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Ruben Mercadé-Prieto (Nazarbayev Univeristy, 纳扎尔巴耶夫大学)

时间: 2021-07-19 作者: 浏览次数: 458

Ruben Mercadé-Prieto (Nazarbayev Univeristy, 纳扎尔巴耶夫大学)
客座教授 Guest Professor 江苏特聘教授，博士生导师
联系方式：

Phone：+7(7172)704569

Email：ruben.mercade@nu.edu.kz

Homepage: https://seng.nu.edu.kz/home/about-us-3/faculty/chemical-engineering/ruben-mercade-prieto/

教育及工作经历：

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. P4G group website
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. Sundaram Gunasekaran, 2008.
Research Fellow at the University of Birmingham (UK) with Prof. Zhibing Zhang and Prof. Serafim Bakalis. Projects funded by EPSRC and Procter & Gamble (Newcastle, UK), 2009-2013.

科研工作与成果：

Application of two-photon microscopy, fluorescence life-time imaging (FLIM & FCS) 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

代表性论文：

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, 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, 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

全部论文:

L. Hui, B. Koutzenko, X.D. Chen, R. Jeantet, R. Mercadé-Prieto. “Cleaning beyond whey protein gels: Egg white. Food and Bioproducts Processing, 2015, 93, 249-255. http://www.sciencedirect.com/science/article/pii/S0960308514001448
R. Mercadé-Prieto, S. Bakalis. “Methodological study on the removal of solid oil and fat stains from cotton fabrics using abrasion”. Textile Research Journal, 2014. 84, 52-65. http://trj.sagepub.com/content/84/1/52
R. Mercadé-Prieto, S. Bakalis. “Washing simulator rig to study the effect of abrasion on the removal of soils from fabrics”. Tribology Letters, 2013. 52, 175-183. http://link.springer.com/article/10.1007/s11249-013-0236-5
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
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
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
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
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
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
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
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