Publications

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)

Hartge, H.; Flöter, E.; Vilgis, T. A.: Rheology of concentrated crystal suspensions: sucrose fondants as hard particles in soft matter. Frontiers in soft matter 5 (2025)

Barua, S.; Srivastav, P. P.; Vilgis, T. A.: Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties. Frontiers in food science and technology 4 (2024)

Krom, J.; Meister, K.; Vilgis, T. A.: Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems. ChemPhysChem 25 (15), e202400050 (2024)

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)

Barua, S.; Luciano, G.; Ahmed, J.; Srivastav, P. P.; Vilgis, T. A.: Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 19, pp. 71 - 84 (2024)

Hartge, H.; Flöter, E.; Vilgis, T. A.: Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions. Physics of Fluids 36 (1), 013330 (2024)

Pedersen, M. T.; Vilgis, T. A.; Brewer, J. R.; Hansen, P. L.; Clausen, M. P.: Structural characterization of solvent-based food preparation of jellyfish. Soft Matter 20 (3), pp. 495 - 510 (2024)

Vilgis, T. A.; Toultchinski, P.: How to cook pasta? Physicists view on suggestions for energy saving methods. Physics of Fluids 36, 117120 (2024)

Hartge, H. M.; Flöter, E.; Vilgis, T. A.: Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 35 (6), 064120 (2023)

Vilgis, T. A.; Zambrano, J. C.: Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 137, 108399 (2023)

Zambrano, J. C.; Vilgis, T. A.: Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 35 (2), 027131 (2023)

Zambrano, J. C.; Vilgis, T. A.: Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 30, 6 (2023)

Dutta, A.; Bereau, T.; Vilgis, T. A.: Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 2 (11), pp. 1773 - 1780 (2022)

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)

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, pp. 6902 - 6922 (2022)

Joshi, B. L.; Graf, R.; Gindra, S.; Vilgis, T. A.: Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science 4, pp. 784 - 799 (2021)

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)

Barua, S.; Khuntia, A.; Srivastav, P. P.; Vilgis, T. A.: Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 150, 111958 (2021)