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)"


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 moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
  • Carbohydrate Polymers, 174, 1181-1191, 2017
2
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
  • Food Hydrocolloids, 71, 207-215, 2017
3
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
  • Food Research International, 99(Part 1), 790-798, 2017
4
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
5
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
  • Food Research International, 96, 161-170, 2017
6
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
  • Advances in Colloid and Interface Science, 243, 23-45, 2017
7
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
  • Innovative Food Science & Emerging Technologies, 40, 10-17, 2017
8
Immobilization of bioactive compounds in Cassia grandis galactomannan-based films: influence on physicochemical properties
  • International Journal of Biological Macromolecules, 96, 727-735, 2017
9
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
10
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2017
11
Physiological protection of probiotic microcapsules by coatings
  • Critical Reviews in Food Science and Nutrition, (In Press), 2017
12
Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion
  • Current Opinion in Food Science, (In Press), 2017
13
Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment
  • Food Hydrocolloids, (In Press), 2017
14
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
15
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
16
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
17
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
18
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
19
Development of an immobilization system for in situ micronutrients release
  • Food Research International, 90, 121-132, 2016
20
Compositional features and bioactive properties of whole fraction from Aloe vera processing
  • Industrial Crops and Products, 91, 179-185, 2016
Listagem Completa de Publicações