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51

Dicke Saucen mit Cut-off

Journal:

Physik in unserer Zeit

Year:

2006

Language:

german

File:

PDF, 130 KB

german, 2006

52

Garen mit Wahrscheinlichkeit

Journal:

Physik in unserer Zeit

Year:

2006

Language:

german

File:

PDF, 110 KB

german, 2006

53

Wenn Nudeln fingerhakeln

Journal:

Physik in unserer Zeit

Year:

2006

Language:

german

File:

PDF, 107 KB

german, 2006

54

Das Schmoren der Tripelhelix

Journal:

Physik in unserer Zeit

Year:

2006

Language:

german

File:

PDF, 333 KB

german, 2006

55

Forschen im Stollen

Journal:

Physik in unserer Zeit

Year:

2006

Language:

german

File:

PDF, 153 KB

german, 2006

56

Zergeht im Mund und nicht im Glas

Journal:

Physik in unserer Zeit

Year:

2007

Language:

german

File:

PDF, 230 KB

german, 2007

57

Schnittfeste Saucenwürfel – kleckerfreie Sauce

Journal:

Physik in unserer Zeit

Year:

2007

Language:

german

File:

PDF, 204 KB

german, 2007

58

Rinderpapier und andere Cellulosefolien

Journal:

Physik in unserer Zeit

Year:

2007

Language:

german

File:

PDF, 148 KB

german, 2007

59

Formschinken à la de Gennes

Journal:

Physik in unserer Zeit

Year:

2007

Language:

german

File:

PDF, 233 KB

german, 2007

60

Polymerphysikers Proteinmayonnaise

Journal:

Physik in unserer Zeit

Year:

2007

Language:

german

File:

PDF, 155 KB

german, 2007

61

Heißer Glühwein mit Biss

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 137 KB

german, 2008

62

Ketchup – frisch gestrichen

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 132 KB

german, 2008

63

Enzymatischer Proteinleim

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 147 KB

german, 2008

64

Frittierphysik für perfekte Pommes

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 212 KB

german, 2008

65

Molekularpudding

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 267 KB

german, 2008

66

Zuckerwasser statt Öl: süßes “Frittieren”

Journal:

Physik in unserer Zeit

Year:

2008

Language:

german

File:

PDF, 242 KB

german, 2008

67

Bratapfel – reloaded

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 147 KB

german, 2009

68

Gefühlte physikalische Eigenschaften

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 229 KB

german, 2009

69

Gestärkte Saucen

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 127 KB

german, 2009

70

Eiskonfekt – Physics meets Physiology

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 201 KB

german, 2009

71

Poren, Fleisch und Feuchtigkeit

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 181 KB

german, 2009

72

Die Cola-Fontaine

Journal:

Physik in unserer Zeit

Year:

2009

Language:

german

File:

PDF, 176 KB

german, 2009

73

Süße Zuckergläser

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 201 KB

german, 2010

74

Sojamilch, der Superemulgator

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 134 KB

german, 2010

75

Handfeste Emulsionen

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 270 KB

german, 2010

76

Aufgeblasene Pommes

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 208 KB

german, 2010

77

Kalte Baisers – Schäume unter Temperaturschock

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 151 KB

german, 2010

78

Käseballons dank Proteinelastizität

Journal:

Physik in unserer Zeit

Year:

2010

Language:

german

File:

PDF, 295 KB

german, 2010

79

Vom Steigen und Sinken

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 204 KB

german, 2011

80

Lichtsammelkomplexe in der Küche

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 176 KB

german, 2011

81

Gele mit Mundgefühl

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 128 KB

german, 2011

82

Jetzt geht's um die Wurst

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 147 KB

german, 2011

83

Die Creme, die aus der Kälte

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 250 KB

german, 2011

84

Olivenölwürfel: vernetzende Emulgatoren

Journal:

Physik in unserer Zeit

Year:

2011

Language:

german

File:

PDF, 181 KB

german, 2011

85

Thüringer Klöße – wasserbindende Saucenauftunkwunder

Journal:

Physik in unserer Zeit

Year:

2012

Language:

german

File:

PDF, 166 KB

german, 2012

86

Multiblock copolymers at selective liquid–liquid interfaces: Toward a block size chromatography

Andrea Corsi, Andrey Milchev, Vakhtang G. Rostiashvili, Thomas A. Vilgis

Journal:

Journal of Polymer Science Part B: Polymer Physics

Year:

2006

Language:

english

File:

PDF, 854 KB

english, 2006

87

Polymer Translocation through a Nanopore: A Showcase of Anomalous Diffusion

A. Milchev, Johan L. A. Dubbeldam, Vakhtang G. Rostiashvili, Thomas A. Vilgis

Journal:

Annals of the New York Academy of Sciences

Year:

2009

Language:

english

File:

PDF, 979 KB

english, 2009

88

Von Weihnachtsplätzchen und anderen granularen Backwerken

Journal:

Physik in unserer Zeit

Year:

2003

Language:

german

File:

PDF, 254 KB

german, 2003

89

Single Chain Stretching of Block Copolymers under Different Solvent Conditions

Lee, Nam-Kyung, Johner, Albert, Vilgis, Thomas A.

Journal:

Year:

2002

Language:

english

File:

PDF, 162 KB

english, 2002

90

Feine Cremes – gerührt, aber nicht geschüttelt

Journal:

Physik in unserer Zeit

Year:

2012

Language:

german

File:

PDF, 263 KB

german, 2012

91

Aber bitte mit Sahne

Journal:

Physik in unserer Zeit

Year:

2012

Language:

german

File:

PDF, 171 KB

german, 2012

92

Aroma ist Schall und Kraut

Journal:

Physik in unserer Zeit

Year:

2012

Language:

german

File:

PDF, 167 KB

german, 2012

93

A dilute solution of garlands is equivalent to them-vector model

Hans-Otto Carmesin, Thomas A. Vilgis

Journal:

Zeitschrift für Physik B Condensed Matter

Year:

1990

File:

PDF, 28 KB

1990

94

A dilute solution of garlands is equivalent to them-vector model

Hans-Otto Carmesin, Thomas A. Vilgis

Journal:

Zeitschrift für Physik B Condensed Matter

Year:

1990

Language:

english

File:

PDF, 334 KB

english, 1990

95

Interface stability and copolymers: Application to food systems

Andrea Corsi, Andrey Milchev, Vakhtang G. Rostiashvili, Thomas A. Vilgis

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 643 KB

english, 2007

96

Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels

Sania Maurer, Ann Junghans, Thomas A. Vilgis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.08 MB

english, 2012

97

Configurational Fluctuation Effects on Counterion Condensation for a Polyelectrolyte Chain

Bing Miao, Thomas A. Vilgis

Journal:

Macromolecular Theory and Simulations

Year:

2012

Language:

english

File:

PDF, 360 KB

english, 2012

98

Zerstörte Gele – definierte Cremigkeit

Journal:

Physik in unserer Zeit

Year:

2012

Language:

german

File:

PDF, 190 KB

german, 2012

99

Reinforcement of elastomers

Gert Heinrich, Manfred Klüppel, Thomas A. Vilgis

Journal:

Current Opinion in Solid State & Materials Science

Year:

2002

Language:

english

File:

PDF, 731 KB

english, 2002

100

Semiflexible polymers in a random environment

Dua, Arti, Vilgis, Thomas A.

Journal:

The Journal of Chemical Physics

Year:

2004

Language:

english

File:

PDF, 344 KB

english, 2004