António Vicente

Associate Professor with Habilitation



Career

  • Since  2012: Associate Professor with Habilitation, Universidade do Minho
  • 2010 - 2012: Assistant Professor with Habilitation, Universidade do Minho
  • 2001 - 2010: Assistant Professor, Universidade do Minho
  • 1998 - 2001: Invited Lecturer, Universidade do Minho
  • 1998 - 1998: Lecturer, Universidade do Minho
  • 1996 - 1997: Instructor, Universidade do Minho

Qualifications

  • 1998: PhD in Engineering Sciences, Universidade do Minho

Roles and Responsibilities

  • Since  2016: Head of Department, Department of Biological Engineering
  • Since  2013: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2011 - 2013: Program Director, Integrated Master in Biological Engineering
  • 2010 - 2013: Member of the Scientific Steering Committee of Department, Department of Biological Engineering
  • Since  2014: Member of the Editorial Board of "Journal of Food Engineering"
  • Since  2011: Member of the Editorial Board of "Chemical Papers"
  • Since  2009: Member of Editorial Board of "Food Science & Technology (Ciência e Tecnologia dos Alimentos)"


Courses

  • Chemical Thermodynamis ( Integrated Master in Biological Engineering )
  • Projet of Biological Engineering ( Integrated Master in Biological Engineering )
  • Dissertation in Biological Engineering ( Integrated Master in Biological Engineering )
  • Process Engineering Design ( Integrated Master in Biological Engineering )
  • Bionanotechnology ( Master Program in Micro/Nano Technologies )
  • Introduction to Nanotechnology and Manufacturing Techniques ( Master Program in Micro/Nano Technologies )


Projects


Research Students


Recent Publications

1
Immobilization of bioactive compounds in Cassia grandis galactomannan-based films: influence on physicochemical properties
  • International Journal of Biological Macromolecules, 96, 727-735, 2017
2
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
3
Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2017
4
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
  • Innovative Food Science and Emerging Technologies, (In Press), 2017
5
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
  • Journal of Food Engineering, 192, 93-102, 2017
6
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
  • Critical Reviews in Food Science and Nutrition, (In Press), 2017
7
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
8
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
9
Development of an immobilization system for in situ micronutrients release
  • Food Research International, 90, 121-132, 2016
10
Compositional features and bioactive properties of whole fraction from Aloe vera processing
  • Industrial Crops and Products, 91, 179-185, 2016
11
  • Panarese, Valentina; Herremans, Els; Cantre, Dennis; Demir, Eda; Vicente, António A.; Galindo, Federico Gómez; Nicolai, Bart; Verboven, Pieter
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
  • Journal of Food Engineering, 188, 50-57, 2016
12
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
13
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
14
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
15
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
16
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
17
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
  • Food Research International, 84, 170-179, 2016
18
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
19
Layer-by-layer technique to developing functional nanolaminate films with antifungal activity
  • Food and Bioprocess Technology, 9(3), 471-480, 2016
20
Effect of variables on the thickness of an edible coating applied on frozen fish – establishment of the concept of safe dipping time
  • Journal of Food Engineering, 171, 111-118, 2016
Full List