Ricardo Pereira

Post-Doc


Qualifications

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

  • 2012 - 2018: Influence of moderate electric fields on properties of food grade nano-structures

Research Students


Recent Publications

1
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
  • Critical Reviews in Food Science and Nutrition, (In Press), 2017
2
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
3
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
4
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
5
Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme
  • Food Hydrocolloids, 58, 60-74, 2016
6
Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications
  • Polymer Composites, 36(10), 1859-1865, 2015
7
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
8
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
9
Physical effects upon whey protein aggregation for nano-coating production
  • Food Research International, 66, 344-355, 2014
10
Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating
  • Innovative Food Science and Emerging Technologies, 21, 66-73, 2014
11
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
  • Food Hydrocolloids, 30(1), 110-122, 2013
12
Exploring the denaturation of whey proteins upon application of moderate electric fields: A kinetic and thermodynamic study
  • Journal of Agricultural and Food Chemistry, 59(21), 11589-11597, 2011
13
Environmental impact of novel thermal and non-thermal technologies in food processing
  • Food Research International, 43(7), 1936-1943, 2010
14
Effects of electric fields on protein unfolding and aggregation: Influence on edible films formation
  • Biomacromolecules, 11(11), 2912-2918, 2010
15
Moderate electric fields can inactivate Escherichia coli at room temperature
  • Journal of Food Engineering, 96(4), 520-527, 2010
16
Effects of pulsed electric field on the viscoelastic properties of potato tissue
  • Food Biophysics, 4(3), 229-239, 2009
17
Enhanced gas-liquid mass transfer of an oscillatory constricted-tubular reactor
  • Industrial and Engineering Chemistry Research, 47(19), 7190-7201, 2008
18
Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization
  • Journal of Dairy Science, 91(8), 2925-2937, 2008
19
Comparison of chemical properties of food products processed by conventional and ohmic heating
  • Chemical Papers, 61(1), 30-35, 2007
20
Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating
  • Chemical Papers, 61(2), 121-126, 2007
Full List