Patricia Lopez-Sanchez

Gästforskare vid Livsmedelsvetenskap

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

Källa: chalmers.se

Kontaktuppgifter ORCID

Publikationer (19)
Projekt (1)

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

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

Patricia Lopez-Sanchez

Doktorsavhandling

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.