Ricardo Nuno Correia Pereira

Scopus Publications

Production and characterization of potato protein-based cryogels produced by different gelation mechanisms
Ana Catarina Leite, António A. Vicente, Ricardo N. Pereira, Cíntia Mendes, Rui M. Rodrigues
Food Hydrocolloids, 2026
Protein-based cryogels often present mechanical and structural limitations that restrict their application. These issues become even more limiting when protein fractions of non-animal origin are used, which, despite their more sustainable nature, have functional and technological properties that are not yet fully understood or are more difficult to optimize. In this study, potato protein isolate was used to produce highly porous dried cryogels through different gelation strategies, aiming to elucidate the influence of gelation mechanism and surface coating on their physicochemical, structural, thermal, and mechanical properties. Hydrogels were prepared by thermal gelation, enzymatic crosslinking using transglutaminase, or chemical crosslinking using genipin, and subsequently converted into cryogels by freeze-drying (lyophilization). Selected samples were further coated with ethylcellulose. All cryogels exhibited high calculated porosity (75.5 93.8 %). Genipin-crosslinked cryogels displayed a more organized pore structure and the highest mechanical strength among uncoated samples (maximum compression force of 1529.01 ± 188.60 g). Ethylcellulose coating increased apparent density, reduced porosity, and significantly enhanced mechanical resistance. Uncoated thermally and enzymatically gelled cryogels disintegrated upon water contact, whereas genipin-crosslinked structures remained stable and showed high water absorption capacity (6.05 ± 0.42 g/g), which decreased after coating (4.09 ± 0.21 g/g). FTIR analysis suggested increased structural organization in genipin-crosslinked samples, while DSC revealed high thermal resistance, with transition temperatures between 134.27 °C and 151.80 °C. Overall, the results demonstrate that gelation strategy and surface coating are effective approaches to tailor the properties of potato protein-based porous structures for food-related applications.
Assessment of Marine Microalgae's Bioactive Extracts Potential for Food Applications
V. Sousa, M. Coelho, J. Martins, R. N. Pereira, F. Maciel, M. Pintado, O. Dias, A. A. Vicente, P. Geada
Molecular Nutrition and Food Research, 2026
The growing demand for sustainable and functional food ingredients has driven interest in marine microalgae as a source of bioactive compounds. This study evaluates the bioactivity, safety, and metabolite profile of extracts from Dunaliella salina and Pavlova gyrans , produced through two extraction methods: osmotic shock and bead milling with ethanol. Aqueous extracts were rich in peptides and amino acids, while ethanolic extracts contained higher pigment concentrations, underlining distinct nutritional biochemistry profiles. Both extracts exhibited significant antioxidant activity (4 mg mL − 1 ), with aqueous extracts demonstrating a stronger effect. Cellular antioxidant activity assays using the Caco‐2 cell line confirmed comparable efficacy between extraction methods. Antibacterial tests revealed that D. salina extracts effectively inhibited Listeria innocua , Escherichia coli , and Staphylococcus epidermidis , while P. gyrans extracts showed activity against L. innocua , E. coli , Bacillus cereus , and Pseudomonas fluorescens . Additionally, both microalgae extracts demonstrated functional food potential by inhibiting α‐glucosidase (27%–36%) and angiotensin‐converting enzyme (21.7%–37.9%), suggesting antidiabetic and antihypertensive properties. Cell viability assays confirmed the extracts’ safety for potential food applications. These findings support the sustainable use of D. salina and P. gyrans as innovative bioactive ingredients for functional and eco‐friendly food formulations.
Chitosan cryogels reinforced with nanocellulose–chitosome hybrid systems for enhanced mucoadhesive properties
Nadia Obrownick Okamoto-Schalch, Ricardo N. Pereira, António A. Vicente, Rosemary Aparecida de Carvalho, Paulo José do Amaral Sobral, Milena Martelli-Tosi
Next Materials, 2026
The objective of this study was to produce chitosan cryogels and investigate the effect of the incorporation of nanocellulose, liposome or chitosome hybrid systems loaded with propolis extract (PE) on their physicochemical properties and in vitro mucoadhesivenes. PE was loaded in liposomes uncoated (L) or coated with chitosan without (chitosomes – Ch) or with crosslinking by using sodium tripolyphosphate (TPPCh). Soybean pod nanocelluloses (CNs) were produced and added to the hybrid particles, obtaining CN-L, CN-Ch and CN-TPPCh. Cryogels containing 3 wt% nanocellulose and TPP-crosslinked chitosomes displayed a mucoadhesive force of 0.2 ± 0.1 N, 1.6-fold higher than controls. Cryogel pore sizes ranged from 10 to 100 µm, larger in liposome-only samples, explaining their higher fragility, being unsuitable for further characterizations. Nanocellulose addition exhibited smaller pores due to fiber network formation and lower wettability for L samples (water contact angle - WCA = 84.1° at 15 s). TPPCh showed pores more filled, influenced by ionic gelation, and have shown a higher WCA (up to 110° at 15 s). The addition of Ch and TPPCh has significantly improved the hydrophobicity of the chitosan-based cryogels. However, only CN-L and CN-TPPCh revealed enhanced properties of mucoadhesiviness, highlighting the importance of the incorporation of nanocellulsoes into these matrices. Therefore, hybrid systems composed of nanocelluloses and TPP-chitosomes emerge as interesting particles to improve cryogel properties for bioactive delivery applications. • Chitosan cryogels were reinforced with nanocellulose and hybrid bioactive systems. • Nanocelluloses (CN) reduced pore size and improved cryogel structural stability. • TPP-crosslinked chitosomes increased cryogel hydrophobicity and pore filling. • CN-L and CN-TPPCh cryogels showed enhanced mucoadhesion for bioactive delivery.
