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Anwesha Sarkar

Showing results (1-10 of 110) with videos related to

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The Proceedings of the Nutrition Society|December 20, 2018
Oral processing in elderly: understanding eating capability to drive future food texture modificationsAnwesha Sarkar
Annual Review of Food Science and Technology|February 5, 2024
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based FoodsAnwesha Sarkar
Health Care for Women International|January 18, 2024
A comprehensive trajectory analyzing the impact of neighborhood on women's healthPapia Raj, Anwesha Sarkar
Advances in Colloid and Interface Science|March 8, 2011
Behaviour of protein-stabilised emulsions under various physiological conditionsHarjinder Singh, Anwesha Sarkar
Food & Function|August 16, 2019
Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model studyAndrea Araiza-Calahorra, Anwesha Sarkar
Current Opinion in Food Science|January 7, 2020
Marrying oral tribology to sensory perception: a systematic reviewAnwesha Sarkar, Emma M Krop
Food & Function|October 11, 2016
Oral processing of emulsion systems from a colloidal perspectiveAnwesha Sarkar, Aiqian Ye, Harjinder Singh
Journal of Texture Studies|August 10, 2018
Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?Feng Xu, Laura Laguna, Anwesha Sarkar
Scientific Reports|December 14, 2023
Machine learning and topological data analysis identify unique features of human papillae in 3D scansRayna Andreeva, Anwesha Sarkar, Rik Sarkar
Biosensors & Bioelectronics|January 14, 2020
Peptide nucleic acid based tension sensor for cellular force imaging with strong DNase resistanceYuanchang Zhao, Anwesha Sarkar, Xuefeng Wang
Pageof 11

Showing results (1-10 of 110) with videos related to

Sort By:
Pageof 11
The Proceedings of the Nutrition Society|December 20, 2018
Oral processing in elderly: understanding eating capability to drive future food texture modificationsAnwesha Sarkar
Annual Review of Food Science and Technology|February 5, 2024
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based FoodsAnwesha Sarkar
Health Care for Women International|January 18, 2024
A comprehensive trajectory analyzing the impact of neighborhood on women's healthPapia Raj, Anwesha Sarkar
Advances in Colloid and Interface Science|March 8, 2011
Behaviour of protein-stabilised emulsions under various physiological conditionsHarjinder Singh, Anwesha Sarkar
Food & Function|August 16, 2019
Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model studyAndrea Araiza-Calahorra, Anwesha Sarkar
Current Opinion in Food Science|January 7, 2020
Marrying oral tribology to sensory perception: a systematic reviewAnwesha Sarkar, Emma M Krop
Food & Function|October 11, 2016
Oral processing of emulsion systems from a colloidal perspectiveAnwesha Sarkar, Aiqian Ye, Harjinder Singh
Journal of Texture Studies|August 10, 2018
Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?Feng Xu, Laura Laguna, Anwesha Sarkar
Scientific Reports|December 14, 2023
Machine learning and topological data analysis identify unique features of human papillae in 3D scansRayna Andreeva, Anwesha Sarkar, Rik Sarkar
Biosensors & Bioelectronics|January 14, 2020
Peptide nucleic acid based tension sensor for cellular force imaging with strong DNase resistanceYuanchang Zhao, Anwesha Sarkar, Xuefeng Wang
Pageof 11