Rui Miguel de Jesus Rodrigues Ferreira
AuthID: R-000-FZR
11
TITLE: Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins Full Text
AUTHORS: Pereira, RN; Rodrigues, RM; Machado, L; Ferreira, S; Joana Costa ; Villa, C; Barreiros, MP; Mafra, I; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 148
AUTHORS: Pereira, RN; Rodrigues, RM; Machado, L; Ferreira, S; Joana Costa ; Villa, C; Barreiros, MP; Mafra, I; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 148
12
TITLE: Unraveling the nature of ohmic heating effects in structural aspects of whey proteins-The impact of electrical and electrochemical effects Full Text
AUTHORS: Ferreira, S; Machado, L; Pereira, RN; Vicente, AA ; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 74
AUTHORS: Ferreira, S; Machado, L; Pereira, RN; Vicente, AA ; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 74
13
TITLE: Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality
AUTHORS: Pereira, RN; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: GELS, VOLUME: 7, ISSUE: 4
AUTHORS: Pereira, RN; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: GELS, VOLUME: 7, ISSUE: 4
INDEXED IN: 
Scopus 
WOS
Scopus WOS14
TITLE: Ohmic Heating-An Emergent Technology in Innovative Food Processing
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
INDEXED IN: Scopus
Scopus15
TITLE: Influence of moderate electric fields in beta-lactoglobulin thermal unfolding and interactions Full Text
AUTHORS: Rodrigues, RM; Avelar, Z; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 304
AUTHORS: Rodrigues, RM; Avelar, Z; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 304
16
TITLE: Multi-step thermally induced transitions of beta-lactoglobulin - An in situ spectroscopy approach Full Text
AUTHORS: Rui M Rodrigues; Barbara Claro; Bastos, Margarida ; Ricardo N Pereira; Antonio A Vicente ; Steffen B Petersen;
PUBLISHED: 2020, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 100
AUTHORS: Rui M Rodrigues; Barbara Claro; Bastos, Margarida ; Ricardo N Pereira; Antonio A Vicente ; Steffen B Petersen;
PUBLISHED: 2020, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 100
17
TITLE: Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional properties Full Text
AUTHORS: Rodrigues, RM; Fasolin, LH; Avelar, Z; Petersen, SB; Vicente, AA ; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 101
AUTHORS: Rodrigues, RM; Fasolin, LH; Avelar, Z; Petersen, SB; Vicente, AA ; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 101
18
TITLE: Electrosprayed whey protein-based nanocapsules for beta-carotene encapsulation Full Text
AUTHORS: Rodrigues, RM; Ramos, PE; Cerqueira, MF; Teixeira, JA; Vicente, AA ; Pastrana Martinez, L.M.; Pereira, RN; Cerqueira, MA;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 314
AUTHORS: Rodrigues, RM; Ramos, PE; Cerqueira, MF; Teixeira, JA; Vicente, AA ; Pastrana Martinez, L.M.; Pereira, RN; Cerqueira, MA;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 314
19
TITLE: Effects of ohmic heating on the immunoreactivity of beta-lactoglobulin - a relationship towards structural aspects
AUTHORS: Pereira, RN; Joana Costa ; Rodrigues, RM; Villa, C; Machado, L; Mafra, I; Vicente, A ;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 5
AUTHORS: Pereira, RN; Joana Costa ; Rodrigues, RM; Villa, C; Machado, L; Mafra, I; Vicente, A ;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 5
20
TITLE: Electric field effects on proteins - Novel perspectives on food and potential health implications Full Text
AUTHORS: Rodrigues, RM; Avelar, Z; Machado, L; Pereira, RN; Vicente, AA ;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 137
AUTHORS: Rodrigues, RM; Avelar, Z; Machado, L; Pereira, RN; Vicente, AA ;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 137
