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  2016: Diretor de Departamento, Departamento de Engenharia Biológica
  • Desde  2013: 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
Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases
  • Food Research International, 111, 168-177, 2018
2
Melt processability, characterization, and antibacterial activity of compression-molded green composite sheets made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) reinforced with coconut fibers impregnated with oregano essential oil
  • Food Packaging and Shelf Life, 17, 39-49, 2018
3
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, 22, 95-101, 2018
4
Cellulose nanocrystals from grape pomace: production, properties and cytotoxicity assessment
  • Carbohydrate Polymers, 192, 327-336, 2018
5
Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat
  • Food and Function, 9, 2456-2468, 2018
6
Use of edible films and coatings in cheese preservation: Opportunities and challenges
  • Food Research International, 107, 84-92, 2018
7
Construction of a biocompatible and antioxidant multilayer coating by layer-by-layer assembly of κ-carrageenan and quercetin nanoparticles
  • Food and Bioprocess Technology, 11(5), 1050-1060, 2018
8
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
  • Food Structure, 16, 50-58, 2018
9
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, 254, 325-339, 2018
10
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
  • Food Hydrocolloids, 77, 8-16, 2018
11
  • Alves, Vera L.C.D.; Rico, Bruna P.M.; Cruz, Rui M.S.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.
Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
  • LWT - Food Science and Technology, 89, 525-534, 2018
12
  • Okuro, Paula K.; Tavernier, Iris; Bin Sintang, Mohd D.; Skirtach, Andre G.; Vicente, António A.; Dewettinck, Koen; Cunha, Rosiane L.
Synergistic interactions between lecithin and fruit wax in oleogel formation
  • Food and Function, 9(3), 1755-1767, 2018
13
Antioxidant compounds recovery from Juçara residue by thermal assisted extraction
  • Plant Foods for Human Nutrition, 73(1), 68-73, 2018
14
Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization
  • Food and Bioprocess Technology, 11(2), 355-367, 2018
15
Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment
  • Food Hydrocolloids, 75, 192-201, 2018
16
Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid
  • International Journal of Biological Macromolecules, 107, Part B, 1559-1566, 2018
17
Edible oleogels: an opportunity for fat replacement in foods
  • Food and Function, 9(2), 758-773, 2018
18
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
  • Food Research International, 103, 371-379, 2018
19
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2018
20
Physiological protection of probiotic microcapsules by coatings
  • Critical Reviews in Food Science and Nutrition, (In Press), 2018
Listagem Completa de Publicações