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(Chemical) Bonding is what makes life possible

José Lopes da Silva

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jals@ua.pt
234370360

Research group
Food Quality and Technology

Position
Academic Staff

ORCID0000-0002-2863-1790
Researcher IDA-4240-2013
Ciência ID1C19-555F-650A
Researcher and assistant professor at the Department of Chemistry, University of Aveiro || B.S. degree in Pharmaceutical Sciences (University of Porto, 1987), Ph.D. in Biotechnology - Food Science and Engineering (Catholic University of Portugal, 1995) || Main research interests: Functional properties of polysaccharides and proteins; rheology and texture of agro-food products; edible biopolymer films; electrospun (bio)polymer nanofibers with potential application in biomedical and food-related areas || Author or co-author of 12 chapters in multi-author books and of more than 90 scientific articles in ISI journals || He is one of the Associate Editors of Journal of Food Science (IFT, USA).

Representative Publications

Nonthermal gelation of whey proteins induced by organic acids
10.1002/app.45134
Manipulation of chemical composition and architecture of non-biodegradable poly(ethylene terephthalate)/chitosan fibrous scaffolds and their effects on L929 cell behavior
10.1016/j.msec.2012.07.047
Catalytic activity of trypsin entrapped in electrospun poly(epsilon-caprolactone) nanofibers
10.1016/j.enzmictec.2015.07.002
Tailoring structure and technological properties of plant proteins using high hydrostatic pressure
10.1080/10408398.2016.1271770
Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
10.1016/j.foodchem.2019.05.039