| Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model A Sarkar, KKT Goh, RP Singh, H Singh Food hydrocolloids 23 (6), 1563-1569, 2009 | 386 | 2009 |
| Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility A Araiza-Calahorra, M Akhtar, A Sarkar Trends in Food Science & Technology 71, 155-169, 2018 | 362 | 2018 |
| Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva A Sarkar, KKT Goh, H Singh Food Hydrocolloids 23 (5), 1270-1278, 2009 | 350 | 2009 |
| A standardised semi-dynamic in vitro digestion method suitable for food–an international consensus AI Mulet-Cabero, L Egger, R Portmann, O Ménard, S Marze, M Minekus, ... Food & function 11 (2), 1702-1720, 2020 | 269 | 2020 |
| Behaviour of protein-stabilised emulsions under various physiological conditions H Singh, A Sarkar Advances in colloid and interface science 165 (1), 47-57, 2011 | 263 | 2011 |
| Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding? F Xu, L Laguna, A Sarkar Journal of texture studies 50 (1), 27-35, 2019 | 245 | 2019 |
| Sustainable food-grade Pickering emulsions stabilized by plant-based particles A Sarkar, E Dickinson Current Opinion in Colloid & Interface Science 49, 69-81, 2020 | 227 | 2020 |
| In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment A Sarkar, B Murray, M Holmes, R Ettelaie, A Abdalla, X Yang Soft Matter 12 (15), 3558-3569, 2016 | 219 | 2016 |
| Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules O Torres, B Murray, A Sarkar Trends in Food Science & Technology 55, 98-108, 2016 | 185 | 2016 |
| Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review M Zembyla, BS Murray, A Sarkar Trends in Food Science & Technology 104, 49-59, 2020 | 163 | 2020 |
| Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model A Sarkar, DS Horne, H Singh Food Hydrocolloids 24 (2-3), 142-151, 2010 | 159 | 2010 |
| Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics A Sarkar, S Zhang, M Holmes, R Ettelaie Advances in Colloid and Interface Science 263, 195-211, 2019 | 152 | 2019 |
| On the role of bile salts in the digestion of emulsified lipids A Sarkar, A Ye, H Singh Food hydrocolloids 60, 77-84, 2016 | 151 | 2016 |
| Innovative yoghurts: Novel processing technologies for improving acid milk gel texture SM Loveday, A Sarkar, H Singh Trends in food science & technology 33 (1), 5-20, 2013 | 146 | 2013 |
| Lubrication of soft oral surfaces A Sarkar, E Andablo-Reyes, M Bryant, D Dowson, A Neville Current Opinion in Colloid & Interface Science 39, 61-75, 2019 | 143 | 2019 |
| Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin A Sarkar, KKT Goh, H Singh Food Hydrocolloids 24 (5), 534-541, 2010 | 136 | 2010 |
| Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength S Zhang, M Holmes, R Ettelaie, A Sarkar Food Hydrocolloids 102, 105583, 2020 | 128 | 2020 |
| Relating rheology and tribology of commercial dairy colloids to sensory perception L Laguna, G Farrell, M Bryant, A Morina, A Sarkar Food & Function 8 (2), 563-573, 2017 | 128 | 2017 |
| Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength H Du Le, SM Loveday, H Singh, A Sarkar Food Hydrocolloids 99, 105344, 2020 | 116 | 2020 |
| Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion A Sarkar, H Li, D Cray, S Boxall Food Hydrocolloids 77, 436-444, 2018 | 115 | 2018 |
Harjinder SinghDistinguished Professor, Massey University, New ZealandVerified email at massey.ac.nz
