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Ruben Mercadé-Prieto
发布人: liuxin 点击次数:3765次 发布时间:2014-05-05 14:24:00

 

 

 

 

       姓名:Ruben Mercadé-Prieto
       职称:教授
       部门:化工与环境工程学院

 

 

 

 

 

Education and Academic Experience
  • Graduated in Chemical Engineering, Insitut Químic de Sarria (IQS), Barcelona (Spain), 2002.
  • Research diploma at IQS and at the University of Auckland (New Zealand) with Prof. X. D. Chen, 2003.
  • PhD at the University of Cambridge (UK) with Drs. Ian Wilson, Bill Patterson and Robert Falconer, 2007. http://www.ceb.cam.ac.uk/pages/paste.html
  • Visiting researcher at the Dept. of Chemical Engineering, Monash University, Melbourne, Australia, with Prof. X. D. Chen, 2007.
  • Research Assistant at the University of Wisconsin-Madison (USA) with Prof. S. Gunasekaran, 2008.
  • Research Fellow at the University of Birmingham (UK) with Prof. Z. Zhang and Dr. S. Bakalis. Projects funded by EPSRC and Procter & Gamble (Newcastle, UK), 2009-2013.
 
Research Topics
  • Application of two-photon microscopy, fluorescence life-time imaging (FLIM) and coherent anti-Stokes Raman spectroscopy (CARS) in Chemical Engineering problems.
  • Thermodynamics, rheology, tribology and other mechanical characterization of soft matter (eg. Foods)
  • Dissolution, swelling and drying of gels and networks
  • Fouling and Cleaning in food processing
  • Protein analysis for Chemical Engineering
  • Encapsulation of active ingredients and characterization of microcapsules and beads
 
