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Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry, 27(6), pp. 1-27. MPDI 10.3390/molecules27061864
Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses Foods, 11(6), pp. 1-20. MDPI 10.3390/foods11060806
Schädle, Christopher N.; Sanahuja, Solange; Bader-Mittermaier, Stephanie (2022). Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions Foods, 11(6), pp. 1-21. MDPI 10.3390/foods11060820