Anwesha Sarkar

10.8k total citations · 3 hit papers
161 papers, 8.5k citations indexed

About

Anwesha Sarkar is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Anwesha Sarkar has authored 161 papers receiving a total of 8.5k indexed citations (citations by other indexed papers that have themselves been cited), including 106 papers in Food Science, 49 papers in Materials Chemistry and 24 papers in Nutrition and Dietetics. Recurrent topics in Anwesha Sarkar's work include Proteins in Food Systems (98 papers), Pickering emulsions and particle stabilization (48 papers) and Polysaccharides Composition and Applications (27 papers). Anwesha Sarkar is often cited by papers focused on Proteins in Food Systems (98 papers), Pickering emulsions and particle stabilization (48 papers) and Polysaccharides Composition and Applications (27 papers). Anwesha Sarkar collaborates with scholars based in United Kingdom, China and New Zealand. Anwesha Sarkar's co-authors include Harjinder Singh, Brent S. Murray, Andrea Araiza‐Calahorra, Kelvin K.T. Goh, Melvin Holmes, Laura Laguna, Morfo Zembyla, Rammile Ettelaie, Eric Dickinson and Ophelie Torres and has published in prestigious journals such as Nature Communications, SHILAP Revista de lepidopterología and PLoS ONE.

In The Last Decade

Anwesha Sarkar

151 papers receiving 8.4k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

2017 360 citations Andrea Araiza‐Calahorra, Anwesha Sarkar et al. profile →
A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus

2020 317 citations Ana-Isabel Mulet-Cabero, Lotti Egger et al. Food & Function profile →
Sustainable food-grade Pickering emulsions stabilized by plant-based particles

2020 296 citations Anwesha Sarkar et al. Current Opinion in Colloid & Interface Science profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Anwesha Sarkar United Kingdom	53	6.0k	2.4k	1.6k	759	753	161	8.5k
Ian T. Norton United Kingdom	63	7.7k 1.3×	2.5k 1.0×	1.6k 1.0×	729 1.0×	1.2k 1.5×	229	11.2k
Xiaoquan Yang China	50	5.8k 1.0×	2.3k 0.9×	1.5k 1.0×	1.3k 1.6×	1.5k 1.9×	200	8.3k
Aiqian Ye New Zealand	54	6.7k 1.1×	973 0.4×	2.5k 1.6×	1.8k 2.4×	462 0.6×	198	8.6k
Shou‐Wei Yin China	53	6.2k 1.0×	3.4k 1.4×	1.1k 0.7×	893 1.2×	1.4k 1.9×	120	8.0k
Song Miao Ireland	53	6.5k 1.1×	1.3k 0.5×	2.4k 1.6×	1.3k 1.7×	697 0.9×	297	9.7k
Dérick Rousseau Canada	48	4.7k 0.8×	1.4k 0.6×	1.1k 0.7×	584 0.8×	408 0.5×	162	6.7k
Yacine Hémar New Zealand	49	4.9k 0.8×	966 0.4×	1.9k 1.2×	1.3k 1.7×	900 1.2×	208	8.0k
Jason R. Stokes Australia	51	3.0k 0.5×	658 0.3×	1.3k 0.8×	418 0.6×	882 1.2×	152	7.4k
Rosiane Lopes Cunha Brazil	61	7.7k 1.3×	1.4k 0.6×	2.0k 1.3×	880 1.2×	1.2k 1.6×	262	10.4k
Markus Stieger Netherlands	43	3.5k 0.6×	643 0.3×	1.9k 1.2×	353 0.5×	331 0.4×	160	7.0k

Countries citing papers authored by Anwesha Sarkar

Since Specialization

Citations

This map shows the geographic impact of Anwesha Sarkar's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Anwesha Sarkar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Anwesha Sarkar more than expected).

Fields of papers citing papers by Anwesha Sarkar

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Anwesha Sarkar. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Anwesha Sarkar. The network helps show where Anwesha Sarkar may publish in the future.

Co-authorship network of co-authors of Anwesha Sarkar

This figure shows the co-authorship network connecting the top 25 collaborators of Anwesha Sarkar. A scholar is included among the top collaborators of Anwesha Sarkar based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Anwesha Sarkar. Anwesha Sarkar is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Burke, Melanie Rose, Markus Stieger, Yunqing Wang, et al.. (2025). Unveiling plant protein astringency perception through neural and cellular responses. Scientific Reports. 15(1). 39184–39184.

