• Dr. Ruben Mercadé Prieto

Dr. Ruben Mercadé Prieto
Chemical Engineering and Materials Science Department 
Universitat Ramon Llull
Via Augusta 390, 08017 Barcelona
Tel. +34 93 2672000
Fax +34 93 2056266


Associate Professor (IQS, 2021)
Associate Professor, Department of Chemical and Materials Engineering, Nazarbayev University (Kazakhstan, 2018-2021)
Professor, School of Chemical and Environmental Engineering, Soochow University (China, 2013-2017)
Research Fellow, University of Birmingham (UK, 2009-2013)
Research Assistant, University of Wisconsin-Madison (USA, 2008)
Visiting researcher, Monash University (Australia, 2007)
PhD in Chemical Engineering (University of Cambridge, UK, 2007)
Chemical Engineer IQS (IQS-URL, 2003), research done at Universitat de Auckland, NZ
Bachelor in Chemical Engineering (IQS-URL, 2002)



Projects 1 & 2 Master in Chemical Engineering

Labs 1 & 2 Master in Chemical Engineering



Soft materials under reactive conditions, e.g.:
R. Mercadé-Prieto & X.D. Chen. “Dissolution of whey protein concentrate gels in alkali.“ AIChE Journal, 2006, 52(2), 792 – 803. https://doi.org/10.1002/aic.10639
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. https://doi.org/10.1016/j.ces.2008.02.029

Mechanical characterization of soft matter, e.g.:
B.  Yang,  X.D.  Chen,  R.  Mercadé-Prieto.  "Stress  relaxation  of  particulate  whey protein  hydrogels”,  Food  Hydrocolloids,  2021,  118,  106786. https://doi.org/10.1016/j.foodhyd.2021.106786
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. https://doi.org/10.1002/aic.12804

Gelation and rheology of protein systems, e.g.:
R.  Mercadé-Prieto,  S.  Gunasekaran.  “Alkali  Cold  Gelation  of  Whey  Proteins.  Part    I:  Sol−Gel−Sol(−Gel)  Transitions”.  Langmuir,  2009,  25(10),  5785-5792. https://doi.org/10.1021/la804093d
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. https://doi.org/10.1021/jf0605650

Fouling and cleaing in the food industry
W. Yang, D. Li, X.D. Chen, R. Mercadé-Prieto. "Effect of calcium on the fouling of whey  proteins  on  stainless  steel  using  QCM-D",  Chemical  Engineering  Science, 2018, 177, 501-508. https://doi.org/10.1016/j.ces.2017.12.004.
L.  Fan, X.D.  Chen,  R.  Mercadé-Prieto.  "On  the  nature  of  the  optimum  cleaning concentration for dairy fouling: High NaOH concentrations inhibit the cleavage of non-covalent  interactions  in  whey  protein  aggregates”,  LWT,  2019,  101-519. https://doi.org/10.1016/j.lwt.2018.11.050

Development of quantitative microscopy, fluorescence and Raman, in chemical engineering applications
B.  Xu,  X.D.  Chen,  R.  Mercadé-Prieto.  "Chemical  imaging  of  protein  hydrogels undergoing alkaline dissolution by CARS microscopy”, Food Chemistry, 2018, 252, 16-21. https://doi.org/10.1016/j.foodchem.2018.01.056
R.  Mercadé-Prieto,  L.  Rodriguez-Rivera,  X.D.  Chen.  "Fluorescence  lifetime  of Rhodamine  B  in  aqueous  solutions  of  polysaccharides  and  proteins  with temperature",  Photochemistry  Photobiology  Science,  2017,  16,  1727-1734. https://doi.org/10.1039/C7PP00330G 



Google Scholar: https://scholar.google.com/citations?user=pY3aqAQAAAAJ 

Orcid: https://orcid.org/0000-0003-0487-7400