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Journal of Texture Studies|March 25, 2023
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumersGonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Mihaela MihneaCarbohydrate Polymers|May 3, 2015
Binding of arabinan or galactan during cellulose synthesis is extensive and reversibleDehui Lin, Patricia Lopez-Sanchez, Michael J GidleyFood & Function|May 16, 2019
Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditionsDongjie Liu, Patricia Lopez-Sanchez, Michael J GidleyInternational Journal of Biological Macromolecules|December 21, 2019
Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannanZhe Liu, Dehui Lin, Patricia Lopez-Sanchez, et al.Bioresource Technology|November 12, 2013
Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient sourceDehui Lin, Patricia Lopez-Sanchez, Rui Li, et al.Methods in Molecular Biology (Clifton, N.J.)|July 4, 2020
Formation of Cellulose-Based Composites with Hemicelluloses and Pectins Using Komagataeibacter FermentationDeirdre Mikkelsen, Patricia Lopez-Sanchez, Dongjie Wang, et al.The Analyst|July 27, 2011
Carotene location in processed food samples measured by cryo In-SEM RamanPatricia Lopez-Sanchez, Stephan Schumm, Paul D A Pudney, et al.Journal of Food Science|May 4, 2011
Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditionsPatricia Lopez-Sanchez, Cecilia Svelander, Lucy Bialek, et al.Carbohydrate Polymers|July 31, 2016
Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-β-glucan gels produced by cryo-gelationPatricia Lopez-Sanchez, Dongjie Wang, Zhiyan Zhang, et al.Soft Matter|April 23, 2015
Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogelsPatricia Lopez-Sanchez, Erich Schuster, Dongjie Wang, et al.Pageof 3