Publikationen von Mathias Bächle

Bächle, M.; Marques, A. M. L.; Via, M. A.; Clausen, M. P.; Vilgis, T. A.: Foie gras pâté without force-feeding. Physics of Fluids 37, 037196 (2025)

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)

Barua, S.; Hanewald, A.; Bächle, M.; Mezger, M.; Srivastav, P. P.; Vilgis, T. A.: Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 129, 107672 (2022)

Via, M. A.; Bächle, M.; Stephan, A.; Vilgis, T. A.; Clausen, M. P.: Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 33 (11), 117119 (2021)