Publikationen von Thomas A. Vilgis
Alle Typen
Zeitschriftenartikel (237)
1.
Zeitschriftenartikel
36 (1), 013330 (2024)
Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions. Physics of Fluids 2.
Zeitschriftenartikel
20 (3), S. 495 - 510 (2024)
Structural characterization of solvent-based food preparation of jellyfish. Soft Matter 3.
Zeitschriftenartikel
2023 (2023)
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 4.
Zeitschriftenartikel
35 (6), 064120 (2023)
Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 5.
Zeitschriftenartikel
137, 108399 (2023)
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 6.
Zeitschriftenartikel
35 (2), 027131 (2023)
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 7.
Zeitschriftenartikel
30, 6 (2023)
Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 8.
Zeitschriftenartikel
2 (11), S. 1773 - 1780 (2022)
Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 9.
Zeitschriftenartikel
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 10.
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 11.
Zeitschriftenartikel
13, S. 6902 - 6922 (2022)
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food & function / RSC, Royal Society of Chemistry 12.
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 13.
Zeitschriftenartikel
33 (11), 117119 (2021)
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 14.
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 15.
Zeitschriftenartikel
4, S. 436 - 448 (2021)
Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 16.
Zeitschriftenartikel
119, 106832 (2021)
Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 17.
Zeitschriftenartikel
4, S. 53 - 62 (2021)
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 18.
Zeitschriftenartikel
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 19.
Zeitschriftenartikel
3 (4), 044003 (2020)
Interactions of different hydrocolloids with milk proteins. JPhys Materials 20.
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