Prof. Dr. Thomas Vilgis

Prof. Dr. Thomas Vilgis studied physics at the University of Ulm, where he got his Diploma in 1981, and his PhD in Physics in 1984. He spent his postdoc with Sir Sam Edwards at the Cavendish Laboratory, Cambridge, UK and 1988 guest scientist at the Imperial College, London. 1990 he obtained his Habilitation and venia legend (theoretical physics) at the Johannes-Gutenberg-University of Mainz and was promoted to Professor for Theoretical Physics at 1996. Thomas Vilgis is senior scientist at the Max-Planck-Institute for Polymer Research heading a group for statistical physics of soft matter systems. In 1999 and 2000 he was appointed as “directeur de rechereche” at the Institute Charles Sadron in Strasbourg, France. In 2008 he established an experimental „soft matter food science” (food physics, physical chemistry of food systems, modelling) group at the Max-Planck-Institute. In 2018 Vilgis was appointed for regular lectureships on food science / food physics at the Justus-Liebig-University Giessen.
Vilgis authored and co-authored more than 300 peer-reviewed scientific articles, edited two books on material science (rubbers). He is also author of more than 20 popular books on scientific aspects of food, science of cooking and molecular gastronomy. Vilgis is also editor of the Journal Culinaire (Zeitschrift für Kultur und Wissenschaft des Essens).

Research Interests

Food physics, food chemistry, gels, natural nano particles (oleosomes) networks, aroma and taste compounds, rheology, tribology, thermal properties, microscopy.

Publications

1.
Vilgis, T. A.: Soft matter food physics - the physics of food and cooking. Reports on Progress in Physics 78 (12), 124602 (2015)
2.
Zielbauer, B. I.; Schönmehl, N.; Chatti, N.; Vilgis, T. A.: Networks: From Rubbers to Food. In: Designing of Elastomer Nanocomposites: From Theory to Applications, pp. 187 - 233 (Eds. Stöckelhuber, K.; Das, A.; Klüppel , M.). Springer, Cham (2017)
3.
Russ, N.; Zielbauer, B. I.; Koynov, K.; Vilgis, T. A.: Influence of Nongelling Hydrocolloids on the Gelation of Agarose. Biomacromolecules 14 (11), pp. 4116 - 4124 (2013)
4.
Zielbauer, B. I.; Franz, J.; Viezens, B.; Vilgis, T. A.: Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics 11 (1), pp. 34 - 42 (2016)
5.
Maurer, S.; Waschatko, G.; Schach, D.; Zielbauer, B. I.; Dahl, J.; Weidner, T.; Bonn, M.; Vilgis, T. A.: The Role of Intact Oleosin for Stabilization and Function of Oleosomes. Journal of Physical Chemistry B 117 (44), pp. 13872 - 13883 (2013)
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