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个人简介
Artur Martins is a Research Fellow in the Food Processing Group, which is part of the Life Sciences Department. His research is focused on the development of bio-based structures for food applications, particularly using edible oil structuring mechanisms to produce oleogels and emulgels and also working with nano-structures engineered for delivery of functional compounds.
Artur Martins holds a PhD (2019) in Chemical and Biological Engineering, both from the University of Minho (UM). During his Master he performed scientific work at the Institute of Chemical Processes and Fundamentals of the Academy of Sciences of the Czech Republic in Prague, Czech Republic). Worked as Researcher at CEB - Centre of Biological Engineering in University of Minho from 2012 and a full time member in Food Technology research projects comprising topics related to food processing, ohmic heating, electrospinning, compound encapsulation, protein nanostructures and food packaging. Before starting my PhD in 2015, developed research under the scope of the European project Ecobiocap - Ecoefficient Biodegradable Composite Advanced Packaging. During the PhD, he performed scientific missions at the State University of Campinas in São Paulo (Brazil). As a recognition for the technology developed during his PhD, Artur Martins won in 2017 the Food & Nutrition Award for Research and Development.
研究兴趣
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K. B. Vinayakumar,Maria Daniela Silva,Artur J. Martins,Stephen Mundy,Pedro González‐Losada,Sanna Sillankorva
Advanced Therapeuticsno. 6 (2023)
Food Hydrocolloids (2023): 108893-108893
Delivering Functionality in FoodsFood Engineering Seriespp.25-67, (2022)
Gels (Basel, Switzerland)no. 1 (2022): 37
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