António Vicente

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
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
  • Food Chemistry, 275, 480-488, 2019
2
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
3
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
4
Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach
  • LWT - Food Science and Technology, 97, 624-631, 2018
5
In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
  • Food Hydrocolloids, 84, 267-275, 2018
6
Electric fields processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
7
Enhanced mechanical and thermal strength in mixed enantiomers based supramolecular gel
  • Langmuir, 34(43), 12957-12967, 2018
8
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 2018
9
Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases
  • Food Research International, 111, 168-177, 2018
10
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
11
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
  • Journal of Functional Foods, 48, 605-613, 2018
12
Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols
  • Waste and Biomass Valorization, (In Press), 2018
13
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
14
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
  • Trends in Food Science & Technology, 78, 270-291, 2018
15
Cellulose nanocrystals from grape pomace: production, properties and cytotoxicity assessment
  • Carbohydrate Polymers, 192, 327-336, 2018
16
In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
  • Journal of Functional Foods, 46, 278-287, 2018
17
Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat
  • Food and Function, 9, 2456-2468, 2018
18
Use of edible films and coatings in cheese preservation: Opportunities and challenges
  • Food Research International, 107, 84-92, 2018
19
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
20
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
  • Food Structure, 16, 50-58, 2018
Listagem Completa de Publicações





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