???global.info.a_carregar???
ARTUR JORGE FERREIRA MARTINS. Concluiu o(a) Doutoramento em Doutoramento em Engenharia Química e Biológica em 2019 pelo(a) Universidade do Minho Escola de Engenharia. Publicou 18 artigos em revistas especializadas. Possui 1 capítulo(s) de livros. O seu trabalho científico centra-se no desenvolvimento de bio-estruturas para a aplicação em alimentos, nomeadamente a utilização de mecanismos de estruturação de óleos edíveis para a produção de oleogeis e emulgéis assim como trabalhos focados no desenvolvimento de nano-estruturas para o fornecimento de compostos funcionais através de alimentos. O seu maior objetivo é aplicar as tecnologias mencionadas no desenvolvimento de novas formulações alimentares mais saudáveis.
Read full resume ↓
Identification

Personal identification

Full name
ARTUR JORGE FERREIRA MARTINS

Citation names

  • MARTINS, ARTUR J.

Author identifiers

Ciência ID
D31F-3D13-CF86
ORCID iD
0000-0002-2194-9755
Google Scholar ID
C3kTEuMAAAAJ
Researcher Id
R-8031-2016
Scopus Author Id
56104593800

Email addresses

  • artur.martins@inl.int (Professional)

Telephones

Telephone
  • 253140112 Ext.: 2569 (Professional)

Addresses

  • INL , 4715-586, Braga, Braga, Portugal (Professional)

Websites

Knowledge fields

  • Engineering and Technology - Other Engineering and Technologies - Food and Beverages

Languages

Language Speaking Reading Writing Listening Peer-review
English Proficiency (C2) Proficiency (C2) Proficiency (C2) Proficiency (C2)
Spanish; Castilian Upper intermediate (B2) Advanced (C1) Intermediate (B1) Upper intermediate (B2)
French Elementary (A2) Advanced (C1) Elementary (A2) Intermediate (B1)
Education
Degree Classification
2019
Concluded
 Doutoramento em Engenharia Química e Biológica (Doutoramento)
Universidade do Minho Escola de Engenharia, Portugal
 Muito Bom
Affiliation

Science

Category
Host institution 		Employer
2019/09 - Current Postdoc (Research) International Iberian Nanotechnology Laboratory, Portugal
2012 - 2019 Researcher (Research) Universidade do Minho, Portugal
Projects

Contract

Designation Funders
2019/09 - Current BetterFat4Meat
POCI 31/SI/2017 – 039718
Researcher
Agência Nacional de Inovação SA

European Regional Development Fund
2014/03/01 - 2016/01/03 Ecobiocap - Ecoefficient Biodegradable Composite Advanced Packaging
265669
Research Fellow
Universidade do Minho Centro de Engenharia Biológica, Portugal
 European Commission
Concluded
2013/03 - 2015/02 Nanotechnological systems based in biocompatible ingredients: characterization, controlled release and in vitro digestion
CAPES/FCT) [348/13]
Researcher
Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Brazil

