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プロフィール詳細
Rui R.に依頼
Portugal
Food scientist with 15 years of experience in academic research and R&D projects with the industry.
プロフィール概要
専門分野
サービス
Writing
Technical Writing
Research
Market Research,
Feasibility Study,
Fact Checking,
Gap Analysis,
Gray Literature Search,
Systematic Literature Review
Consulting
Scientific and Technical Consulting
Data & AI
Statistical Analysis,
Big Data Analytics,
Data Processing,
Data Insights
Product Development
Formulation,
Product Evaluation,
Product Validation,
Concept Development
職務経験
Reseacher
Universidade do Minho
4月 2021 - 現在
Researcher
Universidade do Minho
11月 2019 - 9月 2020
PhD Student
University of Minho
10月 2015 - 10月 2019 
PhD student
Universidade do Minho/ Aalborg University
10月 2015 - 10月 2019
Researcher
Universidade do Minho
9月 2014 - 9月 2015
Research fellow
Universidade do Minho
2月 2012 - 9月 2015
Researcher
Universidade do Minho
2月 2012 - 7月 2014
学歴
PhD
Universidade do Minho
- 現在
Msc. degree in Biological Engineering (Centre of Biological Engineering)
Universidade do Minho
- 11月 2011
認定資格
- 認定資格の詳細は未入力です。
出版物
BOOK CHAPTER
Rui M. Rodrigues and Ant{\'{o}}nio A. Vicente and Ant{\'{o}}nio J. Teixeira and Ricardo N. Pereira(2021). Ohmic Heating—An Emergent Technology in Innovative Food Processing . Sustainable Production Technology in Food. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 107--123. Elsevier
(2019). Ohmic heating for preservation, transformation and extraction. Green Food Processing Techniques.
Ohmic heating for preservation, transformation and extraction @inbook {
author = {Rodrigues, Rui},
title = {Ohmic heating for preservation, transformation and extraction},
edition = {1st},
year = {2019},
url = {https://www.elsevier.com/books/green-food-processing-techniques/chemat/978-0-12-815353-6}
} . Green Food Processing Techniques.
(2015). Chapter: 00747 Whey and Whey Powders: Production and Uses . Encyclopedia of Food and Health.
JOURNAL ARTICLE
Ricardo N. Pereira, Rui M. Rodrigues, Luís Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, José A. Teixeira, António A. Vicente(2021). Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins . LWT. 148. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 111710. Elsevier {BV}
Zita Avelar, António A. Vicente, Jorge A. Saraiva, Rui M. Rodrigues(2021). The role of emergent processing technologies in tailoring plant protein functionality: New insights . Trends in Food Science & Technology. 113. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 219--231. Elsevier {BV}
Rui M. Rodrigues and Ricardo N. Pereira and Ant{\'{o}}nio A. Vicente and Artur Cavaco-Paulo and Artur Ribeiro(2021). Ohmic heating as a new tool for protein scaffold engineering . Materials Science and Engineering: C. 120. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 111784. Elsevier {BV}
(2020). Electric field effects on proteins – Novel perspectives on food and potential health implications . Food Research International.
Rui M. Rodrigues, Philippe E. Ramos, M.F. Cerqueira, José A. Teixeira, António A. Vicente, Lorenzo M. Pastrana, Ricardo N. Pereira, Miguel A. Cerqueira(2020). Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation . Food Chemistry. 314. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 126157. Elsevier {BV}
Rui M. Rodrigues, Zita Avelar, António A. Vicente, Steffen B. Petersen, Ricardo N. Pereira(2020). Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions . Food Chemistry. 304. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 125442. Elsevier {BV}
Rui M. Rodrigues, António A. Vicente, Steffen B. Petersen, Ricardo N. Pereira(2019). Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality . Innovative Food Science & Emerging Technologies. 52. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1--7. Elsevier {BV}
Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, Ana C. Pinheiro, Joana T. Martins, José A. Teixeira, António A. Vicente(2018). Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins . Journal of Agricultural and Food Chemistry. 66. (43). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 11227--11233. American Chemical Society ({ACS})
Rui M. Rodrigues and António A. Vicente and Steffen B. Petersen and Ricardo N. Pereira(2018). Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality . Innovative Food Science & Emerging Technologies.
Cristina M.R. Rocha and Zlatina Genisheva and Pedro Ferreira-Santos and Rui Rodrigues and António A. Vicente and José A. Teixeira and Ricardo N. Pereira(2018). Electric field-based technologies for valorization of bioresources . Bioresource Technology. 254. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 325 - 339.
