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1

Water-in-Oil Pickering Emulsions Stabilized by an Interfacial Complex of Water-Insoluble Polyphenol Crystals and Protein

Zembyla, Morfo, Murray, Brent S., Radford, Stewart J., Sarkar, Anwesha

Journal:

Journal of Colloid and Interface Science

Year:

2019

Language:

english

File:

PDF, 1.80 MB

english, 2019

2

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

Du Le, Hoang, Loveday, Simon M., Singh, Harjinder, Sarkar, Anwesha

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.30 MB

english, 2020

3

Water-in-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals

Zembyla, Morfo, Murray, Brent S., Sarkar, Anwesha

Journal:

Year:

2018

Language:

english

File:

PDF, 2.99 MB

english, 2018

4

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

Sarkar, Anwesha, Zhang, Shuning, Holmes, Melvin, Ettelaie, Rammile

Journal:

Advances in Colloid and Interface Science

Year:

2018

Language:

english

File:

PDF, 9.35 MB

english, 2018

5

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Li, Xin, Murray, Brent S., Yang, Yanjun, Sarkar, Anwesha

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 1.85 MB

2020

6

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

Zembyla, Morfo, Lazidis, Aris, Murray, Brent S., Sarkar, Anwesha

Journal:

Year:

2019

Language:

english

File:

PDF, 1.43 MB

english, 2019

7

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

Li, Xin, Yang, Yanjun, Murray, Brent S., Sarkar, Anwesha

Journal:

Journal of Food Engineering

Year:

2020

Language:

english

File:

PDF, 2.46 MB

english, 2020

8

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

Anwesha Sarkar, Kelvin K.T. Goh, R. Paul Singh, Harjinder Singh

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 604 KB

english, 2009

9

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

Sarkar, Anwesha, Ademuyiwa, Valerie, Stubley, Samuel, Esa, Nur Hanesa, Goycoolea, Francisco M., Qin, Xiaofei, Gonzalez, Fernando, Olvera, Clarita

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.87 MB

english, 2018

10

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

Xu, Feng, Laguna, Laura, Sarkar, Anwesha

Journal:

Journal of Texture Studies

Year:

2018

Language:

english

File:

PDF, 1.71 MB

english, 2018

11

Mechanistic Aspects of Ligand Substitution on the Cis -Diaqua-Chloro-Tris(Dimethyl Sulfoxide)Ruthenium(II) Complex by Some Sulfur-Containing Bioactive Ligands in Aqueous Medium

Chattopadhyay, Animesh, Dey, Anwesha, Karmakar, Parnajyoti, Ray, Sumon, Nandi, Debabrata, Sarkar(Sain), Roshni, Ghosh, Alak K

Journal:

Progress in Reaction Kinetics and Mechanism

Year:

2018

Language:

english

File:

PDF, 1.05 MB

english, 2018

12

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

Rongkaumpan, Ganittha, Amsbury, Sam, Andablo-Reyes, Efren, Linford, Holly, Connell, Simon, Knox, J. Paul, Sarkar, Anwesha, Benitez-Alfonso, Yoselin, Orfila, Caroline

Journal:

Frontiers in Plant Science

Year:

2019

Language:

english

File:

PDF, 1.43 MB

english, 2019

13

[IEEE 2019 Devices for Integrated Circuit (DevIC) - Kalyani, India (2019.3.23-2019.3.24)] 2019 Devices for Integrated Circuit (DevIC) - Electromagnetic Bandgap Formation in Two-Dimensional Photonic Crystal Structure with DNG Materials under TE Mode

Chakraborty, Papri, Ghosh, Ratul, Adhikary, Anwesha, Deyasi, Arpan, Sarkar, Angsuman

Year:

2019

Language:

english

File:

PDF, 270 KB

english, 2019

14

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

Xu, Feng, Liamas, Evangelos, Bryant, Michael, Adedeji, Abimbola Feyisara, Andablo‐Reyes, Efren, Castronovo, Matteo, Ettelaie, Rammile, Charpentier, Thibaut V. J., Sarkar, Anwesha

Journal:

Advanced Materials Interfaces

Year:

2019

Language:

english

File:

