23 results on '"Vilgis, Thomas A."'
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2. Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch
3. Hydrocolloid coated oleosomes for development of oleogels
4. Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach
5. Soft gels from bovine colostrum
6. Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil
7. Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan
8. Physics of agarose fluid gels: Rheological properties and microstructure
9. Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel
10. Soft matter physics meets the culinary arts: From polymers to jellyfish
11. Alteration of the structural properties of inulin gels
12. Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
13. Soybean oleosomes studied by small angle neutron scattering (SANS)
14. Fractals in crystallizing food systems
15. The valence of food in pictures and on the plate: impacts on brain and body
16. Deformation-induced damage and recovery in model hydrogels – A molecular dynamics simulation
17. Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
18. Gels: model systems for soft matter food physics
19. Impact of sucrose and trehalose on different agarose-hydrocolloid systems
20. Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels
21. Hydrocolloids between soft matter and taste: Culinary polymer physics
22. Reinforcement of elastomers
23. Deformation dependence of the form factor of a crosslinked chain in a rubber: Entanglement and orientational effect
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