João Paulo Ferreira

Professor(a) Auxiliar

João Paulo Ferreira

Professor(a) Auxiliar

Doutorado pelo Massachusetts Institute of Technology (Estados Unidos) em Engenharia Bioquímica (1993) e Engenheiro Químico pela Universidade do Porto (1987). É Professor Auxiliar e tem à sua responsabilidade disciplinas de base nas áreas das ciências de engenharia, bem como as cadeiras de Projeto de Engenharia Biomédica.

Em investigação, tem desenvolvido projetos diversos de aplicação da biotecnologia às áreas da saúde e alimentar, envolvendo: química de proteínas e enzimologia; estudos de estruturas supramoleculares; micro e nanoemulsões; tecnologia de libertação controlada de princípios ativos; tecnologia de lacticínios e desenvolvimento de novos produtos, entre outros. Já publicou vários artigos e recursos pedagógicos em Bioquímica e Termodinâmica; nesta última, é também autor de um livro.

Áreas de Investigação:

Publicações

Artigo

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheeses

João Paulo Ferreira (with Elpiniki Palyvou-Gianna). 2021. International Journal of Gastronomy and Food Science

Artigo

Yogucheeses yogurts fortified with melted cheese: microstructural, textural and rheological characterization

João Paulo Ferreira (with Ferreira, João Paulo). 2021. International Journal of Dairy Technology

Artigo

Probing the structure-holding interactions in cheeses by dissociating agents A review and an experimental evaluation with emmental cheese

João Paulo Ferreira (with Vilela, Tatiana Paula). 2020.

Católica lança cursos de verão para estudantes do secundário

Reportagem Dose de Contágio - parte 1

A minha experiência humanitária na área da saúde: África, Ásia e mundo árabe

João Paulo Ferreira

João Paulo Ferreira

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheeses

Yogucheeses  yogurts fortified with melted cheese: microstructural, textural and rheological characterization

Probing the structure-holding interactions in cheeses by dissociating agents  A review and an experimental evaluation with emmental cheese

Development of a Novel Fresh Cheese Incorporating Ripened Cheese Surpluses

Development of a Novel Fresh Cheese Incorporating Ripened Cheese Surpluses

The Effect of Dissociating Agents on the Dispersion of a Grated Cheese  Conclusions for its Structure-Holding Interactions

Manteiga aromatizada: caracterização técnica e testes de aceitação

Incorporação de Aromas Naturais em Manteiga e Chantili

Análise Sensorial de Café Expresso

Café Regular Americano – Caracterização e Optimização da Extração face às Preferências do Consumidor

First and second law analyses to an energetic valorization process of biogas

Análise Energética e Exergética de um Processo de Valorização de Biogás

Development of an immunoassay for ciprofloxacin based on phage displayed antibody fragments

Development of an immunoassay for ciprofloxacin based on phage-displayed antibody fragments

Effects of the components of two antimicrobial emulsions

A Água e a Física

Selecção e Caracterização de Mini-Anticorpos Recombinantes Anti-Ciprofloxacina

Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms

Antimicrobial Effects of Microemulsions on Foodborne Bacteria and Biofilms

Calculating and visualizing thermodynamic equilibrium. A tutorial on the isolated system with an internal adiabatic piston

Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae

Development of an immunoassay for ciprofloxacin using phage-displayed antibody fragments

Flavour development via lipolysis of milkfats: changes in the free fatty acids pool

Optimization of the conditions for the expression of an anti-transthyretin scFv in Pichia pastoris

Optimization of the conditions for the expression of an anti-transthyretin scFv in Pichia pastoris

Optimization of the expression of single-chain antibodies using different E. coli systems

Optimization of the expression of single-chain antibodies using different E. coli systems

Optimization of the expression of single-chain antibodies using different Escherichia coli systems

Antimicrobial Effects of Microemulsions on Foodborne Bacteria and Biofilms

Como interpretar a entropia?

Expression of an anti-transthyretin scFv in Escherichia coli

Expression of an anti-transthyretin scFv in Pichia pastoris

Selection of anti-TTR scFv from a combinatorial phage display library

Understanding the Thermodynamics of equilibria across semipermeable membranes

Tensão superficial  sua natureza e efeitos

Tensão superficial – sua natureza e efeitos

Termodinâmica Fundamental para Ciências e Engenharias

Segredos da Catálise Enzimática

Microcapsules with Chitosan for Delivering Small Proteins to the Intestine

Microparticles for delivering therapeutic peptides and proteins to the lumen of the small intestine

Microparticles for Delivering Therapeutic Peptides and Proteins to the Lumen of the Small Intestine

Selection of Anti-Idiotypic scFv´s From a Phage Display Library and Their Expression in an E. coli Suppressor Strain

Selection of Anti-Idiotypic scFv´s From a Phage Display Library and Their Expression in an E. coli Suppressor Strain

Microparticles for Delivering Therapeutic Proteins and Peptides to the Small Intestine

Development of Microparticles for Peptides and Proteins Bioactive in the GI Gut

Effect of drug properties on the release from CAP microspheres prepared by a solvent evaporation method

Proteínas terapêuticas: Presente e perspectivas futuras

Transthyretin apheresis in FAP: an update

Transthyretin apheresis in FAP: an update

Development of immunoadsorbents for the treatment of familial amyloidotic polyneuropathy (FAP) type I

Microencapsulação: técnicas e aplicações

Microspheres for Sustained Release of Thiamine

Study of an anti-human transthyretin immunoadsorbent. Influence of coupling chemistry on binding capacity and ligand leakage

Study of an antihuman transthyretin immunoadsorbent: influence of coupling chemistry on binding capacity and ligand leakage

Termodinâmica

Termodinâmica, 3ª edição, de Y. A. Çengel e M. A. Boles

Catálise Enzimática

Cinética Enzimática

Desenvolvimento de Microcápsulas de Libertação Modificada para Administração Oral

Drug Properties and Release from CAP Microcapsules

Drug properties and release from CAP microcapsules

Effects of Carboxylic Group Modification on Catalysis of Pancreatic Phospholipase A2

Effects of Carboxylic Group Modification on Catalysis of Pancreatic Phospholipase A2

A Study on The Functional Subunits of Phospholipases A2 by Enzyme Immobilization

A study on the functional subunits of phospholipases A<inf>2</inf> by enzyme immobilization

Carbodiimide Modification Enhances Activity of Pig Pancreatic Phospholipase A2

Carbodiimide modification enhances activity of pig pancreatic phospholipase A<inf>2</inf>

Covalent Immobilization of Cobra Venom Phospholipase A2

Covalent Immobilization of Phospholipase A2

Enhanced Protein Blotting from Phast-Gel Media to Membranes by Irradiation of Low Intensity Ultrasound

Enhanced protein blotting from phastgel media to membranes by irradiation of low-intensity ultrasound

Enzymatic modification of plasma low density lipoproteins in rabbits: A potential treatment for hypercholesterolemia

Enzymatic Modification of Plasma Low Density Lipoproteins: A Potential Treatment for Hypercholesterolemia

Extracorporeal enzymatic removal of low density lipoproteins in rabbits: Efficacy and safety

Extracorporeal Enzymatic Removal of Low Density Lipoproteins in Rabbits: Efficacy and Safety

Yogucheeses yogurts fortified with melted cheese: microstructural, textural and rheological characterization

Probing the structure-holding interactions in cheeses by dissociating agents A review and an experimental evaluation with emmental cheese

The Effect of Dissociating Agents on the Dispersion of a Grated Cheese Conclusions for its Structure-Holding Interactions

Tensão superficial sua natureza e efeitos