Advancements in ulvan valorization from Ulva rigida: Unveiling a combined approach of electric fields and subcritical water extraction
Sara G. Pereira, Ricardo N. Pereira, Sónia Ferreira, Cláudia Nunes, José A. Teixeira, Cristina M.R. Rocha
Innovative Food Science and Emerging Technologies, 2025
Ulvan is the sulphated polysaccharide present in the cell wall of the green seaweed Ulva sp., exhibiting some rheological and biological features. The traditional recovery of this polysaccharide has certain drawbacks, including high energy and time consumption and the use of chemicals generating dangerous residues in the environment. Green alternative processing technologies have drawn attention due to their sharp processing with a decrease in solvents, energy and environmental impact. This study aims to evaluate the effect of moderate electric fields, subcritical water extraction, combination of both and benchmark with conventional extraction, on ulvan-rich fraction recovery from Ulva rigida . The combined technology increased the extraction efficiency (9–17 %), proving to be a time-saving process by inducing the rupture of cell walls. Also, a decrease in molecular weight was observed for the treatment at 170 °C (92 kDa), and an increase in rhamnose (159 mg/g extract) and xylose (23 mg/g extract) was recorded at 150 °C. All the ulvan-rich fraction samples used in this work were considered to be weak gels and/or highly viscous liquids. According to FTIR analysis, the three different methods were capable of maintaining the intrinsic properties of the ulvan-rich fraction samples without causing structural changes. Hence, the combination of high temperature and pressure together with the passage of an electric field current, where the heating is more effective with a reduced energy consumption, is a more feasible, innovative and sustainable approach to extract seaweeds' polysaccharides. • Alternative technologies are a good option for ulvan extraction from Ulva rigida. • SWE and SWE-MEF revealed a sharp-time reduction processing in ulvan recovery. • SWE-MEF demonstrates potential to replace conventional time-consuming processes. • Intrinsic properties of ulvan extracts were not affected by different methods. • Combined approach proved to be an energy-saving and eco-friendly process.
Powering up brewing: ohmic heating's effect on the extraction of key sensory compounds from hop pellets
Gonçalo Carvalho, Eduardo Coelho, Rui M. Rodrigues, António A. Vicente, Ricardo Nuno Pereira
Sustainable Food Technology, 2025
This study evaluates ohmic heating (OH) technology as an alternative to wort boiling in brewing and its impact on the extraction of key sensory compounds in beer—essential oils, alpha-acids, and polyphenols—from hop pellets.
Impact of ohmic heating conditions on the behavior of metallized flexible packaging
Luís Marangoni Júnior, Rui M. Rodrigues, Ricardo N. Pereira, Danielle Ito, Fábio Gomes Teixeira, Marisa Padula, António A. Vicente
Journal of Food Measurement and Characterization, 2025
Modulation of Enzymatic Activity by Moderate Electric Fields: Perspectives for Prebiotic Epilactose Production via Cellobiose-2-Epimerase
Tiago Lima de Albuquerque, Ricardo N. Pereira, Sara C. Silvério, Lígia R. Rodrigues
Processes, 2025
Modulating enzymatic activity through physical strategies is increasingly recognized as a powerful approach to optimizing biocatalytic processes in food and biotechnology applications. Cellobiose 2-epimerase (C2E), a key enzyme for synthesizing epilactose, a non-digestible disaccharide with established prebiotic effects, is gaining relevance in functional foods. Emerging strategies, such as the application of moderate electric fields (MEFs), have attracted attention due to their non-thermal, non-invasive nature and their capacity to influence the structural and functional properties of proteins. This review assesses the potential of MEFs to modulate C2E activity and provides an overview of the physicochemical principles governing MEF–protein interactions and summarizes findings from various enzymatic systems, highlighting changes in activity, stability, and substrate affinity under electric field conditions. Particular attention is given to the mechanistic plausibility and processing implications of applying MEFs to C2E-catalyzed reactions. The integration of biochemical, structural, and engineering perspectives suggests that MEF-assisted modulation could overcome current bottlenecks in epilactose production. This approach may enable the sustainable valorization of lactose-rich byproducts and support the development of non-thermal, clean-label technologies for producing functional ingredients.
