The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread von Schädle, Christopher N, Bader-Mittermaier, Stephanie, Sanahuja, Solange

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Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses von Schädle, Christopher N, Bader-Mittermaier, Stephanie, Sanahuja, Solange

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Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions von Schädle, Christopher N, Sanahuja, Solange, Bader-Mittermaier, Stephanie

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The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese von Schädle, Christopher N., Eisner, Peter, Bader-Mittermaier, Stephanie

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Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.) von Hempel, Judith, Schädle, Christopher N., Sprenger, Jasmin, Heller, Annerose, Carle, Reinhold, Schweiggert, Ralf M.

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Structure related aggregation behavior of carotenoids and carotenoid esters von Hempel, Judith, Schädle, Christopher N., Leptihn, Sebastian, Carle, Reinhold, Schweiggert, Ralf M.

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