Ricardo Pereira

Assistant Researcher


Career

  • Since  2019: Assistant Researcher, Universidade do Minho
  • 2018 - 2019: Junior Researcher, Universidade do Minho

Qualifications

  • 2011: PhD Program on Chemical and Biological Engineering, Universidade do Minho

Roles and Responsibilities

  • Since  2019: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering

Laboratory Management

  • Since 2018: Food processing technologies based on the application of electric fields
  • 2012 - 2018: Influence of moderate electric fields on properties of food grade nano-structures

Research Students


Recent Publications

1
Emergent food proteins – Towards sustainability, health and innovation
  • Food Research International, 125, 108586-108586, 2019
2
Moderate electric fields as a potential tool for sustainable recovery of phenolic compounds from Pinus pinaster bark
  • ACS Sustainable Chemistry & Engineering, 7(9), 8816-8826, 2019
3
Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
  • Industrial Crops and Products, 132, 99-110, 2019
4
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality
  • Innovative Food Science & Emerging Technologies, 52, 1-7, 2019
5
Protein-Based Nanostructures for Food Applications
  • Gels, 5(1), 9, 2019
6
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
  • Food Research International, 116, 628-636, 2019
7
Extraction of tomato by-products' bioactive compounds using ohmic technology
  • Food and Bioproducts Processing, (In Press), 2019
8
Electric field processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
9
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 2018
10
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
11
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, 254, 325-339, 2018
12
Antioxidant compounds recovery from Juçara residue by thermal assisted extraction
  • Plant Foods for Human Nutrition, 73(1), 68-73, 2018
13
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
  • Food Research International, 103, 371-379, 2018
14
Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
  • Carbohydrate Polymers, 174, 1181-1191, 2017
15
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
16
Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production
  • Algal Research-Biomass Biofuels and Bioproducts, 27, 235-243, 2017
17
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
18
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT-Food Science and Technology, 74, 493-503, 2016
19
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
20
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
Full List