António Vicente

Associate Professor with Habilitation



Career

  • Since  2012: Associate Professor with Habilitation, Universidade do Minho
  • 2010 - 2012: Associate Professor, 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  2018: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • Since  2016: Head of Department, Department of Biological Engineering
  • 2013 - 2016: 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)"

Laboratory Management



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
Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
  • Food Hydrocolloids, 89, 272-282, 2019
2
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
3
Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment
  • Carbohydrate Polymers, 207, 169-179, 2019
4
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
  • Food Chemistry, 275, 480-488, 2019
5
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
6
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
  • Food Research International, (In Press), 2019
7
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions
  • Food Research International, (In Press), 2019
8
Cashew nut allergy: clinical relevance and allergen characterisation
  • Clinical Reviews in Allergy and Immunology, (In Press), 2019
9
Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols
  • Waste and Biomass Valorization, (In Press), 2019
10
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, (In Press), 2019
11
Lignin from an integrated process consisting of liquid hot water and ethanol organosolv: Physicochemical and antioxidant properties
  • International Journal of Biological Macromolecules, 120(Part A), 159-169, 2018
12
Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach
  • LWT - Food Science and Technology, 97, 624-631, 2018
13
In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
  • Food Hydrocolloids, 84, 267-275, 2018
14
Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus)
  • Food and Function, 9, 6369-6379, 2018
15
Electric field processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
16
Enhanced mechanical and thermal strength in mixed enantiomers based supramolecular gel
  • Langmuir, 34(43), 12957-12967, 2018
17
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 2018
18
Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases
  • Food Research International, 111, 168-177, 2018
19
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food and Function, 9(11), 5499-5512, 2018
20
Melt processability, characterization, and antibacterial activity of compression-molded green composite sheets made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) reinforced with coconut fibers impregnated with oregano essential oil
  • Food Packaging and Shelf Life, 17, 39-49, 2018
Full List