Rui Rodrigues

PhD Student


Qualifications

  • Ongoing: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2011: Mestrado Integrado em Engenharia Biológica, Universidade do Minho

  • Ongoing: Development of whey protein network systems under application of moderate electric fields – Effects on protein structure and interactions
  • 2015 - 2015: “Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP)”
  • 2014 - 2015: “NewMolotofConcept – New concept of molotof prepared with fruit without added sugar”
  • 2012 - 2014: NOVELTEC - Development o new technologies to stupor the creation of innovative products


Recent Publications

1
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
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
Production of whey protein-based aggregates under ohmic heating
  • Food and Bioprocess Technology, 9(4), 576-587, 2016
4
Antimicrobial nanostructured starch based films for packaging
  • Carbohydrate Polymers, 129, 127-134, 2015
5
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
6
Physical effects upon whey protein aggregation for nano-coating production
  • Food Research International, 66, 344-355, 2014
7
Semicontinuous discharge of non-newtonian filter cakes in electrofiltration
  • Chemical Engineering & Technology, 36(4), 645-649, 2013
Full List