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Identification

Personal identification

Full name
Tatiana Paula Vilela

Citation names

  • Paula Vilela, Tatiana

Author identifiers

Ciência ID
8F19-8A3D-3925
ORCID iD
0000-0003-1519-6563

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
English Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
Spanish; Castilian Advanced (C1) Advanced (C1) Intermediate (B1) Advanced (C1)
French Beginner (A1) Intermediate (B1) Intermediate (B1) Beginner (A1)
Education
Degree Classification
2014
Concluded
Mestrado Integrado em Engenharia Química (Mestrado)
Universidade do Porto Faculdade de Engenharia, Portugal
"Development and Application of Coatings on PET bottles" (THESIS/DISSERTATION)
145 (mestrado integrado) 180 (tese)
Affiliation

Others

Category
Host institution
Employer
2016/11/01 - 2020/11/30 PhD student in the area of Food Technology Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2015/12/01 - 2016/06/01 Intern at the R&D and technical department Inovapotek Pharmaceutical Research and Development Lda, Portugal
2014/10/01 - 2015/04/01 Trainee with the program ERASMUS+ in the department of product development and design, in the area of particle engineering and design and particle formulation Procter and Gamble Ltd, United Kingdom
2014/02/01 - 2014/07/01 Development of master thesis "Development and application of coatings on PET bottles" in the R&D department GOVI Chemicals, Belgium
Outputs

Publications

Journal article
  1. Palyvou-Gianna, Elpiniki; Vilela, Tatiana Paula; Gomes, Ana Maria; Ferreira, João Paulo. Corresponding author: Ferreira, João Paulo. "A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese". Food Technology and Biotechnology 59 4 (2021): 507-518. http://dx.doi.org/10.17113/ftb.59.04.21.7262.
    Published • 10.17113/ftb.59.04.21.7262
  2. Paula Vilela, Tatiana; Gomes, Ana Maria; Ferreira, João Paulo. Corresponding author: Ferreira, João Paulo. "Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation". International Journal of Dairy Technology 74 4 (2021): 689-699. http://dx.doi.org/10.1111/1471-0307.12799.
    Published • 10.1111/1471-0307.12799
  3. Paula Vilela, Tatiana; Gomes, Ana Maria; Ferreira, João Paulo. "Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese". Current Research in Food Science 3 (2020): 201-206. http://dx.doi.org/10.1016/j.crfs.2020.07.001.
    Published • 10.1016/j.crfs.2020.07.001