  Publications
  1. R. Mercadé-Prieto, C. Thomas, Z. Zhang. “Double layer model for saccharomyces cerevisiae cell wall: combined use of data from AFM and compression testing by micromanipulation”. European Biophysics Journal, 2013, 42, 613-620. http://link.springer.com/article/10.1007/s00249-013-0909-x
  2. R. Mercadé-Prieto, S. Bakalis. “Methodological study on the removal of solid oil and fat stains from cotton fabrics using abrasion”. Textile Research Journal, 2013. http://trj.sagepub.com/content/early/2013/06/13/0040517513490059
  3. X. Pan, R. Mercadé-Prieto, D. York, J. Preece, Z. Zhang. “Structure and Mechanical Properties of Consumer-Friendly PMMA Microcapsules”. Industrial & Engineering Chemistry Research, 2013, 52, 11253–11265/ http://pubs.acs.org/doi/full/10.1021/ie303451s
  4. Li, L. Che, Q. Liang, R. Mercadé-Prieto, X. Wu, X.D. Chen. “Study on Dissolution Process of Heat-induced Ovalbumin Gel”. Journal of Food Engineering, 2013, 114(4), 550-557. http://www.sciencedirect.com/science/article/pii/S0260877412004451
  5. R. Mercadé-Prieto, X. Pan, A. Fernández-González, Z. Zhang, S. Bakalis. “Quantification of perfume microcapsules deposited in cotton fabrics before and after abrasion using fluorescence microscopy”. Industrial & Engineering Chemistry Research, 2012, 51(51), 16741–16749. http://pubs.acs.org/doi/abs/10.1021/ie3023912
  6. R. Mercadé-Prieto, R. Allen, D. York, J.A. Preece, T.E. Goodwin, Z. Zhang. “Determination of the failure stresses for fluid-filled microcapsules that rupture near the elastic regime”. Experimental Mechanics, 2012, 52(9), 1435-1445. http://link.springer.com/article/10.1007/s11340-012-9605-5
  7. R. Mercadé-Prieto, R. Allen, D. York, J.A. Preece, T.E. Goodwin, Z. Zhang. “Determination of the shell permeability of microcapsules with a core of oil-based active ingredient”. Journal of Microencapsulation, 2012, 29(5), 463-474. http://informahealthcare.com/doi/abs/10.3109/02652048.2012.658444
  8. R. Mercadé-Prieto and Z. Zhang. “Mechanical characterization of microspheres – capsules, cells and beads: a review”. Journal of Microencapsulation, 2012, 29(3), 277-285. http://informahealthcare.com/doi/abs/10.3109/02652048.2011.646331
  9. R. Mercadé-Prieto, R. Allen, D. York, J.A. Preece, T.E. Goodwin, Z. Zhang. “Failure of elastic-plastic core-shell microcapsules under compression”. AIChE Journal, 2012, 58(9), 2675-2681. http://onlinelibrary.wiley.com/doi/10.1002/aic.12804/full
  10. R. Mercadé-Prieto, B. Nguyen, R. Allen, D. York, J.A. Preece, T.E. Goodwin, Z. Zhang. “Determination of the Elastic Properties of Single Microcapsules Using Micromanipulation and Finite Element Modeling”. Chemical Engineering Science, 2011, 66(10), 2042-2049. http://www.sciencedirect.com/science/article/pii/S000925091100025X
  11. R. Mercadé-Prieto, B. R. Allen, D. York, J.A. Preece, T.E. Goodwin, Z. Zhang. “Compression of Elastic-Perfectly Plastic Microcapsules Using Micromanipulation and Finite Element Modeling: Determination of the Yield Stress”. Chemical Engineering Science, 2011, 66(9), 1835-1843. http://www.sciencedirect.com/science/article/pii/S0009250911000285
  12. C. Vega, R. Mercadé-Prieto. “Culinary Biophysics: On the nature of the 6X °C egg”. Food Biophysics, 2011, 6(1), 152-159. http://link.springer.com/article/10.1007/s11483-010-9200-1
  13. P. Saikhwan, R. Mercadé-Prieto, Y.M.J. Chew, S. Gunasekaran, W.R. Paterson and D.I. Wilson. “Swelling and dissolution in cleaning of whey protein gels”. Food and Bioproducts Processing, 2010, 88(4), 375-383. http://www.sciencedirect.com/science/article/pii/S0960308510000970
  14. R. Mercadé-Prieto, S. Gunasekaran. “Gelation and Thickening with Globular Proteins at Low Temperatures”, in Novel Food Processing – Effects on Rheological and Functional Properties, edited by J. Ahmed, H.S. Ramaswamy, S. Kasapis and J.I. Boye. CRC Press, 2010, pp. 147-186.
  15. R. Mercadé-Prieto, S. Gunasekaran. “Alkali Cold Gelation of Whey Proteins. Part I: Sol?Gel?Sol(?Gel) Transitions”. Langmuir, 2009, 25(10), 5785-5792. http://pubs.acs.org/doi/abs/10.1021/la804093d
