Publikationen von Thomas A. Vilgis

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)

Mert, B.; Vilgis, T. A.: Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 119, 106832 (2021)

Nallamilli, T.; Ketomaeki, M.; Prozeller, D.; Mars, J.; Morsbach, S.; Mezger, M.; Vilgis, T. A.: Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 4, S. 53 - 62 (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)

Hege, J.; Palberg, T.; Vilgis, T. A.: Interactions of different hydrocolloids with milk proteins. JPhys Materials 3 (4), 044003 (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)

Joshi, B.; Zielbauer, B. I.; Vilgis, T. A.: Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 9 (3), 327 (2020)

Vilgis, T. A.: The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 19 (2020), 100192 (2019)

Lavoisier, A.; Vilgis, T. A.; Aguileraa, J. M.: 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 1, S. 31 - 42 (2019)

Braun, K.; Hanewald, A.; Vilgis, T. A.: Milk emulsions: Structure and stability. Foods 8 (10), 483 (2019)

Pedersen, M. T.; Vilgis, T. A.: Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 16, 100135 (2019)

Beccard, S.; Bernard, J.; Wouters, R.; Gehrich, K.; Zielbauer, B.; Mezger, M.; Vilgis, T. A.: Alteration of the structural properties of inulin gels. Food Hydrocolloids 89, S. 302 - 310 (2019)

Demirkesen, I.; Vilgis, T. A.; Mert, B.: Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering 237, S. 69 - 77 (2018)

Joshi, B.; Beccard, S.; Vilgis, T. A.: Fractals in crystallizing food systems. Current Opinion in Food Science 21, S. 39 - 45 (2018)

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)

Zidek, J.; Milchev, A.; Jancar, J.; Vilgis, T. A.: Dynamic Mechanical Response of Hybrid Physical Covalent Networks - Molecular Dynamics Simulation. Macromolecular Symposia 373 (1), 1600147 (2017)

Chatterjee, D.; Vilgis, T. A.: Scaling Laws of Bottle-Brush Polymers in Dilute Solutions. Macromolecular Theory and Simulations 25 (6), S. 518 - 523 (2016)

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)