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Rui M. Rodrigues concluded his PhD in Chemical and Biological Engineering in 2019/10/01 By University of Minho, Centre of Biological Engineering . During his academic path, he developed his masters dissertation in the Karlsruhe Institute for technology (Germany) and part of his PhD program in Aalborg University (Denmark). He has published over 45 research items including original papers, review papers and book chapters. He also counts with several participation in international conferences with posters oral presentations, and lectures. He counts with the participation in 6 research projects in the food technology area, developments and implementation of new technologies and products into the food industry. His expertise areas are food and biotechnology processing, ohmic heating, electric field processing, electric field effects in foodstuff, food ingredient and proteins, proteins´ structure-function relationship. The outcomes of his research contributed to establish fundamental knowledge on the action of electric fields on proteins structure and on their potential to control functionality. Along with his PhD and Post-doc research, he has been involved in the tutoring of students on their MSc and Doc programs, as well as supervising research fellows. He participated in several juries for academic degrees and performs regular work as reviewer for reference scientific journals. Rui Rodrigues cooperates with international institutions such as Universitys of Salerno and Udine (Italy), UNICAMP, Universidade Estadual de Campinas (Brazil), KU Leuven (Belgium) and the International Nanotechnology Laboratory INL (Portugal). He has also active within the community by participating and organizing symposiums, visits and demonstrations about food processing and technology, particularly focussing on young audiences and schools. Due to his technical knowledge and scientific expertise, he has been involved in several projects with the food industry, as well as on the conceptualization and writing of project proposals. Equally, he has participated as a consultant in products and processes development and implementation for several food companies. Frequent key words in his scientific production are: Electric fields; Processing; Energy; Biomass; Process intensification; ß-Lactoglobulin; Moderate electric fields; Ohmic heating; Protein denaturation; Protein functionalization; Electro-technologies; Biomass wastes; Extraction; Food packaging ; Moderate electric field; Protein functionality; Retinol; Nano-complex; Engineering and technology; Anthocyanins; HPLC; Science & Technology; Whey protein solubility; Aggregation kinetics; Fibrillar aggregates; Bioactive packaging; Bioactive protein; Biological activity; Cheese whey; Functional food; Functional properties; Health benefits; Nutritional value; Peptides; Physicochemical properties; Processing technologies; Whey proteins; Proteins functionality; Gelation; Protein aggregates; Secondary structure; Immunoblotting; Digestion; Allergen; Denaturation; Aggregation; Nanostructures; Molecular interaction; Technological sciences, Engineering and technology; aggregation; Nanostructured systems; Nanohydrogels; Food ingredients; Molecular interactions; Food applications; Characterization techniques; Bioaccessibility and bioavailability; Starch; Antimicrobial activity; nanoparticles; Organoclay; Nanostructured films; Food packaging; gelation; Nutraceuticals; Encapsulation; Nanotechnology; Electrohydrodynamic process;.
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Identificação

Identificação pessoal

Nome completo
Rui Miguel Martins Rodrigues

Nomes de citação

  • Rodrigues, Rui M.

Identificadores de autor

Ciência ID
5A1B-F3E7-65FE
ORCID iD
0000-0002-4416-0220

Websites

Domínios de atuação

  • Ciências da Engenharia e Tecnologias - Biotecnologia Industrial - Bioprodutos Biomateriais
  • Ciências Agrárias - Biotecnologia Agrária e Alimentar
  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Espanhol; Castelhano Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador independente (B1) Utilizador proficiente (C1)
Alemão Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1)
Formação
Grau Classificação
2015/10/01 - 2019/10/01
Concluído
 Doutoramento em engenharia química e biológica (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
"Development of whey protein network systems under application of moderate electric fields – Effects on protein structure and interactions" (TESE/DISSERTAÇÃO)
2016/07 - 2016/11
Concluído
 Advanced course and research project integrated in PhD program (Doctor of Philosophy)
Especialização em Protein science and engineering
Aalborg Universitet, Dinamarca
"Advanced spectroscopic technique for protein characterization " (TESE/DISSERTAÇÃO)
2011/02/24 - 2011/08/03
Concluído
 Master´s dissertation (Master Universitario)
Especialização em Bioprocess Engineering
Karlsruher Institut für Technologie, Alemanha
"Development and construction of a continuous Electrofiltration" (TESE/DISSERTAÇÃO)
2009 - 2011
Concluído
 Mestrado Integrado em Engenharia Biológica, ramo Tecnologia Química e Alimentar (Mestrado)
Universidade do Minho Escola de Engenharia, Portugal
"Development and construction of a continuous Electrofiltration" (TESE/DISSERTAÇÃO)
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2021/04/06 - Atual Investigador (Investigação) Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/11/01 - 2020/09/30 Pós-doutorado (Investigação) Universidade do Minho Centro de Engenharia Biológica, Portugal

Cargos e Funções

Categoria Profissional
Instituição de acolhimento 		Empregador
2019/06 - 2022/06 Dirigente de laboratório, instituto, museu, centro ou observatório Universidade do Minho Centro de Engenharia Biológica, Portugal
Projetos

Bolsa

Designação Financiadores
2019/11/01 - 2020/09/30 BioFoodPack
M-ERA.NET2/0019/2016
Bolseiro de Investigação
Em curso
2014/09/01 - 2015/09/30 New Molotof Concept
30226
Bolseiro de Investigação
Concluído
2012/02/01 - 2014/07/31 NOVELTEC
13846
Bolseiro de Investigação
Concluído

Projeto

Designação Financiadores
2023/09/01 - Atual VIIAFOOD
NA
Investigador
Em curso
2021/04/06 - Atual Agrifood XXI
NORTE-01-0145-FEDER-000041
Investigador
Em curso

Outro

Designação Financiadores
2023/12/03 - Atual Novel protein-based affinity platform for mycotoxins clean-up
2022.03438.PTDC
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
Em curso
2021/01/01 - 2025/12/31 Associate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
LA/P/0029/2020
Investigador
Em curso
2022/01/01 - 2024/12/31 Improving strategies to unveil, predict and modulate/mitigate the allergenicity foods towards the development of new HYPOALLERGENic formulations
PTDC/BAA-AGR/4005/2021
Investigador
Em curso
Produções

Publicações

Artigo em revista
  1. Rui M. Rodrigues; Pedro Ferreira-Santos; Ricardo N. Pereira; Jose A. Teixeira. "Accessing the thermal and electric effects in ß-lactoglobulin denaturation and interaction with phenolic compounds". Food Hydrocolloids (2024): https://doi.org/10.1016/j.foodhyd.2023.109724.
    10.1016/j.foodhyd.2023.109724
  2. Zita Avelar; Ricardo N. Pereira; António A. Vicente; Rui M. Rodrigues. "Protein quality of cereals: Technological and functional perspectives". Journal of Cereal Science (2024): https://doi.org/10.1016/j.jcs.2024.103922.
    10.1016/j.jcs.2024.103922
  3. Avelar, Z.; Saraiva, J.A.; Vicente, A.A.; Rodrigues, R.M.. "Unravelling the impact of ohmic heating on commercial pea protein structure". Food Hydrocolloids 150 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85182280899&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2024.109748
  4. Leal, R.T.; Pereira, R.S.; Rodrigues, R.M.; Pereira, R.N.. "Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fields". Food Research International 196 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85203438640&partnerID=MN8TOARS.
    10.1016/j.foodres.2024.115033
  5. Pereira, R.N.; Rodrigues, R.; Avelar, Z.; Leite, A.C.; Leal, R.; Pereira, R.S.; Vicente, A.. "Electrical Fields in the Processing of Protein-Based Foods". Foods 13 4 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85185919095&partnerID=MN8TOARS.
    10.3390/foods13040577
  6. Marangoni Júnior, L.; Rodrigues, R.M.; Pereira, R.N.; Augusto, P.E.D.; Ito, D.; Teixeira, F.G.; Padula, M.; Vicente, A.A.. "Effect of ohmic heating on the structure and properties of flexible multilayer packaging". Food Chemistry 456 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85195818172&partnerID=MN8TOARS.
    10.1016/j.foodchem.2024.140038
  7. Ferreira-Santos, P.; Nobre, C.; Rodrigues, R.M.; Genisheva, Z.; Botelho, C.; Teixeira, J.A.. "Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility". Food Chemistry 436 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85174801376&partnerID=MN8TOARS.
    10.1016/j.foodchem.2023.137780
  8. Avelar, Z.; Monge-Morera, M.; Delcour, J.A.; Saraiva, J.A.; Vicente, A.A.; Rodrigues, R.M.. "Ohmic heating as an innovative strategy to modulate protein fibrillation". Innovative Food Science and Emerging Technologies 92 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85183891272&partnerID=MN8TOARS.
    10.1016/j.ifset.2024.103587
  9. Marques, Arlete M.; Bourbon, Ana I.; Rodrigues, Rui M.; Teixeira, José A.; Pastrana, Lorenzo M.; Cerqueira, Miguel A.. "Lactoferrin as a carrier of iron: Development and physicochemical characterization". Food Hydrocolloids (2023): 108772. http://dx.doi.org/10.1016/j.foodhyd.2023.108772.
    10.1016/j.foodhyd.2023.108772
  10. Queirós, M.; Pereira, G.; Leite, A.C.; Leal, R.; Rodrigues, R.; Teixeira, J.A.; Pereira, R.N.. "Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must". Frontiers in Sustainable Food Systems 7 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85149503002&partnerID=MN8TOARS.
    10.3389/fsufs.2023.1053013
  11. Gonçalves, R.F.S.; Rodrigues, R.; Vicente, A.A.; Pinheiro, A.C.. "Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life". Nanomaterials 13 1 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85145821261&partnerID=MN8TOARS.
    10.3390/nano13010093
  12. Miranda, C.G.; Rodrigues, R.M.; Pereira, R.N.; Speranza, P.; Kurozawa, L.E.; Vicente, A.A.; Sato, A.C.K.; et al. "Influence of ohmic heating on lentil protein structure and protein-pectin interactions". Innovative Food Science and Emerging Technologies 87 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85162093397&partnerID=MN8TOARS.
    10.1016/j.ifset.2023.103413
  13. Ferreira, Sara; Machado, Luís; Pereira, Ricardo N.; Vicente, António A.; Rodrigues, Rui M.. "Unraveling the nature of ohmic heating effects in structural aspects of whey proteins - The impact of electrical and electrochemical effects". Innovative Food Science & Emerging Technologies 74 (2021): 102831. http://dx.doi.org/10.1016/j.ifset.2021.102831.
    10.1016/j.ifset.2021.102831
  14. Pereira, Ricardo N.; Rodrigues, Rui M.. "Emergent Proteins-Based Structures - Prospects towards Sustainable Nutrition and Functionality". Gels 7 4 (2021): 161. http://dx.doi.org/10.3390/gels7040161.
    10.3390/gels7040161
  15. Ricardo N. Pereira; Rui M. Rodrigues; Luís Machado; Sara Ferreira; Joana Costa; Caterina Villa; Mariana P. Barreiros; et al. "Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins". LWT 148 (2021): 111710-111710. https://doi.org/10.1016/j.lwt.2021.111710.
    10.1016/j.lwt.2021.111710
  16. Zita Avelar; António A. Vicente; Jorge A. Saraiva; Rui M. Rodrigues. "The role of emergent processing technologies in tailoring plant protein functionality: New insights". Trends in Food Science & Technology 113 (2021): 219-231. https://doi.org/10.1016/j.tifs.2021.05.004.
    10.1016/j.tifs.2021.05.004
  17. Rodrigues, Rui M.. "Ohmic heating as a new tool for protein scaffold engineering". Materials Science and Engineering: C 120 (2021): 111784-111784. http://dx.doi.org/10.1016/j.msec.2020.111784.
    10.1016/j.msec.2020.111784
  18. Rodrigues, Rui M.. "Electric field effects on proteins - Novel perspectives on food and potential health implications". Food Research International (2020): http://dx.doi.org/10.1016/j.foodres.2020.109709.
    10.1016/j.foodres.2020.109709
  19. Rui M. Rodrigues; Philippe E. Ramos; M.F. Cerqueira; José A. Teixeira; António A. Vicente; Lorenzo M. Pastrana; Ricardo N. Pereira; Miguel A. Cerqueira. "Electrosprayed whey protein-based nanocapsules for ß-carotene encapsulation". Food Chemistry 314 (2020): 126157-126157. https://doi.org/10.1016/j.foodchem.2019.126157.
