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Journal of Dairy Science|March 10, 2020
The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheeseChristopher N Schädle, Peter Eisner, Stephanie Bader-MittermaierDer Ophthalmologe : Zeitschrift Der Deutschen Ophthalmologischen Gesellschaft|August 2, 2008
[Evaluation of dynamic contour tonometry in keratoconus]N Schädle, J D Unterlauft, T Klink, et al.Molecules (Basel, Switzerland)|March 26, 2022
The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese SpreadChristopher N Schädle, Stephanie Bader-Mittermaier, Solange SanahujaFoods (Basel, Switzerland)|March 25, 2022
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural AnalysesChristopher N Schädle, Stephanie Bader-Mittermaier, Solange SanahujaFoods (Basel, Switzerland)|March 25, 2022
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat EmulsionsChristopher N Schädle, Solange Sanahuja, Stephanie Bader-MittermaierFood Chemistry|October 11, 2016
Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.)Judith Hempel, Christopher N Schädle, Jasmin Sprenger, et al.Pageof 1