DEB - Departamento de Engenharia Biológica

2018 - 2022: Nanoencapsulation of coffee melanoidins as a functional ingredient in the context of a circular economy
2017 - 2017: Development of olive oil based systems through the use of gelation techniques
2016 - 2017: Development of coatings for application on frozen salmon
2016 - 2016: Development of technologies for the waterproofing of food components with intended aim for its incorporation into hydrophilic food matrices
2015 - 2015: Analysis of an edible coating of chitosan as an alternative to glazing of frozen salmon

1	Ramos, Philippe E.; Silva, Pedro; Alario, Marta M.; Pastrana, Lorenzo M.; Teixeira, José A.; Cerqueira, Miguel A.; Vicente, António A. Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics Food Hydrocolloids, 77, 8-16, 2018
2	Coelho, Laylla Marques; Silva, Pedro Miguel; Martins, Joana T.; Pinheiro, Ana C.; Vicente, António A. Emerging opportunities in exploring the nutritional/functional value of amaranth Food and Function, (In Press), 2018
3	Martins, Artur J.; Silva, Pedro; Filipe Maciel; Pastrana, Lorenzo M.; Cunha, Rosiane Lopes; Cerqueira, Miguel A.; Vicente, António A. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties Food Research International, (In Press), 2018
4	Soares, Nuno M.; Silva, Pedro; Barbosa, C.; Pinheiro, Rita; Vicente, António A. 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

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