Effect of Ohmic Heating Pretreatment on Enzyme Production by Solid-State Fermentation of Brewer’s Spent Grain
Bruna F. Silva, Luís Machado, Ana M. Fernandes, Ricardo N. Pereira, Isabel Belo
Fermentation, 2025
Solid-state fermentation (SSF) involves the growth of microorganisms on solid substrates, mimicking natural environments of many species. Due to sustainability concerns, transforming agro-industrial by-products into value-added products through SSF has been increasingly studied. Brewer’s spent grain (BSG), the main by-product of beer production, mostly consists of barley grain husks, making BSG a great support for microorganism cultivation. Although autoclaving remains the standard sterilization and pretreatment method of substrates, electric field technologies and their attendant ohmic heating (OH) have great potential as an alternative technology. In the present work, pretreatment of BSG by OH was explored in SSF with Aspergillus niger to produce commercially valuable enzymes. OH favored the solubilization of phenolic compounds, total protein, and reducing sugars significantly higher than autoclaving. SSF of treated BSG led to the production of lignocellulosic enzymes, with xylanases being the most active, reaching 540 U/g, a 1.5-fold increase in activity compared to autoclaved BSG. Protease activity was also improved 1.6-fold by OH, resulting in 49 U/g. Our findings suggest that OH treatment is an effective alternative to autoclaving and that its integration with SSF is a sustainable strategy to enhance by-product valorization through enzyme production with many industrial applications, according to circular economy guidelines.
Protein aerogels as food-grade delivery systems - A comprehensive review
Ana Catarina Leite, Ricardo N. Pereira, Rui M. Rodrigues
Food Hydrocolloids, 2025
Aerogels have gained considerable attention in recent years due to their unique properties, drawing interest from both the scientific community and industry. Yet, their potential in food applications remains largely unexplored. Protein-derived aerogels exhibit remarkable bioactivity, biocompatibility and biodegradability, showing promise as food-grade delivery systems. While there are numerous reports on food-grade aerogels derived from animal proteins, the use of non-animal proteins (NAPs) remains underrepresented. Additionally, protein-based aerogels, especially those derived from NAPs, can address concerns related to resource-intensive protein sourcing, environmental impact, health-related issues, and ethical concerns. Hence, this review aims to comprehensively understand the advances in protein aerogels, covering synthesis methods, bioactive compound-loading techniques, performance characterization, and release mechanisms. It also explores the potential food applications of these protein aerogels, focusing on the employment of NAPs. By consolidating the existing information, this review offers insights into the future development of protein aerogels and their applications as functional food ingredients. Protein aerogels have the potential to serve as components in food packaging or edible delivery systems, encapsulating bioactive compounds, extending shelf-life, serving as fat substitutes, and even masking odors and flavors. • Food-grade aerogels derived from proteins are a new trend. • Protein-based aerogels are promising delivery systems of functional compounds. • Synthesis, loading and release mechanisms, and characterisation are explored. • Aerogels derived from non-animal proteins require more investigation.
Microalgae extracts reduce appetite in zebrafish larvae linked to long-chain fatty acids and 5′-methylthioadenosine
Javier Sanz Moxó, Ana Catarina Fonseca, Gabriela Matos, Jorge Saraiva, Ricardo Pereira, Cristina Rocha, Vítor Vasconcelos, Ralph Urbatzka
Algal Research, 2025
Appetite modulation is a promising strategy for obesity treatment. The presented research screened 103 microalgae extracts from three strains of microalgae ( Chlorella sp. , Chlorococcum sp. and Nannochloropsis oceanica ) for appetite reducing activity, using high pressure processing and moderate electric fields. Two different feeding assays with zebrafish larvae were applied using either fluorescent labeled liposomes or paramecia. Two extracts of Chlorococcum sp., reduced food uptake for >30 % in the liposomes assay, while three extracts of Chlorella sp. (grown under autotrophic and heterotrophic conditions) for >40 % in the paramecia assay. Real-time mRNA expression revealed that autotrophic grown Chlorella sp. increased the anorexigenic signaling of cartpt and pomc . Metabolite profiling with LCMS/MS was performed to get first insights into responsible compounds for appetite signaling. Chlorococcum presented a glycerolipid cluster with 9 highly correlated nodes and 6 putative identifications, while Chlorella sp. (heterotrophic) had 11 highly correlated nodes with 3 putative identifications as nucleotides and nucleosides. Following, unsaturated fatty acids (oleic acid (OA), linoleic acid (LA), palmitoleic acid (PA)), as members of the glycerolipid cluster, and adenosine (A) and 5-methylthioadenosine (5′-MTA), as member of the nucleosides, were commercially acquired and tested in both appetite assays in zebrafish. All unsaturated fatty acids reduced food intake in both assays, while 5′-MTA only in the liposomes assay. Overall, the extraction conditions of microalgae triggered promising appetite reduction activity in Chlorella and Chlorococcum , which could be linked to unsaturated fatty acids and 5′-MTA. • Microalgae extracts reduce zebrafish food intake by over 30–40 %. • Autotrophic Chlorella sp. upregulates appetite-suppressing genes. • Key metabolites (UFAs, 5′-MTA) linked to appetite reduction in zebrafish.
