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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

1

Keratocytes Generate High Integrin Tension at the Trailing Edge to Mediate Rear De-adhesion during Rapid Cell Migration

by Yuanchang Zhao, Yongliang Wang, Anwesha Sarkar, Xuefeng Wang
Published 2018-11-01

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2

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

by Andrea Araiza-Calahorra, Yunqing Wang, Christine Boesch, Yansheng Zhao, Anwesha Sarkar
Published 2020-11-01

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3

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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4

Digital dynamic discrimination of primary colorectal cancer using systemic indocyanine green with near-infrared endoscopy

by Jeffrey Dalli, Eamon Loughman, Niall Hardy, Anwesha Sarkar, Mohammad Faraz Khan, Haseeb A. Khokhar, Paul Huxel, Donal F. O’Shea, Ronan A. Cahill
Published 2021-05-01

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