Publikationen von Thomas A. Vilgis
Alle Typen
Zeitschriftenartikel (237)
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
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
Zeitschriftenartikel
19 (2020), 100192 (2019)
The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science
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
Zeitschriftenartikel
8 (10), 483 (2019)
Milk emulsions: Structure and stability. Foods
Zeitschriftenartikel
16, 100135 (2019)
Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science
Zeitschriftenartikel
89, S. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids
Zeitschriftenartikel
237, S. 69 - 77 (2018)
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering
Zeitschriftenartikel
21, S. 39 - 45 (2018)
Fractals in crystallizing food systems. Current Opinion in Food Science
Zeitschriftenartikel
529, S. 197 - 204 (2018)
Soybean oleosomes studied by small angle neutron scattering (SANS). Journal of Colloid and Interface Science
Zeitschriftenartikel
373 (1), 1600147 (2017)
Dynamic Mechanical Response of Hybrid Physical Covalent Networks - Molecular Dynamics Simulation. Macromolecular Symposia
Zeitschriftenartikel
25 (6), S. 518 - 523 (2016)
Scaling Laws of Bottle-Brush Polymers in Dilute Solutions. Macromolecular Theory and Simulations
Zeitschriftenartikel
49 (5), 054001 (2016)
Microencapsulation of soybean oil by spray drying using oleosomes. Journal of Physics D: Applied Physics
Zeitschriftenartikel
56, S. 180 - 188 (2016)
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids
Zeitschriftenartikel
5-6, S. 33 - 40 (2016)
The valence of food in pictures and on the plate: impacts on brain and body. International Journal of Gastronomy and Food Science
Zeitschriftenartikel
49 (11), 110401 (2016)
The physics of food. Journal of Physics D: Applied Physics
Zeitschriftenartikel
13 (123), 20160677 (2016)
Label-free in situ imaging of oil body dynamics and chemistry in germination. Journal of the Royal Society Interface
Zeitschriftenartikel
94, S. 372 - 387 (2016)
Deformation-induced damage and recovery in model hydrogels - A molecular dynamics simulation. Journal of the Mechanics and Physics of Solids
Zeitschriftenartikel
11 (1), S. 34 - 42 (2016)
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics
Zeitschriftenartikel
9 (3), S. 291 - 299 (2015)
A statistical mechanical approach to the Payne effect in filled rubbers. Express Polymer Letters