School of Food Science and Nutrition

Search site

Anwesha Sarkar

Associate Professor of Food Colloids
Research section: Food Colloids and Processing

Contact details

Room: G.13
Tel: +44 (0)113 3432748


Emulsions / Emulsion gels / Gels
Microgel particles
Protein complexes
Oral tribology
Colloidal aspects of digestion
Structure - satiety relationships
Imaging at colloidal length scales
Edible delivery systems
Controlled release

Photograph of Anwesha Sarkar

Research interests

I joined as a Lecturer in Food Colloids in September 2014. Prior to this, I was working in Nestl Research Centre & Innovations for 4 years at Switzerland. My current research areas of interest include:

  • Oral Processing and Tribology - to understand the mechanisms and governing principles of food oral breakdown in relation to physical properties of foods and saliva-mediated lubrication, e.g. changing tribology of food particles on exposure to saliva, interaction with lubricious mucin, oral transportation, bolus formation and the critical criteria of bolus swallowing. My key interests are to develop this interdisciplinary area of research to aim designing tailored food for elderly and to investigate mechanisms underpinning oro-sensory satiety to create satiety-enhancing foods.
  • Food Microstructure and Gastrointestinal Digestion - to reveal fundamental mechanisms and kinetics of breakdown of emulsions and emulsion gels during gastrointestinal digestion, interaction with physiological metabolites and fluid flow, to investigate how to tailor the material and microstructural properties of food structure to modulate lipid digestion in order to develop novel strategies for fat reduction, promoting satiety etc.
  • Edible delivery systems - to apply structural design approaches to develop new delivery systems (gels, particles, emulsions and encapsulation based systems) to protect and release bioactive compounds



Torres O, Tena NM, Murray B, Sarkar A Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology Carbohydrate Polymers 178 86-94, 2017
View abstract

Torres O, Murray B, Sarkar A Design of novel emulsion microgel particles of tuneable size Food Hydrocolloids 71 47-59, 2017
View abstract

Laguna L, Picouet P, Guàrdia MD, Renard CMGC, Sarkar A In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments LWT - Food Science and Technology 84 511-519, 2017
View abstract

Sarkar A, Zhang S, Murray B, Russell JA, Boxal S Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces Colloids and Surfaces B: Biointerfaces 158 137-146, 2017
View abstract

Laguna L, Sarkar A Oral tribology: update on the relevance to study astringency in wines Tribology - Materials, Surfaces and Interfaces 11 116-123, 2017
View abstract

Laguna L, Sarkar A, Chen J Eating Capability Assessments in Elderly Populations In Nutrition and Functional Foods for Healthy Aging , 2017
View abstract

Adal E, Sadeghpour A, Connell S, Rappolt M, Ibanoglu E, Sarkar A Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis Biomacromolecules 18 625-635, 2017
View abstract

Laguna L, Farrell G, Bryant M, Morina A, Sarkar A Relating rheology and tribology of commercial dairy colloids to sensory perception Food and Function 8 563-573, 2017
View abstract

Sarkar A, Ye A, Singh H Oral processing of emulsion systems from a colloidal perspective Food and Function 8 511-521, 2017
View abstract

Laguna L, Sarkar A, Bryant MG, Beadling AR, Bartolomé B, Victoria Moreno-Arribas M Exploring mouthfeel in model wines: Sensory-to-instrumental approaches Food Research International -, 2017
View abstract

Laguna L, Sarkar A Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time Food Hydrocolloids 61 286-299, 2016
View abstract

Laguna L, Hetherington MM, Chen J, Artigas G, Sarkar A Measuring eating capability, liking and difficulty perception of older adults: A textural consideration Food Quality and Preference 53 47-56, 2016
View abstract

Sarkar A, Ye A, Singh H On the role of bile salts in the digestion of emulsified lipids Food Hydrocolloids 60 77-84, 2016
View abstract

Laguna L, Barrowclough RA, Chen J, Sarkar A New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength Journal of Texture Studies 47 413-422, 2016
View abstract

Torres O, Murray B, Sarkar A Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules Trends in Food Science and Technology 55 98-108, 2016
View abstract

Laguna L, Mingioni M, Maitre I, Vanwymelbeke V, Pirttijärvi T, Artigas MG, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Nowak D, Chen J, Sarkar A Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective Journal of Texture Studies 47 342-352, 2016
View abstract

Sreedhara A, Vegarud GE, Sarkar A, Devold TG, Rukke E-O, Ekeberg D, Schüller RB Structural rheological properties of model nutritional beverage emulsions stabilized by bovine lactoferrin: Influence of pH and oil type Annual Transactions of The Nordic Rheology Society 24 , 2016
View abstract

