Ricardo Pereira

Pós-Doutoramento



Qualificações

  • 2011: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho

Gestão de Laboratórios


  • 2012 - 2018: Influence of moderate electric fields on properties of food grade nano-structures

Alunos de Investigação


Publicações Recentes

1
Ohmic Heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure
  • Current Opinion in Food Science, (In Press), 2018
2
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
  • Food Research International, 103, 371-379, 2018
3
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, (In Press), 2018
4
Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
  • Carbohydrate Polymers, 174, 1181-1191, 2017
5
Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields
  • Food Research International, 99(Part 1), 435-443, 2017
6
Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production
  • Algal Research-Biomass Biofuels and Bioproducts, 27, 235-243, 2017
7
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
  • Critical Reviews in Food Science and Nutrition, 52(7), 1377-1393, 2017
8
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
9
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
10
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
11
Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme
  • Food Hydrocolloids, 58, 60-74, 2016
12
Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications
  • Polymer Composites, 36(10), 1859-1865, 2015
13
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
14
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
15
Physical effects upon whey protein aggregation for nano-coating production
  • Food Research International, 66, 344-355, 2014
16
Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating
  • Innovative Food Science & Emerging Technologies, 21, 66-73, 2014
17
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
  • Food Hydrocolloids, 30(1), 110-122, 2013
18
Exploring the denaturation of whey proteins upon application of moderate electric fields: A kinetic and thermodynamic study
  • Journal of Agricultural and Food Chemistry, 59(21), 11589-11597, 2011
19
Environmental impact of novel thermal and non-thermal technologies in food processing
  • Food Research International, 43(7), 1936-1943, 2010
20
Effects of electric fields on protein unfolding and aggregation: Influence on edible films formation
  • Biomacromolecules, 11(11), 2912-2918, 2010
Listagem Completa de Publicações