Soft matter food physics-the physics of food and cooking von Vilgis, Thomas A

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How to cook pasta? Physicists view on suggestions for energy saving methods von Toultchinski, Phillip, Vilgis, Thomas A.

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Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems von Krom, Judith, Meister, Konrad, Vilgis, Thomas A.

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Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation von Demirkesen, Ilkem, Vilgis, Thomas A., Mert, Behic

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Crystallization in highly supersaturated, agitated sucrose solutions von Hartge, Hannah M., Flöter, Eckhard, Vilgis, Thomas A.

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Physics of agarose fluid gels: Rheological properties and microstructure von Ghebremedhin, Marta, Seiffert, Sebastian, Vilgis, Thomas A.

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Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions von Hartge, Hannah M., Flöter, Eckhard, Vilgis, Thomas A.

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Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring von Zambrano, Juan C., Vilgis, Thomas A.

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Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan von Russ, Natalie, Zielbauer, Birgitta I., Ghebremedhin, Marta, Vilgis, Thomas A.

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Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties von Ghebremedhin, Marta, Seiffert, Sebastian, Vilgis, Thomas A

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Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure von Ghebremedhin, Marta, Baechle, Mathias, Vilgis, Thomas A.

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Influence of Nongelling Hydrocolloids on the Gelation of Agarose von Russ, Natalie, Zielbauer, Birgitta I, Koynov, Kaloian, Vilgis, Thomas A

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Structure and dynamics of polymer melt confined between two solid surfaces: A molecular dynamics study von Sarabadani, Jalal, Milchev, Andrey, Vilgis, Thomas A

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Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch von Barua, Sreejani, Luciano, Giorgio, Ahmed, Jasim, Srivastav, Prem Prakash, Vilgis, Thomas A.

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The Role of Intact Oleosin for Stabilization and Function of Oleosomes von Maurer, Sania, Waschatko, Gustav, Schach, Denise, Zielbauer, Birgitta I, Dahl, Jakob, Weidner, Tobias, Bonn, Mischa, Vilgis, Thomas A

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Scaling Laws of Bottle-Brush Polymers in Dilute Solutions von Chatterjee, Debarati, Vilgis, Thomas A.

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Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté von Via, Matias A., Baechle, Mathias, Stephan, Alexander, Vilgis, Thomas A., Clausen, Mathias P.

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Interactions of different hydrocolloids with milk proteins von Hege, Judith, Palberg, Thomas, Vilgis, Thomas A

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Effect of heat treatment on wheat dough rheology and wheat protein solubility von Mann, Julia, Schiedt, Birgitta, Baumann, Andreas, Conde-Petit, Beatrice, Vilgis, Thomas A.

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Soybean oleosomes studied by small angle neutron scattering (SANS) von Zielbauer, Birgitta I., Jackson, Andrew J., Maurer, Sania, Waschatko, Gustav, Ghebremedhin, Marta, Rogers, Sarah E., Heenan, Richard K., Porcar, Lionel, Vilgis, Thomas A.

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