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Page 1
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.
Foods. 2022 Mar 12;11(6):820. doi: 10.3390/foods11060820.
Foods. 2022.
PMID: 35327243
Free PMC article.
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses.
Schädle CN, Bader-Mittermaier S, Sanahuja S.
Schädle CN, et al.
Foods. 2022 Mar 11;11(6):806. doi: 10.3390/foods11060806.
Foods. 2022.
PMID: 35327229
Free PMC article.
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The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.
Schädle CN, Bader-Mittermaier S, Sanahuja S.
Schädle CN, et al.
Molecules. 2022 Mar 13;27(6):1864. doi: 10.3390/molecules27061864.
Molecules. 2022.
PMID: 35335227
Free PMC article.
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The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese.
Schädle CN, Eisner P, Bader-Mittermaier S.
Schädle CN, et al.
J Dairy Sci. 2020 May;103(5):3980-3993. doi: 10.3168/jds.2019-17694. Epub 2020 Mar 5.
J Dairy Sci. 2020.
PMID: 32147262
Free article.
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Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.).
Hempel J, Schädle CN, Sprenger J, Heller A, Carle R, Schweiggert RM.
Hempel J, et al. Among authors: schadle cn.
Food Chem. 2017 Mar 1;218:525-533. doi: 10.1016/j.foodchem.2016.09.065. Epub 2016 Sep 10.
Food Chem. 2017.
PMID: 27719945
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