Ruben Mercade Prieto
Ruben Mercadé-Prieto graduated in Chemical Engineering at the IQS School of Engineering, in Barcelona. His research career started when visiting Prof. Xiao Dong Chen, then at the University of Auckland. His initial work on cleaning of fouling deposits was extented during his PhD in Chemical Engineering at the University of Cambridge, together with Dr. Ian Wilson, laying the foundations on the reactive dissolution of protein hydrogels. After several postdoc positions in USA and UK, he came back to work together with Prof. Xiao Dong Chen, who by then was at Suzhou, China, starting a brand new department of Chemical Engineering. Ruben was awarded the Jiangsu specially appointed Professor award in 2013. In January 2018, he moved to Nazarbayev University as an Associate Professor.
His main research areas are in soft matter and food engineering, combining chemical engineering principles with polymer physics, protein chemistry, computational simulations, and whatever is needed. In particular, he is interested in understanding reactive processes with biomacromolecules, as in food fouling and cleaning.
His key research interest are understanding soft matter, such as foods, in equilibrium and its dynamic transitions. This is is a multidisciplinary research combining Chemical and Food Engineering, Polymer Physics, Protein Chemistry, Computation Simulations, etc. He has conducted extensive work on the reactive dissolution of soft matter, for example due to the action of alkalis. The key soft matter of study in our group are protein hydrogels, which present the characteristics of synthetic polymeric hydrogels plus the complexity of protein chemistry and structure.
Examples of recent research summarized in graphical abstracts:
|Quantification of protein content in hydrogels using Coherent anti-Stokes Raman spectroscopy (CARS)|
Xu, B., Chen, X., Mercadé-Prieto, R., 2018 In : Food Chemistry. 252, p. 16-21
Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D
Yang, W., Li, D., Chen, X., Mercadé-Prieto, R., 2018 In : Chemical Engineering Science. 177, p. 501-508
Magnetic resonance imaging (MRI) to quantify the swelling and drying of whey protein hydrogels
Fan, L., Yang, J., Casali, R., Jin, X., Chen, X., Mercadé-Prieto, R., 2017 In : Journal of Food Engineering. 214, p. 97-103
Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy
Liu, W., Wilson, D., Chen, X., Mercadé-Prieto, R., 2017 In : Food and Bioprocess Technology. p. 1-13
Poroviscoelasticity of whey protein hydrogels at different length and time scales
Hu, W., Corbera-Sabaté, C., Chen, X., Mercadé-Prieto, R., 2017 In : Food Hydrocolloids. 72, p. 237-246
Elastic modulus and equilibrium swelling of stranded and particulate protein hydrogels at acid pH
Li, H., Chen, X., Mercadé-Prieto, R., 2017 In : Food Hydrocolloids. 71, p. 168-175
Spatial quantification of hydrogels swelling using wide-field fluorescence microscopy
Liu, W., Dong Chen, X., Mercadé-Prieto, R., 2017 In : Chemical Engineering Science. 158, p. 349-358
Fluorescence lifetime of Rhodamine B in aqueous solutions of polysaccharides and proteins as a function of viscosity and temperature
Mercadé-Prieto, R., Rodriguez-Rivera, L., Chen, X., 2017 In : Photochemical and Photobiological Sciences. 16, 11, p. 1727-1734
Dissolution of bovine serum albumin hydrogels in alkali
Mercadé-Prieto, R., Coignaud, M., Jin, Y., Jeantet, R., Chen, X., 2017 In : Food Hydrocolloids.
Detailed numerical analysis of evaporation of a micrometer water droplet suspended on a glass filament
George, O., Xiao, J., Rodrigo, C., Mercadé-Prieto, R., Sempere, J., Chen, X., 2017 In : Chemical Engineering Science. 165, p. 33-47