Publications

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)

Ghebremedhin, M.; Seiffert, S.; Vilgis, T. A.: Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 4, pp. 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, pp. 53 - 62 (2021)