Publications of Thomas A. Vilgis

Journal Article (237)

1.
Journal Article
Hartge, H.; Flöter, E.; Vilgis, T. A.: Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions. Physics of Fluids 36 (1), 013330 (2024)
2.
Journal Article
Pedersen, M. T.; Vilgis, T. A.; Brewer, J. R.; Hansen, P. L.; Clausen, M. P.: Structural characterization of solvent-based food preparation of jellyfish. Soft Matter 20 (3), pp. 495 - 510 (2024)
3.
Journal Article
Barua, S.; Luciano, G.; Ahmed, J.; Srivastav, P. P.; Vilgis, T. A.: Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 2023 (2023)
4.
Journal Article
Hartge, H. M.; Flöter, E.; Vilgis, T. A.: Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 35 (6), 064120 (2023)
5.
Journal Article
Vilgis, T. A.; Zambrano, J. C.: Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 137, 108399 (2023)
6.
Journal Article
Zambrano, J. C.; Vilgis, T. A.: Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 35 (2), 027131 (2023)
7.
Journal Article
Zambrano, J. C.; Vilgis, T. A.: Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 30, 6 (2023)
8.
Journal Article
Dutta, A.; Bereau, T.; Vilgis, T. A.: Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 2 (11), pp. 1773 - 1780 (2022)
9.
Journal Article
Ghebremedhin, M.; Bächle, M.; Vilgis, T. A.: Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 34 (4), 047112 (2022)
10.
Journal Article
Barua, S.; Hanewald, A.; Bächle, M.; Mezger, M.; Srivastav, P. P.; Vilgis, T. A.: Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 129, 107672 (2022)
11.
Journal Article
Ghebremedhin, M.; Seiffert, S.; Vilgis, T. A.: Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food & function / RSC, Royal Society of Chemistry 13, pp. 6902 - 6922 (2022)
12.
Journal Article
Joshi, B. L.; Graf, R.; Gindra, S.; Vilgis, T. A.: Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science 4, pp. 784 - 799 (2021)
13.
Journal Article
Via, M. A.; Bächle, M.; Stephan, A.; Vilgis, T. A.; Clausen, M. P.: Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 33 (11), 117119 (2021)
14.
Journal Article
Barua, S.; Khuntia, A.; Srivastav, P. P.; Vilgis, T. A.: Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 150, 111958 (2021)
15.
Journal Article
Ghebremedhin, M.; Seiffert, S.; Vilgis, T. A.: Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 4, pp. 436 - 448 (2021)
16.
Journal Article
Mert, B.; Vilgis, T. A.: Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 119, 106832 (2021)
17.
Journal Article
Nallamilli, T.; Ketomaeki, M.; Prozeller, D.; Mars, J.; Morsbach, S.; Mezger, M.; Vilgis, T. A.: Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 4, pp. 53 - 62 (2021)
18.
Journal Article
Hege, J.; Ghebremedhin, M.; Joshi, B.; Schreiber, C.; Vilgis, T. A.: Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 23, 100278 (2020)
19.
Journal Article
Hege, J.; Palberg, T.; Vilgis, T. A.: Interactions of different hydrocolloids with milk proteins. JPhys Materials 3 (4), 044003 (2020)
20.
Journal Article
Ghebremedhin, M.; Schreiber, C.; Zielbauer, B.; Dietz, N.; Vilgis, T. A.: Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt. JPhys Materials 3 (3), 034014 (2020)
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