People

Joana Martins

Assistant Researcher (Non-Tenure Track)


Career

  • Since  2023: Assistant Researcher (Non-Tenure Track), Universidade do Minho
  • 2018 - 2023: Junior Researcher (Non-Tenure Track), Universidade do Minho

Qualifications

  • 2012: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • Since  2018: Functionality, bioavailability and toxicity of micro- and nano-structured biopolymer systems in food
  • 2013 - 2018: Assessment of micro- and nano-structured systems behaviour in food and in biological matrices
  • 2008 - 2012: Development and characterisation of edible coatings with functional and antimicrobial properties

Supervision of Researchers


Selected Publications

1
β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies
  • Food Research International, 131(108979), 2020
2
Edible films based on black chia (Salvia hispanica l.) seed mucilage containing Rhus microphylla fruit phenolic extract
  • Coatings, 10(4), 326, 2020
3
Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
  • Food & Function, 11, 1966-1981, 2020
4
Emergent food proteins – Towards sustainability, health and innovation
  • Food Research International, 125, 108586-108586, 2019
5
Nanolaminated systems production by layer-by-layer technique
  • In Ramos, O.L., Pereira, R.N., Cerqueira, M.A., Teixeira, J.A., Vicente, A.A.. Advances in Processing Technologies for Bio-based Nanosystems in Food, Taylor & Francis, 2019. ISBN: 978-131517732-8, 75-101
6
Characterization and bioaccessibility of β-carotene encapsulated on microcapsules produced with starch and protein from amaranth grain
  • DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO105-24968, Porto, Portugal, July 7th - 10th, 110-111, 2019. ISBN: 978-989-20-9533-2
7
Nanoemulsion delivery systems: impact of emulsifier type on curcumin’s bioaccessibility during in vitro digestion
  • DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO58-25008, Porto, Portugal, July 7th - 10th, 201-202, 2019. ISBN: 978-989-20-9533-2
8
Lipid-based nanostructures as strategies to enhance curcumin’s bioavailability: effect of carrier oil physical state
  • DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO60-25004, Porto, Portugal, July 7th - 10th, 205-206, 2019. ISBN: 978-989-20-9533-2
9
Book of Abstracts of the 8th International Symposium on “Delivery of Functionality in Complex Food Systems”
  • Braga: Departamento de Engenharia Biológica da Universidade do Minho, 2019. ISBN: 978-989-20-9533-2
10
Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment
  • Carbohydrate Polymers, 207, 169-179, 2019
11
6 - Nanoparticles of lactoferrin for encapsulation of food ingredients
  • In Seid Jafari. Biopolymer Nanostructures for Food Encapsulation Purposes, Vol. 1: Nanoencapsulation in the Food Industry, Vol. 1, Academic Press, 2019. ISBN: 9780128156636, 147-168
12
Electric field processing: novel perspectives on allergenicity of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
13
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food & Function, 9(11), 5499-5512, 2018
14
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
  • Trends in Food Science & Technology, 78, 270-291, 2018
15
Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment
  • Food Hydrocolloids, 75, 192-201, 2018
16
Bio-based nanocomposites for food packaging and their effect in food quality and safety
  • In Alexandru Grumezescu Alina Maria Holban. Food Packaging and Preservation, Academic Press, 2018. ISBN: 9780128115169, 271-306
17
Protein-based structures for food applications: from macro to nanoscale
  • Frontiers in Sustainable Food Systems, 2(77), 2018
18
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
19
Cellulose nanofibers produced from banana peel by chemical treatment: characterization and measuring cell viability
  • COBEQ 2016 - XXI Congresso Brasileiro de Engenharia Química (Anais do Congresso Brasileiro de Engenharia Química). Fortaleza, Brazil, Sep 25-29, 2016
20
Characterization and in vitro toxicity assessments of cellulose nanofibers produced from banana peel by enzymatic treatment
  • COBEQ 2016 - XXI Congresso Brasileiro de Engenharia Química (Anais do Congresso Brasileiro de Engenharia Química). Fortaleza, Brazil, Sep 25-29, 2016
21
Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit
  • Postharvest Biology and Technology, 116, 88-97, 2016
22
Edible bio-based nanostructures: delivery, absorption and potential toxicity
  • Food Engineering Reviews, 7(4), 491-513, 2015
23
Biocomposite films based on κ-carrageenan/locust bean gum blends and clays: physical and antimicrobial properties
  • Food and Bioprocess Technology, 6(8), 2081-2092, 2013
24
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof
  • Food Hydrocolloids, 29(2), 280-289, 2012
25
Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
  • Food Hydrocolloids, 27(2), 287-292, 2012
26
Galactomannans use in the development of edible films/coatings for food applications
  • Trends in Food Science & Technology, 22(12), 662-671, 2011
27
Antioxidant potential of two red seaweeds from the brazilian coasts
  • Journal of Agricultural and Food Chemistry, 59(10), 5589-5594, 2011
28
Influence of electric fields on the structure of chitosan edible coatings
  • Food Hydrocolloids, 24(4), 330-335, 2010
29
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes
  • Journal of Agricultural and Food Chemistry, 58(3), 1884-1891, 2010
30
Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films
  • Food Research International, 43(8), 2031-2038, 2010
31
Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese
  • Journal of Food Engineering, 101(4), 349-356, 2010
32
Effect of Chitosan-based coatings on the shelf life of Salmon (Salmo salar)
  • Journal of Agricultural and Food Chemistry, 58(21), 11456-11462, 2010
33
Influence of α-tocopherol on physicochemical properties of chitosan-based films
  • Food Hydrocolloids, 27(1), 220-227, 2012
34
Bioengineering approaches to simulate human colon microbiome ecosystem
  • Trends in Food Science & Technology, 112, 808-822, 2021
35
Strategies for valorization of amaranth (Amaranthus cruentus) grain nutritional components - behavior under in vitro gastrointestinal digestion and in Caco-2 cellular model / Estratégias para valorizar as propriedades nutricionais do grão de amaranto (Amaranthus cruentus): comportamento sob digestão gastrointestinal in vitro e em células Caco-2
  • PhD Program in Food Science and Technology and Nutrition, 2020
36
Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: behavior under digestion and cytotoxicity assessment
  • Food Research International, 143(110278), 2021
37
  • D'Angelo, Natália A.; Noronha, Mariana A.; Kurnik, Isabelle S.; Câmara, Mayra C.C.; Vieira, Jorge M.; Abrunhosa, Luís; Martins, Joana T.; Alves, Thais F.R.; Tundisi, Louise L.; Ataide, Janaina A.; Costa, Juliana S.R.; Jozala, Angela F.; Nascimento, Laura O.; Mazzola, Priscila G.; Chaud, Marco V.; Vicente, António A.; Lopes, André M.
Curcumin encapsulation in nanostructures for cancer therapy: a 10-year overview
  • International Journal of Pharmaceutics, 604(120534), 2021
38
Nanoemulsions for enhancement of curcumin bioavailability and their safety evaluation: effect of emulsifier type
  • Nanomaterials, 11(3), 815, 2021
Full List

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