Universidade do Minho Centro de Engenharia Biológica, Portugal
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação para a Ciência e a Tecnologia
2012/12/01 - 2014/02/28 NanoBioCats – Novos materiais poliméricos nanofibrosos para biocatálise e separação em simultâneo
PTDC/CTM-POL/112289/2009
Research Fellow
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book chapter
  1. Artur J. Martins. "Biopolymers as fat mimetic alternatives". 2024.
    10.1016/b978-0-443-19005-6.00006-2
  2. Artur J. Martins; Buse N. Gürbüz; Mahnoor Ayub; Rui C. Pereira; Lorenzo M. Pastrana; Miguel A. Cerqueira. "Oleogels for Delivery and Protection of Bioactive Molecules". 2024.
    10.1007/978-3-031-46831-5_17
  3. MARTINS, ARTUR. "Food Grade Polymers for the Gelation of Edible Oils Envisioning Food Applications". edited by Guti{\'e, 591-608. Springer International Publishing, 2018.
    10.1007/978-3-319-94625-2_22
Conference abstract
  1. "Polymeric stabilized oleogel-based emulsions aiming at food lipid profile tailoring". 2021.
    10.21748/am21.526
Conference poster
  1. MARTINS, ARTUR J.. "In-vitro bioacessibility of beta-carotene in lipidic systems". Paper presented in DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems, 2019.
  2. MARTINS, ARTUR J.. "Production of olive oil organogels: influence of beeswax concentration on physicochemical properties". Paper presented in DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems, 2019.
  3. MARTINS, ARTUR J.. "Bioaccessibility of beta-carotene loaded oleogels". Paper presented in InfoGestGranada 19 - 6th International Conference on Food Digestion., 2019.
  4. MARTINS, ARTUR J.. "Digestion of beta-carotene loaded oleogels and transepithelial transport: in vitro study". Paper presented in 19th IUFoST World Congress of Food Science and Technology - Mumbai, India, 2018.
  5. MARTINS, ARTUR J.. "Influence of carnauba wax concentration on the physicochemical properties of olive oil organogels". Paper presented in 19th IUFoST World Congress of Food Science and Technology, 2018.
  6. MARTINS, ARTUR J.. "Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion". Paper presented in 7th International Symposium on Delivery of Functionality In Complex Food Systems, 2017.
  7. MARTINS, ARTUR J.. "Hybrid gels: influence of water and oil phase on textural and rheological properties". Paper presented in 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality, 2017.
  8. MARTINS, ARTUR J.. "Development of beeswax oleogels and the influence of gelator concentration and oil type in their final properties". Paper presented in IFT - Institute of Food Technologists Annual Meeting & Food Expo Chicago (US), 2016.
  9. MARTINS, ARTUR J.. "Diffusion of different molecular weight proteins through poly e-caprolactone films with encapsulated trypsin". Paper presented in Eco-sustainable Food Packaging Based on Polymer Nanomaterials, 2014.
  10. MARTINS, ARTUR J.. "Study of the kinetics of formation of a­lactalbumin nanotubes in presence of manganese". Paper presented in 1st Congress on Food Structure Design, 2014.
  11. MARTINS, ARTUR J.. "Development and characterization of ß-lactoglobulin nanohydrogels for bioactive compound delivery". Paper presented in 2º EQA 2014 – XII ENCONTRO DE QUÍMICA DOS ALIMENTOS, 2014.
  12. MARTINS, ARTUR J.. "Effect of different divalent cations on the synthesis of a-lactalbumin nanotubes". Paper presented in XII ENCONTRO DE QUÍMICA DOS ALIMENTOS, 2014.
  13. MARTINS, ARTUR J.. "Development and Characterization of Bioactive Beta-Lactoglobulin in nano-hydrogels for food applications". Paper presented in Polymar 2013 - 1st International Conference in Polymers, 2013.
Journal article
  1. Ana M. Pinto; Raquel Pereira; Artur J. Martins; Lorenzo M. Pastrana; Miguel A. Cerqueira; Sanna Sillankorva. "Designing an antimicrobial film for wound applications incorporating bacteriophages and e-poly-l-lysine". International Journal of Biological Macromolecules (2024): http://dx.doi.org/10.1016/j.ijbiomac.2024.131963.
    10.1016/j.ijbiomac.2024.131963
  2. Artur J. Martins; Ana Guimarães; Pablo Fuciños; Pedro Sousa; Armando Venâncio; Lorenzo M. Pastrana; Miguel A. Cerqueira. "Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties". Food Hydrocolloids (2023): https://doi.org/10.1016/j.foodhyd.2023.108893.
    10.1016/j.foodhyd.2023.108893
  3. K. B. Vinayakumar; Maria Daniela Silva; Artur Martins; Stephen Mundy; Pedro González-Losada; Sanna Sillankorva. "Levofloxacin-Loaded Microneedles Produced Using 3D-Printed Molds for Klebsiella Pneumoniae Biofilm Control". Advanced Therapeutics (2023): http://dx.doi.org/10.1002/adtp.202200320.
    10.1002/adtp.202200320
  4. Sara M. Oliveira; Artur J. Martins; Pablo Fuciños; Miguel A. Cerqueira; Lorenzo M. Pastrana. "Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels". Journal of Food Engineering (2023): https://doi.org/10.1016/j.jfoodeng.2022.111317.
    10.1016/j.jfoodeng.2022.111317
  5. Artur J. Martins; Fátima Cerqueira; António A. Vicente; Rosiane L. Cunha; Lorenzo M. Pastrana; Miguel A. Cerqueira. "Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels". Gels (2022): https://doi.org/10.3390/gels8010037.
    10.3390/gels8010037
  6. Tiago C. Pinto; Artur J. Martins; Lorenzo Pastrana; Maria C. Pereira; Miguel A. Cerqueira. "Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods". Gels (2021): https://doi.org/10.3390/gels7030086.
    10.3390/gels7030086
  7. L.H. Fasolin; A.J. Martins; M.A. Cerqueira; A.A. Vicente. "Modulating process parameters to change physical properties of bigels for food applications". Food Structure (2021): 100173-100173. https://doi.org/10.1016/j.foostr.2020.100173.
    10.1016/j.foostr.2020.100173
  8. Pedro M. Silva; Artur J. Martins; Luiz H. Fasolin; António A. Vicente. "Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry". Gels (2021): https://doi.org/10.3390/gels7010012.
    10.3390/gels7010012
  9. Paula K Okuro; Artur J Martins; António A Vicente; Rosiane L Cunha. "Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels". Current Opinion in Food Science 35 (2020): 27-35. https://doi.org/10.1016/j.cofs.2020.01.001.
    10.1016/j.cofs.2020.01.001
  10. Artur J. Martins; José M. Lorenzo; Daniel Franco; Mirian Pateiro; Rubén Domínguez; Paulo E. S. Munekata; Lorenzo M. Pastrana; et al. "Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes". Gels 6 2 (2020): 17-17. https://doi.org/10.3390/gels6020017.
    10.3390/gels6020017
  11. MARTINS, ARTUR J.. "Oleogels for development of health-promoting food products". Food Science and Human Wellness (2020): http://dx.doi.org/10.1016/j.fshw.2019.12.001.
    10.1016/j.fshw.2019.12.001
  12. Artur J. Martins; José M. Lorenzo; Daniel Franco; António A. Vicente; Rosiane L. Cunha; Lorenzo M. Pastrana; John Quiñones; Miguel A. Cerqueira. "Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels". European Journal of Lipid Science and Technology (2019): https://doi.org/10.1002/ejlt.201900111.
    10.1002/ejlt.201900111
  13. Daniel Franco; Artur J. Martins; María López-Pedrouso; Miguel A. Cerqueira; Laura Purriños; Lorenzo M. Pastrana; António A. Vicente; Carlos Zapata; José M. Lorenzo. "Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages". Journal of the Science of Food and Agriculture (2019): https://doi.org/10.1002/jsfa.10025.
    10.1002/jsfa.10025
  14. MARTINS, ARTUR. "Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics". Foods (2019): http://dx.doi.org/10.3390/foods8090366.
    10.3390/foods8090366
  15. Artur J Martins; Miguel A Cerqueira; Lorenzo M Pastrana; Rosiane L Cunha; António A Vicente. "Sterol-based oleogels' characterization envisioning food applications". Journal of the Science of Food and Agriculture 99 7 (2019): 3318-3325. https://doi.org/10.1002/jsfa.9546.
    10.1002/jsfa.9546
  16. Artur J. Martins; Pedro Silva; Filipe Maciel; Lorenzo M. Pastrana; Rosiane Lopes Cunha; Miguel A. Cerqueira; António A. Vicente. "Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties". Food Research International (2019): https://doi.org/10.1016/j.foodres.2018.10.019.
    10.1016/j.foodres.2018.10.019
  17. Artur J. Martins; António A. Vicente; Rosiane L. Cunha; Miguel A. Cerqueira. "Edible oleogels: an opportunity for fat replacement in foods". Food & Function (2018): https://doi.org/10.1039/C7FO01641G.
    10.1039/C7FO01641G
  18. MARTINS, ARTUR. "Fortified beeswax oleogels: effect of [small beta]-carotene on the gel structure and oxidative stability". Food Funct. (2017): ---. http://dx.doi.org/10.1039/C7FO00953D.
    10.1039/C7FO00953D
  19. Ramos, Oscar L.; Pereira, Ricardo N.; Martins, Artur; Rodrigues, Rui; Fuciños, Clara; Teixeira, José A.; Pastrana, Lorenzo; Malcata, F. Xavier; Vicente, António A.. "Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food". Critical Reviews in Food Science and Nutrition 57 7 (2017): 1377-1393. http://dx.doi.org/10.1080/10408398.2014.993749.
    10.1080/10408398.2014.993749
  20. Martins, A.J.; Cerqueira, M.A.; Fasolin, L.H.; Cunha, R.L.; Vicente, A.A.. "Beeswax organogels: Influence of gelator concentration and oil type in the gelation process". Food Research International 84 (2016): 170-179. http://www.scopus.com/inward/record.url?eid=2-s2.0-84962821772&partnerID=MN8TOARS.
    10.1016/j.foodres.2016.03.035
  21. Artur J. Martins; Ana I. Bourbon; Ant\'onio A. Vicente; Susana Pinto; Jos\'e A. Lopes da Silva; Cristina M.R. Rocha. "Physical and mass transfer properties of electrospun ¿-polycaprolactone nanofiber membranes". Process Biochemistry 0 (2015): http://www.sciencedirect.com/science/article/pii/S1359511315001580.
    http://dx.doi.org/10.1016/j.procbio.2015.03.017
  22. Rodrigues, R.M.; Martins, A.J.; Ramos, O.L.; Malcata, F.X.; Teixeira, J.A.; Vicente, A.A.; Pereira, R.N.. "Influence of moderate electric fields on gelation of whey protein isolate". Food Hydrocolloids 43 (2015): 329-339. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908325203&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2014.06.002
  23. Martins, A.J.; Bourbon, A.I.; Vicente, A.A.; Pinto, S.; Lopes da Silva, J.A.; Rocha, C.M.R.. "Physical and mass transfer properties of electrospun e{open}-polycaprolactone nanofiber membranes". Process Biochemistry (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84926681386&partnerID=MN8TOARS.
    10.1016/j.procbio.2015.03.017
  24. Stanovsky, P.; Ruzicka, M.C.; Martins, A.; Teixeira, J.A.. "Meniscus dynamics in bubble formation: A parametric study". Chemical Engineering Science 66 14 (2011): 3258-3267. http://www.scopus.com/inward/record.url?eid=2-s2.0-79958729752&partnerID=MN8TOARS.
    10.1016/j.ces.2011.02.004

