Publications of Thomas A. Vilgis
All genres
Journal Article (235)
1.
Journal Article
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics (2023)
2.
Journal Article
35 (6), 064120 (2023)
Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 3.
Journal Article
137, 108399 (2023)
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 4.
Journal Article
35 (2), 027131 (2023)
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 5.
Journal Article
30, 6 (2023)
Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 6.
Journal Article
2 (11), pp. 1773 - 1780 (2022)
Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 7.
Journal Article
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 8.
Journal Article
129, 107672 (2022)
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 9.
Journal Article
13, pp. 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 10.
Journal Article
4, pp. 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 11.
Journal Article
33 (11), 117119 (2021)
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 12.
Journal Article
150, 111958 (2021)
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 13.
Journal Article
4, pp. 436 - 448 (2021)
Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 14.
Journal Article
119, 106832 (2021)
Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 15.
Journal Article
4, pp. 53 - 62 (2021)
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 16.
Journal Article
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 17.
Journal Article
3 (4), 044003 (2020)
Interactions of different hydrocolloids with milk proteins. JPhys Materials 18.
Journal Article
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 19.
Journal Article
3 (3), 034013 (2020)
Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems. JPhys Materials 20.
Journal Article
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