Publicacións (66) Publicacións de PATRICIA LOPEZ SANCHEZ

2024

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

    Food Hydrocolloids, Vol. 147

  2. Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers

    Algal Research, Vol. 80

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

    Carbohydrate Polymers, Vol. 331

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

    Food Hydrocolloids, Vol. 150

  5. Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators

    Food Hydrocolloids, Vol. 149

2023

  1. Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels

    Food Hydrocolloids, Vol. 136

  2. Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

    Food Hydrocolloids, Vol. 145

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

    Journal of Texture Studies, Vol. 54, Núm. 4, pp. 532-540

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

    Food Hydrocolloids, Vol. 137

2022

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

    LWT, Vol. 162

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

    Journal of Food Engineering, Vol. 312

  3. Hierarchical propagation of structural features in protein nanomaterials

    Nanoscale, Vol. 14, Núm. 6, pp. 2502-2510

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

    Green Chemistry, Vol. 24, Núm. 23, pp. 9114-9127

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

    Gels, Vol. 8, Núm. 2

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

    Journal of Sensory Studies, Vol. 37, Núm. 6

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

    Food Hydrocolloids, Vol. 128

  8. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

    Frontiers in Nutrition, Vol. 9

2021

  1. Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelation

    Carbohydrate Polymers, Vol. 260

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

    Food Hydrocolloids, Vol. 120

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

    Carbohydrate Polymers, Vol. 256