Publikationen von Marta Ghebremedhin

Ghebremedhin, M.; Seiffert, S.; Vilgis, T. A.: Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels. Frontiers in soft matter 4 (2024)

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)

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, S. 6902 - 6922 (2022)

Ghebremedhin, M.; Seiffert, S.; Vilgis, T. A.: Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 4, S. 436 - 448 (2021)

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)

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)

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)

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, S. 197 - 204 (2018)

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)

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, S. 180 - 188 (2016)