Artur Martins
Research Engineer
Artur Martins is a Post-Doctoral Research Engineer in the Food Processing and Nutrition Group. His work has been focused on developing bio-based structures for food applications, particularly using edible oil structuring mechanisms to produce oleogels and emulgels and working with nano-structures engineered for the delivery of functional compounds in healthier novel food formulations. Experienced in devising dedicated methods for characterization of food materials and in new product development across diverse product categories.
Artur Martins holds a PhD in Chemical and Biological Engineering, from the University of Minho (UM). He has worked since 2012 as a full-time member in Food Science and Engineering related research projects, comprising topics interconnected to food processing, ohmic heating, electrospinning, compound encapsulation, food packaging, lipid nanostructuring and oil gelation. Scientific missions abroad allowed him to collect important knowledge and experience. Among such stays, it can be highlighted the ones at the Institute of Chemical Processes and Fundamentals of the Academy of Sciences of the Czech Republic in Prague as well as at the State University of Campinas in São Paulo (Brazil) and the Federal University of Rio Grande in Rio Grande do Sul (Brazil), As a recognition for the technology developed during his PhD, he was awarded in 2017 with the Food & Nutrition Award for Research and Development.
Selected Publications
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Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels
JOURNAL OF FOOD ENGINEERING, 2023 -
Water-in-oleogel emulsion based on gamma-oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , 2022 -
Oleogels for development of health-promoting food products
FOOD SCIENCE AND HUMAN WELLNESS, 2020 -
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020 -
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels
CURRENT OPINION IN FOOD SCIENCE, 2020 -
Food Grade Polymers for the Gelation of Edible Oils Envisioning Food Applications
In: Gutiérrez T. (eds) Polymers for Food Applications. Springer, Cham (ISBN: Print ISBN 978-3-319-94624-5) (chapter 22), 2019