Publications

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

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)

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.: Food oral processing as a multiscale soft matter physics problem. Nature Reviews Physics 6, pp. 212 - 214 (2024)