Walkíria Hanada Viotto

Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Clarissa Reschke da Cunha, Ana Dias, Walkíria Hanada Viotto · Food Research International · 2009 · 113 citations

Agriculture, Dairy Science, Food Science +17

The quality of Minas Frescal cheese produced by different technological processes

Juliane Döering Gasparin Carvalho, Walkíria Hanada Viotto, Arnaldo Yoshiteru Kuaye · Food Control · 2005 · 97 citations

Agriculture, Dairy Science, Food Science +14

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

Clarissa Reschke da Cunha, Walkíria Hanada Viotto, Luiz Antônio Viotto · International Dairy Journal · 2005 · 49 citations

Agriculture, Dairy Science, Food Science +16

Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration

Luciano Fachin, Walkíria Hanada Viotto · International Dairy Journal · 2004 · 48 citations

Agriculture, Dairy Science, Food Science +14

Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

Clarissa Reschke da Cunha, Renato Grimaldi, Maria Regina Alcântara et al. · International Journal of Dairy Technology · 2012 · 46 citations

Agriculture, Dairy Science, Food Science +16