Artur Martins

PhD Student


Qualifications

  • Ongoing: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2019: PhD Program on Chemical and Biological Engineering, Universidade do Minho
  • 2015 - 2019: 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


Selected Publications

1
Sterol-based oleogels’ characterization envisioning food applications
  • Journal of the Science of Food and Agriculture, 99(7), 3318-3325, 2019
2
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, 116, 1298-1305, 2019
3
Digestion of beta-carotene loaded oleogels and transepithelial transport: in-vitro study
  • IUFoST 2018 - World Congress of Food Science and Technology. Mumbai, India, Oct 23-27, 2018
4
Production of olive oil organogels: influence of carnauba wax concentration on the physicochemical properties
  • IUFoST 2018 - World Congress of Food Science and Technology. No. 762, Mumbai, India, Oct 23-27, 366, 2018
5
Edible oleogels: an opportunity for fat replacement in foods
  • Food and Function, 9(2), 758-773, 2018
6
Food grade polymers for the gelation of edible oils envisioning food applications
  • In Gutierrez, Tomy. Polymers for Food Applications, Springer International Publishing, 2018. ISBN: 978-3-319-94625-2, 591-608
7
Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion
  • DoF 2017 - 7th International Symposium on Delivery of Functionality In Complex Food Systems. Auckland, New Zealand, Nov 5-8, 2017
8
Characterization of edible beeswax-based oleogels aiming at food incorporation
  • São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 14, 2017
9
Hybrid gels: influence of water and oil phase on textural and rheological properties
  • The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid Multifunctionality. No. 48, Berlin, Germany, June 27th - 30th, 2017
10
Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability
  • Food and Function, 8, 4241-4250, 2017
11
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
12
Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties
  • IFT 2016 Annual Meeting and Food Expo. Chicago, USA, July 16-19, 2016
13
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
  • Food Research International, 84, 170-179, 2016
14
Influence of moderate electric fields on gelation of whey protein isolate
  • Food Hydrocolloids, 43, 329-339, 2015
15
Physical and mass transfer properties of electrospun ɛ-polycaprolactone nanofiber membranes
  • Process Biochemistry, 50(6), 885-892, 2015
16
Study of the kinetics of formation of α-lactalbumin nanotubes in presence of manganese
  • 1st Congress on Food Structure Design. No. 4354, Porto, Portugal, 15-17 Oct, 61-62, 2014. ISBN: 978-989-97478-5-2
17
Development and characterization of β-lactoglobulin nanohydrogels for bioactive compound delivery
  • 12º Encontro de Química dos Alimentos - Composição Química, Estrutura e Funcionalidade: A Ponte Entre Alimentos Novos e Tradicionais - Abstracts. Lisboa, Portugal, 10-12 September, 2014. ISBN: 978-989-98541-5-4
18
Effect of different divalent cations on the synthesis of α-lactalbumin nanotubes
  • 12º Encontro de Química dos Alimentos - Composição Química, Estrutura e Funcionalidade: A Ponte Entre Alimentos Novos e Tradicionais - Abstracts. No. S1-PP08, Lisboa, Portugal, 10-12 September, 36-36, 2014. ISBN: 978-989-98541-5-4
19
Diffusion of different molecular weight proteins through poly e-caprolactone films with encapsulated trypsin
  • International Conference Eco-sustainable Food Packaging Based on Polymer Nanomaterials (Book of Abstracts). Rome, Italy, 26-28 February, 72-72, 2014. ISBN: 978-889-808-545-3
20
Diffusional and surface properties of electrospun poly (e-caprolactone) nanofibers with trypsin encapsulation
  • Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers. Barcelona, Spain, Nov. 3-7, 56-57, 2013
21
Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications
  • Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers. Barcelona, Spain, Nov. 3-7, 196-197, 2013
22
Meniscus dynamics in bubble formation: A parametric study
  • Chemical Engineering Science, 66(14), 3258-3267, 2011
23
Meniscus oscillation during bubble formation at the plate
  • EFMC8 - 8th European Fluid Mechanics Conference. Bad Reichenhall, Germany, 13-16 September, s5-17, 2010
Full List