    10.1016/j.foodchem.2019.126157
  20. Rodrigues, Rui M.; Fasolin, Luiz H.; Avelar, Zita; Petersen, Steffen B.; Vicente, António A.; Pereira, Ricardo N.. "Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties". Food Hydrocolloids 101 (2020): 105505. http://dx.doi.org/10.1016/j.foodhyd.2019.105505.
    10.1016/j.foodhyd.2019.105505
  21. Tinoco, Ana; Rodrigues, Rui M.; Machado, Raul; Pereira, Ricardo N.; Cavaco-Paulo, Artur; Ribeiro, Artur. "Ohmic heating as an innovative approach for the production of keratin films". International Journal of Biological Macromolecules (2020): http://dx.doi.org/10.1016/j.ijbiomac.2020.02.122.
    10.1016/j.ijbiomac.2020.02.122
  22. Rodrigues, Rui M.; Claro, Bárbara; Bastos, Margarida; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Petersen, Steffen B.; Claro, Barbara; Pereira, Ricardo N.; Vicente, Antonio A.. "Multi-step thermally induced transitions of ß-lactoglobulin - an in situ spectroscopy approach". International Dairy Journal (2020): http://hdl.handle.net/1822/61784.
    10.1016/j.idairyj.2019.104562
  23. Rodrigues, Rui M.; Avelar, Zita; Vicente, Antonio A.; Petersen, Steffen B.; Pereira, Ricardo N.; Rui M. Rodrigues; Zita Avelar; et al. "Influence of moderate electric fields in beta-lactoglobulin thermal unfolding and interactions". Food Chemistry 304 (2020): 125442-125442. https://publons.com/wos-op/publon/28856027/.
    10.1016/J.FOODCHEM.2019.125442
  24. Pereira, Ricardo N.; Costa, Joana; Rodrigues, Rui M.; Villa, Caterina; Machado, Luis; Mafra, Isabel; Vicente, Antonio; et al. "Effects of ohmic heating on the immunoreactivity of beta-lactoglobulin - a relationship towards structural aspects". Food & Function (2020): https://publons.com/wos-op/publon/32786729/.
    10.1039/C9FO02834J
  25. Rui M. Rodrigues; António A. Vicente; Steffen B. Petersen; Vicente, António A.. "Electric field effects on ß-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality". Innovative Food Science & Emerging Technologies 52 (2019): 1-7. https://doi.org/10.1016/j.ifset.2018.11.010.
    10.1016/j.ifset.2018.11.010
  26. Pereira, Ricardo N.; Rodrigues, Rui M.; Ramos, Óscar L.; Pinheiro, Ana C.; Martins, Joana T.; Teixeira, José A.; Vicente, António A.; Rodrigues, Rui. "Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins". Journal of Agricultural and Food Chemistry 66 43 (2018): 11227-11233. http://dx.doi.org/10.1021/acs.jafc.8b03689.
    10.1021/acs.jafc.8b03689
  27. Geada, Pedro; Rodrigues, Rui; Loureiro, Luís; Pereira, Ricardo; Fernandes, Bruno; Teixeira, José A.; Vasconcelos, Vítor; Vicente, António A.; Rodrigues, Rui M.. "Electrotechnologies applied to microalgal biotechnology - Applications, techniques and future trends". Renewable and Sustainable Energy Reviews 94 (2018): 656-668. http://dx.doi.org/10.1016/j.rser.2018.06.059.
    10.1016/j.rser.2018.06.059
  28. Rodrigues, Rui M.; Rocha, Cristina M.R.; Genisheva, Zlatina; Ferreira-Santos, Pedro; Rodrigues, Rui; Vicente, António A.; Teixeira, José A.; Pereira, Ricardo N.. "Electric field-based technologies for valorization of bioresources". Bioresource Technology 254 (2018): 325-339. http://www.sciencedirect.com/science/article/pii/S0960852418300828.
    https://doi.org/10.1016/j.biortech.2018.01.068
  29. Pereira, Ricardo N.; Rodrigues, Rui M.; Altinok, Emir; Ramos, Óscar L.; Xavier Malcata, F.; Maresca, Paola; Ferrari, Giovanna; Teixeira, José A.; Vicente, António A.. "Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields". Food Research International 99 (2017): 435-443. http://dx.doi.org/10.1016/j.foodres.2017.05.023.
    10.1016/j.foodres.2017.05.023
  30. Pereira, Ricardo N.; Rodrigues, Rui M.; Genisheva, Zlatina; Oliveira, Hélder; de Freitas, Victor; Teixeira, José A.; Vicente, António A.. "Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato". LWT 74 (2016): 493-503. http://dx.doi.org/10.1016/j.lwt.2016.07.074.
    10.1016/j.lwt.2016.07.074
  31. Pereira, Ricardo N.; Rodrigues, Rui M.; Ramos, Óscar L.; Xavier Malcata, F.; Teixeira, José António; Vicente, António A.. "Production of Whey Protein-Based Aggregates Under Ohmic Heating". Food and Bioprocess Technology 9 4 (2015): 576-587. http://dx.doi.org/10.1007/s11947-015-1651-4.
    10.1007/s11947-015-1651-4
  32. Ramos, Oscar L.; Pereira, Ricardo N.; Martins, Artur; Rodrigues, Rui; Fuciños, Clara; Teixeira, José A.; Pastrana, Lorenzo; et al. "Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food". Critical Reviews in Food Science and Nutrition 57 7 (2015): 1377-1393. http://dx.doi.org/10.1080/10408398.2014.993749.
    10.1080/10408398.2014.993749
  33. Pereira, Ricardo; Rodrigues, Rui M.; Teixeira, J. A.; Vicente, A. A.. "Aquecimento óhmico: uma ferramenta ao serviço da biotecnologia". (2015): http://hdl.handle.net/1822/35324.
  34. Rodrigues, Rui; Abreu, Ana S.; Oliveira, M.; Rodrigues, Rui M.; Cerqueira, M. A.; Vicente, A. A.; Machado, A. V.; Sá, Arsénio Vasconcelos. "Antimicrobial nanostructured starch based films for packaging". Carbohydrate Polymers 0 (2015): http://www.sciencedirect.com/science/article/pii/S0144861715003306.
    http://dx.doi.org/10.1016/j.carbpol.2015.04.021
  35. Rui M. Rodrigues; Artur J. Martins; Oscar L. Ramos; F. Xavier Malcata; José A. Teixeira; António A. Vicente; Ricardo N. Pereira; et al. "Influence of moderate electric fields on gelation of whey protein isolate". Food Hydrocolloids 43 (2014): 329-339. http://dx.doi.org/10.1016/j.foodhyd.2014.06.002.
    10.1016/j.foodhyd.2014.06.002
  36. Ramos, Óscar L.; Pereira, Ricardo; Rodrigues, Rui M.; Teixeira, J. A.; Vicente, A. A.; Malcata, F. X.; Rodrigues, Rui. "Physical effects upon whey protein aggregation for nano-coating production". Food Research International (2014): http://hdl.handle.net/1822/31465.
    10.1016/j.foodres.2014.09.036
  37. I. Perner-Nochta; R. Rodrigues; Y. Serve; C. Posten. "Semicontinuous Discharge of Non-Newtonian Filter Cakes in Electrofiltration". Chem. Eng. Technol. 36 4 (2013): 645-649. http://dx.doi.org/10.1002/ceat.201200418.
    10.1002/ceat.201200418
Capítulo de livro
  1. Pereira, R.N.; Rodrigues, R.M.; Madalena, D.A.; Vicente, A.. "Tackling food allergens—The role of food processing on proteins’ allergenicity". 317-351. 2023.
    10.1016/bs.afnr.2023.04.001
