Ricardo Pereira

Ricardo Pereira

Pós-Doutoramento



Qualificações

  • 2011: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho

Gestão de Laboratórios


  • 2012 - 2019: Influence of moderate electric fields on properties of food grade nano-structures

Alunos de Investigação


Publicações Recentes

1
Electric fields processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
2
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 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
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, 254, 325-339, 2018
5
Antioxidant compounds recovery from Juçara residue by thermal assisted extraction
  • Plant Foods for Human Nutrition, 73(1), 68-73, 2018
6
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
  • Food Research International, 103, 371-379, 2018
7
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
  • Food Research International, (In Press), 2018
8
Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
  • Carbohydrate Polymers, 174, 1181-1191, 2017
9
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
10
Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production
  • Algal Research - Biomass, Biofuels and Bioproducts, 27, 235-243, 2017
11
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
12
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
13
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
14
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
15
Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme
  • Food Hydrocolloids, 58, 60-74, 2016
16
Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications
  • Polymer Composites, 36(10), 1859-1865, 2015
17
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
18
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
19
Physical effects upon whey protein aggregation for nano-coating production
  • Food Research International, 66, 344-355, 2014
20
Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating
  • Innovative Food Science & Emerging Technologies, 21, 66-73, 2014
Listagem Completa de Publicações





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