Concepedia
Statistics
Publications
111
Citations
8.9K
H-Index
54
Active since
2008
Affiliations
University of Leeds(Current)
Massey University
Riddet Institute
Zhejiang Gongshang University
Nestlé (Switzerland)
Anwesha Sarkar is an author at University of Leeds specializing in food science, agriculture, and food emulsions.
Publications per year
2008–2025
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Andrea Araiza‐Calahorra, Mahmood Akhtar, Anwesha Sarkar · Trends in Food Science & Technology · 2017 · 429 citations
Pharmacy, Food Science, Pharmaceutics +14
A standardised semi-dynamic <i>in vitro</i> digestion method suitable for food – an international consensus
Ana-Isabel Mulet-Cabero, Lotti Egger, Reto Portmann et al. · Food & Function · 2020 · 425 citations · Full text
Life Sciences, Nutritional Sciences, Physiology +14
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
Anwesha Sarkar, Eric Dickinson · Current Opinion in Colloid & Interface Science · 2020 · 380 citations
Agriculture, Chemical Engineering, Food Science +14
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 et al. · Food Hydrocolloids · 2008 · 362 citations
Agriculture, Biochemistry, Food Science +11
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh · Food Hydrocolloids · 2008 · 342 citations
Agriculture, Dairy Science, Food Science +16
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