Mingioni M, Mehinagic E, Laguna Cruañes L, Sarkar A, Pirttijärvi T, Vanwymelbeke V, Artigas G, Chen J, Kautola H, Järvenpää E, Mäenpää T, Tahvonen R, Grabska-Kobylecka I, Maitre I Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency Food Quality and Preference 50 27-37, 2016
View abstract

Sarkar A, Kamaruddin H, Bentley A, Wang S Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment Food Hydrocolloids 57 160-168, 2016
View abstract

Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment Soft Matter 12 3558-3569, 2016
View abstract

Wooster TJ, Donato-Capel L, Sarkar A, Acquistapace S Patent - WO/2016/6020217/A1 - A delivery system, 2016
View abstract

Sarkar A, Arfsten J, Golay PA, Acquistapace S, Heinrich E Microstructure and long-term stability of spray dried emulsions with ultra-high oil content Food Hydrocolloids 52 857-867, 2016
View abstract

Sarkar A, Singh H Emulsions and foams stabilised by milk proteins In Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition , 2016
View abstract

Sarkar A, Juan J-M, Kolodziejczyk E, Acquistapace S, Donato-Capel L, Wooster TJ Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63 8829-8837, 2015

Laguna L, Sarkar A, Artigas G, Chen J A quantitative assessment of the eating capability in the elderly individuals Physiology and Behavior 147 274-281, 2015
View abstract

Sarkar A, Golay PA, Acquistapace S, Craft BD Increasing the oxidative stability of soybean oil through fortification with antioxidants International Journal of Food Science&Technology 50 666-673, 2015
View abstract

Kerrihard, AL, Pegg, RB, Sarkar A, Craft, BD Update on the methods for monitoring UFA oxidation in food products European Journal of Lipid Science and Technology 117 1-14, 2015
View abstract

Taneja A, Sarkar A, Das S Innovation in the Food Industry Industry-Academia Partnership, 2015

Laguna L, Sarkar A, Chen J Assessment of eating capability of elderly subjects in UK: a quantitative evaluation PROCEEDINGS OF THE NUTRITION SOCIETY 74 E167-E167, 2015

Sarkar A, Kaul P Evaluation of tomato processing by-products: A comparative study in a pilot scale setup Journal of Food Process Engineering 37 299-307, 2014
View abstract

Chisholm, H, Sarkar A, Anthonioz, S, Arfsten, J Patent - WO/2014/006086/A1 - Chocolate confectionery product, 2014
View abstract

Chisholm H, Sarkar A, Anthonioz S, Arfsten J Patent - WO/2014/006085/A1 - Filling for baked food products, 2014
View abstract

Goh KKT, Sarkar A, Singh H Milk Protein-Polysaccharide Interactions, 2014

Sarkar A, Acharya, L, Dave, A, Das, S Dairy processing In Sustainable Food Processing , 2013

Loveday SM, Sarkar A, Singh H Innovative yoghurts: Novel processing technologies for improving acid milk gel texture Trends in Food Science and Technology 33 5-20, 2013
View abstract

Arfsten J, Padua Chicaroni E, Heinrich E, Outram J, Sarkar A Patent - WO/2012/089676/A1 - Filling composition comprising an encapsulated oil, 2012
View abstract

Sarkar A, Singh H Oral Behaviour of Food Emulsions In Food Oral Processing: Fundamentals of Eating and Sensory Perception , 2012

Singh H, Sarkar A Behaviour of protein-stabilised emulsions under various physiological conditions. Adv Colloid Interface Sci 165 47-57, 2011
View abstract

Sarkar A, Das, S, Ghosh, D, Singh, H Green Concepts in the Food Industry In Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation , 2011

Sarkar A, Horne DS, Singh H Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model INTERNATIONAL DAIRY JOURNAL 20 589-597, 2010
View abstract

Sarkar A, Goh KKT, Singh H Properties of oil-in-water emulsions stabilized by beta-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin FOOD HYDROCOLLOIDS 24 534-541, 2010
View abstract

Sarkar A, Horne DS, Singh H Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model FOOD HYDROCOLLOIDS 24 142-151, 2010
View abstract

Sarkar A, Goh KKT, Singh RP, Singh H Behaviour of an oil-in-water emulsion stabilized by beta-lactoglobulin in an in vitro gastric model FOOD HYDROCOLLOIDS 23 1563-1569, 2009
View abstract

Sarkar A, Goh, KKT, Singh, H Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva Food Hydrocolloids 23 1270-1278, 2009
View abstract

Goh KKT, Sarkar A, Singh H Milk Protein-Polysaccharide Interactions In Milk Proteins , 2008
View abstract

Sarkar A, Li H, Cray D, Boxall S Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion Food Hydrocolloids -,