FOOD SCIENCE GROUP OF THOMAS VILGIS (DEPT. K. KREMER)
FOOD SCIENCE GROUP OF THOMAS VILGIS (DEPT. K. KREMER)
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Max Planck Institute for Polymer Research
Welcome to the Food Science Group of Prof. Thomas Vilgis
The soft matter food physics group at the Max-Planck-Institute for Polymer Research emphasises research on soft matter properties of food and food-type model systems including gels, emulsions, hydrocolloids, natural nano particles in foods, oleosomes, proteins, starches, semi-solid foods…. The main goals are to understand the non-equilibrium, multiscale molecular processes of foods and food model systems. These aspects distinguish the Mainz “Foodies” from many other groups studying food science.
Latest books
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Selected Videos
Vier Fragen an Thomas Vilgis
Video
December 01, 2020
In diesem Kurzinterview berichtet Thomas Vilgis, was ihn an FoodScience am Meisten interessiert und warum sich
Die Physik genussreicher weicher Materie: Lebensmittelphysik
Youtube-Video
Vortrag bei ARD Alpha Campus
Die Physik der Nudel
Youtube-Video
Kochen bei "Wissen schmeckt"
Newest Scientific Publications
Alteration of the structural properties of inulin gels
Food Hydrocolloids
Soft matter physics meets the culinary arts: From polymers to jellyfish
International Journal of Gastronomy and Food Science
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
Journal of Food Engineering
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