  2. Avelar, Zita; Rodrigues, Rui M.; Pereira, Ricardo N.; Vicente, António A.; Avelar, Z.; Rodrigues, R.M.; Pereira, R.N.; Vicente, A.A.. "Future food proteins - Trends and perspectives". In Future Foods, 267-285. Elsevier, 2022.
    10.1016/b978-0-323-91001-9.00007-4
  3. Rodrigues, R.M.; Genisheva, Z.; Ferreira-Santos, P.; Rocha, C.M.R.; Pereira, R.N.; Vicente, A.A.. "Electro-based technologies for the extraction of phenolic compounds". 169-188. 2022.
  4. Pereira, R.N.; Rodrigues, R.M.; Vicente, A.A.. "Electrotechnologies for the development of food-based structured systems". 43-62. 2022.
  5. Fasolin, Luiz H.; Rodrigues, Rui M.; Pereira, Ricardo N.; Fasolin, L.H.; Rodrigues, R.M.; Pereira, R.N.. "Effects of electric fields and electromagnetic wave on food structure and functionality". In Food Structure and Functionality, 95-113. Elsevier, 2021.
    10.1016/b978-0-12-821453-4.00009-0
  6. Rodrigues, Rui M.; Rodrigues, R.M.; Vicente, A.A.; Teixeira, A.J.; Pereira, R.N.. "Ohmic Heating - An Emergent Technology in Innovative Food Processing". 107-123. Elsevier, 2021.
    10.1016/b978-0-12-821233-2.00010-1
  7. Ramos, Óscar Leandro Silva; Pereira, Ricardo Nuno Correia; Simões, Lívia S.; Madalena, Daniel Alexandre Silva; Rodrigues, Rui Miguel Martins; Teixeira, J. A.; Vicente, A. A.. "3 - Nanostructures of whey proteins for encapsulation of food ingredients". Academic Press, 2019.
    Publicado • 10.1016/B978-0-12-815663-6.00003-3
  8. Rodrigues, Rui; Rodrigues, R.M.; Genisheva, Z.; Rocha, C.M.R.; Teixeira, J.A.; Vicente, A.A.; Pereira, R.N.. "Ohmic heating for preservation, transformation and extraction". In Green Food Processing Techniques, 159-191. 2019.
    Publicado
  9. Ramos, O.L.; Pereira, R.N.; Simões, L.S.; Madalena, D.A.; Rodrigues, R.M.; Teixeira, J.A.; Vicente, A.A.. "Nanostructures of whey proteins for encapsulation of food ingredients". 69-100. 2019.
  10. Ramos, O.L.; Pereira, R.N.; Rodrigues, R.M.; Teixeira, J.A.; Vicente, A.A.; Malcata, F.X.. "Whey and Whey Powders: Production and Uses". In Encyclopedia of Food and Health, 498-505. Elsevier, 2015.
    10.1016/b978-0-12-384947-2.00747-9
Poster em conferência
  1. Rodrigues, Rui M.. "Enhancing the nutritional profile of cure meat products by the incorporation of Bigels". Trabalho apresentado em IUFOST 2024, 2024.
  2. Nunes, Rafaela; Rodrigues, Rui M.; Catarina O. Moreira; Teixeira, José A.; Rocha, Cristina M.R.. Autor correspondente: Rocha, Cristina M.R.. "Porphyra dioica Proteins: Formulation and Functional Insights for Innovative Food Products". 2024.
  3. Avelar, Zita; António A. Vicente; Jorge A. Saraiva; Rodrigues, Rui M.. "The impact of ohmic heating on pea protein structure during higher heat shorter time (HHST) and ultra-high temperature (UHT) treatments". Trabalho apresentado em 21st Gums & Stabilisers for the Food Industry Conference, 2023.
  4. Rodrigues, Rui M.; Loureiro, Luis; Leite, Ana Catarina; Miguel Azevedo; Beatriz Silva; Pereira N. Ricardo; António Vicente. "Improvement of the functional properties of pea and faba proteins for pastry applications". Trabalho apresentado em IX International Conference on Food Proteins and Colloids, 2023.
  5. Ferreira-Santos, Pedro; Rodrigues, Rui M.; Genisheva, Zlatina; Botelho, C.; Cristina M. R. Rocha; José António Couto Teixeira. Autor correspondente: Ferreira-Santos, Pedro. "(RE)VALUATION OF WINE INDUSTRY BY-PRODUCTS USING OHMIC HEATING AS AN EMERGING TECHNOLOGY". Trabalho apresentado em 2nd GREENERING Internal Conference, 2023.
  6. Rodrigues, Rui M.; Miguel Azevedo; Beatriz Silva; Leite, Ana Catarina; Loureiro, Luis; Pereira N. Ricardo; António Vicente. Autor correspondente: Rodrigues, Rui M.. "PROVEGG4PASTRY Development of innovative bakery preparations using vegetable protein sources to replace animal proteins in industrial bakery applications". Trabalho apresentado em Dare2CHange, 2023.
  7. Leal, Rita; Avelar, Zita; Rodrigues, Rui M.; Pereira N. Ricardo. "Production of fibrillar protein aggregates under the effects of electrical fields". Trabalho apresentado em XVI Encontro de Química dos Alimentos, 2022.
  8. Leite, Ana Catarina; Pereira N. Ricardo; António Vicente; Rodrigues, Rui M.. "Assessment of vegetable-based alternatives for pastry application: commercial formulations vs pea protein isolate". Trabalho apresentado em III Chemical & Biological Engineering Doctoral Symposium, 2022.
  9. Leal, Rita; Rodrigues, Rui M.; Pereira N. Ricardo. "Development of ß-lactoglobulin fibrillar-structures under ohmic heating technology". Trabalho apresentado em Conference of Food Engineering, 2022.
  10. Rodrigues, Rui M.; Vicente, A. A.; Pereira, Ricardo N.. "Moderate electric fields effects on whey protein´s structure, interactions and gelation". Trabalho apresentado em São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods, 2017.
  11. Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Ramos, Óscar L.; Teixeira, J. A.; Vicente, A. A.. "Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins". Trabalho apresentado em The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality, 2017.
  12. Rodrigues, Rui Miguel Martins; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Petersen, Steffen B.. "Determination of thermally-induced conformational slides in ß-lactoglobulin prior to irreversible thermal denaturation". Trabalho apresentado em IFT 2017 Annual Meeting and Food Expo, 2017.
  13. Pereira, Ricardo Nuno Correia; Genisheva, Zlatina; Rodrigues, Rui M.; Teixeira, J. A.; Vicente, A. A.. "Greener technologies in by-products and wastes processing - the case of electric fields in extraction and proteins functional modification". 2017.
  14. Rodrigues, Rui M.. "Characterization of Micro- and Nanostructures from ß-Lactoglobulin Formed Upon Heat Treatment and Under Selected Environmental Conditions". Trabalho apresentado em 2016 IFT Annual Meeting and Food Expo, 2016.
  15. Pereira, Ricardo; Ramos, Óscar L.; Rodrigues, Rui M.; Teixeira, J. A.; Vicente, A. A.. "Structural characterization of heat-induced whey protein hydrogels produced under the effects of moderate electric fields". Trabalho apresentado em IFT13 Annual Meeting and Food Expo, 2013.
Resumo em conferência
  1. Luís Machado; Rodrigues, Rui M.; Geada, Pedro; António A. Vicente; Pereira N. Ricardo; José António Couto Teixeira. "Identification of Chlorella vulgaris proteins – functional and structural characterisation". Trabalho apresentado em FCT 2024 - Food Chemistry & Technology, Valencia, 2024.
