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. His main objective is to apply such technologies in healthier novel food formulations.
Artur Martins holds a Master degree (2010) in Biological Engineering and 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). 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.
- Martins, A. J., Lorenzo, J. M., Franco, D., Vicente, A., Cunha, R. L, Pastrana, L. M., Quiñones, J. & Cerqueira, M. A. (2019)
Omega-3 and Poly-Unsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels
Eur J Lipid Sci Technol.
- Martins, A. J., Vicente, A. A., Cunha, R. L., & Cerqueira, M. A. (2018)
Edible oleogels: An opportunity for fat replacement in foods
Food and Function, (2018) 9(2), 758–773.
- Martins, A. J., Pastrana, L. M., Vicente, A. A., & Cerqueira, M. A. (2018)
Food Grade Polymers for the Gelation of Edible Oils Envisioning Food Applications BT -Polymers for Food Applications
Cham: Springer International Publishing
- Martins, A. J., Cerqueira, M. A., Cunha, R. L., & Vicente, A. A. (2017)
Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability
Food and Function, 8(11), 4241–4250
- Martins, A. J., Cerqueira, M. A., Fasolin, L. H., Cunha, R. L., & Vicente, A. A.(2016)
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
Food Research International, 84, 170–179