The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films
Elvidas Aleksandrovas, Agnė Vasiliauskaitė, Jorge M. Vieira, Joana T. Martins, Ricardo N. Pereira, Antonio A. Vicente, Vitalijs Radenkovs, Ida Rud, Mindaugas Malakauskas, Loreta Šernienė
Journal of Food Science, 2025
Microalgae biomass–A source of sustainable dietary bioactive compounds towards improved health and well-being
Maria Silva, Pedro Geada, Ricardo N. Pereira, José A. Teixeira
Food Chemistry Advances, 2025
Life cycle assessment of protein extraction from microalgae biomass using ohmic heating
Vitor Sousa, Roberto Novais, Teresa M. Mata, António A. Martins, Ricardo N. Pereira
Algal Research, 2025
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo M. Pastrana, Ricardo N. Pereira, Miguel A. Cerqueira
Foods, 2025
Effect of ohmic heating on the extraction of biocompounds from aqueous and ethanolic suspensions of Pavlova gyrans
Filipe Maciel, Luís Machado, Joana Silva, Ricardo N. Pereira, António Vicente
Food and Bioproducts Processing, 2024
Life cycle assessment and cost analysis of innovative agar extraction technologies from red seaweeds
Sara G. Pereira, António A. Martins, Teresa M. Mata, Ricardo N. Pereira, José A. Teixeira, Cristina M.R. Rocha
Bioresource Technology, 2024
Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fields
Rita T. Leal, Ricardo S. Pereira, Rui M. Rodrigues, Ricardo N. Pereira
Food Research International, 2024
Effect of ohmic heating on the structure and properties of flexible multilayer packaging
Luís Marangoni Júnior, Rui M. Rodrigues, Ricardo N. Pereira, Pedro Esteves Duarte Augusto, Danielle Ito, Fábio Gomes Teixeira, Marisa Padula, António A. Vicente
Food Chemistry, 2024
Improving the accessibility of phytonutrients in Chlorella vulgaris through ohmic heating
Luís Machado, Pedro Geada, José A. Teixeira, Ricardo N. Pereira
Innovative Food Science and Emerging Technologies, 2024
Electric fields to support microalgae growth with a differentiated biochemical composition
Mariana Barreiros, Filipe Maciel, Ricardo S. Pereira, António A. Vicente, Ricardo N. Pereira
Innovative Food Science and Emerging Technologies, 2024
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
Rui M. Rodrigues, Pedro Ferreira-Santos, Ricardo N. Pereira, Jose A. Teixeira
Food Hydrocolloids, 2024
Protein quality of cereals: Technological and functional perspectives
Zita Avelar, Ricardo N. Pereira, António A. Vicente, Rui M. Rodrigues
Journal of Cereal Science, 2024
Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate
Fabiana Marques, Francisco Pereira, Luís Machado, Joana T. Martins, Ricardo N. Pereira, Monya M. Costa, Zlatina Genisheva, Hugo Pereira, António A. Vicente, José A. Teixeira, Pedro Geada
Foods, 2024
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui Rodrigues, Zita Avelar, Ana Catarina Leite, Rita Leal, Ricardo S. Pereira, António Vicente
Foods, 2024
Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction
Bianca Marques, Rafaela Nunes, Helena Araújo-Rodrigues, Manuela Pintado, Ricardo N. Pereira, José A. Teixeira, Cristina M. R. Rocha
Food and Bioprocess Technology, 2024
Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies
Vítor Sousa, Ricardo N. Pereira, António A. Vicente, Oscar Dias, Pedro Geada
Food Research International, 2023
Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts
Sérgio Sousa, Ana P. Carvalho, Carlos A. Pinto, Renata A. Amaral, Jorge A. Saraiva, Ricardo N. Pereira, António A. Vicente, Ana C. Freitas, Ana M. Gomes
Applied Microbiology and Biotechnology, 2023
Influence of ohmic heating on lentil protein structure and protein-pectin interactions
Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira, Paula Speranza, Louise Emy Kurozawa, António A. Vicente, Ana Carla Kawazoe Sato
Innovative Food Science and Emerging Technologies, 2023
Electric fields as a promising technology for the recovery of valuable bio compounds from algae: Novel and sustainable approaches
Sara G. Pereira, Ricardo N. Pereira, Cristina M.R. Rocha, José A. Teixeira
Bioresource Technology Reports, 2023
The Role of Emergent Processing Technologies in Beer Production
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, Ricardo Pereira
Beverages, 2023
Innovative processing technology in agar recovery: Combination of subcritical water extraction and moderate electric fields
Sara G. Pereira, Joana S. Gomes-Dias, Ricardo N. Pereira, José A. Teixeira, Cristina M.R. Rocha
Innovative Food Science and Emerging Technologies, 2023
Enzymatic approach for the extraction of bioactive fractions from red, green and brown seaweeds
