Patricia Lopez-Sanchez

Gästforskare vid Livsmedelsvetenskap

Dr. Patricia Lopez-Sanchez är forskare på Livsmedelsvetenskap. För mer information se den engelska sidan.

Källa: chalmers.se
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Visar 19 publikationer

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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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. In press
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2020

Rheological and structural characterization of carrageenan emulsion gels

Cynthia Fontes-Candia, Anna Ström, Patricia Lopez-Sanchez et al
Algal Research. Vol. 47
Artikel i vetenskaplig tidskrift
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
Kapitel i bok
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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 i 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
Artikel i vetenskaplig tidskrift
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
Övrig text i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift

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Visar 1 forskningsprojekt

2019–2022

Anpassad kolhydratkvalitet för individanpassad viktreglering och metabol häls

Rikard Landberg Livsmedelsvetenskap
Kia Noehr Iversen Livsmedelsvetenskap
Patricia Lopez-Sanchez Livsmedelsvetenskap
Adila Omar Livsmedelsvetenskap
Formas

Det kan finnas fler projekt där Patricia Lopez-Sanchez medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.