Publications

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, pp. 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, pp. 302 - 310 (2019)