Ricardo Alexandre Ventura das Chagas

Soft and biofunctional materials group
111 DCM 10618


Academic Profile

- Sustainable Chemistry (PhD, Faculdade de Ciências e Tecnologia, NOVA)

- Oenology and Viticulture (MSc, Instituto Superior de Agronomia, ULisboa)

- Food Engineering (BSc, Instituto Superior de Agronomia, ULisboa)


Main scientific interests

- Synthesis and characterization of cellulose derivatives

- Development of new functional polymers for the food industry

- White wine protein stability 

Main publications

Chagas R., Laia C. A. T., Ferreira R. B., Ferreira L. M. (2018) Sulfur dioxide induced aggregation of wine thaumatin-like proteins: role of disulfide bonds, Food Chemistry, 256. 166-174. (https://doi.org/10.1016/j.foodchem.2018.03.115)

Chagas R., Ferreira L. M., Laia C. A. T., Monteiro S., Ferreira R. B. (2016) “The challenging SO2-mediated chemical build-up of protein aggregates in wines.”, Food Chemistry 192, 460-469. (http://dx.doi.org/10.1016/j.foodchem.2015.07.052