Search Results - Schädle, Christopher

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  1. 1
    The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese

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

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  2. 2
    Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.)

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

    Published in Food chemistry
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  3. 3
    The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

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

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  4. 4
    Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

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

    Published in Foods
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  5. 5
    Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

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

    Published in Foods
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  6. 6
    Structure related aggregation behavior of carotenoids and carotenoid esters

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

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  7. 7
    Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

    Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese by Schädle, Christopher, Büttner, Andrea

    Published in Lebensmittelchemie
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  8. 8
    Permeability Impairment and Salt Precipitation Patterns During CO 2 Injection Into Single Natural Brine‐Filled Fractures

    Permeability Impairment and Salt Precipitation Patterns During CO 2 Injection Into Single Natural Brine‐Filled Fractures by Grimm Lima, Marina, Schädle, Philipp, Green, Christopher P., Vogler, Daniel, Saar, Martin O., Kong, Xiang‐Zhao

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  9. 9
    Permeability Impairment and Salt Precipitation Patterns During CO2 Injection Into Single Natural Brine‐Filled Fractures

    Permeability Impairment and Salt Precipitation Patterns During CO2 Injection Into Single Natural Brine‐Filled Fractures by Grimm Lima, Marina, Schädle, Philipp, Green, Christopher P., Vogler, Daniel, Saar, Martin O., Kong, Xiang‐Zhao

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