研究领域
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
近期论文
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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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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.
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
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
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
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