Thomas A. Vilgis

group leader, Prof. Dr.

Max Planck Institute for Polymer Research

Germany

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Professor Dr. Thomas A. Vilgis is a group leader at the Max Planck Institute for Polymer Research in Germany. His research focuses on the physical properties of food materials and food processing, with recent articles examining emulsifiers in meat emulsions, the structure-texture relationship of meat analogues, and energy-saving methods in cooking. He employs a multi-scale approach to study the physics of food oral processing and crystallization in sugar solutions.

Articles (19)

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2025

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2021

Collaborators (4)

Tristan Bereau

Prof. at Heidelberg University

Heidelberg University

GERMANY

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Markus Mezger

Universität Wien

AUSTRIA

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Mathias P. Clausen

University of Southern Denmark

DENMARK

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Anja Maria Wagemans

Head of Department/ Prof. Dr.

Technische Universität Berlin

GERMANY

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Thomas A. Vilgis

Research Interests

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Articles (19)

Multi-scale approach: Structure–texture relationship of meat and meat analogues

Function of Different Emulsifiers in Spreadable Meat Emulsions

Foie gras pâté without force-feeding

How to cook pasta? Physicists view on suggestions for energy saving methods

Cover Feature: Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems (ChemPhysChem 15/2024)

Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems

Food oral processing as a multiscale soft matter physics problem

Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions

Structural characterization of solvent-based food preparation of jellyfish

Crystallization in highly supersaturated, agitated sucrose solutions

Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring

Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations

Identifying Sequential Residue Patterns in Bitter and Umami Peptides

Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure

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

Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté

Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

Erratum: Interaction of xanthan gums with galacto- And glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt (JPhys Materials (2020) 3 (034014) DOI: 10.1088/2515-7639/ab9ac9)

Collaborators (4)

Tristan Bereau

Markus Mezger

Mathias P. Clausen

Anja Maria Wagemans

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