Other

Other output
  1. Phytosterols and Other Sterols. 2023. Artur J. Martins. http://dx.doi.org/10.1002/9781119780045.ch4.
    10.1002/9781119780045.ch4
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019/10 Cooking without fat? Oleogels: a strategy for the substitution of fats and the fortification of foods Talk given at the XXIX Week of Nutrition (XXIX Semana da Nutrição) at the Faculty of Food and Nutrition of the University of Porto
(Porto, Portugal)
2018/10/17 Oleogels for the development of healthier meat-based food products 1st Nanogateway International Scientific Conference
(Braga, Portugal)
2018/10/17 Development of nanostructured lipid carriers based on oleogel using rhamnolipids as surfactant 1st NANOGATEWAY International Scientific Conference
2016/10/26 Impact of beta-carotene fortification on rheological, oxidative and physical properties of beeswax oleogels 2nd Congress on Food Structure & Design
(Antalya, Turkey)
2013/11/07 Development and Characterization of Bioactive Beta-Lactoglobulin in nano-hydrogels for food applications the Polymar 2013 - 1st International Conference in Polymers
(Barcelona, Spain)
2010/09/13 Meniscus oscillation during bubble formation at the plate 8th European Fluid Mechanics Conference — Euromech

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2020/10 - Current Oleogels loaded with antimicrobials and antioxidants for the extension of food shelf life
Co-supervisor
Universidade do Minho, Portugal

International Iberian Nanotechnology Laboratory, Portugal
2020/02 - 2020/10 Design of an oleogel-based system for the co-delivery of hydrophilic and lipophilic bioactives in foods
Co-supervisor
Universidade do Porto Faculdade de Engenharia, Portugal

International Iberian Nanotechnology Laboratory, Portugal

Journal scientific committee

Journal title (ISSN) Publisher
2014 - Current Peer Review work: Food Biophysics; Journal of Functional Foods; Food Hydrocolloids; RCS Advances; Food Chemistry; Foods; European Journal of Lipid Science and Technology; Grasas & Aceites; Journal of the American Oil Chemists' Society; Food Science and Technology International; Nutrients; Antioxida

Other jury / evaluation

Activity description Institution / Organization
2021 - 2021 Avaliador de Projectos para a Israel Science Foundation (ISF)
2020 - 2020 Avaliador de Projectos para o Nordic Council (NordForsk) - within the Nordic Programme for Interdisciplinary Research
Distinctions

Award

2017 Vencedor da categoria de Investigação e Desenvolvimento nos Food & Nutrition Awards 2017
2017 Vencedor da categoria de melhor poster na 7th International Symposium on Delivery of Functionality In Complex Food Systems, Auckland, Nova Zelândia