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Thomas A. Vilgis

Max Planck Institute for Polymer Research

46H指数
536论文数
8.5K被引数
收录论文 64
发表时间
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Editorial Overview: Food Physics & Materials Science编辑概述：食品物理学与材料科学
errCurrent Opinion in Food Science
IF9.1
err2026-08-27
err0
PREAI
errThomas A. Vilgis
err分享
err收藏
Multi-functional food structuring ingredients from jellyfish水母来源的多功能食品结构化成分
errFood Hydrocolloids
IF12.4
err2025-11-06
err0
errOAAI
errMie T. Pedersen; Matías A. Via; Paul Kempen; Thomas A. Vilgis; Mathias P. Clausen
err分享
err收藏
Flow behavior and crystallization of sucrose solutions under process conditions of fondant production在fondant生产过程条件下，蔗糖溶液的流动行为与结晶化。
errSUGAR INDUSTRY INTERNATIONAL
IF0
err2025-10-01
err0
PREAI
errHartge, Hannah M.; Floter, Eckhard; Vilgis, Thomas A.
err分享
err收藏
Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties不同乳化剂在可涂抹肉乳液中的作用：物理性质的系统研究
errFOOD BIOPHYSICS
IF3.2
err2025-03-14
err1
errOAAI
errBaechle, Mathias; Via, Matias A.; Clausen, Mathias P.; Vilgis, Thomas A.
err分享
err收藏
Multi-scale approach: Structure-texture relationship of meat and meat analogues
errPHYSICS OF FLUIDS
IF4.3
err2025-01-23
err0
PREAI
errWilhelm, Elle Ina; Fritzsche, Luiza; Hundschell, Christoph Simon; Vilgis, Thomas A.; Schmelzeisen, David Olivier; Wagemans, Anja Maria
err分享
err收藏
How to cook pasta? Physicists view on suggestions for energy saving methods
errPHYSICS OF FLUIDS
IF4.3
err2024-11-05
err0
errOAAI
errToultchinski, Phillip; Vilgis, Thomas A.
err分享
err收藏
Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions
errPHYSICS OF FLUIDS
IF4.3
err2024-01-24
err1
errOAAI
errHartge, Hannah M.; Floeter, Eckhard; Vilgis, Thomas A.
err分享
err收藏
Crystallization in highly supersaturated, agitated sucrose solutions
errPHYSICS OF FLUIDS
IF4.3
err2023-06-27
err8
errOAAI
errHartge, Hannah M.; Floeter, Eckhard; Vilgis, Thomas A.
err分享
err收藏
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring
errFOOD HYDROCOLLOIDS
IF12.4
err2023-04-01
err14
errOAAI
errZambrano, Juan C.; Vilgis, Thomas A.
err分享
err收藏
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring
errPHYSICS OF FLUIDS
IF4.3
err2023-02-24
err3
errOAAI
errZambrano, Juan C.; Vilgis, Thomas A.
err分享
err收藏
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure
errPHYSICS OF FLUIDS
IF4.3
err2022-04-12
err10
errOAAI
errGhebremedhin, Marta; Baechle, Mathias; Vilgis, Thomas A.
err分享
err收藏
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties
errFOOD & FUNCTION
IF5.4
err2022-01-01
err4
errOAAI
errGhebremedhin, Marta; Seiffert, Sebastian; Vilgis, Thomas A.
err分享
err收藏
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pate
errPHYSICS OF FLUIDS
IF4.3
err2021-11-30
err8
errOAAI
errVia, Matias A.; Baechle, Mathias; Stephan, Alexander; Vilgis, Thomas A.; Clausen, Mathias P.
err分享
err收藏
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-10-01
err7
PREAI
errBarua, Sreejani; Khuntia, Anjali; Srivastav, Prem Prakash; Vilgis, Thomas A.
err分享
err收藏
Hydrocolloid coated oleosomes for development of oleogels
errFOOD HYDROCOLLOIDS
IF12.4
err2021-10-01
err28
PREAI
errMert, Behic; Vilgis, Thomas A.
err分享
err收藏
Soft gels from bovine colostrum
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-04-01
err5
errOAAI
errHege, Judith; Ghebremedhin, Marta; Joshi, Bhagyashri L.; Schreiber, Christine; Vilgis, Thomas A.
err分享
err收藏
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2021-01-01
err4
errOAAI
errNallamilli, Trivikram; Ketomaeki, Markus; Prozeller, Domenik; Mars, Julian; Morsbach, Svenja; Mezger, Markus; Vilgis, Thomas
err分享
err收藏
Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2021-01-01
err8
errOAAI
errJoshi, Bhagyashri L.; Graf, Robert; Gindra, Sarah; Vilgis, Thomas A.
err分享
err收藏
Physics of agarose fluid gels: Rheological properties and microstructure
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2021-01-01
err68
errOAAI
errGhebremedhin, Marta; Seiffert, Sebastian; Vilgis, Thomas A.
err分享
err收藏
The physics of the mouthfeel of caviar and other fish roe鱼子酱和其他鱼子的口感物理学
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2020-04-01
err16
PREAI
errVilgis, Thomas A.
err分享
err收藏

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