Artur Martins

PhD Student


Qualifications

  • Ongoing: PhD Program in Chemical and Biological Engineering, Universidade do Minho

  • 2016 - 2019: Novel organogel systems for enhanced food structure and functionality – a multiscale approach
  • 2015 - 2016: Novel organogel systems for enhanced food structure and functionality – a multiscale approach
  • 2014 - 2015: Ecoefficient Biodegradable Composite Advanced Packaging
  • 2012 - 2014: New polymeric materials for simultaneous catalysis and separation

Projects



Recent Publications

1
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, (In Press), 2019
2
Edible oleogels: an opportunity for fat replacement in foods
  • Food and Function, 9(2), 758-773, 2018
3
Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability
  • Food and Function, 8, 4241-4250, 2017
4
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
5
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
  • Food Research International, 84, 170-179, 2016
6
Physical and mass transfer properties of electrospun ɛ-polycaprolactone nanofiber membranes
  • Process Biochemistry, 50(6), 885-892, 2015
7
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
8
Meniscus dynamics in bubble formation: A parametric study
  • Chemical Engineering Science, 66(14), 3258-3267, 2011
Full List