Showing results (11-20 of 30) with videos related to
Sort By:
Pageof 3
Gels (Basel, Switzerland)|February 24, 2022
Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate HydrogelsPatricia Lopez-Sanchez, Ali Assifaoui, Fabrice Cousin, et al.Food Chemistry|February 4, 2019
Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and dryingDongjie Liu, Patricia Lopez-Sanchez, Marta Martinez-Sanz, et al.Food & Function|December 4, 2019
Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivoLuca Marciani, Patricia Lopez-Sanchez, Stefan Pettersson, et al.Plos One|March 21, 2015
Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compressionPatricia Lopez-Sanchez, Julie Cersosimo, Dongjie Wang, et al.Carbohydrate Polymers|March 13, 2021
Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelationTiffany Abitbol, Ana Mijlkovic, Loredana Malafronte, et al.Journal of the Science of Food and Agriculture|September 24, 2010
Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersionsPatricia Lopez-Sanchez, Jaap Nijsse, Han C G Blonk, et al.Journal of Food Science|March 16, 2012
High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsionsCecilia A Svelander, Patricia Lopez-Sanchez, Paul D A Pudney, et al.Food & Function|September 16, 2020
Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panelAarti Ben Tobin, Mihaela Mihnea, Marie Hildenbrand, et al.Frontiers in Nutrition|February 21, 2022
Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan AfricaNicholas S Archer, Maeva Cochet-Broch, Mihaela Mihnea, et al.NPJ Science of Food|November 25, 2025
Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestionAntonio Souto-Prieto, Angel Cobos, Tania Ferreiro, et al.Pageof 3