Fernanda Zaratini Vissotto

Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

Cristhiane Caroline Ferrari, Sílvia Pimentel Marconi Germer, Izabela Dutra Alvim et al. · International Journal of Food Science & Technology · 2012 · 203 citations

Food Chemistry, Chemical Engineering, Spray Drying +13

Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration

Fernanda Zaratini Vissotto, Lívia Calegari Jorge, Gisele Tokie Makita et al. · Journal of Food Engineering · 2009 · 72 citations

Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates

Natália V. Rezende, Marta de Toledo Benassi, Fernanda Zaratini Vissotto et al. · LWT · 2014 · 38 citations

Mixture Design, Partial Replacement, Food Engineering +1

Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

Natália V. Rezende, Marta de Toledo Benassi, Fernanda Zaratini Vissotto et al. · International Journal of Food Science & Technology · 2015 · 23 citations

Food Chemistry, Nutrition, Electron Microscopy +13

Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Luciano Bruno de Carvalho-Silva, Fernanda Zaratini Vissotto, Jaime Amaya‐Farfán · Food and Nutrition Sciences · 2013 · 19 citations · Full text

Nutrition, Milk Whey Proteins, Whey Protein Isolate +15