Thomas A Vilgis

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 5

Top Topics

Molecularly Imprinted

Top Venues

Chemphyschem : a European journal of chemical physics and physical chemistry

Food & function

Foods (Basel, Switzerland)

Max Planck Institute for Polymer Research

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Max Planck Institute for Polymer Research Oct 01 1985

Germany

group leader, Prof. Dr. :: soft matter food science

Publications

Judith Krom, Konrad Meister, Thomas A Vilgis
Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems. Chemphyschem : a European journal of chemical physics and physical chemistry (2024)
Judith Krom, Konrad Meister, Thomas A Vilgis
Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems. Chemphyschem : a European journal of chemical physics and physical chemistry 25 (15) (2024)
Mie T Pedersen, Thomas A Vilgis, Jonathan R Brewer, Per L Hansen, Mathias Porsmose Clausen
Structural characterization of solvent-based food preparation of jellyfish. Soft matter (2023)
Marta Ghebremedhin, Sebastian Seiffert, Thomas A Vilgis
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food & function 13 (13) (2022)
Bhagyashri L Joshi, Birgitta I Zielbauer, Thomas A Vilgis
Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods (Basel, Switzerland) 9 (3) (2020)