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


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

Author(s): Ecaterina Stribiţcaia, Charlotte E. L. Evans, Catherine Gibbons, John Blundell, Anwesha Sarkar
Published in: Scientific Reports, Issue 10/1, 2020, ISSN 2045-2322
DOI: 10.1038/s41598-020-69504-y

Rheology and tribology of starch + κ ‐carrageenan mixtures

Author(s): Kwan‐Mo You, Brent S. Murray, Anwesha Sarkar
Published in: Journal of Texture Studies, 2020, ISSN 0022-4901
DOI: 10.1111/jtxs.12570

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

Author(s): Jing Hu, Efren Andablo-Reyes, Siavash Soltanahmadi, Anwesha Sarkar
Published in: ACS Macro Letters, 2020, Page(s) 1726-1731, ISSN 2161-1653
DOI: 10.1021/acsmacrolett.0c00689

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

Author(s): Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S. Murray, Shuying Zhang
Published in: Langmuir, Issue 33/51, 2017, Page(s) 14699-14708, ISSN 0743-7463
DOI: 10.1021/acs.langmuir.7b03627

Emulsion Microgel Particles as High-Performance Bio-Lubricants

Author(s): Ophelie Torres, Efren Andablo-Reyes, Brent S. Murray, Anwesha Sarkar
Published in: ACS Applied Materials & Interfaces, Issue 10/32, 2018, Page(s) 26893-26905, ISSN 1944-8244
DOI: 10.1021/acsami.8b07883

Gellan gum: A new member in the dysphagia thickener family

Author(s): Ophelie Torres, Ayuri Yamada, Neil M. Rigby, Takehisa Hanawa, Yayoi Kawano, Anwesha Sarkar
Published in: Biotribology, Issue 17, 2019, Page(s) 8-18, ISSN 2352-5738
DOI: 10.1016/j.biotri.2019.02.002

Lubrication of soft oral surfaces

Author(s): Anwesha Sarkar, Efren Andablo-Reyes, Michael Bryant, Duncan Dowson, Anne Neville
Published in: Current Opinion in Colloid & Interface Science, Issue 39, 2019, Page(s) 61-75, ISSN 1359-0294
DOI: 10.1016/j.cocis.2019.01.008

Marrying oral tribology to sensory perception: a systematic review

Author(s): Anwesha Sarkar, Emma M Krop
Published in: Current Opinion in Food Science, Issue 27, 2019, Page(s) 64-73, ISSN 2214-7993
DOI: 10.1016/j.cofs.2019.05.007

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

Author(s): Feng Xu, Laura Laguna, Anwesha Sarkar
Published in: Journal of Texture Studies, Issue 50/1, 2018, Page(s) 27-35, ISSN 0022-4901
DOI: 10.1111/jtxs.12356

Microgels as viscosity modifiers influence lubrication performance of continuum

Author(s): Efren Andablo-Reyes, Demetra Yerani, Ming Fu, Evangelos Liamas, Simon Connell, Ophelie Torres, Anwesha Sarkar
Published in: Soft Matter, Issue 15/47, 2019, Page(s) 9614-9624, ISSN 1744-683X
DOI: 10.1039/c9sm01802f

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

Author(s): Feng Xu, Evangelos Liamas, Michael Bryant, Abimbola Feyisara Adedeji, Efren Andablo‐Reyes, Matteo Castronovo, Rammile Ettelaie, Thibaut V. J. Charpentier, Anwesha Sarkar
Published in: Advanced Materials Interfaces, Issue 7/1, 2019, Page(s) 1901549, ISSN 2196-7350
DOI: 10.1002/admi.201901549

Probing the frictional properties of soft materials at the nanoscale

Author(s): Evangelos Liamas, Simon D. Connell, Shivaprakash N. Ramakrishna, Anwesha Sarkar
Published in: Nanoscale, Issue 12/4, 2020, Page(s) 2292-2308, ISSN 2040-3364
DOI: 10.1039/c9nr07084b

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

Author(s): Anwesha Sarkar, Feng Xu, Seunghwan Lee
Published in: Advances in Colloid and Interface Science, Issue 273, 2019, Page(s) 102034, ISSN 0001-8686
DOI: 10.1016/j.cis.2019.102034

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

Author(s): Ecaterina Stribiţcaia, Emma M. Krop, Rachel Lewin, Melvin Holmes, Anwesha Sarkar
Published in: Food Hydrocolloids, Issue 104, 2020, Page(s) 105692, ISSN 0268-005X
DOI: 10.1016/j.foodhyd.2020.105692

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

Author(s): Mark Hopkins, Christine Boesch, Matthew Lansdall, Conor Mullen, Alan Mighell, Sue Pavitt, Anwesha Sarkar
Published in: Archives of Oral Biology, Issue 116, 2020, Page(s) 104743, ISSN 0003-9969
DOI: 10.1016/j.archoralbio.2020.104743

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

Author(s): Efren Andablo-Reyes, Michael Bryant, Anne Neville, Paul Hyde, Rik Sarkar, Mathew Francis, Anwesha Sarkar
Published in: ACS Applied Materials & Interfaces, Issue 12/44, 2020, Page(s) 49371-49385, ISSN 1944-8244
DOI: 10.1021/acsami.0c12925

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

Author(s): Morfo Zembyla, Evangelos Liamas, Efren Andablo-Reyes, Kewei Gu, Emma M. Krop, Ben Kew, Anwesha Sarkar
Published in: Food Hydrocolloids, Issue 111, 2021, Page(s) 106364, ISSN 0268-005X
DOI: 10.1016/j.foodhyd.2020.106364

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

Author(s): Ben Kew, Melvin Holmes, Markus Stieger, Anwesha Sarkar
Published in: Trends in Food Science & Technology, 2020, ISSN 0924-2244
DOI: 10.1016/j.tifs.2020.10.032