    Publicado
  2. Rodrigues, Rui M.; Vicente, Antonio A.; Pereira N. Ricardo; Avelar, Zita. "New Food Processing Technologies: Modulating Protein Properties Using Electric Fields". Trabalho apresentado em FCT 2024 - Food Chemistry & Technology, Valencia, 2024.
    Publicado
  3. Rodrigues, Rui M.. "Accessing the thermal and electric effects in protein denaturation and interactions with phenolic compounds". Trabalho apresentado em The 21th Gums & Stabilisers for the Food Industry Conference, Tsalonik, 2023.
  4. Leal, Rita; Avelar, Zita; Rodrigues, Rui M.; Pereira N. Ricardo. Autor correspondente: Pereira N. Ricardo. "Protein aggregation under electric fields – from fibril formation to immunoreactivity". Trabalho apresentado em Conference of Food Engineering, Raleigh, North Carolina, 2022.
  5. Machado, Luís; Carvalho, Gonçalo; Rodrigues, Rui M.; Teixeira, José A.; António Vicente; Pereira N. Ricardo. "Conformational dynamics of soy protein isolate under Ohmic Heating". Trabalho apresentado em Ibero-American Congress on Biotechnology (07-04-2022), Braga, 2022.
    Aceite para publicação
  6. Rodrigues, Rui Miguel Martins; Avelar, Zita; Vicente, A. A.; Petersen, Steffen; Pereira, Ricardo Nuno Correia. "Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding properties". Trabalho apresentado em DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems", Porto, 2019.
    Publicado
  7. Pereira, Ricardo Nuno Correia; Costa, Joana; Rodrigues, Rui Miguel Martins; Villa, Caterina; Teixeira, J. A.; Mafra, Isabel; Vicente, A. A.. "Assessment of electrical effects of ohmic heating on structural and immunoreactivity properties of bovine betalactoglobulin". Trabalho apresentado em DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems", Porto, 2019.
    Publicado
  8. Rodrigues, Rui Miguel Martins; Avelar, Zita; Fasolin, Luiz Henrique; Vicente, A. A.; Pereira, Ricardo Nuno Correia. "Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics". Trabalho apresentado em The 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, 2019.
    Publicado
  9. Rodrigues, Rui Miguel Martins; Ramos, Philippe Emmanuel Cruz; Teixeira, J. A.; Vicente, A. A.; Pereira, Ricardo Nuno Correia; Pastrana, Lorenzo M.; Cerqueira, Miguel A.. "Electrosprayed whey protein Isolate-based nanocapsules for bioactive compounds encapsulation". Trabalho apresentado em IUFoST 2018, Mumbai, 2018.
    Publicado
  10. Pereira, Ricardo Nuno Correia; Moreira, T. C. P.; Rodrigues, Rui Miguel Martins; Teixeira, J. A.; Cunha, R. L.; Vicente, A. A.. "Designing whey protein-based architectures under application of moderate electric fields". Trabalho apresentado em FSD 2018 3rd Food Structure & Design Conference, Debrecen, 2018.
    Publicado
  11. Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Genisheva, Zlatina Asenova; Ramos, Óscar L.; Malcata, F. Xavier; Teixeira, J. A.; Vicente, A. A.. "Moderate Electric Fields – a processing biotechnological tool". Trabalho apresentado em 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Portoroz, 2016.
    Publicado
  12. Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Simões, L.; Ramos, Óscar Leandro da Silva; Malcata, F. Xavier; Teixeira, J. A.; Vicente, A. A.. "Influence of ohmic heating on production of whey protein aggregates". Trabalho apresentado em BIOIBEROAMÉRICA 2016, Salamanca, 2016.
    Publicado
  13. Pereira, Ricardo; Rodrigues, Rui M.; Ramos, Óscar L.; Malcata, F. X.; Teixeira, J. A.; Vicente, A. A.. "Influence of electro-heating on the production of whey protein cold-set hydrogels". Trabalho apresentado em Advances in Food Processing - Challenges for the Future, Campinas, 2014.
    Publicado
  14. Rodrigues, Rui M.. "Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation". Trabalho apresentado em Food Structure Design, Porto, 2014.
    Publicado
  15. Rodrigues, Rui M.; Ramos, Óscar L.; Teixeira, J. A.; Vicente, A. A.; Pereira, Ricardo. "Production of whey protein cold-set hydrogels through application of moderate electric fields". Trabalho apresentado em 12º Encontro de Química dos Alimentos, Lisboa, 2014.
    Publicado
  16. Pereira, Ricardo; Ramos, Óscar L.; Rodrigues, Rui; Teixeira, J. A.; Vicente, A. A.. "Production of whey protein hydrogels through application of electric fields". Trabalho apresentado em Microbiotec 13, Aveiro, 2013.
    Publicado
  17. Rodrigues, Rui M.. "Controlling size of whey protein nano-particles through application of moderate electric fields". Trabalho apresentado em 10th International Bioelectric Symposium 2013, Karlsruhe, 2013.
    Publicado
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2024/03/18 Moderate electric fields effects in protein and protein based systems Bioelectrodynamics webinar series
Institute of Photonics and Electronics The Czech Academy of Sciences (República Checa)
2023/04/20 Food Biotechnology: the food of the future The Expobiotec 2023 - VI Fair of Biotechnology and Bioengineering
University of Minho (Braga, Portugal)
2023/04/17 Desenvolvimento de preparações inovadoras utilizando fontes de proteína vegetal CEB na Escola” - Agrupamento de Escolas dos Arcos de Valdevez - Dar Vez à Ciência - III Encontro de Clubes Ciência Viva
Agrupamento de Escolas dos Arcos de Valdevez (Arcos de Valdevez , Portugal)
2023/03/03 The Centre of Biological Engineering: The future of Food and industrial sustainability Universidade de Portas Abertas - UMinho
GNRation Braga / Centre of Biological Engineering (Braga, Portugal)
2023/01/25 Protein functionality, alternative proteins and the challenges of protein transition Training lecture
Decorgel S.A. (Trofa, Portugal)
2020/12/11 Ohmic heating – an emerging tool in food safety and engineering International Congress of Food Biotechnology and Engineering
The Mexican Association of Food Biotechnology and Engineering (México)
2020/12/04 Proteínas como nano-materiais - controlo das propriedades á escala molecular para o desenvolvimento de estruturas funcionais aplicadas nas industrias alimentar e biotecnológica XXIII Jornadas de Engenharia Biológica
Minho University (Braga, Portugal)
2014/11/28 Moderate Electric Fields Technology a biotechnological tool Jornadas de Engenharia Biológica
(Braga, Portugal)

