Publications of Thomas A. Vilgis
All genres
Journal Article (229)
1.
Journal Article
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 2.
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 3.
Journal Article
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food & function / RSC, Royal Society of Chemistry (2022)
4.
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 5.
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 6.
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 7.
Journal Article
4, pp. 436 - 448 (2021)
Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 8.
Journal Article
119, 106832 (2021)
Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 9.
Journal Article
4, pp. 53 - 62 (2021)
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 10.
Journal Article
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 11.
Journal Article
3 (4), 044003 (2020)
Interactions of different hydrocolloids with milk proteins. JPhys Materials 12.
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 13.
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 14.
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 15.
Journal Article
19 (2020), 100192 (2019)
The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 16.
Journal Article
1, pp. 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 17.
Journal Article
8 (10), 483 (2019)
Milk emulsions: Structure and stability. Foods 18.
Journal Article
16, 100135 (2019)
Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 19.
Journal Article
89, pp. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids 20.
Journal Article
237, pp. 69 - 77 (2018)
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering