António Vicente

Professor Associado com Agregação




Carreira

  • Desde  2012: Professor Associado com Agregação, Universidade do Minho
  • 2010 - 2012: Professor Associado, Universidade do Minho
  • 2001 - 2010: Professor Auxiliar, Universidade do Minho
  • 1998 - 2001: Assistente Convidado, Universidade do Minho
  • 1998 - 1998: Assistente, Universidade do Minho
  • 1996 - 1997: Monitor, Universidade do Minho

Qualificações

  • 1998: Doutoramento em Ciências de Engenharia, Universidade do Minho

Cargos e Responsabilidades

  • Desde  2018: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • Desde  2016: Diretor de Departamento, Departamento de Engenharia Biológica
  • 2013 - 2016: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • 2011 - 2013: Diretor de Curso, Mestrado Integrado em Engenharia Biológica
  • 2010 - 2013: Membro da Comissão Coordenadora de Departamento , Departamento de Engenharia Biológica
  • Desde  2014: Member of the Editorial Board of "Journal of Food Engineering"
  • Desde  2011: Member of the Editorial Board of "Chemical Papers"
  • Desde  2009: Member of Editorial Board of "Food Science & Technology (Ciência e Tecnologia dos Alimentos)"

Gestão de Laboratórios



Cursos

  • Termodinâmica Química ( Mestrado Integrado em Engenharia Biológica )
  • Projeto Individual em Engenharia Biológica ( Mestrado Integrado em Engenharia Biológica )
  • DISSERTACAO EM ENGENHARIA BIOLOGICA ( Mestrado Integrado em Engenharia Biológica )
  • Projeto em Engenharia de Processo ( Mestrado Integrado em Engenharia Biológica )
  • Bionanotecnologia ( Mestrado em Micro/Nano Tecnologias )
  • Introdução às Nanotecnologias e Técnicas de Fabrico ( Mestrado em Micro/Nano Tecnologias )


Projetos


Alunos de Investigação


Publicações Recentes

1
Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum
  • Carbohydrate Polymers, 213, 217-227, 2019
2
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions
  • Food Research International, 120, 656-667, 2019
3
Sterol-based oleogels’ characterization envisioning food applications
  • Journal of the Science of Food and Agriculture, 99(7), 3318-3325, 2019
4
Comparison and optimization of different methods for Microcystis aeruginosa's harvesting and the role of zeta potential on its efficiency
  • Environmental Science and Pollution Research, (In Press), 2019
5
Application of edible nanolaminate coatings with antimicrobial extract of Flourensia cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit
  • Postharvest Biology and Technology, 150, 19-27, 2019
6
Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
  • Food Hydrocolloids, 89, 272-282, 2019
7
Amphiphilic modified galactomannan as a novel potential carrier for hydrophobic compounds
  • Frontiers in Sustainable Food Systems, 3(17), 2019
8
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality
  • Innovative Food Science & Emerging Technologies, 52, 1-7, 2019
9
Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment
  • Carbohydrate Polymers, 207, 169-179, 2019
10
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
  • Food Chemistry, 275, 480-488, 2019
11
Protein-Based Nanostructures for Food Applications
  • Gels, 5(1), 9, 2019
12
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
  • Food Research International, 116, 628-636, 2019
13
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, 116, 1298-1305, 2019
14
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
15
  • Figueroa-Lopez, Kelly J.; Vicente, António A.; Reis, Maria A.M.; Torres-Giner, Sergio; Lagaron, Jose M.
Antimicrobial and antioxidant performance of various essential oils and natural extracts and their incorporation into biowaste derived poly(3-hydroxybutyrate-co-3-hydroxyvalerate) layers made from electrospun ultrathin fibers
  • Nanomaterials, 9(2), 144, 2019
16
Pistachio nut allergy: An updated overview
  • Critical Reviews in Food Science and Nutrition, 59(4), 546-562, 2019
17
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2019
18
Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols
  • Waste and Biomass Valorization, (In Press), 2019
19
ß-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterization, dynamic in vitro digestion and cell viability study
  • Journal of Microencapsulation, (In Press), 2019
20
Lignin from an integrated process consisting of liquid hot water and ethanol organosolv: Physicochemical and antioxidant properties
  • International Journal of Biological Macromolecules, 120(Part A), 159-169, 2018
Listagem Completa de Publicações