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2024/02/15 - Atual Production of aerogels and immobilization of proteins with affinity for mycotoxins
Orientador
 Chemical and Biological Engineering (Mestrado)
Universidade do Minho, Portugal
2024/02/15 - Atual Exploring alternative approaches for the extraction of keratin: fundamentals and applications.
Coorientador
 Biotechnology (Mestrado)
Universidade do Minho, Portugal
2023/09/01 - Atual Non-conventional protein aerogels as innovative functional matrices for personalized nutrition
Orientador
 Chemical and Biological Engineering (Doutoramento)
Universidade do Minho, Portugal
2021/10/01 - Atual Development of fibrillar protein structures through electric field processing supported by food grade reaction media for the production of biomaterials
Coorientador
 Chemical and Biological Engineering (Doutoramento)
Universidade do Minho, Portugal
2024/05/01 - 2024/11/27 Development of Oleogels as an Alternative to Palm Oil in Foods
Coorientador
 MÁSTER UNIVERSITARIO EN BIOTECNOLOGÍA ALIMENTARIA
Universidad de Oviedo, Espanha
2020/04/01 - 2024/04/30 Unravelling the influence of novel food processing technologies in the functional and organoleptic properties of alternative protein sources
Orientador
 Chemical and Biological Engineering (Doutoramento)
Universidade do Minho, Portugal

