Vilgis TA - Search Results

1

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

Joshi BL, Graf R, Gindra S, Vilgis TA. Joshi BL, et al. Among authors: vilgis ta. Curr Res Food Sci. 2021 Nov 2;4:784-799. doi: 10.1016/j.crfs.2021.10.010. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34806032 Free PMC article.

2

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

Joshi BL, Zielbauer BI, Vilgis TA. Joshi BL, et al. Among authors: vilgis ta. Foods. 2020 Mar 11;9(3):327. doi: 10.3390/foods9030327. Foods. 2020. PMID: 32168817 Free PMC article.

3

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

Lavoisier A, Vilgis TA, Aguilera JM. Lavoisier A, et al. Among authors: vilgis ta. Curr Res Food Sci. 2019 Oct 18;1:31-42. doi: 10.1016/j.crfs.2019.10.001. eCollection 2019 Nov. Curr Res Food Sci. 2019. PMID: 32914103 Free PMC article.

4

Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan.

Nallamilli T, Ketomaeki M, Prozeller D, Mars J, Morsbach S, Mezger M, Vilgis T. Nallamilli T, et al. Curr Res Food Sci. 2021 Feb 5;4:53-62. doi: 10.1016/j.crfs.2021.01.003. eCollection 2021. Curr Res Food Sci. 2021. PMID: 33665619 Free PMC article.

5

Physics of agarose fluid gels: Rheological properties and microstructure.

Ghebremedhin M, Seiffert S, Vilgis TA. Ghebremedhin M, et al. Among authors: vilgis ta. Curr Res Food Sci. 2021 Jun 22;4:436-448. doi: 10.1016/j.crfs.2021.06.003. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34258588 Free PMC article.

6

Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties.

Ghebremedhin M, Seiffert S, Vilgis TA. Ghebremedhin M, et al. Among authors: vilgis ta. Food Funct. 2022 Jul 4;13(13):6902-6922. doi: 10.1039/d2fo00102k. Food Funct. 2022. PMID: 35695760

7

Influence of nongelling hydrocolloids on the gelation of agarose.

Russ N, Zielbauer BI, Koynov K, Vilgis TA. Russ N, et al. Among authors: vilgis ta. Biomacromolecules. 2013 Nov 11;14(11):4116-24. doi: 10.1021/bm4012776. Epub 2013 Oct 31. Biomacromolecules. 2013. PMID: 24131228

8

Soft matter food physics--the physics of food and cooking.

Vilgis TA. Vilgis TA. Rep Prog Phys. 2015 Dec;78(12):124602. doi: 10.1088/0034-4885/78/12/124602. Epub 2015 Nov 4. Rep Prog Phys. 2015. PMID: 26534781

9

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

Waschatko G, Billecke N, Schwendy S, Jaurich H, Bonn M, Vilgis TA, Parekh SH. Waschatko G, et al. Among authors: vilgis ta. J R Soc Interface. 2016 Oct;13(123):20160677. doi: 10.1098/rsif.2016.0677. J R Soc Interface. 2016. PMID: 27798279 Free PMC article.

10

Milk Emulsions: Structure and Stability.

Braun K, Hanewald A, Vilgis TA. Braun K, et al. Among authors: vilgis ta. Foods. 2019 Oct 11;8(10):483. doi: 10.3390/foods8100483. Foods. 2019. PMID: 31614681 Free PMC article.

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