Pedro Geada and Rui Rodrigues and Luís Loureiro and Ricardo Pereira and Bruno Fernandes and José A. Teixeira and Vítor Vasconcelos and António A. Vicente(2018). Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends . Renewable and Sustainable Energy Reviews. 94. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 656 - 668.
Pereira, Ricardo N. and Rodrigues, Rui M. and Ramos, Óscar L. and Pinheiro, Ana C. and Martins, Joana T. and Teixeira, José A. and Vicente, António A.(2018). Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins . Journal of Agricultural and Food Chemistry. 66. (43). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 11227-11233.
(2017). Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields . Food Research International.
(2016). Production of Whey Protein-Based Aggregates Under Ohmic Heating . Food and Bioprocess Technology.
Ana S. Abreu and M. Oliveira and Rui M. Rodrigues and Miguel A. Cerqueira and Ant\'onio A. Vicente and A.V. Machado(2015). Antimicrobial nanostructured starch based films for packaging . Carbohydrate Polymers. (0). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString - .
(2015). Design of Whey Protein Nanostructures for Incorporation and Release of Nutraceutical Compounds in Food . Critical Reviews in Food Science and Nutrition.
Rodrigues, R.M., Martins, A.J., Ramos, O.L., Malcata, F.X., Teixeira, J.A., Vicente, A.A., Pereira, R.N.(2015). Influence of moderate electric fields on gelation of whey protein isolate . Food Hydrocolloids. 43. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 329-339.
(2014). Physical effects upon whey protein aggregation for nano-coating production . Food Research International.
Rui M. Rodrigues, Artur J. Martins, Oscar L. Ramos, F. Xavier Malcata, José A. Teixeira, António A. Vicente, Ricardo N. Pereira(2014). Influence of moderate electric fields on gelation of whey protein isolate . Food Hydrocolloids. Elsevier $\lbrace$BV$\rbrace$
Ramos, O.L., Pereira, R.N., Rodrigues, R., Teixeira, J.A., Vicente, A.A., Xavier Malcata, F.(2014). Physical effects upon whey protein aggregation for nano-coating production . Food Research International. 66. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 344-355.
I. Perner-Nochta, R. Rodrigues, Y. Serve, C. Posten(2013). Semicontinuous Discharge of Non-Newtonian Filter Cakes in Electrofiltration . Chem. Eng. Technol. 36. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 645--649. Wiley-Blackwell
CONFERENCE ABSTRACT
(2019). Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding properties . DOF 2019.
Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics @inproceedings {
author = {Rodrigues, Rui Miguel Martins and Avelar, Zita and Fasolin, Luiz Henrique and Vicente, A. A. and Pereira, Ricardo Nuno Correia},
title = {Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics},
address = {San Sebastian},
year = {2019},
month = {jun}
}. The 20th Gums & Stabilisers for the Food Industry Conference.
Electrosprayed whey protein Isolate-based nanocapsules for bioactive compounds encapsulation @inproceedings {
author = {Rodrigues, Rui Miguel Martins and Ramos, Philippe Emmanuel Cruz and Teixeira, J. A. and Vicente, A. A. and Pereira, Ricardo Nuno Correia and Pastrana, Lorenzo M. and Cerqueira, Miguel A.},
title = {Electrosprayed whey protein Isolate-based nanocapsules for bioactive compounds encapsulation},
address = {Mumbai},
year = {2018},
month = {oct},
keywords = {Nanotechnology; Encapsulation; Electrohydrodynamic process}
}. IUFoST 2018.
Designing whey protein-based architectures under application of moderate electric fields @inproceedings {
author = {Pereira, Ricardo Nuno Correia and Moreira, T. C. P. and Rodrigues, Rui Miguel Martins and Teixeira, J. A. and Cunha, R. L. and Vicente, A. A.},
title = {Designing whey protein-based architectures under application of moderate electric fields},
address = {Debrecen},
year = {2018},
month = {sep},
keywords = {Ciências Agrárias::Biotecnologia Agrária e Alimentar}
}. FSD 2018 3rd Food Structure & Design Conference.
Moderate Electric Fields a processing biotechnological tool @inproceedings {
author = {Pereira, Ricardo Nuno Correia and Rodrigues, Rui Miguel Martins and Genisheva, Zlatina Asenova and Ramos, Óscar L. and Malcata, F. Xavier and Teixeira, J. A. and Vicente, A. A.},
title = {Moderate Electric Fields a processing biotechnological tool},
address = {Portoroz},
pages = {116--116},
year = {2016},
month = {sep}
}. 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies.
