RT @Sarkar_Lab: Our work titled "Insights into the Multiscale #Lubrication Mechanism of Edible Phase Change #Materials" @ACS4Authors is fea…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
La ciencia que importa ❤️
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
SOURCES 🤓https://t.co/7w75t3Wgbv 😎 https://t.co/yq6KTaRqre Follow us for more fun and interesting science communicated easily 😊
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
RT @Sarkar_Lab: Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubri…
Our research published in @ACS_AMI has now made it to the Scientific American @sciam Dr. @s_soltanahmadi speaks on #lubrication performance of edible PCMs across length & time scales. Thank you Clara & David https://t.co/hF5Akn8uC1 @ERC_Research
The study of how food feels; a case study on chocolates! Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten. More info👉https://t.co/WylHyQtxd5
Physik hinter Zartschmelz- Mundgefühl @UniversityLeeds #Zartbitterschokolade künstl. 3D-Zunge: Fett auf Oberfläche, im Inneren lässt sich Fett einsparen u. mehr Kakaomasse verwenden H. Kreutz @bzfe_de-Newsletter 07 15.02.23 https://t.co/F4lsgOCBd6 Bi
Our paper on multiscale lubrication mechanism of #chocolate making news again @bbc @ERC_Research @FoodSciLeeds @s_soltanahmadi @LeedsUniEng, ranking #2 based on Altmetric Score @ACS_AMI 😉 https://t.co/hF5Akn92rz https://t.co/H6k34bh6jQ Thank you Sue @Pena
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
RT @Science_Release: [原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of E…
[原著論文] Siavash Soltanahmadi, Michael Bryant & Anwesha Sarkar. "Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials". ACS Applied Materials and Interfaces, 2023; 15 (3) 3699-3712. DOI: 10.1021/acsami.2c13017 https://t.co/
Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials https://t.co/h50L64Igyc
Edible Phase Change Materials! One for all of the chocolate lovers out there. @StingelinN @InalSahika https://t.co/t4PM7aXoiO
RT @Sarkar_Lab: Sia’s work on #Lubrication mechanism on #tribology of chocolate, a phase change #material scaling from single papillae-to-t…
New research from #ACSAMI was featured by @washingtonpost. #chocolate #ChocolateIsLife https://t.co/HQJNWlgRbM
RT @ACS_AMI: We are thrilled to see research from #ACSAMI make it all the way to @foodandwine. #ChocolateIsLife https://t.co/HQJNWlgRbM
We are thrilled to see research from #ACSAMI make it all the way to @foodandwine. #ChocolateIsLife https://t.co/HQJNWlgRbM
Thank you @CORDIS_EU for covering our research on edible phase change material published in ACS Applied Materials and Interfaces @ERC_Research https://t.co/F594csb6r6 @FoodSciLeeds @s_soltanahmadi https://t.co/hF5Akn92rz
Sia’s work on #Lubrication mechanism on #tribology of chocolate, a phase change #material scaling from single papillae-to-tongue @ACS_AMI is covered by @washingtonpost @ERC_Research @s_soltanahmadi @FoodSciLeeds @UniversityLeeds https://t.co/Yd27Vy8pur htt
RT @Sarkar_Lab: Our work titled "Insights into the Multiscale #Lubrication Mechanism of Edible Phase Change #Materials" @ACS4Authors is fea…
Our work titled "Insights into the Multiscale #Lubrication Mechanism of Edible Phase Change #Materials" @ACS4Authors is featured as a journal cover: Big thank you Anna for illustrating @ERC_Research @s_soltanahmadi @FoodSciLeeds #MyACSCover @SciCommStudios
Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials https://t.co/kOdl7zgwPo https://t.co/kCHhnBPaSW
RT @FoodSciLeeds: https://t.co/fpvI5RShf4 The paper titled ‘Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Mater…
https://t.co/fpvI5RShf4 The paper titled ‘Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials’ was published in ACS Applied Materials and Interfaces and currently ranks as 1st all-time paper, by Altmetric score.
Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials https://t.co/427Vccbq7W https://t.co/CHa48Ro4OK
Original research: RETURN TO ARTICLES ASAPPREVBIOLOGICAL AND MEDIC...NEXT Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials https://t.co/Hbc0Uu2EV4 Follow @lumosa_tx for more interesting articles like this.
Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials https://t.co/LzEg4VHUUi
RT @NHDmagazine: Read the full story here- https://t.co/JSK6C1HVCu Read NHD Latest News stories here- https://t.co/ItEC3CQBbP #chocolate…
RT @NHDmagazine: Read the full story here- https://t.co/JSK6C1HVCu Read NHD Latest News stories here- https://t.co/ItEC3CQBbP #chocolate…
Read the full story here- https://t.co/JSK6C1HVCu Read NHD Latest News stories here- https://t.co/ItEC3CQBbP #chocolate #chocolatefeelsgood #oralprocessing #tribology #lubrication #sensoryprocessing
@sminaev2015 The actual paper (rather than the journalist mangle 😀): https://t.co/CdzuhTe7OW
RT @NeuroscienceNew: “Insights into the multiscale lubrication mechanism of edible phase change materials” by Anwesha Sarkar et al. ACS App…
I can get behind any #study looking at #chocolate 🍫🤯 #neuroscience #science #research #brainscience https://t.co/1jFZX2IoA5
RT @NeuroscienceNew: “Insights into the multiscale lubrication mechanism of edible phase change materials” by Anwesha Sarkar et al. ACS App…
“Insights into the multiscale lubrication mechanism of edible phase change materials” by Anwesha Sarkar et al. ACS Applied Materials & Interfaces https://t.co/dDvluqXIvT
RT @Sarkar_Lab: Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI covered by @timesofindia @E…
RT @Sarkar_Lab: Our new study on “Insights into the Multiscale #Lubrication Mechanism of Edible Phase Change #Materials” by @s_soltanahmadi…
Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI covered by @timesofindia @ERC_Research @s_soltanahmadi @FoodSciLeeds @BraggRoyceLeeds #OpenAccess https://t.co/hF5Akn8uC1…… @LeedsUniEng @UniversityLeeds htt
Esta investigación podría ayudar a que se elaboren chocolates con una menor cantidad de calorías sin que pierdan sus características de sabor y tacto. Experimentos similares podrían ser realizados para mejorar helados, margarinas o quesos.🍦🧀 Fuente: htt
【美味しい低脂肪チョコ】美味しさそのまま!脂肪の少ない美味しいチョコレートを作るための方法論!ヘルシーな低脂肪チョコレートブームの予感がしないでもありません🍫 『Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials』https://t.co/BDrGAC6FyR
Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI gets covered by Guardian, BBC, Times, Euronews and more @ERC_Research @s_soltanahmadi @FoodSciLeeds @BraggRoyceLeeds #OpenAccess https://t.co/hF5Akn92rz @GlobalF
Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI gets covered by Skynews, BBC, Guardian, Times, and more @ERC_Research @s_soltanahmadi @FoodSciLeeds @BraggRoyceLeeds #OpenAccess https://t.co/hF5Akn8uC1 @GlobalF
Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI gets covered by Euronews, Guardian, Times, BBC and more @ERC_Research @s_soltanahmadi @FoodSciLeeds @BraggRoyceLeeds #OpenAccess https://t.co/hF5Akn92rz @GlobalF
Our #interdisciplinary work on multiscale lubrication of dark #chocolate published in @ACS_AMI gets covered by BBC, Guardian, Times, Euronews and more @ERC_Research @s_soltanahmadi @FoodSciLeeds @BraggRoyceLeeds #OpenAccess https://t.co/hF5Akn8uC1 @GlobalF
Wonderful research with exceptionally delicious sample material! https://t.co/s7J8gQjVgk
Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials | ACS Applied Materials & Interfaces https://t.co/dQfvaENqUR
@Sarkar_Lab @FoodSciLeeds The full paper 'Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials ' is published in @ACS_AMI Read more: https://t.co/VoZEHzE26W
RT @Physicsoffood: Tribology study using chocolate as an example of a phase change material. Check Prof. Sarkar’s feed for examples of the…
Tribology study using chocolate as an example of a phase change material. Check Prof. Sarkar’s feed for examples of the media attention this work has attracted.
Our new study on “Insights into the Multiscale #Lubrication Mechanism of Edible Phase Change #Materials” by @s_soltanahmadi out in @ACS_AMI ACS Applied #Materials and Interfaces @FoodSciLeeds @LeedsUniEng thank you @ERC_Research for funding LubSat Project