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Miguel A. Cerqueira

Miguel A. Cerqueira

D-Index & Metrics

Chemistry

D-Index
72
Citations
16632
World Ranking
5333
National Ranking
41

Overview

Miguel A. Cerqueira is affiliated with the University of Minho in Portugal, where the primary research focus spans multiple areas within agricultural and biological sciences as well as materials science. Their work covers significant ground in food science and biomaterials, extending to molecular biology, nutrition and dietetics, and biomedical engineering.

The scientist's recent publications span a diverse range of topics related to food technology, materials engineering, and bioactive compound delivery, reflecting an interdisciplinary approach. Some notable recent papers include:

  • Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods, 2021, Gels
  • Nano spray drying of food ingredients; materials, processing and applications, 2021, Trends in Food Science & Technology
  • Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties, 2020, Journal of Food Engineering
  • Green synthesis of lignin nano- and micro-particles: Physicochemical characterization, bioactive properties and cytotoxicity assessment, 2020, International Journal of Biological Macromolecules
  • Bacteriophages for Chronic Wound Treatment: From Traditional to Novel Delivery Systems, 2020, Viruses

The research incorporates main fields such as:

  • Agricultural and Biological Sciences
  • Materials Science

Miguel A. Cerqueira's subfields of study emphasize:

  • Food Science
  • Biomaterials
  • Molecular Biology
  • Nutrition and Dietetics
  • Biomedical Engineering

Main topics of work include:

  • Nanocomposite Films for Food Packaging
  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Electrospun Nanofibers in Biomedical Applications
  • Biodegradable Polymer Synthesis and Properties

Frequent co-authors in Miguel A. Cerqueira's publications are:

  • Lorenzo Pastrana (70 collaborations)
  • António A. Vicente (24 collaborations)
  • Ana I. Bourbon (23 collaborations)
  • J. A. Teixeira (19 collaborations)
  • Catarina Gonçalves (15 collaborations)

Publications regularly appear in these venues:

  • International Journal of Biological Macromolecules (9 publications)
  • Gels (6 publications)
  • Food Hydrocolloids (6 publications)
  • Polymers (6 publications)
  • Foods (6 publications)

Best Publications

  • Nanoemulsions for Food Applications: Development and Characterization

    Hélder Daniel Silva;Miguel Ângelo Cerqueira;António A. Vicente

  • Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

    Miguel A. Cerqueira;Bartolomeu W.S. Souza;Bartolomeu W.S. Souza;José A. Teixeira;António A. Vicente

  • Influence of α-tocopherol on physicochemical properties of chitosan-based films

    Joana T. Martins;Miguel A. Cerqueira;António A. Vicente

  • Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

    Óscar L. Ramos;Isabel Reinas;Sara I. Silva;João C. Fernandes

  • Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations

    A. Casariego;A. Casariego;B. W. S. Souza;M. A. Cerqueira;J. A. Teixeira

  • Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

    Bartolomeu W.S. Souza;Bartolomeu W.S. Souza;Miguel A. Cerqueira;Ana I. Bourbon;Ana C. Pinheiro

  • Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

    Joana T. Martins;Miguel A. Cerqueira;Ana I. Bourbon;Ana C. Pinheiro

  • Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

    Maria G. Carneiro-da-Cunha;Miguel A. Cerqueira;Bartolomeu W.S. Souza;José A. Teixeira

  • Antimicrobial nanostructured starch based films for packaging

    Ana S. Abreu;M. Oliveira;Arsénio de Sá;Rui M. Rodrigues

  • Structural and thermal characterization of galactomannans from non-conventional sources

    Miguel A. Cerqueira;Bartolomeu W.S. Souza;Joana Simões;José A. Teixeira

  • Galactomannans use in the development of edible films/coatings for food applications

    M. A. Cerqueira;A. I. Bourbon;A. C. Pinheiro;Joana Martins

  • Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio

    Maria J. Costa;Arlete L. Marques;Lorenzo M. Pastrana;J. A. Teixeira

  • Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2.

    Maria A. Azevedo;Ana I. Bourbon;António A. Vicente;Miguel A. Cerqueira

  • Hydrogel as an alternative structure for food packaging systems

    Rejane Andrade Batista;Paula Judith Perez Espitia;Jullyana de Souza Siqueira Quintans;Mayanna Machado Freitas

  • Extraction, purification and characterization of galactomannans from non-traditional sources

    Miguel A. Cerqueira;Ana C. Pinheiro;Bartolomeu W.S. Souza;Álvaro M.P. Lima

  • Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

    Ana I. Bourbon;Ana C. Pinheiro;Miguel A. Cerqueira;Cristina M.R. Rocha

  • Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds.

    Ana C. Pinheiro;Ana I. Bourbon;Miguel A. Cerqueira;Élia Maricato

  • Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

    Hélder D. Silva;Miguel A. Cerqueira;Bartolomeu W.S. Souza;Clara Ribeiro

  • Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

    Philippe Emmanuel Cruz Ramos;Pedro Miguel Peixoto Silva;Marta M. Alario;Lorenzo M. Pastrana

  • Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.

    Artur J. Martins;Pedro Miguel Peixoto Silva;Filipe Maciel;Lorenzo M. Pastrana

  • Physical and thermal properties of a chitosan/alginate nanolayered PET film

    Maria G. Carneiro-da-Cunha;Miguel Ângelo Parente Ribeiro Cerqueira;Bartolomeu W. S. Souza;S. Carvalho

  • Suitability of novel galactomannans as edible coatings for tropical fruits

    Miguel A. Cerqueira;Álvaro M. Lima;José A. Teixeira;Renato A. Moreira

  • Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications

    Marthyna P. Souza;Marthyna P. Souza;Antônio F. M. Vaz;Maria T. S. Correia;Miguel A. Cerqueira

Frequent Co-Authors

António A. Vicente
António A. Vicente University of Minho
José A. Teixeira
José A. Teixeira University of Minho
Rosiane Lopes da Cunha
Rosiane Lopes da Cunha State University of Campinas
Jose M. Lagaron
Jose M. Lagaron Spanish National Research Council
Manuel A. Coimbra
Manuel A. Coimbra University of Aveiro
Catarina M.M. Duarte
Catarina M.M. Duarte Universidade Nova de Lisboa
José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Sergio Torres-Giner
Sergio Torres-Giner Universitat Politècnica de València
F. Xavier Malcata
F. Xavier Malcata University of Porto
Kunal Pal
Kunal Pal National Institute of Technology Rourkela

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