Chalmers University of Technology

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Patricia Lopez-Sanchez

Showing 31 publications

2025

Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems

Marina Marinea, Patricia Lopez-Sanchez, Diana Ortiz et al
Food Hydrocolloids
Journal article
2024

Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation

Jakob Karlsson, Patricia Lopez-Sanchez, Tatiana Milena Marques et al
Food Hydrocolloids
Journal article
2024

Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties

Ratchawit Janewithayapun, M. S. Hedenqvist, Fabrice Cousin et al
Carbohydrate Polymers
Journal article
2024

Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum

Jakob Karlsson, Patricia Lopez-Sanchez, Tatiana Milena Marques et al
Food Hydrocolloids
Journal article
2023

Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers

Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Mihaela Mihnea
Journal of Texture Studies (4), p. 532-540
Journal article
2023

Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions

Loredana Malafronte, Secil Yilmaz-Turan, Leyla Dahl et al
Food Hydrocolloids
Journal article
2022

Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran

Secil Yilmaz-Turan, Patricia Lopez-Sanchez, Amparo Jiménez-Quero et al
Food Hydrocolloids
Journal article
2022

Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees

Mihaela Mihnea, Aarti B. Tobin, Patricia Lopez-Sanchez et al
Journal of Sensory Studies (6)
Journal article
2022

Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

Johanna Andersson, Gonzalo Garrido-Bañuelos, Marion Bergdoll et al
Journal of Food Engineering
Journal article
2022

Hydrogels with protective effects against cellular oxidative stress via enzymatic crosslinking of feruloylated arabinoxylan from corn fibre

Secil Yilmaz-Turan, Kun Jiang, Patricia Lopez-Sanchez et al
Green Chemistry (23), p. 9114-9127
Journal article
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Publications for Chalmers University of Technology

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