Catarina Teixeira-Guedes, Joana S. Gomes-Dias, Sara A. Cunha, Manuela E. Pintado, Ricardo N. Pereira, José A. Teixeira, Cristina M.R. Rocha
Food and Bioproducts Processing, 2023
Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach
Marta C. Coelho, Soudabeh Ghalamara, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, Manuela E. Pintado
Processes, 2023
Tomato Processing By-Products Valorisation through Ohmic Heating Approach
Marta C. Coelho, Soudabeh Ghalamara, Débora Campos, Tânia Bragança Ribeiro, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, Manuela Pintado
Foods, 2023
Tackling food allergens—The role of food processing on proteins’ allergenicity
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena, António Vicente
Advances in Food and Nutrition Research, 2023
Life Cycle Energy and Carbon Footprint of Native Agar Extraction from Gelidium sesquipedale Using Alternative Technologies
Sara G. Pereira, Teresa M. Mata, Ricardo N. Pereira, José A. Teixeira, Cristina M. R. Rocha, António A. Martins
Environmental Science and Engineering, 2023
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must
Mariana Queirós, Guilherme Pereira, Ana Catarina Leite, Rita Leal, Rui Rodrigues, José A. Teixeira, Ricardo N. Pereira
Frontiers in Sustainable Food Systems, 2023
Algal Proteins
Catarina Moreira, Luís Machado, Maria Silva, Rafaela Nunes, Ricardo N. Pereira, Cristina M.R. Rocha, Pedro Geada, José A. Teixeira
Sustainable Food Science A Comprehensive Approach Volumes 1 4, 2023
Extraction of biomolecules from Coelastrella sp. LRF1 biomass using Ohmic Heating technology
V. Sousa, L. Loureiro, G. Carvalho, R.N. Pereira
Innovative Food Science and Emerging Technologies, 2022
Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass
Luís Machado, Gonçalo Carvalho, Ricardo N. Pereira
Biomass Switzerland, 2022
Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
Javier Quero, Lina F. Ballesteros, Pedro Ferreira-Santos, Gustavo R. Velderrain-Rodriguez, Cristina M. R. Rocha, Ricardo N. Pereira, José A. Teixeira, Olga Martin-Belloso, Jesús Osada, María Jesús Rodríguez-Yoldi
Antioxidants, 2022
Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts
Marta Coelho, Carla Oliveira, Ezequiel R. Coscueta, João Fernandes, Ricardo N. Pereira, José A. Teixeira, António Sebastião Rodrigues, Manuela E. Pintado
Foods, 2022
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties
Catarina Castro-Ferreira, Joana S. Gomes-Dias, Pedro Ferreira-Santos, Ricardo N. Pereira, António A. Vicente, Cristina M.R. Rocha
Food Hydrocolloids, 2022
Exploring the bioactive potential of brewers spent grain ohmic extracts
Teresa Bonifácio-Lopes, Ana Vilas-Boas, Manuela Machado, Eduardo M. Costa, Sara Silva, Ricardo N. Pereira, Débora Campos, José A. Teixeira, Manuela Pintado
Innovative Food Science and Emerging Technologies, 2022
Electrotechnologies for the development of food-based structured systems
Ricardo Nuno Pereira, Rui M. Rodrigues, Antonio A. Vicente
Food Structure Engineering and Design for Improved Nutrition Health and Well Being, 2022
Electro-based technologies for the extraction of phenolic compounds
Rui M. Rodrigues, Zlatina Genisheva, Pedro Ferreira-Santos, Cristina M.R. Rocha, Ricardo N. Pereira, António A. Vicente
Technologies to Recover Polyphenols from Agrofood by Products and Wastes, 2022
Emergent proteins-based structures—prospects towards sustainable nutrition and functionality
Ricardo N. Pereira, Rui M. Rodrigues
Gels, 2021
Unraveling the nature of ohmic heating effects in structural aspects of whey proteins – The impact of electrical and electrochemical effects
Sara Ferreira, Luís Machado, Ricardo N. Pereira, António A. Vicente, Rui M. Rodrigues
Innovative Food Science and Emerging Technologies, 2021
Influence of ohmic heating in the composition of extracts from Gracilaria vermiculophylla
Sara G. Pereira, Catarina Teixeira-Guedes, Gabriela Souza-Matos, Élia Maricato, Cláudia Nunes, Manuel A. Coimbra, José A. Teixeira, Ricardo N. Pereira, Cristina M.R. Rocha
Algal Research, 2021
Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins
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
Lwt, 2021
Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents: Phenolic composition, antioxidant, and antimicrobial properties
Marta Coelho, Sara Silva, Eduardo Costa, Ricardo N. Pereira, António Sebastião Rodrigues, José António Teixeira, Manuela Pintado
Molecules, 2021
Algal proteins: Production strategies and nutritional and functional properties