Wang, Chenxi, Brent S. Murray, Michael Bryant, & Anwesha Sarkar. (2025). Pickering water-in-water emulsions: A review on their rheological and tribological performance. Current Opinion in Colloid & Interface Science. 79. 101940–101940. 1 indexed citations

Wang, Qi, Siavash Soltanahmadi, Jianshe Chen, & Anwesha Sarkar. (2025). Lubrication and delubrication behaviour of micron-sized whey protein microgels. Food Hydrocolloids. 172. 111908–111908.

Ettelaie, Rammile, et al.. (2025). Surface adsorption of legume proteins upon tryptic hydrolysis: Theoretical and experimental study. Food Hydrocolloids. 171. 111830–111830.

Murray, Brent S., et al.. (2025). Dispersion behaviour of insoluble particles with different surface properties in non-aqueous media – biopolymer based oleogels. Soft Matter. 21(38). 7460–7475. 1 indexed citations

Sadeghpour, Amin, et al.. (2024). Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles. Food Hydrocolloids. 154. 110146–110146. 21 indexed citations

Skaret, Josefine, Carmit Shani Levi, Lotti Egger, et al.. (2024). Tailored co-extruded cereals for seniors: fabrication, palatability, and in vitro digestibility. Food Science and Human Wellness. 14(12). 9250421–9250421. 1 indexed citations

Yang, Jun, Xianxiang Chen, Mingyue Shen, et al.. (2024). Co-delivery of resveratrol and curcumin based on Mesona chinensis polysaccharides/zein nanoparticle for targeted alleviation of ulcerative colitis. Food Bioscience. 59. 104060–104060. 18 indexed citations

Kampf, Nir, Christian D. Lorenz, James Doutch, et al.. (2024). Self-assembly of sustainable plant protein protofilaments into a hydrogel for ultra-low friction across length scales. Communications Materials. 5(1). 158–158. 4 indexed citations

10.

Lu, Yao, Andrea Araiza‐Calahorra, Yanxiang Gao, Like Mao, & Anwesha Sarkar. (2024). Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols. Advanced Engineering Materials. 26(13). 2 indexed citations

11.

Ettelaie, Rammile, et al.. (2024). Demulsification of Pickering emulsions: advances in understanding mechanisms to applications. Soft Matter. 20(37). 7344–7356. 9 indexed citations

12.

Holmes, Melvin, Evangelos Liamas, Rammile Ettelaie, et al.. (2023). Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications. 14(1). 4743–4743. 40 indexed citations

13.

Marshall, Laura A.E., et al.. (2023). Denture status is related to chewing difficulty and bite force, though not BMI in elderly Thai adults. Proceedings of The Nutrition Society. 82(OCE5). 1 indexed citations

14.

Murray, Brent S., et al.. (2023). Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein. Food Hydrocolloids. 140. 108606–108606. 21 indexed citations

15.

Murray, Brent S., et al.. (2023). Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue. Food Hydrocolloids. 149. 109569–109569. 14 indexed citations

16.

Narasimhan, Balaji, et al.. (2023). Effects of aging on nanomechanical properties of mice bone marrow derived adherent cells using atomic force microscopy (AFM). Biophysical Journal. 122(3). 548a–549a. 2 indexed citations

17.

Mulet-Cabero, Ana-Isabel, Lotti Egger, Reto Portmann, et al.. (2020). A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food & Function. 11(2). 1702–1720. 317 indexed citations breakdown →

18.

Liamas, Evangelos, Simon D. Connell, Shivaprakash N. Ramakrishna, & Anwesha Sarkar. (2019). Probing the frictional properties of soft materials at the nanoscale. Nanoscale. 12(4). 2292–2308. 32 indexed citations

19.

Sarkar, Anwesha, et al.. (2016). Isolation, characterization and antioxidant activity of lipase enzyme producing yeasts isolated from spoiled sweet sample. Der pharmacia lettre. 8(10). 129–135. 1 indexed citations

20.

Sarkar, Anwesha & P. Kaul. (2014). Evaluation of Tomato Processing By‐Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering. 37(3). 299–307. 51 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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