 71, 155-169, 2018
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
A Sarkar, KKT Goh, H Singh
Food Hydrocolloids 23 (5), 1270-1278, 2009
A standardised semi-dynamic in vitro digestion method suitable for food–an international consensus
AI Mulet-Cabero, L Egger, R Portmann, O Ménard, S Marze, M Minekus, ...
Food & function 11 (2), 1702-1720, 2020
Behaviour of protein-stabilised emulsions under various physiological conditions
H Singh, A Sarkar
Advances in colloid and interface science 165 (1), 47-57, 2011
Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?
F Xu, L Laguna, A Sarkar
Journal of texture studies 50 (1), 27-35, 2019
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
A Sarkar, E Dickinson
Current Opinion in Colloid & Interface Science 49, 69-81, 2020
In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
A Sarkar, B Murray, M Holmes, R Ettelaie, A Abdalla, X Yang
Soft Matter 12 (15), 3558-3569, 2016
Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
O Torres, B Murray, A Sarkar
Trends in Food Science & Technology 55, 98-108, 2016
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review
M Zembyla, BS Murray, A Sarkar
Trends in Food Science & Technology 104, 49-59, 2020
Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model
A Sarkar, DS Horne, H Singh
Food Hydrocolloids 24 (2-3), 142-151, 2010
Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics
A Sarkar, S Zhang, M Holmes, R Ettelaie
Advances in Colloid and Interface Science 263, 195-211, 2019
On the role of bile salts in the digestion of emulsified lipids
A Sarkar, A Ye, H Singh
Food hydrocolloids 60, 77-84, 2016
Innovative yoghurts: Novel processing technologies for improving acid milk gel texture
SM Loveday, A Sarkar, H Singh
Trends in food science & technology 33 (1), 5-20, 2013
Lubrication of soft oral surfaces
A Sarkar, E Andablo-Reyes, M Bryant, D Dowson, A Neville
Current Opinion in Colloid & Interface Science 39, 61-75, 2019
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
A Sarkar, KKT Goh, H Singh
Food Hydrocolloids 24 (5), 534-541, 2010
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
S Zhang, M Holmes, R Ettelaie, A Sarkar
Food Hydrocolloids 102, 105583, 2020
Relating rheology and tribology of commercial dairy colloids to sensory perception
L Laguna, G Farrell, M Bryant, A Morina, A Sarkar
Food & Function 8 (2), 563-573, 2017
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength
H Du Le, SM Loveday, H Singh, A Sarkar
Food Hydrocolloids 99, 105344, 2020
Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein
M Zembyla, BS Murray, SJ Radford, A Sarkar
Journal of colloid and interface science 548, 88-99, 2019
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