Publikationen von Thomas A. Vilgis

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)

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)

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

Beccard, S.; Bernard, J.; Wouters, R.; Gehrich, K.; Zielbauer, B.; Mezger, M.; Vilgis, T. A.: Alteration of the structural properties of inulin gels. Food Hydrocolloids 89, S. 302 - 310 (2019)

Demirkesen, I.; Vilgis, T. A.; Mert, B.: Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering 237, S. 69 - 77 (2018)

Joshi, B.; Beccard, S.; Vilgis, T. A.: Fractals in crystallizing food systems. Current Opinion in Food Science 21, S. 39 - 45 (2018)

Zielbauer, B. I.; Jackson, A. J.; Maurer, S.; Waschatko, G.; Ghebremedhin, M.; Rogers, S. E.; Heenan, R. K.; Porcar, L.; Vilgis, T. A.: Soybean oleosomes studied by small angle neutron scattering (SANS). Journal of Colloid and Interface Science 529, S. 197 - 204 (2018)

Zidek, J.; Milchev, A.; Jancar, J.; Vilgis, T. A.: Dynamic Mechanical Response of Hybrid Physical Covalent Networks - Molecular Dynamics Simulation. Macromolecular Symposia 373 (1), 1600147 (2017)

Chatterjee, D.; Vilgis, T. A.: Scaling Laws of Bottle-Brush Polymers in Dilute Solutions. Macromolecular Theory and Simulations 25 (6), S. 518 - 523 (2016)

Maurer, S.; Ghebremedhin, M.; Zielbauer, B. I.; Knorr, D.; Vilgis, T. A.: Microencapsulation of soybean oil by spray drying using oleosomes. Journal of Physics D: Applied Physics 49 (5), 054001 (2016)

Russ, N.; Zielbauer, B. I.; Ghebremedhin, M.; Vilgis, T. A.: Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids 56, S. 180 - 188 (2016)

Schacht, A.; Luczak, A.; Pinkpank, T.; Vilgis, T.; Sommer, W.: The valence of food in pictures and on the plate: impacts on brain and body. International Journal of Gastronomy and Food Science 5-6, S. 33 - 40 (2016)

Vilgis, T.; Limbach, H.-J.: The physics of food. Journal of Physics D: Applied Physics 49 (11), 110401 (2016)

Waschatko, G.; Billecke, N.; Schwendy, S.; Jaurich, H.; Bonn, M.; Vilgis, T. A.; Parekh, S. H.: Label-free in situ imaging of oil body dynamics and chemistry in germination. Journal of the Royal Society Interface 13 (123), 20160677 (2016)

Zidek, J.; Milchev, A. I.; Jancar, J.; Vilgis, T. A.: Deformation-induced damage and recovery in model hydrogels - A molecular dynamics simulation. Journal of the Mechanics and Physics of Solids 94, S. 372 - 387 (2016)

Zielbauer, B. I.; Franz, J.; Viezens, B.; Vilgis, T. A.: Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics 11 (1), S. 34 - 42 (2016)

Heinrich, G.; Vilgis, T. A.: A statistical mechanical approach to the Payne effect in filled rubbers. Express Polymer Letters 9 (3), S. 291 - 299 (2015)

Vilgis, T. A.: Soft matter food physics - the physics of food and cooking. Reports on Progress in Physics 78 (12), 124602 (2015)

Vilgis, T. A.: Gels: model systems for soft matter food physics. Current Opinion in Food Science 3, S. 71 - 84 (2015)