PDF, 2.49 MB

english, 2019

15

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

Li, Xin, Yang, Yanjun, Murray, Brent S., Sarkar, Anwesha

Journal:

Journal of Food Engineering

Year:

2020

File:

PDF, 2.46 MB

2020

16

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

Araiza-Calahorra, Andrea, Glover, Zachary J., Akhtar, Mahmood, Sarkar, Anwesha

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 5.87 MB

2020

17

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

Zembyla, Morfo, Murray, Brent S., Sarkar, Anwesha

Journal:

Trends in Food Science & Technology

Year:

2020

File:

PDF, 3.84 MB

2020

18

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

StribiÅ£caia, Ecaterina, Evans, Charlotte E. L., Gibbons, Catherine, Blundell, John, Sarkar, Anwesha

Journal:

Scientific Reports

Year:

2020

File:

PDF, 2.72 MB

2020

19

ChemInform Abstract: Pyrazole-Tethered Phosphine Ligands for Pd(0): Useful Catalysts for Stille, Kumada and Hiyama Cross-Coupling Reactions.

Anwesha Pal, Raju Ghosh, N. N. Adarsh, Amitabha Sarkar

Journal:

Year:

2010

File:

PDF, 41 KB

2010

20

Behaviour of protein-stabilised emulsions under various physiological conditions

Harjinder Singh, Anwesha Sarkar

Journal:

Advances in Colloid and Interface Science

Year:

2011

Language:

english

File:

PDF, 1.63 MB

english, 2011

21

Pyrazole-tethered phosphine ligands for Pd(0): useful catalysts for Stille, Kumada and Hiyama cross-coupling reactions

Anwesha Pal, Raju Ghosh, N.N. Adarsh, Amitabha Sarkar

Journal:

Year:

2010

Language:

english

File:

PDF, 1.67 MB

english, 2010

22

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

Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 837 KB

english, 2009

23

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

Anwesha Sarkar, David S. Horne, Harjinder Singh

Journal:

Food Hydrocolloids

Year:

2010

Language:

english

File:

PDF, 1.13 MB

english, 2010

24

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

Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh

Journal:

Food Hydrocolloids

Year:

2010

Language:

english

File:

PDF, 1.15 MB

english, 2010

25

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

Anwesha Sarkar, David S. Horne, Harjinder Singh

Journal:

International Dairy Journal

Year:

2010

Language:

english

File:

PDF, 1.76 MB

english, 2010

26

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

Loveday, Simon M., Sarkar, Anwesha, Singh, Harjinder

Journal:

Trends in Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 2.54 MB

english, 2013

27

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

Sarkar, Anwesha, Kaul, Purnima

Journal:

Journal of Food Process Engineering

Year:

2014

Language:

english

File:

PDF, 489 KB

english, 2014

28

Increasing the oxidative stability of soybean oil through fortification with antioxidants

Sarkar, Anwesha, Golay, Pierre-Alain, Acquistapace, Simone, Craft, Brian D.

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 264 KB

english, 2015

29

Update on the methods for monitoring UFA oxidation in food products

Kerrihard, Adrian L., Pegg, Ronald B., Sarkar, Anwesha, Craft, Brian D.

Journal:

European Journal of Lipid Science and Technology

Year:

2015

Language:

english

File:

PDF, 331 KB

english, 2015

30

A quantitative assessment of the eating capability in the elderly individuals

Laguna, Laura, Sarkar, Anwesha, Artigas, Gràcia, Chen, Jianshe

Journal:

Physiology & Behavior

Year:

2015

Language:

english

File:

PDF, 569 KB

english, 2015

31

Pioglitazone, an anti-diabetic drug requires sustained MAPK activation for its anti-tumor activity in MCF7 breast cancer cells, independent of PPAR-γ pathway

Kole, Labanyamoy, Sarkar, Mrinmoy, Deb, Anwesha, Giri, Biplab

Journal:

Pharmacological Reports

Year:

2016

Language:

english

File:

PDF, 3.03 MB

english, 2016

32

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

Sarkar, Anwesha, Kamaruddin, Hannah, Bentley, Annie, Wang, Shikai

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.41 MB

english, 2016

33

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

Sarkar, Anwesha, Murray, Brent, Holmes, Mel, Ettelaie, Rammile, Abdalla, Azad, Yang, Xinyi

Journal:

Year:

2016

Language:

english

File:

PDF, 1.74 MB

english, 2016

34

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

Sarkar, Anwesha, Ye, Aiqian, Singh, Harjinder

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.41 MB

english, 2016

35

Effect of Surface Density of Active Sites on Rupture Force Distributions of Single Molecule Interactions

Sarkar, Anwesha, Mayyas, Essa, Hoffmann, Peter M.

