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Daniel Fox, Aylin W. Sahin, David P. De Schutter & Elke K. Arendt. (2022) Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database. Journal of the American Society of Brewing Chemists 80:2, pages 112-127.
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Daniel Fox, Kieran M. Lynch, Aylin W. Sahin & Elke K. Arendt. (2021) Soft Tribology Using Rheometers: A Practical Guide and Introduction. Journal of the American Society of Brewing Chemists 79:3, pages 213-230.
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Bryant M. G.. (2017) Soft tribology: current trends, concepts and techniques. Tribology - Materials, Surfaces & Interfaces 11:4, pages 179-179.
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Pinhu Wang, Xiang Ye, Jun Liu, Yao Xiao, Min Tan, Yue Deng, Mulan Yuan, Xingmei Luo, Dingkun Zhang, Xingliang Xie & Xue Han. (2023) Recent advancements in the taste transduction mechanism, identification, and characterization of taste components. Food Chemistry, pages 137282.
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Thomas Holt & Tom Mills. (2023) Tribo-rheology of alcoholic and non-alcoholic beer. Journal of the Institute of Brewing 129:3, pages 164-175.
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Fang Wei, Jie Wang, Liyong Luo, Muhammad Tayyab Rashid & Liang Zeng. (2023) The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Research International 170, pages 112994.
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Maria Alessandra Paissoni, Giulia Motta, Simone Giacosa, Luca Rolle, Vincenzo Gerbi & Susana Río Segade. (2023) Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers. Comprehensive Reviews in Food Science and Food Safety 22:4, pages 3328-3365.
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Qinghao Zhao, Guorong Du, Shengnan Wang, Pengtao Zhao, Xiaomeng Cao, Chenyaqiong Cheng, Hui Liu, Yawen Xue & Xiaoyu Wang. (2023) Investigating the role of tartaric acid in wine astringency. Food Chemistry 403, pages 134385.
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Evangelos Liamas, Simon D. Connell & Anwesha Sarkar. (2023) Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms. Nanoscale Advances 5:4, pages 1102-1114.
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Andreas Rosenkranz, Maria Clelia Righi, Anirudha V. Sumant, Babak Anasori & Vadym N. Mochalin. (2022) Perspectives of 2D MXene Tribology. Advanced Materials 35:5.
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Chao-Tzu Liu & Jason T.C. Tzen. (2022) Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies. Molecules 27:17, pages 5679.
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Henara L. Costa, Jörg Schille & Andreas Rosenkranz. (2022) Tailored surface textures to increase friction—A review. Friction 10:9, pages 1285-1304.
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Violetta Aru, Andreas Paul Nittnaus, Klavs Martin Sørensen, Torben Bo Toldam-Andersen & Søren Balling Engelsen. (2022) Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris Must and Wine Part II: 1H NMR Metabolomics. Metabolites 12:7, pages 672.
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Davood Zaeim & Peter J. Wilde. 2022. Oral Processing and Consumer Perception. Oral Processing and Consumer Perception
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Yong Zheng, Kian Bashandeh, Ahmad Shakil, Swarn Jha & Andreas A. Polycarpou. (2022) Review of dental tribology: Current status and challenges. Tribology International 166, pages 107354.
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Amy Bowen & Alexandra Grygorczyk. 2022. Postharvest Handling. Postharvest Handling
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R.E.D. Rudge, P.L. Fuhrmann, R. Scheermeijer, E.M. van der Zanden, J.A. Dijksman & E. Scholten. (2021) A tribological approach to astringency perception and astringency prevention. Food Hydrocolloids 121, pages 106951.
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Leandro Dias Araujo, Wendy V. Parr, Claire Grose, Duncan Hedderley, Oliver Masters, Paul A. Kilmartin & Dominique Valentin. (2021) In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Research International 149, pages 110665.
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Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, Jason R. Stokes & Heather E. Smyth. (2021) Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocolloids 120, pages 106918.
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Andreas Rosenkranz, Max Marian, Raj Shah, Blerim Gashi, Stanley Zhang, Edmundo Bordeu & Natalia Brossard. (2021) Correlating wine astringency with physical measures – Current knowledge and future directions. Advances in Colloid and Interface Science 296, pages 102520.
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Anwesha Sarkar, Siavash Soltanahmadi, Jianshe Chen & Jason R. Stokes. (2021) Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocolloids 117, pages 106635.
