Patricia Lopez-Sanchez

2024

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

2024

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

2024

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

2023

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

2023

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

2022

Hierarchical propagation of structural features in protein nanomaterials

2022

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

2022

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

2022

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

2022

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

2022

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

2022

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

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

2021

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

2021

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

2020

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

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

Rheological and structural characterization of carrageenan emulsion gels

Chapter 12: Food Structure Analysis Using Light and Confocal Microscopy

2019

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

Nanorheological studies of xanthan/water solutions using magnetic nanoparticles

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

2018

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

2015

Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels

Structural design of natural plant based foods to promote nutritional quality

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

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

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

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

Rheological characterisation of plant food dispersions