Patricia Lopez-Sanchez

Publications (30)
Projects (2)

Showing 30 publications

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. Vol. 147

Journal article

Show project

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. Vol. 331

Journal article

Show project

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. Vol. 150

Journal article

Show project

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. Vol. 54 (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. Vol. 137

Journal article

Show project

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. Vol. 37 (6)

Journal article

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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. Vol. 128

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. Vol. 24 (23), p. 9114-9127

Journal article

2022

Hierarchical propagation of structural features in protein nanomaterials

Ayaka Kamada, Anja Herneke, Patricia Lopez-Sanchez et al

Nanoscale. Vol. 14 (6), p. 2502-2510

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. Vol. 312

Journal article

2022

Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

Patricia Lopez-Sanchez, Ali Assifaoui, Fabrice Cousin et al

Gels. Vol. 8 (2)

Journal article

Show project

2022

Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

Gonzalo Garrido-Bañuelos, Ana Miljkovic, Clément Morange et al

LWT - Food Science and Technology. Vol. 162

Journal article

Show project

2021

Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

Loredana Malafronte, Secil Yilmaz-Turan, A. Krona et al

Food Hydrocolloids. Vol. 120

Journal article

2021

Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms

Cynthia Fontes-Candia, Patricia Lopez-Sanchez, Anna Ström et al

Carbohydrate Polymers. Vol. 256

Journal article

2021

Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Mathias Johansson, Epameinondas Xanthakis, Maud Langton et al

LWT - Food Science and Technology. Vol. 144

Journal article

2020

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Aarti Ben Tobin, Mihaela Mihnea, Marie Hildenbrand et al

Food and Function. Vol. 11 (10), p. 8648-8658

Journal article

2020

Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies.

Marta Martinez-Sanz, Anna Ström, Patricia Lopez-Sanchez et al

Carbohydrate Polymers. Vol. 236

Journal article

2020

Rheological and structural characterization of carrageenan emulsion gels

Cynthia Fontes-Candia, Anna Ström, Patricia Lopez-Sanchez et al

Algal Research. Vol. 47

Journal article

2020

Chapter 12: Food Structure Analysis Using Light and Confocal Microscopy

C. Ohgren, Patricia Lopez-Sanchez, Niklas Lorén

Food Chemistry, Function and Analysis, p. 287-308

Book chapter

2019

Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo

Luca Marciani, Patricia Lopez-Sanchez, Stefan Pettersson et al

Food and Function. Vol. 10 (12), p. 7892-7899

Journal article

2019

Nanorheological studies of xanthan/water solutions using magnetic nanoparticles

Thana Sriviriyakul, Sara Bogren, Vincent Schaller et al

Journal of Magnetism and Magnetic Materials. Vol. 473, p. 268-271

Journal article

2018

High sugar content impacts microstructure, mechanics and release of calcium-alginate gels

Patricia Lopez-Sanchez, Nils Fredriksson, Anette Larsson et al

Food Hydrocolloids. Vol. 84, p. 26-33

Journal article

2018

Modelling the continuous relaxation time spectrum of aquous xanthan solutions using two commercial softwares

Patricia Lopez-Sanchez, Josefine Moser, Marco Berta et al

Annual Transactions - The Nordic Rheology Society. Vol. 26, p. 183-186

Paper in proceeding

2015

Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels

Patricia Lopez-Sanchez, Erich Schuster, Dongjie Wang et al

Soft Matter. Vol. 11 (20), p. 4002-4010

Journal article

2012

Structural design of natural plant based foods to promote nutritional quality

Sandra van Buggenhout, Lilia Ahrné, Marie Alminger et al

Trends in Food Science and Technology. Vol. 24 (1), p. 47-59

Other text in scientific journal

2011

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

Patricia Lopez-Sanchez, J Nijsse, HCG Blonk et al

Journal of the Science of Food and Agriculture. Vol. 91 (2), p. 207-217

Journal article

2011

Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions

Patricia Lopez-Sanchez, Cecilia Svelander, L Bialek et al

Journal of Food Science. Vol. 76 (1), p. E130-E140

Journal article

2011

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Cecilia Svelander, Patricia Lopez-Sanchez, P. D. Pudney et al

Journal of Food Science. Vol. 76 (9), p. H215-H225

Journal article

2011

Microstructure and rheological properties of plant particle suspensions prepared using different physical treatments

Patricia Lopez-Sanchez

Doctoral thesis

2009

Rheological characterisation of plant food dispersions

Patricia Lopez-Sanchez, S Schumm, Maud Langton et al

Annual Transactions - The Nordic Rheology Society. Vol. 17, p. 249-253

Journal article

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Showing 2 research projects

2022–2022

Nordic Rye Forum 2022-2023

Rikard Landberg Food and Nutrition Science

Patricia Lopez-Sanchez Food and Nutrition Science

Barilla

2019–2022

Tailored Carbohydrate Quality for Personalized Weight Management and Metabolic Health

Rikard Landberg Food and Nutrition Science

Kia Noehr Iversen Food and Nutrition Science

Patricia Lopez-Sanchez Food and Nutrition Science

Adila Omar Food and Nutrition Science

Formas

There might be more projects where Patricia Lopez-Sanchez participates, but you have to be logged in as a Chalmers employee to see them.