Christopher Schädle

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Lehrstuhl für Aroma- und Geruchsforschung
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Book chapter / Article in edited volumes
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Unpublished / Preprint

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Abstract

Journal

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions (2022) Schädle C, Sanahuja S, Bader-Mittermaier S Journal article The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread (2022) Schädle C, Bader-Mittermaier S, Sanahuja S Journal article Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses (2022) Schädle C, Bader-Mittermaier S, Sanahuja S Journal article The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese (2020) Schädle C, Eisner P, Bader-Mittermaier S Journal article