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2015 - Atual Organization of symposiums, visits and demonstration activities aiming scientific dissemination on the society. These activities have been carried in the laboratory and local schools and aim to educate, particularly students, about food processing and technology, as well as my specific research area. These events are of periodic nature and I have been conducting then since 2015 at a rate of 2-5 per year. (2015 - 2024)
Simpósio (Coorganizador)
 Universidade do Minho Centro de Engenharia Biológica, Portugal
2023/06/27 - 2023/06/27 Closing event of the project Provegge4pastry. In this symposium, scientific partners and commercial partners of the project leaders (Uminho and Decorgel S.A.), as well as the public, were invited to participate in a dissemination of the project's results. The event counted with invited lecturers, the presentation of the project's results and presentation of prototype products. (2023/06/27 - 2023/06/27)
Simpósio
 Universidade do Minho, Portugal

Decorgel S.S:, Portugal
2008/10/16 - 2008/10/18 Jornadas de Engenharia Biológica (2008/10/16 - 2008/10/18)
Simpósio (Membro da Comissão Organizadora)
 Universidade do Minho Centro de Engenharia Biológica, Portugal
2007/10/25 - 2007/10/27 Jornadas de Engenharia Biológica (2007/10/25 - 2007/10/27)
Simpósio (Membro da Comissão Organizadora)
 Universidade do Minho Centro de Engenharia Biológica, Portugal

