Miguel Cerqueira

Miguel Cerqueira




Qualificações

  • 2010: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho

Honras e Prêmios

  • 2014: Outstanding Young Scientist Award by International Union of Food Science and Technology (IUFoST)
  • 2011: Best PhD Thesis Award of the School of Engineering

  • 2011 - 2016: Development and Characterization of Nano-structured Systems for Food Applications
  • 2006 - 2010: Development and characterization of edible coatings to the preservation of cheese quality

Projetos


Alunos de Investigação


Publicações Recentes

1
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
2
Use of edible films and coatings in cheese preservation: Opportunities and challenges
  • Food Research International, 107, 84-92, 2018
3
Edible oleogels: an opportunity for fat replacement in foods
  • Food and Function, 9(2), 758-773, 2018
4
Physiological protection of probiotic microcapsules by coatings
  • Critical Reviews in Food Science and Nutrition, 58(11), 1864-1877, 2018
5
Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
  • Carbohydrate Polymers, 174, 1181-1191, 2017
6
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
  • Food Research International, 96, 161-170, 2017
7
Immobilization of bioactive compounds in Cassia grandis galactomannan-based films: influence on physicochemical properties
  • International Journal of Biological Macromolecules, 96, 727-735, 2017
8
Development of an immobilization system for in situ micronutrients release
  • Food Research International, 90, 121-132, 2016
9
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
10
Compositional features and bioactive properties of whole fraction from Aloe vera processing
  • Industrial Crops and Products, 91, 179-185, 2016
11
Use of electrospinning to develop antimicrobial biodegradable multilayer systems: encapsulation of cinnamaldehyde and their physicochemical characterization
  • Food and Bioprocess Technology, 9(11), 1874-1884, 2016
12
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
13
Perspectives on utilization of edible coatings and nano-laminate coatings for extension of postharvest storage of fruits and vegetables
  • Food Engineering Reviews, 8(3), 292-305, 2016
14
Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: curcumin and caffeine as model compounds
  • Journal of Food Engineering, 180, 110-119, 2016
15
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
  • Food Research International, 84, 170-179, 2016
16
Layer-by-layer technique to developing functional nanolaminate films with antifungal activity
  • Food and Bioprocess Technology, 9(3), 471-480, 2016
17
Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation
  • Food Research International, 90, 25-32, 2016
18
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
  • Journal of Food Engineering, 167(Part B), 89-98, 2015
19
Relationship between galactomannan structure and physicochemical properties of films produced thereof
  • Journal of Food Science and Technology, 52(12), 8292-8299, 2015
20
Edible bio-based nanostructures: delivery, absorption and potential toxicity
  • Food Engineering Reviews, 7(4), 491-513, 2015
Listagem Completa de Publicações





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