Pedro Geada, Catarina Moreira, Maria Silva, Rafaela Nunes, Leandro Madureira, Cristina M.R. Rocha, Ricardo N. Pereira, António A. Vicente, José A. Teixeira
Bioresource Technology, 2021
Continuous pressurized extraction versus electric fields-assisted extraction of cyanobacterial pigments
Fernando Pagels, Ricardo N. Pereira, Helena M. Amaro, Vítor Vasconcelos, A. Catarina Guedes, António A. Vicente
Journal of Biotechnology, 2021
Extraction of pigments from microalgae and cyanobacteria-a review on current methodologies
Fernando Pagels, Ricardo N. Pereira, António A. Vicente, A. Catarina Guedes
Applied Sciences Switzerland, 2021
Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts
Enrique Pino-Hernández, Ricardo N. Pereira, Lina F. Ballesteros, António A. Vicente, Luís Abrunhosa, José A. Teixeira
Food and Bioprocess Technology, 2021
Future food proteins-Trends and perspectives
Zita Avelar, Rui M. Rodrigues, Ricardo N. Pereira, António A. Vicente
Future Foods Global Trends Opportunities and Sustainability Challenges, 2021
Ohmic Heating-An Emergent Technology in Innovative Food Processing
Rui M. Rodrigues, António A. Vicente, António J. Teixeira, Ricardo N. Pereira
Sustainable Production Technology in Food, 2021
Ohmic heating as a new tool for protein scaffold engineering
Rui M. Rodrigues, Ricardo N. Pereira, António A. Vicente, Artur Cavaco-Paulo, Artur Ribeiro
Materials Science and Engineering C, 2021
Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources
Ricardo N. Pereira, Zita Avelar, Sara G. Pereira, Cristina M.R. Rocha, José A. Teixeira
Innovative and Emerging Technologies in the Bio Marine Food Sector Applications Regulations and Prospects, 2021
The use of emergent technologies to extract added value compounds from grape by-products
M.C. Coelho, R.N. Pereira, A.S. Rodrigues, J.A. Teixeira, M.E. Pintado
Trends in Food Science and Technology, 2020
Electric field effects on proteins – Novel perspectives on food and potential health implications
Rui M. Rodrigues, Zita Avelar, Luís Machado, Ricardo N. Pereira, António A. Vicente
Food Research International, 2020
Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction
Ricardo N. Pereira, Marta I. Coelho, Zlatina Genisheva, Jean Michel Fernandes, António A. Vicente, Manuela E. Pintado, e José A. Teixeira
Food and Bioproducts Processing, 2020
Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity
Meirielly S. Jesus, Lina F. Ballesteros, Ricardo N. Pereira, Zlatina Genisheva, Ana C. Carvalho, Cristina Pereira-Wilson, José A Teixeira, Lucília Domingues
Food Chemistry, 2020
Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation
Rui M. Rodrigues, Philippe E. Ramos, M.F. Cerqueira, José A. Teixeira, António A. Vicente, Lorenzo M. Pastrana, Ricardo N. Pereira, Miguel A. Cerqueira
Food Chemistry, 2020
Ohmic heating as an innovative approach for the production of keratin films
Ana Tinoco, Rui M. Rodrigues, Raul Machado, Ricardo N. Pereira, Artur Cavaco-Paulo, Artur Ribeiro
International Journal of Biological Macromolecules, 2020
Effects of ohmic heating on the immunoreactivity of β-lactoglobulin-a relationship towards structural aspects
Ricardo N. Pereira, Joana Costa, Rui M. Rodrigues, Caterina Villa, Luís Machado, Isabel Mafra, António Vicente
Food and Function, 2020
Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties
Rui M. Rodrigues, Luiz H. Fasolin, Zita Avelar, Steffen B. Petersen, António A. Vicente, Ricardo N. Pereira
Food Hydrocolloids, 2020
Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions
Rui M. Rodrigues, Zita Avelar, António A. Vicente, Steffen B. Petersen, Ricardo N. Pereira
Food Chemistry, 2020
Effects of electric fields and electromagnetic wave on food structure and functionality
Luiz H. Fasolin, Rui M. Rodrigues, Ricardo N. Pereira
Food Structure and Functionality, 2020
Chapter 17: Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing
Ricardo N. Pereira, António A. Vicente, José A. Teixeira
Food Chemistry Function and Analysis, 2020
Multi-step thermally induced transitions of β-lactoglobulin – An in situ spectroscopy approach
Rui M. Rodrigues, Bárbara Claro, Margarida Bastos, Ricardo N. Pereira, António A. Vicente, Steffen B. Petersen
International Dairy Journal, 2020
Emergent food proteins – Towards sustainability, health and innovation
L.H. Fasolin, R.N. Pereira, A.C. Pinheiro, J.T. Martins, C.C.P. Andrade, O.L. Ramos, A.A. Vicente
Food Research International, 2019
Extraction of tomato by-products’ bioactive compounds using ohmic technology
Marta Coelho, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, Manuela E. Pintado