  16. R. Mercadé-Prieto, S. Gunasekaran. “Alkali Cold Gelation of Whey Proteins. Part II: Protein concentration”. Langmuir, 2009, 25(10), 5793-5801. http://pubs.acs.org/doi/abs/10.1021/la804094n
  17. R. Mercadé-Prieto, W.R. Paterson, D.I. Wilson. “Effect of salts on the alkaline degradation of β-lactoglobulin gels and aggregates: Existence of a dissolution threshold”. Food Hydrocolloids, 2009, 23(6), 1587-1595. http://www.sciencedirect.com/science/article/pii/S0268005X08002646
  18. R. Mercadé-Prieto, W.R. Paterson, D.I. Wilson. “Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali”. International Journal of Food Engineering, 2008, 4(5), art. 9. http://www.degruyter.com/view/j/ijfe.2008.4.5/ijfe.2008.4.5.1421/ijfe.2008.4.5.1421.xml
  19. R. Mercadé-Prieto, W.R. Paterson, X.D. Chen, D.I. Wilson. “Diffusion of NaOH into a protein gel”. Chemical Engineering Science, 2008, 63(10), 2763-2772. http://www.sciencedirect.com/science/article/pii/S0009250908001024
  20. P.K. Sahoo, J.Y.M. Chew, R. Mercadé-Prieto, D.I. Wilson. “Fluid dynamic gauging studies of the swelling behaviour of whey protein gels in NaOH/NaCl solutions”. International Journal of Food Science and Technology, 2008, 43(10), 1901-1907. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2007.01689.x/full
  21. R. Mercadé-Prieto, W.R. Paterson, D.I. Wilson. “Comparison between the dissolution of whey protein gels and of synthetic polymers”. Journal of Polymer Science B Polymer Physics, 2008, 46(11), 1007-1021. http://onlinelibrary.wiley.com/doi/10.1002/polb.21434/full
  22. R. Mercadé-Prieto, W.R. Paterson, D.I. Wilson. “Caustic-induced gelation of β-lactoglobulin”. International Journal of Food Science and Technology, 2008, 43(8), 1379-1386.
  23. R. Mercadé-Prieto, W.R. Paterson, D.I. Wilson. “pH threshold in the dissolution of β-lactoglobulin gels in alkali.” Biomacromolecules, 2007, 8(4), 1162-1170. http://pubs.acs.org/doi/abs/10.1021/bm061100l
  24. R. Mercadé-Prieto, R.J. Falconer, W.R. Paterson, D.I. Wilson. “Swelling and dissolution of β-lactoglobulin gels in alkali.” Biomacromolecules, 2007, 8(2), 469-476. http://pubs.acs.org/doi/abs/10.1021/bm060553n
  25. R. Mercadé-Prieto, P.K. Sahoo, R.J. Falconer, W.R. Paterson, D.I. Wilson. “Polyelectrolyte screening effects on the dissolution of whey protein gels at high pH conditions.” Food Hydrocolloids, 2007, 21(8), 1275-1284. http://www.sciencedirect.com/science/article/pii/S0268005X06002335
  26. J.Y. Yoo, X.D. Chen, R. Mercadé-Prieto, D.I. Wilson. “Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions.” Journal of Food Engineering, 2007, 79(4), 1315-1321. http://www.sciencedirect.com/science/article/pii/S0260877406003499
  27. R. Mercadé-Prieto, R.J. Falconer, W.R. Paterson, D.I. Wilson. “Probing the mechanisms limiting dissolution of whey protein gels during cleaning.” Food and Bioproducts Processing, 2006, 84(C4), 311-319. http://www.sciencedirect.com/science/article/pii/S0960308506705557
  28. R. Mercadé-Prieto, R.J. Falconer, W.R. Paterson, D.I. Wilson. “Effect of Gel Structure on the Dissolution of Heat-Induced β-Lactoglobulin Gels in Alkali.” Journal of Agriculture and Food Chemistry, 2006, 54(15), 5437-5444. http://pubs.acs.org/doi/abs/10.1021/jf0605650
  29. R. Mercadé-Prieto & X.D. Chen. “Dissolution of whey protein concentrate gels in alkali.” AIChE Journal, 2006, 52(2), 792 – 803. http://onlinelibrary.wiley.com/doi/10.1002/aic.10639/full
  30. Bansal, R. Al-Ali, R. Mercadé-Prieto, X.D. Chen. “Rinsing and cleaning of α-lactalbumin fouled MF membranes.” Separation and Purification Technology, 2006, 48(2), 202-207. http://www.sciencedirect.com/science/article/pii/S1383586605002133
  31. R. Mercadé-Prieto & X.D. Chen. “Caustic-induced gelation of whey deposits in the alkali cleaning of membranes.” Journal of Membrane Science, 2005, 254(1-2), 157-167. http://www.sciencedirect.com/science/article/pii/S037673880500058X
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