Publikationen von Thomas A. Vilgis
Alle Typen
Zeitschriftenartikel (228)
1.
Zeitschriftenartikel
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 2.
Zeitschriftenartikel
129, 107672 (2022)
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 3.
Zeitschriftenartikel
4, S. 784 - 799 (2021)
Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science 4.
Zeitschriftenartikel
33 (11), 117119 (2021)
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 5.
Zeitschriftenartikel
150, 111958 (2021)
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 6.
Zeitschriftenartikel
4, S. 436 - 448 (2021)
Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 7.
Zeitschriftenartikel
119, 106832 (2021)
Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 8.
Zeitschriftenartikel
4, S. 53 - 62 (2021)
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 9.
Zeitschriftenartikel
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 10.
Zeitschriftenartikel
3 (4), 044003 (2020)
Interactions of different hydrocolloids with milk proteins. JPhys Materials 11.
Zeitschriftenartikel
3 (3), 034014 (2020)
Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt. JPhys Materials 12.
Zeitschriftenartikel
3 (3), 034013 (2020)
Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems. JPhys Materials 13.
Zeitschriftenartikel
9 (3), 327 (2020)
Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 14.
Zeitschriftenartikel
19 (2020), 100192 (2019)
The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 15.
Zeitschriftenartikel
1, S. 31 - 42 (2019)
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 16.
Zeitschriftenartikel
8 (10), 483 (2019)
Milk emulsions: Structure and stability. Foods 17.
Zeitschriftenartikel
16, 100135 (2019)
Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 18.
Zeitschriftenartikel
89, S. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids 19.
Zeitschriftenartikel
237, S. 69 - 77 (2018)
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering 20.
Zeitschriftenartikel
21, S. 39 - 45 (2018)
Fractals in crystallizing food systems. Current Opinion in Food Science