Food and Bioproducts Processing, 2019
Nanohydrogels production
Advances in Processing Technologies for Bio Based Nanosystems in Food, 2019
Advances in processing technologies for bio-based nanosystems in food
Advances in Processing Technologies for Bio Based Nanosystems in Food, 2019
Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
Meirielly S. Jesus, Zlatina Genisheva, Aloia Romaní, Ricardo N. Pereira, José A. Teixeira, Lucília Domingues
Industrial Crops and Products, 2019
Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark
Pedro Ferreira-Santos, Zlatina Genisheva, Ricardo N. Pereira, José A. Teixeira, Cristina M. R. Rocha
ACS Sustainable Chemistry and Engineering, 2019
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality
Rui M. Rodrigues, António A. Vicente, Steffen B. Petersen, Ricardo N. Pereira
Innovative Food Science and Emerging Technologies, 2019
Protein-based nanostructures for food applications
Ana I. Bourbon, Ricardo N. Pereira, Lorenzo M. Pastrana, António A. Vicente, Miguel A. Cerqueira
Gels, 2019
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
Thais Caldas Paiva Moreira, Ricardo N. Pereira, António A. Vicente, Rosiane Lopes da Cunha
Food Research International, 2019
Ohmic heating for preservation, transformation, and extraction
Rui M. Rodrigues, Zlatina Genisheva, Cristina M.R. Rocha, José A. Teixeira, António A. Vicente, Ricardo N. Pereira
Green Food Processing Techniques Preservation Transformation and Extraction, 2019
Nanostructures of whey proteins for encapsulation of food ingredients
Oscar L. Ramos, Ricardo N. Pereira, Lívia S. Simões, Daniel A. Madalena, Rui M. Rodrigues, José A. Teixeira, António A. Vicente
Biopolymer Nanostructures for Food Encapsulation Purposes, 2019
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
Pedro Geada, Rui Rodrigues, Luís Loureiro, Ricardo Pereira, Bruno Fernandes, José A. Teixeira, Vítor Vasconcelos, António A. Vicente
Renewable and Sustainable Energy Reviews, 2018
Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure
Ricardo Nuno Pereira, José António Teixeira, António Augusto Vicente, Leandro Pereira Cappato, Marcus Vinicius da Silva Ferreira, Ramon da Silva Rocha, Adriano Gomes da Cruz
Current Opinion in Food Science, 2018
Electric field-based technologies for valorization of bioresources
Cristina M.R. Rocha, Zlatina Genisheva, Pedro Ferreira-Santos, Rui Rodrigues, António A. Vicente, José A. Teixeira, Ricardo N. Pereira
Bioresource Technology, 2018
Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction
Leilson O. Ribeiro, Ricardo N. C. Pereira, Renata V. Tonon, Lourdes Maria C. Cabral, Manuela Cristina P. A. Santiago, António A. Vicente, José António C. Teixeira, Virgínia M. Matta, Suely P. Freitas
Plant Foods for Human Nutrition, 2018
New Insights on Bio-Based Micro- and Nanosystems in Food
Daniel A. Madalena, Ricardo N. Pereira, António A. Vicente, Óscar L. Ramos
Encyclopedia of Food Chemistry, 2018
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
Guilherme de Figueiredo Furtado, Ricardo Nuno Correia Pereira, António Augusto Vicente, Rosiane Lopes Cunha
Food Research International, 2018
Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins
Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, Ana C. Pinheiro, Joana T. Martins, José A. Teixeira, António A. Vicente
Journal of Agricultural and Food Chemistry, 2018
Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production
Pedro Geada, Ricardo N. Pereira, Vítor Vasconcelos, António A. Vicente, Bruno D. Fernandes
Algal Research, 2017
Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose
Caroline C.S. Coelho, Miguel A. Cerqueira, Ricardo N. Pereira, Lorenzo M. Pastrana, Otniel Freitas-Silva, António A. Vicente, Lourdes M.C. Cabral, José A. Teixeira
Carbohydrate Polymers, 2017
Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields
Ricardo N. Pereira, Rui M. Rodrigues, Emir Altinok, Óscar L. Ramos, F. Xavier Malcata, Paola Maresca, Giovanna Ferrari, José A. Teixeira, António A. Vicente
Food Research International, 2017
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
Oscar L. Ramos, Ricardo N. Pereira, Artur Martins, Rui Rodrigues, Clara Fuciños, José A. Teixeira, Lorenzo Pastrana, F. Xavier Malcata, António A. Vicente
Critical Reviews in Food Science and Nutrition, 2017
Edible packaging for dairy products
Edible Food Packaging Materials and Processing Technologies, 2017
Edible food packaging: Materials and processing technologies
Edible Food Packaging Materials and Processing Technologies, 2017
Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato
Ricardo N. Pereira, Rui M. Rodrigues, Zlatina Genisheva, Hélder Oliveira, Victor de Freitas, José A. Teixeira, António A. Vicente
Lwt, 2016
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
Daniel A. Madalena, Óscar L. Ramos, Ricardo N. Pereira, Ana I. Bourbon, Ana C. Pinheiro, F. Xavier Malcata, José A. Teixeira, António A. Vicente
Food Hydrocolloids, 2016
Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme
Adenilson A. Monteiro, Márcia R. Monteiro, Ricardo N. Pereira, Renata Diniz, Angélica R. Costa, F. Xavier Malcata, José A. Teixeira, Álvaro V. Teixeira, Eduardo B. Oliveira, Jane S. Coimbra, António A. Vicente, Óscar L. Ramos
Food Hydrocolloids, 2016
Novel technologies for milk processing
Engineering Aspects of Milk and Dairy Products, 2016
Production of Whey Protein-Based Aggregates Under Ohmic Heating
Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, F. Xavier Malcata, José António Teixeira, António A. Vicente
Food and Bioprocess Technology, 2016
Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications
Mara Cunha, Marie‐Alix Berthet, Ricardo Pereira, José A. Covas, António A. Vicente, Loïc Hilliou
Polymer Composites, 2015
Whey and Whey Powders: Production and Uses
O.L. Ramos, R.N. Pereira, R.M. Rodrigues, J.A. Teixeira, A.A. Vicente, F.X. Malcata
Encyclopedia of Food and Health, 2015
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
Ana I. Bourbon, Ana C. Pinheiro, Maria G. Carneiro-da-Cunha, Ricardo N. Pereira, Miguel A. Cerqueira, António A. Vicente
Food Hydrocolloids, 2015
Influence of moderate electric fields on gelation of whey protein isolate
Rui M. Rodrigues, Artur J. Martins, Oscar L. Ramos, F. Xavier Malcata, José A. Teixeira, António A. Vicente, Ricardo N. Pereira
Food Hydrocolloids, 2015
Electricity effects on microorganisms and enzymes
Ohmic Heating in Food Processing, 2014
Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating
Gianpiero Pataro, Giuseppe M.J. Barca, Ricardo N. Pereira, António A. Vicente, José A. Teixeira, Giovanna Ferrari
Innovative Food Science and Emerging Technologies, 2014
Physical effects upon whey protein aggregation for nano-coating production
Oscar L. Ramos, Ricardo N. Pereira, Rui Rodrigues, José A. Teixeira, António A. Vicente, F. Xavier Malcata
Food Research International, 2014
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Óscar L. Ramos, Isabel Reinas, Sara I. Silva, João C. Fernandes, Miguel A. Cerqueira, Ricardo N. Pereira, António A. Vicente, M. Fátima Poças, Manuela E. Pintado, F. Xavier Malcata
Food Hydrocolloids, 2013
Ohmic heating for food processing
Da-Wen Sun
Thermal Food Processing New Technologies and Quality Issues Second Edition, 2012
Exploring the denaturation of whey proteins upon application of moderate electric fields: A kinetic and thermodynamic study
Ricardo N. Pereira, José A. Teixeira, António A. Vicente
Journal of Agricultural and Food Chemistry, 2011
Effects of electric fields on protein unfolding and aggregation: Influence on edible films formation
Ricardo N. Pereira, Bartolomeu W. S. Souza, Miguel A. Cerqueira, José A. Teixeira, António A. Vicente
Biomacromolecules, 2010
Moderate electric fields can inactivate Escherichia coli at room temperature
Luís F. Machado, Ricardo N. Pereira, Rui C. Martins, José A. Teixeira, António A. Vicente
Journal of Food Engineering, 2010
Environmental impact of novel thermal and non-thermal technologies in food processing
R.N. Pereira, A.A. Vicente
Food Research International, 2010
Effects of pulsed electric field on the viscoelastic properties of potato tissue
Ricardo N. Pereira, Federico Gómez Galindo, António A. Vicente, Petr Dejmek
Food Biophysics, 2009
Enhanced gas-liquid mass transfer of an oscillatory constricted-tubular reactor
Nuno Reis, Ricardo N. Pereira, António A. Vicente, José A. Teixeira
Industrial and Engineering Chemistry Research, 2008
Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization
R.N. Pereira, R.C. Martins, A.A. Vicente
Journal of Dairy Science, 2008
Death Kinetics of Escherichia coli in Goat Milk and Bacillus licheniformis in Cloudberry Jam Treated by Ohmic Heating
R. Pereira, J. Martins, C. Mateus, J. Teixeira, A. Vicente
Chemical Papers, 2007
Comparison of Chemical Properties of Food Products Processed by Conventional and Ohmic Heating*
R. Pereira, M. Pereira, J. Teixeira, A. Vicente
Chemical Papers, 2007

Ricardo Nuno Correia Pereira

EDUCATION

RESEARCH INTERESTS

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

MOST CITED SCHOLAR PUBLICATIONS