Walkiria Hanada Viotto

Walkiria Hanada Viotto

Universidade Estadual de Campinas UNICAMP - São Paulo / Brazil
Others
AD Scientific Index ID: 882029
State University of Campinas
person_outline Walkiria Hanada Viotto's MOST POPULAR ARTICLES
1-) Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fatCR Cunha, AI Dias, WH ViottoFood Research International 43 (3), 723-729, 20101242010
2-) The quality of Minas Frescal cheese produced by different technological processesJDG Carvalho, WH Viotto, AY KuayeFood Control 18 (3), 262-267, 20071102007
3-) Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltrationL Fachin, WH ViottoInternational Dairy Journal 15 (4), 325-332, 2005752005
4-) Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying saltsCR Cunha, WH ViottoJournal of Food Science 75 (1), C113-C120, 2010702010
5-) Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and …CR da Cunha, WH Viotto, LA ViottoInternational Dairy Journal 16 (3), 215-224, 2006562006