Milk Emulsions: Structure and Stability

por Braun, Katja, Hanewald, Andreas, Vilgis, Thomas A.
Publicado 2019

Physics of agarose fluid gels: Rheological properties and microstructure

por Ghebremedhin, Marta, Seiffert, Sebastian, Vilgis, Thomas A.
Publicado 2021

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

por Lavoisier, Anaïs, Vilgis, Thomas A., Aguilera, José Miguel
Publicado 2019

Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO)

por Joshi, Bhagyashri L., Zielbauer, Birgitta I., Vilgis, Thomas A.
Publicado 2020

Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil

por Joshi, Bhagyashri L., Graf, Robert, Gindra, Sarah, Vilgis, Thomas A.
Publicado 2021

Fracture mechanics and statistical mechanics of reinforced elastomeric blends

por Grellmann, Wolfgang, Heinrich, Gert, Kaliske, Michael, Klüppel, Manfred, Schneider, Konrad, Vilgis, Thomas
Publicado 2013

Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

por Nallamilli, Trivikram, Ketomaeki, Markus, Prozeller, Domenik, Mars, Julian, Morsbach, Svenja, Mezger, Markus, Vilgis, Thomas
Publicado 2021

Label-free in situ imaging of oil body dynamics and chemistry in germination

por Waschatko, Gustav, Billecke, Nils, Schwendy, Sascha, Jaurich, Henriette, Bonn, Mischa, Vilgis, Thomas A., Parekh, Sapun H.
Publicado 2016