Patricia Lopez-Sanchez

Visiting Researcher at Food and Nutrition Science

Dr. Patricia Lopez-Sanchez joined the Division of Food and Nutrition Science as a researcher in January 2020. Her research interest focuses on molecular structures and properties of plant derived molecules such as polysaccharides (dietary fibre) and proteins, and their relevance to i) food traits such as texture and microstructure assembling/disassembling during manufacturing and digestion, with implications for sensory perception (oral processing) and nutrition; and ii) biomaterials i,e hydrogels, foams and films. Her field of research involves the use of spectroscopic, microscopic and materials analyses. Generated insights into structure-properties are used to design food products with enhanced organoleptic (texture, taste) and nutritional properties, as well as sustainable materials with enhanced properties.

Source: chalmers.se
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Showing 17 publications

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

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
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
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, 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

Marco Berta, Josefine Moser, Patricia Lopez-Sanchez 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

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

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
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 1 research projects

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

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