Anwesha Sarkar
Anwesha Sarkar is an Indian food scientist who is a professor of colloids and surfaces at the University of Leeds. Her research considers the mechanisms that underpin biolubrication in soft biological interfaces. She was awarded the 2019 Royal Society of Chemistry Food Group Early Career Medal. Provided by Wikipedia
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Machine learning and topological data analysis identify unique features of human papillae in 3D scans by Rayna Andreeva, Anwesha Sarkar, Rik Sarkar
Published 2023-12-01
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Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals by Elizabeth Tenorio‐Garcia, Andrea Araiza‐Calahorra, Michael Rappolt, Elena Simone, Anwesha Sarkar
Published 2023-11-01
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Deep Learning for Live Cell Shape Detection and Automated AFM Navigation by Jaydeep Rade, Juntao Zhang, Soumik Sarkar, Adarsh Krishnamurthy, Juan Ren, Anwesha Sarkar
Published 2022-10-01
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Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception by Ganittha Rongkaumpan, Sam Amsbury, Efren Andablo-Reyes, Holly Linford, Simon Connell, J. Paul Knox, Anwesha Sarkar, Yoselin Benitez-Alfonso, Caroline Orfila
Published 2019-07-01
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Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes by Olivia Pabois, Alejandro Avila-Sierra, Marco Ramaioli, Mingduo Mu, Yasmin Message, Kwan-Mo You, Evangelos Liamas, Ben Kew, Kalpana Durga, Lisa Doherty, Anwesha Sarkar
Published 2023-11-01
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