Júri de grau académico

Tema
Tipo de participação 		Nome do candidato (Tipo de grau)
Instituição / Organização
2024/11/12 Development of pastry products using vegetables matrices
Arguente principal
 Beatriz Gonçalves Lima (Mestrado)
Universidade do Minho, Portugal
2024/11/04 Otimização da fermentação cervejeira: atenuação controlada e reutilização sustentável de levedura para garantir qualidade superior
Arguente principal
 Inês da Costa Passos Carneiro (Mestrado)
Universidade do Minho, Portugal
2024/11/02 Otimização do Processo de Desenvolvimento de Produtos numa Empresa da Indústria Alimentar
Arguente principal
 Ana Filipa Ribeiro Ferreira (Mestrado)
Universidade do Minho, Portugal
2024/07/26 Unravelling the influence of novel food processing technologies in the functional and organoleptic properties of alternative protein sources
Orientador
 Zita Sofia Barbosa Avelar (Doutoramento)
Universidade do Minho, Portugal
2023/11/16 Protein Recovery from Underused Marine Biomass towards Food and Feed Applications
Arguente principal
 Beatriz Gonçalves Lima (Mestrado)
2021/02/26 Desenvolvimento e produção de bebidas enriquecidas à base de proteínas vegetais
Arguente principal
 Ana Sofia Marques Campos Vinhas (Mestrado)
Universidade do Minho, Portugal
2021/02/24 Desenvolvimento de Bionanomarcadores para Aplicações de Rastreabilidade
Arguente principal
 João Tiago Marquilhas Romão (Mestrado)
Universidade do Minho, Portugal
2019/12/05 Efeito da hidrólise enzimática nas propriedades bioativas do mexilhão Mytilus galloprovencialis
Arguente principal
 Carlos Manuel Germano Ramos (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/11/25 Estratégias para redução do consumo de água na Brasmar e avaliação da respectiva pegada de carbono
Arguente principal
 Olivier Silva Orfão (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal

Arbitragem científica em revista

Nome da revista (ISSN) Editora
2022/04/01 - Atual Trends in Food Science & Technology (0924-2244) Elsevier
2021/03/01 - Atual Food Strucure (2213-3291) Elsevier
2021/03/01 - Atual Frontiers in Food Science and Technology (2674-1121) Frontiers
2020/04/15 - Atual Food and Bioproducts Processing (0960-3085) Elsevier
2020/01/01 - Atual Food Chemistry (2590-1575) Elsevier
2020 - Atual Foods (2304-8158) MDPI AG
2019/12/04 - Atual Food Hydrocolloids (0268-005X) Elsevier
2019/04/04 - Atual Journal of funcional foods (1756-4646) Elsevier
2018 - Atual Journal of Agricultural and Food Chemistry (1520-5118) American Chemical Society
2018 - Atual Food & Function (2042-650X) The Royal Society of Chemistry

Consultoria / Parecer

Descrição da atividade Instituição / Organização
2022/01 - Atual Scientific consultant in new ingredients and product development at BVegan Ltd.
2020/12/10 - Atual Consultant on the development of vegetable based meat analogs. Major activities consist in: - Development and optimization of the production´s process. - Industrial implementation. - Control of the phisico-chemical and microbiological properties / stability of the product.
2019/06 - Atual Co-direction and scientific consultant of the Instrumental laboratory at CEB. Supervision and support in analytical instruments and techniques – NanoSight, Zeta Sizer, Texture analyser, Rheometer, Circular dichroism, FTIR, Contact angle, Differential scanning calorimetry and Thermogravimetry.
2020/03/04 - 2020/03/04 Demonstration and dimensioning of cheese whey concentration and recovery of whey proteins

Membro de associação

Nome da associação Tipo de participação
2022/01/01 - Atual Technology Networks Member of editorial board

Membro de comissão

Descrição da atividade
Tipo de participação 		Instituição / Organização
2022/09/01 - Atual Board and evaluation panel member of the Chemical and Biological Engineering Doctoral Symposium, at University of Minho
Consultor
 Universidade do Minho, Portugal

Tutoria

Tópico Nome do aluno
2024/04/01 - Atual Development of new food products Ricardo Silva Pereira
2024/02/15 - Atual Development of strategies to remove contamination in yellow sugar Fernando Amorim
2024/01/01 - Atual Development of new food products João Gomes
2020/10/01 - 2021/12/31 The role of electrochemical phenomena during ohmic heating - Impact of electric frequency and electrode material in protein structure Sara Ferreira
2019/12/01 - 2020/12/31 Research fellow supervision - Risk assessment strategies for food allergens: structural and immunogenic changes induced by new processing technologies and alternative protein sources Luis Machado
2020/02 - 2020/07 The influence of electric fields processing on gastric intestinal digestion behavior of functional protein based structures Sofia Melchior
2019/03/01 - 2020/01/31 Research fellow supervision - Electric field processing for valorisation of microalgae resources Zita Avelar
2018/09/01 - 2020 Strategies to supplement food ingredients with iron using proteins as encapsulation agents. Arlete Marques
2019/09 - 2019/12 Influence of electroheating on development of lentil-pectin coacervates Cristiane Grella
Distinções

Prémio

2022 Diploma of Recognition of Merit in Scientific Publication
Universidade do Minho Escola de Engenharia, Portugal
2021 14th EFCE European PhD Workshop
European Federation of Chemical Engineering (EFCE) , Alemanha