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Frances N. Brown, Alan R. Mackie, Qi He, Alison Branch & Anwesha Sarkar. (2021) Protein–saliva interactions: a systematic review. Food & Function 12:8, pages 3324-3351.
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Andreas Rosenkranz, Henara L. Costa, Mehmet Z. Baykara & Ashlie Martini. (2021) Synergetic effects of surface texturing and solid lubricants to tailor friction and wear – A review. Tribology International 155, pages 106792.
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Kwan‐Mo You, Brent S. Murray & Anwesha Sarkar. (2020)
Rheology and tribology of starch +
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Rui Huang & Changmou Xu. (2020) An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 1036-1074.
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Kwan-Mo You & Anwesha Sarkar. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids
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Sandip Panda & Jianshe Chen. 2021. Food Hydrocolloids. Food Hydrocolloids
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Ryan S. Edmonds, Tanner J. Finney, Michael R. Bull, Aude A. Watrelot & Tonya L. Kuhl. (2020) Friction Measurements of Model Saliva-Wine Solutions between Polydimethylsiloxane Surfaces. Food Hydrocolloids, pages 106522.
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Wendy V. Parr, Claire Grose, Duncan Hedderley, Marcela Medel Maraboli, Oliver Masters, Leandro Dias Araujo & Dominique Valentin. (2020) Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Research International 137, pages 109423.
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Shalini Gaur Rudra, Entesar Hanan, V. R. Sagar, Rakesh Bhardwaj, Santanu Basu & Vasudha Sharma. (2020) Manufacturing of mayonnaise with pea pod powder as a functional ingredient. Journal of Food Measurement and Characterization 14:5, pages 2402-2413.
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B.G. Carter, E.A. Foegeding & M.A. Drake. (2020) Invited review: Astringency in whey protein beverages. Journal of Dairy Science 103:7, pages 5793-5804.
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Feng Xu, Evangelos Liamas, Michael Bryant, Abimbola Feyisara Adedeji, Efren Andablo‐Reyes, Matteo Castronovo, Rammile Ettelaie, Thibaut V. J. Charpentier & Anwesha Sarkar. (2019) A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale. Advanced Materials Interfaces 7:1.
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Anwesha Sarkar, Feng Xu & Seunghwan Lee. (2019) Human saliva and model saliva at bulk to adsorbed phases – similarities and differences. Advances in Colloid and Interface Science 273, pages 102034.
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Anwesha Sarkar. (2018) Oral processing in elderly: understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society 78:3, pages 329-339.
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Laura Laguna, María Dolores Álvarez, Elena Simone, Maria Victoria Moreno-Arribas & Begoña Bartolomé. (2019) Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods 8:6, pages 190.
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Anwesha Sarkar & Emma M Krop. (2019) Marrying oral tribology to sensory perception: a systematic review. Current Opinion in Food Science 27, pages 64-73.
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M. Marconati, J. Engmann, A.S. Burbidge, V. Mathieu, I. Souchon & M. Ramaioli. (2019) A review of the approaches to predict the ease of swallowing and post-swallow residues. Trends in Food Science & Technology 86, pages 281-297.
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Ophelie Torres, Ayuri Yamada, Neil M. Rigby, Takehisa Hanawa, Yayoi Kawano & Anwesha Sarkar. (2019) Gellan gum: A new member in the dysphagia thickener family. Biotribology 17, pages 8-18.
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Diego Taladrid, Laura Lorente, Begoña Bartolomé, M. Victoria Moreno‐Arribas & Laura Laguna. (2018) An integrative salivary approach regarding palate cleansers in wine tasting. Journal of Texture Studies 50:1, pages 75-82.
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Feng Xu, Laura Laguna & Anwesha Sarkar. (2018) Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?. Journal of Texture Studies 50:1, pages 27-35.
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Anwesha Sarkar, Efren Andablo-Reyes, Michael Bryant, Duncan Dowson & Anne Neville. (2019) Lubrication of soft oral surfaces. Current Opinion in Colloid & Interface Science 39, pages 61-75.
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Anwesha Sarkar, Shuning Zhang, Melvin Holmes & Rammile Ettelaie. (2019) Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Advances in Colloid and Interface Science 263, pages 195-211.
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Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S. Murray & Shuying Zhang. (2017) Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles. Langmuir 33:51, pages 14699-14708.
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