Journal:

Biophysical Journal

Year:

2015

Language:

english

File:

PDF, 59 KB

english, 2015

36

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

Laguna, Laura, Hetherington, Marion M., Chen, Jianshe, Artigas, Gràcia, Sarkar, Anwesha

Journal:

Food Quality and Preference

Year:

2016

Language:

english

File:

PDF, 1.29 MB

english, 2016

37

New approach to food difficulty perception: Food structure, food oral processing and individual's physical strength

Laguna, Laura, Barrowclough, Richard Asensio, Chen, Jianshe, Sarkar, Anwesha

Journal:

Journal of Texture Studies

Year:

2016

Language:

english

File:

PDF, 986 KB

english, 2016

38

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

Torres, Ophelie, Murray, Brent, Sarkar, Anwesha

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 1.19 MB

english, 2016

39

Relating rheology and tribology of commercial dairy colloids to sensory perception

Laguna, Laura, Farrell, Grace, Bryant, Michael, Morina, Ardian, Sarkar, Anwesha

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 1.60 MB

english, 2016

40

Oral processing of emulsion systems from a colloidal perspective

Sarkar, Anwesha, Ye, Aiqian, Singh, Harjinder

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 1.33 MB

english, 2016

41

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

Adal, Eda, Sadeghpour, Amin, Connell, Simon, Rappolt, Michael, Ibanoglu, Esra, Sarkar, Anwesha

Journal:

Biomacromolecules

Year:

2017

Language:

english

File:

PDF, 1.98 MB

english, 2017

42

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

Laguna, Laura, Farrell, Grace, Bryant, Michael, Morina, Ardian, Sarkar, Anwesha

Journal:

Food & Function

Year:

2017

Language:

english

File:

PDF, 236 KB

english, 2017

43

Design of novel emulsion microgel particles of tuneable size

Torres, Ophelie, Murray, Brent, Sarkar, Anwesha

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.53 MB

english, 2017

44

Revisiting the value of competition assays in folate receptor-mediated drug delivery

Jones, Steven K., Sarkar, Anwesha, Feldmann, Daniel P., Hoffmann, Peter, Merkel, Olivia M.

Journal:

Year:

2017

Language:

english

File:

PDF, 1.43 MB

english, 2017

45

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

Laguna, Laura, Picouet, Pierre, Guàrdia, M. Dolors, Renard, Catherine M.G.C., Sarkar, Anwesha

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.43 MB

english, 2017

46

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

Sarkar, Anwesha, Zhang, Shuning, Murray, Brent, Russell, Jessica A., Boxal, Sally

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2017

Language:

english

File:

PDF, 1.53 MB

english, 2017

47

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

Torres, Ophelie, Tena, Nidia Mercado, Murray, Brent, Sarkar, Anwesha

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 2.18 MB

english, 2017

48

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

Wang, Yongliang, LeVine, Dana N., Gannon, Margaret, Zhao, Yuanchang, Sarkar, Anwesha, Hoch, Bailey, Wang, Xuefeng

Journal:

Biosensors and Bioelectronics

Year:

2018

Language:

english

File:

PDF, 1.28 MB

english, 2018

49

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

Laguna, Laura, Sarkar, Anwesha, Bryant, Michael, Beadling, Rob, Bartolomé, Begoña, Victoria Moreno-Arribas, M.

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 884 KB

english, 2017

50

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

Araiza-Calahorra, Andrea, Akhtar, Mahmood, Sarkar, Anwesha

Journal:

Trends in Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 1.84 MB

english, 2018

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