Influence of ohmic heating on production of whey protein aggregates @inproceedings {
author = {Pereira, Ricardo Nuno Correia and Rodrigues, Rui Miguel Martins and Simões, L. and Ramos, Óscar Leandro da Silva and Malcata, F. Xavier and Teixeira, J. A. and Vicente, A. A.},
title = {Influence of ohmic heating on production of whey protein aggregates},
address = {Salamanca},
pages = {2015--205},
year = {2016},
month = {jun},
keywords = {Moderate electric fields; Whey protein solubility; Aggregation kinetics; Fibrillar aggregates}
}. BIOIBEROAMÉRICA 2016.
Influence of electro-heating on the production of whey protein cold-set hydrogels @inproceedings {
author = {Pereira, Ricardo and Rodrigues, Rui M. and Ramos, Óscar L. and Malcata, F. X. and Teixeira, J. A. and Vicente, A. A.},
title = {Influence of electro-heating on the production of whey protein cold-set hydrogels},
address = {Campinas},
year = {2014},
month = {nov}
}. Advances in Food Processing - Challenges for the Future.
Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation @inproceedings {
author = {Rodrigues, Rui M.},
title = {Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation},
address = {Porto},
pages = {15--16},
year = {2014},
month = {oct}
}. Food Structure Design.
Production of whey protein cold-set hydrogels through application of moderate electric fields @inproceedings {
author = {Rodrigues, Rui M. and Ramos, Óscar L. and Teixeira, J. A. and Vicente, A. A. and Pereira, Ricardo},
title = {Production of whey protein cold-set hydrogels through application of moderate electric fields},
address = {Lisboa},
year = {2014},
month = {sep}
}. 12º Encontro de Química dos Alimentos.
Production of whey protein hydrogels through application of electric fields @inproceedings {
author = {Pereira, Ricardo and Ramos, Óscar L. and Rodrigues, Rui and Teixeira, J. A. and Vicente, A. A.},
title = {Production of whey protein hydrogels through application of electric fields},
address = {Aveiro},
pages = {492},
year = {2013},
month = {dec}
}. Microbiotec 13.
(2013). Improving the properties of heat-induced whey protein hydrogels produced under the effects of moderate electric fields. Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers,Barcelona, Spain.
Controlling size of whey protein nano-particles through application of moderate electric fields @inproceedings {
author = {Rodrigues, Rui M.},
title = {Controlling size of whey protein nano-particles through application of moderate electric fields},
address = {Karlsruhe},
year = {2013},
month = {sep}
}. 10th International Bioelectric Symposium 2013.
CONFERENCE POSTER
Moderate electric fields effects on whey protein´s structure, interactions and gelation @misc {
author = {Rodrigues, Rui M. and Vicente, A. A. and Pereira, Ricardo N.},
title = {Moderate electric fields effects on whey protein´s structure, interactions and gelation},
year = {2017},
month = {sep}
}. São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods.
Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins @misc {
author = {Pereira, Ricardo Nuno Correia and Rodrigues, Rui Miguel Martins and Ramos, Óscar L. and Teixeira, J. A. and Vicente, A. A.},
title = {Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins},
year = {2017},
month = {jun}
}. The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality.
Determination of thermally-induced conformational slides in ß-lactoglobulin prior to irreversible thermal denaturation @misc {
author = {Rodrigues, Rui Miguel Martins and Pereira, Ricardo Nuno Correia and Vicente, A. A. and Petersen, Steffen B.},
title = {Determination of thermally-induced conformational slides in ß-lactoglobulin prior to irreversible thermal denaturation},
year = {2017},
month = {jun}
}. IFT 2017 Annual Meeting and Food Expo.
Characterization of Micro- and Nanostructures from ß-Lactoglobulin Formed Upon Heat Treatment and Under Selected Environmental Conditions @misc {
author = {Rodrigues, Rui M.},
title = {Characterization of Micro- and Nanostructures from ß-Lactoglobulin Formed Upon Heat Treatment and Under Selected Environmental Conditions },
year = {2016},
month = {jul}
}. 2016 IFT Annual Meeting and Food Expo.
(2015). The influence of moderate electric fields on the results of cold gelation of whey protein isolate. 12th International Congress on Engineering and Food.
Structural characterization of heat-induced whey protein hydrogels produced under the effects of moderate electric fields @misc {
author = {Pereira, Ricardo and Ramos, Óscar L. and Rodrigues, Rui M. and Teixeira, J. A. and Vicente, A. A.},
title = {Structural characterization of heat-induced whey protein hydrogels produced under the effects of moderate electric fields},
year = {2013},
month = {jul}
}. IFT13 Annual Meeting and Food Expo.
MAGAZINE ARTICLE
(2016). Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato . LWT - Food Science and Technology.
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