Publications of Marta Ghebremedhin

Journal Article (9)

1.
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)
2.
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)
3.
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)
4.
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)
5.
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)
6.
Journal Article
Schreiber, C.; Ghebremedhin, M.; Zielbauer, B.; Dietz, N.; Vilgis, T. A.: Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems. JPhys Materials 3 (3), 034013 (2020)
7.
Journal Article
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, pp. 197 - 204 (2018)
8.
Journal Article
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)
9.
Journal Article
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, pp. 180 - 188 (2016)
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