Publikationen von Thomas A. Vilgis
Alle Typen
Zeitschriftenartikel (243)
1.
Zeitschriftenartikel
5 (2025)
Rheology of concentrated crystal suspensions: sucrose fondants as hard particles in soft matter. Frontiers in soft matter 2.
Zeitschriftenartikel
37, 037196 (2025)
Foie gras pâté without force-feeding. Physics of Fluids 3.
Zeitschriftenartikel
36, 117120 (2024)
How to cook pasta? Physicists view on suggestions for energy saving methods. Physics of Fluids 4.
Zeitschriftenartikel
4 (2024)
Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties. Frontiers in food science and technology 5.
Zeitschriftenartikel
25 (15), e202400050 (2024)
Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems. ChemPhysChem 6.
Zeitschriftenartikel
4 (2024)
Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels. Frontiers in soft matter 7.
Zeitschriftenartikel
36 (1), 013330 (2024)
Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions. Physics of Fluids 8.
Zeitschriftenartikel
20 (3), S. 495 - 510 (2024)
Structural characterization of solvent-based food preparation of jellyfish. Soft Matter 9.
Zeitschriftenartikel
2023 (2023)
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 10.
Zeitschriftenartikel
35 (6), 064120 (2023)
Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 11.
Zeitschriftenartikel
137, 108399 (2023)
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 12.
Zeitschriftenartikel
35 (2), 027131 (2023)
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 13.
Zeitschriftenartikel
30, 6 (2023)
Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 14.
Zeitschriftenartikel
2 (11), S. 1773 - 1780 (2022)
Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 15.
Zeitschriftenartikel
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 16.
Zeitschriftenartikel
129, 107672 (2022)
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 17.
Zeitschriftenartikel
13, S. 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 18.
Zeitschriftenartikel
4, S. 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 19.
Zeitschriftenartikel
33 (11), 117119 (2021)
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 20.
Zeitschriftenartikel
150, 111958 (2021)
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology