António Vicente

Professor Associado com Agregação




Carreira

  • Desde  2012: Professor Associado com Agregação, Universidade do Minho
  • 2010 - 2012: Professor Auxiliar com Agregação, 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
Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment
  • Food Hydrocolloids, 75, 192-201, 2018
2
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
  • Food Research International, 103, 371-379, 2018
3
Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization
  • Food and Bioprocess Technology, (In Press), 2017
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
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
  • Food Hydrocolloids, 71, 207-215, 2017
6
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
  • Food Research International, 99(Part 1), 790-798, 2017
7
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
8
Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion
  • Current Opinion in Food Science, 15, 79-86, 2017
9
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
  • Food Research International, 96, 161-170, 2017
10
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
  • Advances in Colloid and Interface Science, 243, 23-45, 2017
11
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
  • Innovative Food Science & Emerging Technologies, 40, 10-17, 2017
12
Immobilization of bioactive compounds in Cassia grandis galactomannan-based films: influence on physicochemical properties
  • International Journal of Biological Macromolecules, 96, 727-735, 2017
13
Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
  • Journal of Food Engineering, 194, 79-86, 2017
14
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2017
15
Physiological protection of probiotic microcapsules by coatings
  • Critical Reviews in Food Science and Nutrition, (In Press), 2017
16
Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production
  • Algal Research-Biomass Biofuels and Bioproducts, 27, 235-243, 2017
17
  • 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, (In Press), 2017
18
Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid
  • International Journal of Biological Macromolecules, (In Press), 2017
19
Development of a novel user-friendly platform to couple light regime characterization with particle tracking - cells' light history determination during phototrophic cultivations
  • Algal Research-Biomass Biofuels and Bioproducts, 24, Part A, 276-283, 2017
20
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
  • Journal of Food Engineering, 192, 93-102, 2017
Listagem Completa de Publicações