Singh, M. K.; Hu, M.; Cang, Y.; Hsu, H.-P.; Therien-Aubin, H.; Koynov, K.; Fytas, G.; Landfester, K.; Kremer, K.: Glass Transition of Disentangled and Entangled Polymer Melts: Single-Chain-Nanoparticles Approach. Macromolecules 53 (17), S. 7312 - 7321 (2020)

Spiller, D.; Dünweg, B.: Semiautomatic construction of lattice Boltzmann models. Physical Review E 101 (4), 043310 (2020)

Wang, Z.: A molecular dynamics study of the thermal transport in silicon/germanium nanostructures: From cross-plane to in-plane. Materials Today 22, 100822 (2020)

Wang, Z.; Cang, Y.; Kremer, F.; Thomas, E. L.; Fytas, G.: Determination of the Complete Elasticity of Nephila pilipes Spider Silk. Biomacromolecules 21 (3), S. 1179 - 1185 (2020)

Zhang, J.; Kremer, K.; Michels, J. J.; Daoulas, K.: Exploring Disordered Morphologies of Blends and Block Copolymers for Light-Emitting Diodes with Mesoscopic Simulations. Macromolecules 53 (231), S. 523 - 538 (2020)

Zhang, J.; Meyer, H.; Virnau, P.; Daoulas, K. C.: Can Soft Models Describe Polymer Knots? Macromolecules 53 (23), S. 10475 - 10486 (2020)

Zhao, Y.; Cieplak, M.: Proteins at curved fluid–fluid interfaces in a coarse-grained model. Journal of Physics: Condensed Matter 32 (40), 404003 (2020)

Bause, M.; Wittenstein, T.; Kremer, K.; Bereau, T.: Microscopic reweighting for nonequilibrium steady-state dynamics. Physical Review E 100 (6), 060103 (2019)

Vilgis, T. A.: The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 19 (2020), 100192 (2019)

Kanekal, K.; Bereau, T.: Resolution limit of data-driven coarse-grained models spanning chemical space. The Journal of Chemical Physics 151 (16), 164106 (2019)

Lavoisier, A.; Vilgis, T. A.; Aguileraa, J. M.: Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel. Current Research in Food Science 1, S. 31 - 42 (2019)

Menichetti, R.; Bereau, T.: Revisiting the Meyer-Overton rule for drug-membrane permeabilities. Molecular Physics 117 (20), S. 2900 - 2909 (2019)

Braun, K.; Hanewald, A.; Vilgis, T. A.: Milk emulsions: Structure and stability. Foods 8 (10), 483 (2019)

Forero-Martinez, N. C.; Cortes Huerto, R.; Mora Cardozo, J. F.; Ballone, P. A.: Surface of half-neutralized diamine triflate ionic liquids. A molecular dynamics study of structure, thermodynamics, and kinetics of water absorption and evaporation. The Journal of Physical Chemistry B 123 (40), S. 8457 - 8471 (2019)

Chaimovich, A.; Kremer, K.; Peter, C.: Relative Resolution: A multipole approximation at appropriate distances. Physical Review Research 1 (2), 023034 (2019)

Hsu, H.-P.; Kremer, K.: Clustering of Entanglement Points in Highly Strained Polymer Melts. Macromolecules 52 (17), S. 6756 - 6772 (2019)

Ryu, M.; Cang, Y.; Wang, Z.; Fytas, G.; Morikawa, J.: Temperature-Dependent Thermoelastic Anisotropy of the Phenyl Pyrimidine Liquid Crystal. The Journal of Physical Chemistry C 123 (28), S. 17148 - 17154 (2019)

Rydzewski, J.; Valsson, O.: Finding multiple reaction pathways of ligand unbinding. The Journal of Chemical Physics 150 (22), 221101 (2019)

Pedersen, M. T.; Vilgis, T. A.: Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 16, 100135 (2019)

Abbaszadeh, D.; Kunz, A.; Kotadiya, N. B.; Mondal, A.; Andrienko, D.; Michels, J. J.; Wetzelaer, G.-J. A. H.; Blom, P. W. M.: Electron Trapping in Conjugated Polymers. Chemistry of Materials 31 (17), S. 6380 - 6386 (2019)